Join Modern Luxury and Tres Generaciones Tequila as we highlight Dallas’ diverse restauranteurs, chefs, bartenders and business owners who’ve shown resilience and proven they have What It Takes.
Stumbling across the hidden doors of Coco’s Fire and Ice in Dallas’ Bishop Arts neighborhood is like stumbling into the kitchen of a traditional Mexican family—authentic food, good drinks, festive music, and a welcoming bustle of friendly people weaving between tables. The head of this crew is General Manager and partner Luis Caceres, a 24-year-old foodie with a passion for the restaurant life. Born in El Salvador, Caceres has lived everywhere from Costa Rica to New York, but it was his stint in Mexico City where he fell in love with Mexican gastronomy. “Coco’s menu, created with Chef Gloria Morales, the heart of our kitchen, is inspired by family dishes from all over Mexico—Oaxaca, Monterrey, Mexico City, Jalisco, Guanajuato and more,” he shares. “Our whole mission is for our customers to enjoy a cultural experience, and to feel like they are coming to our home to eat, drink and laugh.” And to drink is a must at Coco’s, where the agave forward bar menu features fresh, seasonal ingredients that reflect the flavors of Mexico. Think freshly puréed prickly pear and passion fruit, cucumber and lime juice made in-house daily, and homemade mole bitters. A cocktail that stands out amongst Caceres’ bar menu is the Passion Meets Guava, created with Tres Generaciones Reposado, passion fruit purée and CBD syrup that is topped with homemade guava foam. “It is delicious, I came up with it after tasting the bright notes of the Tres Generaciones tequila, which is light,” he explains of the process. “It tastes like the very last days of summer, mellow and sweet.” We would like two, please!
1. Piña Pinta: Inspired by the Agua Fresca at every Mexican restaurant, with a tequila twist! This cocktail is fresh and easy to drink.