Monica Greene was born in Mexico City and arrived in Dallas in 1974.  She has been involved in the restaurant business for 20 years.

Ms. Greene is a Director and President/Owner of the Managing General Partner for EDOS Corporation, owner of Monica's ACA Y ALLA, and was the owner of Cayuse Restaurant.  She also opened a Deli and Market in Dallas in 1996.  During recent years, Monica has consulted in creating menus and menu recipes for various new restaurants.  Her passion is creating original health-oriented Mexican food.

She was also employed by Routh Street Investments, which owned Routh Street Café and Baby Routh restaurant.  Ms. Greene was a Manager of Baby Routh.   Prior to her employment at Baby Routh, she was employed by the Julius Schepps Company as a wine consultant to hotels and restaurants.  She designed wine lists, gave wine tastings and seminars to restaurants and hotel accounts in the Dallas area.   She worked closely with the owners and chefs of the restaurants whose accounts she served.  Some of her accounts included The Mansion of Turtle Creek, The Four Seasons Hotel, The Adolphus Hotel, Actualle, and Routh Street Cafe.

Monica's other related restaurant experience includes being judge for The Dallas Morning News National Wine Competition.  She was also a judge for The Official Lone Star State Wine Competition.

MONICA'S PHILOSOPHY ABOUT FOOD

"Gastronomically at ACA Y ALLA, I have simply set out to make a contemporary and appealing Mexican food menu.  A vision half-a-world apart from Tex-Mex. Our dishes are exotic, but uncomplicated.  I am passionate about what I am attempting to achieve with my menu.  I am appreciative of trends relating to health-consciousness and general ingredient quality and freshness.  I am adventurous about creativity.  I am lucky to say that people in Dallas have found our style to their liking in both the scene and the cuisine at Monica's ACA Y ALLA."

A new style of cooking is sweeping throughout Mexico.  Chefs are creating lighter, healthier versions of traditional Mexican and Native (regional) cookery with the emphasis on fun and fresh ingredients, sometimes "borrowing" ingredients from other cultures.