Don Artemio

Name: Don Artemio
Address: 3268 W 7th St, Fort Worth, TX, 76107, US
Telephone: 817-470-1439

Mexican

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Mon–Thu 11am–9pm, Fri–Sat 11am–10pm, Sun 10am–9pm

3268 W 7th St, Fort Worth, TX 76107
817-470-1439
Last verified: August 2026
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Para Compartir (Appetizers)

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Nopalitos Fritos
Tender fried cactus tossed with bacon and served with heirloom blue-corn tortillas
Ceviche Tatemado
Texas striped bass and octopus in serrano vinaigrette with piquín salt and charred avocado
Chilitos Güeros Rellenos de Cabrito
Chiles stuffed with slow-cooked cabrito confit
Enchiladas Queso Queso
Fried enchiladas filled with queso fresco and goat cheese, topped with tamarind mole, sesame, cream and potatoes
Cazuela de Chorizo
Housemade chorizo with brûlée panela cheese and pickled onion
Mejillones en Salsa de Chipotle
Mussels cooked in a creamy chipotle sauce
Tacos de Lengua
Overnight braised beef tongue with salsa verde
Tacos de Chorizo
Housemade chorizo with charred panela cheese and avocado
Guacamole
Accompanied with blue corn tortillas; options include chapulines or chicharrón de ribeye
Totopos
House made fried tortilla chips, cured nopales, Mexican requesón
Tártara de Atún
Tuna with avocado mousse and house-made tostadas

Platos Fuertes (Main Plates)

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El Famoso "Chile Hojaldrado"
- Signature
Cream cheese pecan-stuffed poblano chile wrapped in puff pastry
Chilean Sea Bass en Mole Negro
Seared sea bass with Oaxacan mole negro
Codorniz en Mole Poblano
Texas quail stuffed with a creamy pecan almond rice
Salmón en Pipián Verde y Frijoles Puercos
Norwegian salmon with green pipián mole
Cabrito Braseado al Horno Lento en Salsa de Tomate
Slow-cooked cabrito, tomato, jus
Costillas de Cabrito
Slow cooked confit cabrito ribs with pickled onion

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Mole: Not one sauce but an enormous family of sauces built from combinations of chiles, spices, seeds, nuts, fruits, herbs and other ingredients. Some contain chocolate; many do not. Puebla is famous for mole poblano. Oaxaca is particularly celebrated for its variety of moles, including dark mole negro and green mole verde. Mole is commonly served with poultry or other meat, accompanied by rice and tortillas, but both recipes and uses vary widely. On this menu as: Corazón de Alcachofa en Mole Negro · Chilean Sea Bass en Mole Negro · Codorniz en Mole Poblano.
Caldos & sopas: Caldo generally refers to a broth-based soup. Common examples include caldo de res with beef and vegetables, caldo de pollo with chicken and caldo de camarón with shrimp. Siete mares, or "seven seas," is a mixed seafood soup associated with coastal cooking. Sopa de tortilla, also called sopa azteca, combines a tomato-and-chile broth with fried tortilla strips and toppings such as avocado, cheese and crema. Sopa de fideo is a simple noodle soup found in homes and restaurants throughout Mexico. On this menu as: Sopas y Ensaladas (Soups & Salads) · Sopa Tarasca.
Chorizo: Mexican chorizo is generally a fresh, seasoned sausage rather than the firm cured sausage associated with Spain. Pork is common, along with dried chiles, vinegar and spices. The casing is often removed before cooking so the sausage can crumble into eggs, potatoes, tacos or melted cheese. Longaniza is a related sausage with regional variations of its own, while green chorizo is particularly associated with Toluca and the State of Mexico. On this menu as: Cazuela de Chorizo · Tacos de Chorizo.
Ceviche & aguachile: Ceviche combines seafood with citrus juice and ingredients such as onion, chile, cilantro and tomato. Recipes vary throughout Mexico's coastal regions. The acid changes the texture and appearance of raw seafood, but it does not make raw seafood microbiologically equivalent to cooking it with heat. Aguachile, particularly associated with Sinaloa, is commonly made from raw shrimp dressed shortly before serving with lime, fresh chiles, cucumber and red onion. It can be seriously hot. Cóctel de camarón is a shrimp cocktail commonly served in a tomato-based sauce, while campechana usually combines several kinds of seafood. On this menu as: Ceviche Tatemado · Campechanas con Helado de Vainilla.
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Nopalitos Fritos · Salmón en Pipián Verde y Frijoles Puercos.
Salsa verde & roja: Salsa verde is a broad category of green salsa, commonly built around tomatillos and green chiles. Salsa roja simply means red salsa and covers countless recipes using tomatoes, dried chiles, fresh chiles or combinations of them. Salsa taquera is the kind of salsa made specifically for tacos and varies from shop to shop. Salsa macha, associated especially with Veracruz, is an oil-based salsa made with dried chiles and often nuts or seeds. Color is not a dependable heat scale. Taste first. On this menu as: Mejillones en Salsa de Chipotle · Cabrito Braseado al Horno Lento en Salsa de Tomate.

How these dishes compare

Enchiladastypically $12.95 across 254 menus
Carne asadatypically $13.50 across 251 menus
Chorizotypically $9.38 across 181 menus
Ceviche & aguachiletypically $16 across 170 menus
Chile rellenotypically $12.99 across 165 menus
Moletypically $15.62 across 126 menus
Caldos & sopastypically $12.25 across 103 menus
Lenguatypically $5.82 across 57 menus

Don Artemio on our other sites

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Don Artemio

Menu

Para Compartir (Appetizers)

Sopas y Ensaladas (Soups & Salads)

Platos Fuertes (Main Plates)

De la Parrilla (Grilled)

In-House Dry Aged

Los Postres (Desserts)

How these dishes compare

Don Artemio on our other sites

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