Ethiopian in Dallas

This spot has Ethiopian staples and groceries as well as some really good prepared food to go if the three small tables inside are taken. Try some of the meat dishes such as kitfo (minced meat with Ethiopian hot pepper, mitmita) or tibse (lamb sautéed and grilled with tomato, onion, garlic and ginger), sopping up all the juices with the injera, a pancake-like flatbread traditionally made with teff flour, a wheat native to Ethiopia.

Desta doesn't feel like a typical Ethiopian restaurant. The fixtures are modern and minimalist and the space could easily double as a stylish, downtown bar. The one-page menu offers a twist on classic Ethiopian cooking. Greenville Avenue just south of Richardson has a few Ethiopian restaurants. Desta's the perfect stop for those who are new to Ethiopian cooking.

One of the most recognizable exported cuisines from the Motherland comes from the eastern side of the continent. The rise of Ethiopian immigrants arriving to the United States probably started in the ‘70s when the country was facing food shortages and political unrest. Over the years the numbers of East Africans have risen and as they carve out a new life in Dallas we can thank the heavenly stars they brought their food with them. Queen of Sheba was the first to introduce me to the enchanting rich flavors of Ethiopian food. If you have never tried it, it will be an experience you won't easily forget.

Inejra (a spongy sour fermented crepe-like flatbread) is the staple of each meal. Your entrée of choice is spread out in a decadent fashion across the injera with extra rolls of injera on the side to be the vehicle you use to eat with. No utensils are needed. I almost always order the kitfo (minced raw beef with various spices) as an appetizer. Other personal favorites are the doro wot (slow-cooked chicken with butter sauce and berbere) and the Tibse (round beef with red onions, jalapeno, garlic in a spicy butter sauce). Ethiopian is famously spicy, so if you can’t take the heat be sure to let them know. Don’t try to be a hero.

The injera at Yenat Guada - a light, spongy sourdough bread central to the Ethiopian dining experience - served with virtually every meal here. It also doubles as a customary dining utensil. Just tear off a manageable piece and then use it to pluck your food. Silverware is available upon request, but try the traditional route.

The tart, flexible flatbread has an airy texture that doesn’t weigh you down as other bread would. That’s important because if you’re eating the traditional way, injera will accompany every bite of your meal.

Try the vegetable combo platter for two ($28), siga tibs ($16) and fish goulash ($16). The platter is a stacked lineup of classic Ethiopian vegetable dishes and sides: red lentil stew, split peas yellow stew, spice-buttered roasted chickpeas, string beans, carrots, sautéed collard greens, tossed salad in a zesty Ethiopian dressing.

The centerpiece here is Ethiopian fish goulash in a heat-packed tomato base sauce with jalapenos, onion and garlic. Flanking each side of the goulash is siga tibs, two fistfuls of juicy beef tenderloin bites seasoned in a peppery Ethiopian chile blend known as berbere, a cornerstone ingredient of Ethiopian cooking. The contrasts of the many different flavors and textures combined for an epic meal.

Yenat Guada also offers braised and simmered lamb dishes, a popular rib dish (goden tibs), a wide selection of vegetarian options and a solid wine list.