Recent social media posts
06/03/2026
Our June Food of the Month is as refreshing as a summer breeze. 🍍 Introducing the Pineapple-Ginger Ceviche: lime-cured shrimp paired with sweet pineapple, a kick of jalapeño, and fresh ginger, topped with pickled onions and silky avocado purée.
This dish is extra special to us as it was crafted in loving memory of our Sous Chef, Javier ”Bacalao” Garcia. Come enjoy a bowl on the patio and join us in honoring his legacy through the flavors he loved. 🧡
In loving memory of our Sous Chef, Javier “Bacalao” Garcia
1974-2026
06/02/2026
June’s Margarita of the Month is Peach Sour
A vibrant taste of summer featuring Cazadores reposado, grilled peach, fresh citrus, and bourbon maple agave. Bright, smoky, and effortlessly smooth.
05/29/2026
Warm May afternoons call for a refreshing Sueño de Mora mocktail—a blend of blueberry, basil, and lime with ginger agave. 🫐 Staying for the tequila? The Riviera Maya with strawberry-infused tequila and sparkling wine is pure summer in a glass. 🥂
05/28/2026
The Steak & Relleno is the best of both worlds: a pecan wood-grilled skirt steak paired with a jack cheese relleno al carbon. It’s the ultimate New Mexican feast to celebrate the final days of May.
05/21/2026
To our Mi Dia From Scratch Guests,
Due to unforeseen circumstances Mi Dia From Scratch Grapevine will be temporarily closed the rest of the day today. We apologize for any inconvenience.
Thank you!
05/19/2026
Ever tried "The Concept In A Glass"? 🧊 Our Hell Freezes Over features house-made Hatch green chili-infused tequila, Cointreau, cucumber, and basil, finished with dry ice for a dramatic, chilled experience. It’s smoky, spicy, and perfectly balanced with organic light agave.
05/18/2026
Medium-rare perfection. 🪵 Our Carne Asada is a chef's cut, 28-day aged marinated skirt steak grilled over pecan wood for that unmistakable smoky finish. Served with caramelized onions and charro beans, it’s a Steak Month essential.
05/13/2026
Lunch break, upgraded. 🥗 Our Mexx Cobb Salad features Arcadian greens, bacon, tomatoes, pickled red onions, candied pepitas, avocado, tortilla strips, queso fresco, grilled chicken or steak & blue cheese dressing for the perfect midday fuel.✨
Don’t have time to dine in? Try our new online ordering on our website!
05/06/2026
Our Food of May is Soft Shell Crab, most famously tied to the Chesapeake bay, it comes from blue crabs harvested just after molting, when their shells are tender & fully edible. As coastal cuisine evolved, this delicacy spread beyond the east coast and found its way into the innovative food scene of Baja California where chefs began blending it into baja-style seafood.
At Mi Dia, the dish brings that fusion to life with Maryland soft shell crab in a corn masa tempura batter on organic blue corn tortillas, layered with pineapple relish, avocado purèe, micro cilantro & roasted jalapeño lime sauce.
Served with poblano rice & Oaxacan black beans.
05/05/2026
Happy Cinco de Mayo! 🍹 Today is all about the "Daisy Flower"—did you know that’s what "Margarita" means in Spanish? We’re celebrating with the freshest ingredients, 100% blue agave tequilas, and our signature lemon juice for that bright, consistent flavor you love. 🍋
✨
05/05/2026
For May’s Margarita of the Month we are featuring a Watermelon Margarita with Hornitos tequila, St. Germain, Watermelon Juice and jalapeño agave.
05/02/2026
Steak Month is officially here, and we’re starting strong with the New Mexico Tampiqueña. 🥩 We take a 28-day aged skirt steak, grill it over pecan wood, and serve it alongside cheese and onion stacked enchiladas with our signature red and green chile sauces. It’s a masterclass in New Mexican flavor.
04/30/2026
We were so glad to see so many people and serve great food for our local youth and seniors organizations at the 30th Annual Great Taste of Grapevine with the Grapevine Chamber of Commerce.
Mi Dia from Scratch was proud to win third place at last night's event!
Thank you for our great community and partners we could not do what we do without you!
04/30/2026
Mango, guava, and hibiscus come together in our Agua Frescas for a drink that’s slightly sweet, a little tart, with a floral finish.
Great as a refresher at any event!
04/28/2026
Our fajitas are hot and demand attention. Grilled steak or chicken is served with caramelized onions, guacamole, sour cream, cheese, rice, and beans.
Add some sizzle to your week!
04/24/2026
From wood-grilled steaks and enchiladas to seasonal cocktails, every dish leans into bold flavor. It’s a mix of tradition and just enough adventure.
