Endo Edibles

Revolver Taco Lounge

Frozen Mezcalita – Blue Weber Tequila Blanco, Mezcal, Agave, Lime

Moondancer Oyster – Grapefruit, Champagne Vinaigrette, Cucumber Foam, Cucumber Flower

Sandwichito – Japanese Kegani Hokkaido Hairy Crab, White Truffle Butter, Siberian Supreme Caviar, Brioche

Atun Crudo – Albacore Tuna, Orange, Citrus, Red Onion, Serrano Peppers, Herbs, Olive Oil, Sea Salt, Tostadas

Sopa Azteca – Caldo de Pollo, Chiles, Spices, Epazote, Crema, Queso Fresco

Taquito de Hongo Tatemado – Grilled Mushrooms, Squash Blossom, Queso Menonita, Grape Tomatoes, Roasted Bell Pepper Salsa, White Heirloom Corn Tortilla

Taquito de Lenguado – Grilled Dover Sole, Sage Soubise, Garlic Flower, Watercress, Fried Sage, Red Heirloom Corn Tortilla

Atun Azul y Consomme de Nectarine – Blue Fin Tuna, Nectarine Consommé, Sesame Oil infused with Chile de Arbol, Scallions, Fennel

Carne Asada – Snake River Farms Wagyu Tenderloin, Hudson Valley Foie Gras, Guayabate, Onion, Thyme, Wild Tomatillo and Chile de Arbol Salsa, Frijoles Puercos, Heirloom Corn Tortillas

Postre – Lemon Tequila Curd, Shortbread, Crema, Crunchy Corn

Called “La Resistencia” the prix-fixe menu at Deep Ellum’s Revolver Taco Lounge remains something of a secret, Regino Rojas’ reinvention of the tiny indoor dining space occurring as a result of the pandemic and seating a small number of guests Thursday through Saturday.

Held in a room affectionately called “Purepecha,” an indigenous group that has long inhabited Michoacán, La Resistencia focuses on ancient techniques and Ingredients including Corn imported weekly from Oaxaca to create an eight-course tasting prone to seasonal inspiration.

Currently $150 per person, a price commiserate with Revolver’s inventive Tacos that have captured the attention of hipsters throughout DFW, it is with a pair of servers that the self-trained Chef cooks in plain view, an Oyster Amuse bracing but beautiful and well paired to a stiff Margarita kissed by Mezcal.

Progressing similar to a French tasting menu, the two-bite “Sandwichito” not especially Mexican yet undeniably delicious as premium Hokkaido Crab arrives soaked with Butter beneath Caviar on Toast, Atun Crudo eats much like Ceviche thanks to spice and Citrus but with Olive Oil adding texture.

Onward to Soup, a generous bowl of dark Broth teaming with Chicken and aromatics plus melted Cheese and Cream, it is here that Rojas’ hand-nixtamalized Corn takes center stage, first as a White Heirloom Corn Tortilla beneath Squash Blossoms and Mushrooms followed by perfectly grilled Dover Sole on soft Red Corn coated in Sage Cream.

Throttling back with tender Blue Fin in Nectarine Consommé, dots of Oil adding smoke and Salt, La Resistencia’s main course lets Ingredients do the talking from medium-rare Wagyu and Foie Gras to porky Beans, housemade Salsa and eight handmade Tortillas in at least four colors.

Smart to keep Dessert small and simple, Lemon Tequila Curd on Shortbread given texture by Cream and Corn Nuts, it is with the bill paid that diners emerge in the thick of Deep Ellum’s nightlife with a deeper understanding of what Mexican cuisine can look like in America when it is created with skill and respect.

www.revolvertacolounge.com/purepecha