El Bolero in Dallas

El Bolero in Dallas

Allison Slomowitz/ Special Contributor
El Bolero

[Editor's note: This story has been updated to include an interview with the owner of the restaurant.]

The owners of new restaurant El Bolero are going through their first chef shake-up. The Mexican restaurant, open only two months, now includes John Tesar as chef-partner. Tesar has hired New York chef Jacob Barrios Sanchez to lead El Bolero's kitchen.

Tesar is the owner of Knife, a steak restaurant in Dallas; he's also chef-partner at Oak, a fine dining restaurant in the Design District.

Hugo Galvan is no longer the top toque at El Bolero.

"The goals and the expectations we have for our restaurant weren't being met," explained co-owner Richard Ellman.

Part of Sanchez's new job will be to "rework" the menu to make it more focused on Mexico City street food, Tesar says. The restaurant currently serves traditional Mexican cuisine, not Tex-Mex, and that will not change. Tesar hopes Sanchez will expand the ceviche section of the menu, too.

Incoming at El Bolero: John Tesar will help oversee the kitchen and new chef Jacob Barrio Sanchez will run it. Tesar is pictured here at his restaurant Knife.

Incoming at El Bolero: John Tesar will help oversee the kitchen and new chef Jacob Barrio Sanchez will run it. Tesar is pictured here at his restaurant Knife.

Allison Slomowitz/ Special Contributor

Sanchez will not be tasked with redoing the entire menu, however, Ellman says. "I would not expect to see an overhaul," he says. "I think it will be more around execution."

Tesar would like the new chef to take inspiration from chef Rick Bayless. (Bayless is the owner of Mexican restaurant Frontera Grill in Chicago and a handful of others. You also might have seen him on Iron Chef America or Top Chef Masters.) 

"Jake being from Mexico ... he has tremendous familiarity with those flavors," Tesar says of the new chef.

Sanchez's title will be chef de cuisine. His first day is July 6.

Here's El Bolero's ceviche de camarones, with shrimp, chipotle, garlic, avocado and queso fresco, photographed May 30, 2015. The ceviche menu might change once the new chef arrives.

Here's El Bolero's ceviche de camarones, with shrimp, chipotle, garlic, avocado and queso fresco, photographed May 30, 2015. The ceviche menu might change once the new chef arrives.

Allison Slomowitz/ Special Contributor
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