Mi Dia From Scratch - Plano

Mi Dia From Scratch - Plano "Fresh ideas, authentic ingredients, skillfully prepared" is our motto here at Mí Día From Scratch
(1812)

Only at Mí Día From Scratch can you experience a true fusion of the past and present. Our foods are designed to entice your taste buds by melding New Mexico's Hatch green and red chilies with some of your old-time favorites. The result is a fresh, new twist on tried-and-true favorites; all made From Scratch with only the highest quality ingredients. So let us take you on a trip, deep into the heard of old Mexico.

Our June Food of the Month is as refreshing as a summer breeze. 🍍 Introducing the Pineapple-Ginger Ceviche: lime-cured s...
06/03/2026

Our June Food of the Month is as refreshing as a summer breeze. 🍍 Introducing the Pineapple-Ginger Ceviche: lime-cured shrimp paired with sweet pineapple, a kick of jalapeño, and fresh ginger, topped with pickled onions and silky avocado purée.

This dish is extra special to us as it was crafted in loving memory of our Sous Chef, Javier ”Bacalao” Garcia. Come enjoy a bowl on the patio and join us in honoring his legacy through the flavors he loved. 🧡

In loving memory of our Sous Chef, Javier “Bacalao” Garcia
1974-2026




June’s Margarita of the Month is Peach SourA vibrant taste of summer featuring Cazadores reposado, grilled peach, fresh ...
06/02/2026

June’s Margarita of the Month is Peach Sour

A vibrant taste of summer featuring Cazadores reposado, grilled peach, fresh citrus, and bourbon maple agave. Bright, smoky, and effortlessly smooth.




Warm May afternoons call for a refreshing Sueño de Mora mocktail—a blend of blueberry, basil, and lime with ginger agave...
05/29/2026

Warm May afternoons call for a refreshing Sueño de Mora mocktail—a blend of blueberry, basil, and lime with ginger agave. 🫐 Staying for the tequila? The Riviera Maya with strawberry-infused tequila and sparkling wine is pure summer in a glass. 🥂

The Steak & Relleno is the best of both worlds: a pecan wood-grilled skirt steak paired with a jack cheese relleno al ca...
05/28/2026

The Steak & Relleno is the best of both worlds: a pecan wood-grilled skirt steak paired with a jack cheese relleno al carbon. It’s the ultimate New Mexican feast to celebrate the final days of May.

Mid-week taco craving? 🌮 Our Duck Carnitas tacos feature roasted Maple Leaf Farms duck, pickled onions, and roasted pobl...
05/22/2026

Mid-week taco craving? 🌮 Our Duck Carnitas tacos feature roasted Maple Leaf Farms duck, pickled onions, and roasted poblanos on house-made flour tortillas.

Ever tried "The Concept In A Glass"? 🧊 Our Hell Freezes Over features house-made Hatch green chili-infused tequila, Coin...
05/19/2026

Ever tried "The Concept In A Glass"? 🧊 Our Hell Freezes Over features house-made Hatch green chili-infused tequila, Cointreau, cucumber, and basil, finished with dry ice for a dramatic, chilled experience. It’s smoky, spicy, and perfectly balanced with organic light agave.

Medium-rare perfection. 🪵 Our Carne Asada is a chef's cut, 28-day aged marinated skirt steak grilled over pecan wood for...
05/18/2026

Medium-rare perfection. 🪵 Our Carne Asada is a chef's cut, 28-day aged marinated skirt steak grilled over pecan wood for that unmistakable smoky finish. Served with caramelized onions and charro beans, it’s a Steak Month essential.

Lunch break, upgraded. 🥗 Our Mexx Cobb Salad features Arcadian greens, bacon, tomatoes, pickled red onions, candied pepi...
05/13/2026

Lunch break, upgraded. 🥗 Our Mexx Cobb Salad features Arcadian greens, bacon, tomatoes, pickled red onions, candied pepitas, avocado, tortilla strips, queso fresco, grilled chicken or steak & blue cheese dressing for the perfect midday fuel.✨

Don’t have time to dine in? Try our new online ordering on our website!

Our Food of May is Soft Shell Crab, most famously tied to the Chesapeake bay, it comes from blue crabs harvested just af...
05/06/2026

Our Food of May is Soft Shell Crab, most famously tied to the Chesapeake bay, it comes from blue crabs harvested just after molting, when their shells are tender & fully edible. As coastal cuisine evolved, this delicacy spread beyond the east coast and found its way into the innovative food scene of Baja California where chefs began blending it into baja-style seafood.

At Mi Dia, the dish brings that fusion to life with Maryland soft shell crab in a corn masa tempura batter on organic blue corn tortillas, layered with pineapple relish, avocado purèe, micro cilantro & roasted jalapeño lime sauce.
Served with poblano rice & Oaxacan black beans.


Happy Cinco de Mayo! 🍹 Today is all about the "Daisy Flower"—did you know that’s what "Margarita" means in Spanish? We’r...
05/05/2026

Happy Cinco de Mayo! 🍹 Today is all about the "Daisy Flower"—did you know that’s what "Margarita" means in Spanish? We’re celebrating with the freshest ingredients, 100% blue agave tequilas, and our signature lemon juice for that bright, consistent flavor you love. 🍋
✨

For May’s Margarita of the Month we are featuring a Watermelon Margarita with Hornitos tequila, St. Germain, Watermelon ...
05/05/2026

For May’s Margarita of the Month we are featuring a Watermelon Margarita with Hornitos tequila, St. Germain, Watermelon Juice and jalapeño agave.




Mango, guava, and hibiscus come together in our Agua Frescas for a drink that’s slightly sweet, a little tart, with a fl...
05/04/2026

Mango, guava, and hibiscus come together in our Agua Frescas for a drink that’s slightly sweet, a little tart, with a floral finish.