04/22/2026
Our parrillada de vegetales brings together wood-grilled asparagus, brussels sprouts, spinach, and roasted jalapeños. Served with rice, beans, and guacamole, it’s balanced with elements of smoke and spice. No shortcuts, just good ingredients from Mother Earth.
04/22/2026
Made fresh daily. Grab a quart for your snack to go or dine-in. 🥑
Fresh guacamole made right at your table with mortar and pestle is a beautiful sight. Avocado is mixed with lime, onion, cilantro, tomato, bacon if you like, and just enough heat. Served immediately, exactly how it should be.
04/18/2026
Our snacks are worth the trip. Esquites with grilled corn, lime, crema, and queso fresco bring brightness, while queso fundido gets the crowd’s approval.
Sopes de carnitas round it out with rich pork, beans, and jalapeño-lime salsa. It’s a table that builds wonder with every plate.
04/17/2026
Learn the language of brunch at Mi Dia!
We have our own stylish take on Eggs Benedict…
Huevos Motuleños -fried eggs on crispy corn tostadas with grilled black forest ham, peas, chile arbol reduction, queso fresco and pickled red onions.
Huevos Ahogados poached eggs on crispy masa boats with Oaxacan black beans, chorizo, tequila pepita pesto reduction, micro cilantro, pickled onions and side of potato chilaquiles.
04/11/2026
Two tacos, both off the charts.
Duck Carnitas are rich and tender, topped with pickled onions, roasted poblanos, and chile morita.
Baja Shrimp brings a lighter contrast with beer-battered shrimp, cabbage, and jalapeño-lime salsa.
04/09/2026
Fresh mint leaves, ginger root, agave, and filtered water are blended and carefully heated to enhance the soul of our signature mix. The result is smooth, slightly spicy, and naturally sweet. It’s the base that gives our margaritas that extra finish you can’t quite place—but always remember.
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04/08/2026
More fun, less hassle. Let us handle the setup and service while you enjoy the party. 🥂
04/07/2026
It’s our favorite night of the year! Tacos & Tequila at Fort Worth Food and Wine Festival where we step out in the community to benefit Fort Worth Food and Wine Foundation.
We’ll see you at Fort Worth Food + Wine Festival’s Tacos + Tequila!
🌮Tacos + Tequila
Thursday, April 9, 6:30-9pm
Heart of the Ranch at Clearfork
Our Chef/Partner Gabriel DeLeon will be with our team making magic for you!
04/03/2026
Good Friday calls for something a little lighter.
Our Enchiladas del Mar bring together shrimp, salmon, and sea bass with sautéed onion and melted jack cheese. It’s finished with a chipotle reduction and black bean relish for depth and balance. Rich without being heavy, and built in harmony.
Address
1295 S Main Street
Grapevine, TX
76051
To get to S Main Street in Grapevine, you can take public transportation by using the Grapevine TEXRail station which is nearby. You can disembark at the station and walk towards S Main Street.
If you prefer driving, from downtown Dallas, head northwest on I-35E N towards Denton. Merge onto TX-121N/TX-183 W and exit Bass Pro Drive/William D Tate Avenue. Turn right onto William D Tate Avenue and then left on to S Main Street. There should be available parking spaces within walking distance of the venue.
Opening Hours
| Monday |
11am - 10pm |
| Tuesday |
11am - 10pm |
| Wednesday |
11am - 10pm |
| Thursday |
11am - 10pm |
| Friday |
11am - 11pm |
| Saturday |
11am - 11pm |
| Sunday |
11am - 10pm |
Alerts
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What people say
Tex-mex restaurants are known for their bold flavors, fresh ingredients, and vibrant atmosphere. And if you're looking for an exceptional dining experience that embodies all of these qualities, look no further than Mi Dia From Scratch - Grapevine.
This tex-mex restaurant is a true gem that offers a fusion of the past and present in every dish. Their menu features a tantalizing mix of traditional favorites and innovative creations that are sure to entice your taste buds. What sets Mi Dia From Scratch apart from other restaurants is their commitment to using only the highest quality ingredients and preparing everything from scratch.
Whether you're in the mood for sizzling fajitas, mouth-watering enchiladas, or crispy tacos, you'll find it all at Mi Dia From Scratch. And don't forget to try their signature margaritas, which perfectly complement any meal.
The atmosphere at Mi Dia From Scratch is warm and inviting, with friendly staff who go above and beyond to make sure you have an unforgettable dining experience. The decor is stylish and modern yet still manages to capture the essence of old Mexico.
Overall, Mi Dia From Scratch - Grapevine is a must-visit destination for anyone who loves tex-mex cuisine. With its fresh ideas, authentic ingredients, and skillful preparation techniques, this restaurant truly stands out from the crowd. So why not take a trip deep into the heart of old Mexico and indulge in some of the best tex-mex food around?
