Puerto Cocina, the Mexican, Baja-inspired coastal restaurant in Dallas’ Design District, introduces weekend brunch and a new weekday happy hour. Influenced by the cuisine of Valle de Guadalupe, Baja California, Puerto Cocina’s culinary program celebrates coastal flavors with a focus on fresh seafood, a raw bar featuring crudos and tiraditos, house-made masa crisps and an emphasis on shellfish and caviar. Building on this distinctive approach, the restaurant’s new weekend brunch, available Saturdays and Sundays from 11 a.m. to 3 p.m., features Mexican-inspired brunch favorites, fresh seafood and savory dishes, while happy hour, offered Tuesday through Friday from 5–7 p.m. exclusively in the bar lounge, introduces curated pairings of creative cocktails and flavorful bites for just $16 each.
Puerto Cocina’s new weekend brunch offers a menu that balances classic brunch favorites with bold, unexpected flavors. Guests can enjoy dishes like Steak & Eggs – grilled bavette, potato hash, over-easy eggs and salsa tatemada; Chilaquiles – choice of chicken, shrimp or filet, topped with Monterey cheese, red or green salsa, pickled red onion, fried egg and crispy nopales; and Banana Bread French Toast – banana brûlée, pastry cream and café de olla syrup. For a lighter option, the Chia Seed Pudding combines strawberry jam, coconut-chia pudding, matcha, toasted coconut and pepitas.
In addition to the brunch specialties, guests can enjoy a variety of dishes from Puerto Cocina’s menu during brunch, including fresh seafood, tacos, tortas and salads. Standouts include the Baja Taco with tempura-battered fish, cabbage and serrano confit slaw; Aguachile de Atun – Aguachile negro, pearl onions, jicama and candied jamaica; Milanesa Torta – chicken milanesa, cabbage slaw, serrano confit, jalapeno crema, avocado, chiltepin aioli and cotija; and Burrata Salad – figs, beets, Cara Cara oranges, candied pepitas, charred cebollita dressing and mustard frill.
Puerto Cocina is also introducing a new happy hour, available Tuesday through Friday from 5–7 p.m. exclusively in the bar lounge. The menu features Curated Bocado Pairings for $16 each – thoughtfully combining a signature cocktail with a bite for an elevated and unique take on the traditional happy hour experience.
Guests can choose from four distinctive pairings:
- Mussel Aguachile & Spritz: Confit mussels with coconut curry aguachile paired with a spritz featuring damiana, strawberry and sparkling rosé.
- Crab Cake & Margarita: Crab cake with anchovy aioli and salsa pelirroja paired with a margarita featuring matcha, yuzu and tequila.
- Butter Braised Scallop & Milk Punch: A butter-braised scallop with mignonette butter, pasilla and smoked trout roe paired with a milk punch featuring guava, mezcal and charred sourdough.
- Fried Oyster & Negroni: A masa-crusted oyster with pistachio salsa macha paired with a Negroni featuring melon, Salers aperitif and gin.
Each pairing is designed to showcase the interplay between Puerto Cocina’s seafood-forward culinary program and creative cocktail offerings, giving guests an opportunity to experience the restaurant’s distinctive flavors in an approachable format.
Puerto Cocina’s weekend brunch is available Saturdays and Sundays from 11 a.m. to 3 p.m., while happy hour is offered Tuesday through Friday from 5–7 p.m. in the bar lounge only.
Walk-ins are welcome, and reservations are available through Resy.