Great as a refresher at any event!



Steak Month is officially here, and we’re starting strong with the New Mexico Tampiqueña. 🥩 We take a 28-day aged skirt ...
05/04/2026

Steak Month is officially here, and we’re starting strong with the New Mexico Tampiqueña. 🥩 We take a 28-day aged skirt steak, grill it over pecan wood, and serve it alongside cheese and onion stacked enchiladas with our signature red and green chile sauces. It’s a masterclass in New Mexican flavor.

Our fajitas are hot and demand attention. Grilled steak or chicken is served with caramelized onions, guacamole, sour cr...
04/28/2026

Our fajitas are hot and demand attention. Grilled steak or chicken is served with caramelized onions, guacamole, sour cream, cheese, rice, and beans.

Add some sizzle to your week!

From wood-grilled steaks and enchiladas to seasonal cocktails, every dish leans into bold flavor. It’s a mix of traditio...
04/24/2026

From wood-grilled steaks and enchiladas to seasonal cocktails, every dish leans into bold flavor. It’s a mix of tradition and just enough adventure.


Our parrillada de vegetales brings together wood-grilled asparagus, brussels sprouts, spinach, and roasted jalapeños. Se...
04/22/2026

Our parrillada de vegetales brings together wood-grilled asparagus, brussels sprouts, spinach, and roasted jalapeños. Served with rice, beans, and guacamole, it’s balanced with elements of smoke and spice. No shortcuts, just good ingredients from Mother Earth.

Made fresh daily. Grab a quart for your snack to go or dine-in. 🥑 Fresh guacamole made right at your table with mortar ...
04/22/2026

Made fresh daily. Grab a quart for your snack to go or dine-in. 🥑

Fresh guacamole made right at your table with mortar and pestle is a beautiful sight. Avocado is mixed with lime, onion, cilantro, tomato, bacon if you like, and just enough heat. Served immediately, exactly how it should be.


Our snacks are worth the trip. Esquites with grilled corn, lime, crema, and queso fresco bring brightness, while queso f...
04/18/2026

Our snacks are worth the trip. Esquites with grilled corn, lime, crema, and queso fresco bring brightness, while queso fundido gets the crowd’s approval.

Sopes de carnitas round it out with rich pork, beans, and jalapeño-lime salsa. It’s a table that builds wonder with every plate.




Learn the language of brunch at Mi Dia!We have our own stylish take on Eggs Benedict…Huevos Motuleños -fried eggs on cr...
04/17/2026

Learn the language of brunch at Mi Dia!

We have our own stylish take on Eggs Benedict…

Huevos Motuleños -fried eggs on crispy corn tostadas with grilled black forest ham, peas, chile arbol reduction, queso fresco and pickled red onions.

Huevos Ahogados poached eggs on crispy masa boats with Oaxacan black beans, chorizo, tequila pepita pesto reduction, micro cilantro, pickled onions and side of potato chilaquiles.



Two tacos, both off the charts. Duck Carnitas are rich and tender, topped with pickled onions, roasted poblanos, and chi...
04/11/2026

Two tacos, both off the charts.

Duck Carnitas are rich and tender, topped with pickled onions, roasted poblanos, and chile morita.

Baja Shrimp brings a lighter contrast with beer-battered shrimp, cabbage, and jalapeño-lime salsa.

Fresh mint leaves, ginger root, agave, and filtered water are blended and carefully heated to enhance the soul of our si...
04/09/2026

Fresh mint leaves, ginger root, agave, and filtered water are blended and carefully heated to enhance the soul of our signature mix. The result is smooth, slightly spicy, and naturally sweet. It’s the base that gives our margaritas that extra finish you can’t quite place—but always remember.

Credit:

More fun, less hassle. Let us handle the setup and service while you enjoy the party. 🥂
04/08/2026

More fun, less hassle. Let us handle the setup and service while you enjoy the party. 🥂

It’s our favorite night of the year! Tacos & Tequila at Fort Worth Food and Wine Festival where we step out in the commu...
04/07/2026

It’s our favorite night of the year! Tacos & Tequila at Fort Worth Food and Wine Festival where we step out in the community to benefit Fort Worth Food and Wine Foundation.

We’ll see you at Fort Worth Food + Wine Festival’s Tacos + Tequila!

🌮Tacos + Tequila
Thursday, April 9, 6:30-9pm
Heart of the Ranch at Clearfork

Our Chef/Partner Gabriel DeLeon will be with our team making magic for you!



Good Friday calls for something a little lighter. Our Enchiladas del Mar bring together shrimp, salmon, and sea bass wit...
04/04/2026

Good Friday calls for something a little lighter.

Our Enchiladas del Mar bring together shrimp, salmon, and sea bass with sautéed onion and melted jack cheese. It’s finished with a chipotle reduction and black bean relish for depth and balance. Rich without being heavy, and built in harmony.


Presenting our April Food of the Month Wagyu FajitasWinter Frost American Wagyu skirt fajitas served with caramelized on...
04/03/2026

Presenting our April Food of the Month

Wagyu Fajitas

Winter Frost American Wagyu skirt fajitas served with caramelized onions, guajillo rice, charro beans, guacamole, sour cream, shredded cheese, house made flour tortillas & bone marrow butter.

FREE queso blanco included!


Address

3310 Dallas Pkwy, Ste 105
Plano, TX
75093

Opening Hours

Monday 11am - 9pm
Tuesday 11am - 9pm
Wednesday 11am - 9pm
Thursday 11am - 9pm
Friday 11am - 10:30pm
Saturday 11am - 10:30pm
Sunday 11am - 9pm

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