Chef consultant Monica Dimas opened her first restaurant on Super Bowl Sunday, Neon Taco, bringing Mexican street food inside Nacho Borracho on Capitol Hill. Nacho Borracho remains as the original bar, while Dimas operates Neon Taco independently, subleasing the kitchen from Nacho Borracho proprietor Rachel Marshall.
“Subleasing the kitchen was something that came up. It felt like a nice natural progression. They wanted to change the menu any way. The name stays for the bar.”
Dimas replaces Nacho Borrachos’ menu of dripping and hearty nachos with more polished nachos, and adding traditional and modern tacos in fresh tortillas pressed daily, rotating soups and stews, and other regional Mexican specialties.
“Our goal is not to make a gut bomb,” Dimas said. “You can have the nachos and the tacos and not feel like you are going to explode. You can get nachos but you are not going to make a meal out of those nachos.”
The Mexican-born, Yakima-raised Dimas has cooked at some of the most distinguished and defining restaurants in Seattle ranging in cuisine from Vietnamese at Monsoon and Ba Bar, French at Café Campagne, seafood at Anchovies and Olives, Italian at Spinasse and new American at MKT. She has never cooked Mexican food commercially, however, until now.
“It is home-style food,” Dimas said of the menu at Neon Taco. “It is food that I grew up on. It is food items that I grew up eating as a kid.”