Father-son chef team Juan Ramón and Rodrigo Cárdenas recently unveiled the second chapter of their Texas expansion, right next door to their cabrito house Don Artemio, their first restaurant to spread from Saltillo, Mexico. In a switch-up from their specialty slow-roasted young goat seen on Netflix’s “Taco Chronicles,” Dos Mares is dedicated to Mexico’s coastal regions, with seafood inspired by the traditions of Veracruz, Puerto Vallarta, Acapulco, and Tampico. Think ceviches, garlic shrimp with avocado mousse, and red snapper loin marinated in adobo and wood-fired zarandeado-style, as they do in Nayarit. Even the wine list pulls exclusively from the world’s coastal regions, with one bottle, the Akènta Sub sparkling brut, aged underwater for a year off Sardinia’s coastline.
Dining and Cooking