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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.
05/22/2026
Mid-week taco craving? 🌮 Our Duck Carnitas tacos feature roasted Maple Leaf Farms duck, pickled onions, and roasted poblanos on house-made flour tortillas.
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. 🍋
✨
Mi Dia Flower Mound will be having a mariachi band on Cinco de Mayo from 6pm to 7:30pm.
**Flower Mound location only.
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.
05/04/2026
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!
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.
04/28/2026
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.
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!
04/04/2026
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.
04/03/2026
Presenting our April Food of the Month
Wagyu Fajitas
Winter Frost American Wagyu skirt fajitas served with caramelized onions, guajillo rice, charro beans, guacamole, sour cream, shredded cheese, house made flour tortillas & bone marrow butter.
FREE queso blanco included!
Address
2601 W Windsor Drive
Flower Mound, TX
75028
To get to W Windsor Drive in Flower Mound, you can take the DCTA A-train to the Flower Mound Station and then walk or take a taxi/rideshare for about 10 minutes to the restaurant location.
If you prefer to drive, from Dallas, take I-35E N towards Denton and then take exit 452 toward FM 1171/Flower Mound/Lewisville. Merge onto Frontage Rd and then turn left onto FM 1171 W/W Main St. Continue straight for about 2 miles and turn right onto Morris Rd. Finally, turn left onto W Windsor Dr and the restaurant will be on your left.
Parking is available in the shopping center parking lot where the restaurant is located.
Opening Hours
| Monday |
11am - 9pm |
| Tuesday |
11am - 9pm |
| Wednesday |
11am - 9pm |
| Thursday |
11am - 10pm |
| Friday |
11am - 11pm |
| Saturday |
11am - 11pm |
| Sunday |
11am - 9pm |
Alerts
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What people say
Tex-mex restaurants are known for their bold flavors, vibrant colors, and hearty portions. Mi Dia From Scratch - Flower Mound takes this reputation to the next level with their truly harmonious menu. Chef Gabriel DeLeon has masterfully blended traditional Mexico City recipes with modern twists to create a dining experience that is both authentic and innovative.
At Mi Dia From Scratch - Flower Mound, you can expect only the highest quality ingredients in every dish. The restaurant prides itself on using fresh, locally sourced produce and meats to create their flavorful Tex-Mex and Southwestern cuisine. Whether you're in the mood for sizzling fajitas, crispy tacos, or savory enchiladas, there's something for everyone at this restaurant.
One of the standout features of Mi Dia From Scratch - Flower Mound is their commitment to making everything from scratch. From the homemade tortillas to the handcrafted cocktails, every aspect of your meal is carefully crafted by skilled chefs and mixologists. This attention to detail ensures that each dish is bursting with flavor and authenticity.
Overall, Mi Dia From Scratch - Flower Mound is a must-visit destination for anyone looking for delicious Tex-Mex cuisine in a welcoming atmosphere. With its fusion of old-world traditions and modern innovation, this restaurant offers a unique dining experience that will leave you craving more.
