Viva La Vida
UnaVida Gives Mexican Food A Modern Twist.
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Kayla Enright
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Kayla Enright
Tacos and tequila go hand in hand, especially in Dallas’ eclectic foodie scene. While many renditions of Mexican cuisine are considered unhealthy, they don’t all have to be. In fact, West Village’s newest restaurant aims to reinvent the way we see and are inspired by Mexican fare.
Created by Local Favorite Restaurants, owner and operator of neighborhood originals such as El Fenix, Del Toro BBQ and Twisted Root, UnaVida is a modern Mexican concept that emphasizes a fresh, innovative approach to traditional Mexican cuisine. Speckled with a diverse range of books and wall art, UnaVida’s quaint and inviting space sits in the middle of West Village’s vibrant dining scene, featuring a large covered patio that connects guests to the hustle and bustle along McKinney Avenue.
Kayla Enright
Inspired by the culture and communities of Oaxaca, Mexico, UnaVida is adorned with colorful fabrics, hand-brushed murals and artisanally crafted art that harkens back to the cuisine’s origins. Many furnishings are also made with repurposed organic materials that impart a warm and naturalistic feel, from wooden sofa frames to live plants scattered throughout. Its open-kitchen design and full-service U-shaped bar also offers a frontrow seat to the food and drink preparation, while a semi-private room accommodates parties of 12 for more personal gatherings.
While the setting is as intimate as it is authentic, UnaVida’s menu is nothing short of a food mecca. Curated by award-winning chef Matt McCallister, many dishes fuse classic Mexican flavors with sustainable and locally sourced ingredients that cater to every kind of diner.
“We believe in letting the ingredients take center stage, telling their own story on the plate,” Matt explains. “It’s not just about serving great food — it’s about how food can bring people together, creating lasting memories around the table.”
Start out with one of its lively libations, which are uniquely created and refined through boiling, extracting and dehydrating to yield one-of-a-kind combinations.
“From the onset, the strategy was to create a culinary-focused brand and that did not exclude the bar,” Matt expresses. “A mixologist can mix drinks and pair spirits. We took this a step further and started in the kitchen.”
Kayla Enright
Chef Matt McCallister
Drinks like the Cantarito pull from the region of Jalisco, melding ingredients like tequila blanco, grapefruit, Jarritos, lime and orange for a fun citrus fix. The Guava Cooler takes a tropical approach with vodka, lime, grapefruit, pineapple and guava, while the Cactus Caipirinha with cachaça spirit, kiwi, jugo verde “green juice,” lime and agave make for a more refreshing sip. A full selection of wine and ice-cold Mexican craft or domestic beers are also available for a simple starter.
When it’s time to eat, order a shared plate for the table, such as the heartcakes made with heart of palm and sliced avocado, salsa Veracruz, cabbage slaw and lime aioli for a creamy, indulgent taste. For the main course, “platos de la casa'' or “house plates'' include a variety of classic options with a twist, such as the vegan smothered burrito stuffed with tricolor quinoa, refried lentils, black beans, melted peppers, onion, zucchini and topped with cashew queso, pico de gallo and guacamole. To mix things up, bowls like the Sedona start with your choice of Mexicali rice, cilantro rice or quinoa, then toss in black beans, sweet potato, pickled golden beets, roasted corn, purple cabbage slaw, jalapeño ranch, queso crema, chili-dusted tortilla strips, ginger pepita and jícama, aka. Mexican turnip.
Translating to “one life,” UnaVida brings together the essentials of living well – good company, indulgent food and memorable experiences.
“We only have one life, and we’re meant to enjoy it fully,” Local Favorite Restaurants founder and owner Mike Karns says. “That means to us - eat the best foods made from the highest quality ingredients to fuel you to live your best life. We believe in eating all of the good things - and drinking tequila too.”