Restaurant talk: Ojeda’s

Ojeda’s opened on Jefferson at Polk about six weeks ago, and we went in Tuesday for a late lunch. It was a good choice becuse Ojeda’s runs lunch specials until 4 p.m.

We started with guacamole, which was good with salt and a squeeze of lime. The salsa is spicy and vinegary — fans of Tabasco will like it.

I ordered a chile relleno plate, which was $7. Along with cheese enchiladas, rellenos are my Tex-Mex standard, and this one wasn’t bad. It was rolled skinny and long with yellow cheese inside, fried crispy and topped with a yummy ranchero sauce. We also tried a veggie enchilada with mole sauce. Ojeda’s offers six kinds of enchiladas — chicken, beef, shrimp, cheese, veggie and spinach. The veggies were seasoned well and not at all bland or watery as vegetarian Tex-Mex can be. The mole was mild and a little flat, but it was better than we expected.

Ojeda’s has a full bar, and they have four Mexican brews on tap, including Negra Modelo. The place is cozy and relaxed, and the Ojedas are a jolly bunch of legacy restauranteurs who make everyone feel at home. They have two big flat screen TVs that don’t overpower the comfy, cool space, and it’s an excellent hang-out spot.

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  • Ate at Ojeda’s on Thursday night, food was good, service was excellent. But not too many customers. The site is jinxed, in my opinion, because signage is poor and traffic patterns at the busy intersection cause you to be unaware of the restaurant.

  • I think Jefferson is the most overlooked street for continued commercial and residential development in Oak Cliff and perhaps Dallas. Zoning, utilities, parking areas and sidewalks are in place. Many existing buildings are ready for renovation. Vacant lots are ready for new construction. It is surrounded by residential areas and it is only a few walkable blocks to Bishop Arts. The street is built for a return of streetcar lines. It’s an existing walkable area with existing character ready for re-development to continue. Thank you, Ojeda’s, for thinking forward and opening your restaurant.

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