Muchacho

Name: Muchacho
Address: 4011 Villanova St, The Plaza at Preston Center, Dallas, TX, 75225, US
Telephone: 469-513-2944
Price range: $$$

Mexican$$$

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Sun 11am–9pm, Mon–Thu 11am–10pm, Fri–Sat 11am–11pm

4011 Villanova St, The Plaza at Preston Center, Dallas, TX 75225
469-513-2944
Last verified: October 2026
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Starters & Antojitos

Guacamole
Listed as "Guacamole" (Simple Guacamole, Lime, Sea Salt) on the current food menu
$13.00
Queso
Current menu lists two Queso variants, "Queso Fundido" ($12) and "Queso Muchacho" ($13), rather than one plain version; range covers them
$12.00 - $13.00
Nachos
$13.00
Tostadas
Not a standalone item on the current food menu; "Guacamole Tostada" appears only as part of other dishes (Pozole Verde, Combo Muchacho)
Blue Corn Molotes
Fried masa pockets with chorizo, sweet potato, and Oaxaca cheese; not found on the current food menu PDF

Tex-Mex Plates

El Capitan
Brisket enchiladas plate; no combo by this name found on the current food menu PDF
Enchiladas
Current menu's "Enchilada Dinners" section lists 5 named variants (The Rojo $16, Chicken Verde $17, Chicken Mole Poblano $17, La Chilanga $18, Chile Con Carne $18) rather than one plain version; range covers them
$16.00 - $18.00
Tacos
Current menu's Tacos section lists many variants by protein (Carnitas $18 up to Gringa Octopus Tacos $28) rather than one plain version; range covers them
$18.00 - $28.00
Flautas
Current menu lists Chicken Flautas ($18) and Brisket Flautas ($19)
$18.00 - $19.00
Fajitas
Single-portion price across the current menu's Fajitas al Carbon protein choices (Portobello Mushrooms $23 up to Mojo Marinated Spanish Octopus $44); a family-of-4 portion is also offered at roughly 3.7x the single price
$23.00 - $44.00

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Tostadas.
Flautas & taquitos: Filled tortillas rolled tightly and fried until crisp, usually served with some combination of salsa, crema, cheese, lettuce or cabbage. The names flauta, taquito and taco dorado overlap considerably. In some restaurants, flautas are longer; some regions or restaurants distinguish them by tortilla type. Others use the terms almost interchangeably. The menu in front of you gets the final say. On this menu as: Flautas.
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Enchiladas.
Nachos: Tortilla chips topped with cheese and usually chiles, with modern versions ranging from a very simple snack to a fully loaded plate covered with beans, meat, crema, guacamole and other toppings. Nachos are generally credited to Ignacio "Nacho" Anaya, who created the dish in Piedras Negras, Coahuila, near the Texas border, in the 1940s. The heavily loaded version became a fixture of Tex-Mex and Mexican-American restaurants. On this menu as: Nachos.
Fajitas: Grilled strips of meat served with tortillas and accompaniments, often arriving at U.S. restaurants on a dramatically sizzling metal platter with onions and peppers. Fajitas developed in the ranching and border culture of Texas and northern Mexico and became a Tex-Mex restaurant staple. The name comes from faja, referring to the strip or belt-like cut associated with skirt steak. Chicken, shrimp and other versions are now common. Alambre is a different Mexican dish that may scratch a similar itch: chopped grilled meat with peppers and onions, often with bacon and melted cheese. On this menu as: Fajitas.
Guacamole: A preparation built around mashed or crushed avocado. Common restaurant versions add some combination of onion, cilantro, chile, lime and salt. Tomato appears in some versions and inspires surprisingly strong opinions. Guacamole may be chunky or smooth, prepared tableside or made ahead, and recipes vary enormously by region and kitchen. On this menu as: Guacamole.

How these dishes compare

Enchiladastypically $12.97 across 263 menus
Nachostypically $11.99 across 205 menus
Flautas & taquitostypically $11.50 across 191 menus
Tostadastypically $9.95 across 181 menus
Fajitastypically $15 across 178 menus

Muchacho on our other sites

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Muchacho

Menu

Starters & Antojitos

Tex-Mex Plates

How these dishes compare

Muchacho on our other sites

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