A Restaurant With an Atypical Mexico City Attitude Opens in Downtown Dallas

A restaurant from Mexico City made its American debut in Dallas: Called Atiìpicoit is a unique small independent chain with two locations that opened a third in the Union Dallas building near downtown at 2300 N. Field St.

Spanish for “atypical”, Atiìpico was founded by owner Claudia de Murga in 2014 with the aim of combining Italian hospitality, Neapolitan-style pizza and Black Angus beef. According to a statement, the concept and menu were inspired by his six daughters, with dishes created to reflect each of their personal preferences.

“After struggling with the different tastes of my six daughters, I decided to create a restaurant to cater to different lifestyles,” she says.

This means an ever-changing menu including bowls, salads and entrees, catering to a variety of dietary preferences, as well as juices, coffee, wine and cocktails.

The Dallas site will be open for breakfast, lunch and dinner, with the following staples:

  • The star of the breakfast is the Atiìpico Bowl, made with pitaya, also known as dragon fruit, as well as mango, strawberry, almond milk, honey, granola, banana and blueberry.
  • Lunch is the Dr. Burger, a sirloin stuffed with cream cheese, cheese fondue, arugula, and sun-dried tomatoes on a bun, served with truffle potatoes.
  • The dinner choice is Fettuccine from Asturias, with a three-cheese blend of Roquefort, Gouda, and Parmesan served on artisan bread.

Cocktails include a twist on a mule made with Stolichnaya, mango, habanero, and ginger beer; and a creation called Ya Maika with bourbon, jicama, chocolate and lemon.

Soft drinks include cold pressed shots for detox, immunity and other wellness purposes.

Some restaurants and businesses have experienced delays with the City of Dallas during and after the pandemic, but that has not been the case for Atiìpico, although de Murga says she is still working on supply chain issues.

“The menu mirrors the Mexico City original, but the hardest part was finding the same products and suppliers for our Dallas location,” she says.

She is a huge Dallas fan and also felt that it provided a huge opportunity. “I’ve seen market growth continue to increase while embracing new concepts,” she says.

She also likes its location, which reflects the types of areas where her restaurants reside in Mexico City.

“The neighborhood around Union is surrounded by great diversity,” she says. “The atmosphere also had to be good and once I entered the space, I fell in love.”

David H. Henry