MI Cocina Restaurant

our story starts in 1991 with the opening of the first mi cocina. m crowd was founded by four original partners michael 'mico' rodriguez, ray and dick washburne, and bob mcnutt. they leased a small retail space in the preston forest neighborhood of dallas, texas. from day one, the company focused on using the highest quality ingredients in every recipe. the result? people lined up outside the door. success and expansion soon followed. the second mi cocina opened in 1993 in highland park village and a mexican food restaurant star was born. in 1998, we developed our second mexican food concept, taco diner, focusing on the bold flavors found in traditional mexico city taquerias. with an emphasis on fresh fish, salads and classic tacos, taco diner presents a lighter approach to mexican cooking in a fun, high-energy atmosphere. that same year, m crowd ventured into fine dining with the opening of the mercury which was immediately named restaurant of the year. under the direction of chris ward (who among other honors, has been recognized by the james beard foundation), the mercury has created its own distinctive brand of new american cuisine prepared with mediterranean and french influences. m crowd’s success comes from both developing restaurant concepts and from developing people. most servers and cooks have been with the company for years, and virtually every store manager has worked their way up the company ladder. even certain dishes on the menu are named after long-term employees. in truth, working for m crowd is like working for an extended family. this is exactly how we want our patrons to feel — like part of our family. our commitment to serving the highest quality food by attentive, trained professionals is just the starting point. what matters most is providing an overall dining experience that completely exceeds our customer’s expectations.

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