By Ashli Urano
Having heard the buzz about one of Frisco’s newest seafood spots, my friend and I met for a late dinner at Anaya’s Seafood Scratch Kitchen at 4350 Main St. in the Legacy Crossing Center. Their Frisco location is the fourth owned by brothers Alfredo, Bobby, Miguel, and Serafin Anaya, who moved from Mexico to Texas more than 20 years ago. With decades of experience in culinary and hospitality, they now have four locations and have successfully created a menu that blends Tex-Mex and Cajun cuisine with classic American seafood.
As we approached the host stand, the restaurant’s laid-back atmosphere immediately caught our attention. My friend and I laughed with relief because we weren’t exactly dressed to impress. The restaurant’s decor effortlessly combines style and comfort, creating a warm and inviting atmosphere that made us feel welcome from the moment we stepped inside.
Anaya’s interior design features a mix of industrial and coastal elements. Dark wainscoting and beige walls serve as a neutral backdrop for the nautical accents placed throughout the space. A large chalkboard wall adds a rustic and personal touch, displaying the daily drink and food specials written using colorful chalk. Pendant lights, casting a soft glow, contribute to the overall ambiance and add a touch of modern flair to the restaurant’s relaxed decor.
Anaya’s seating options include classic brown leather booths that offer a cozy and intimate dining experience, as well as wooden tables with a trendy butcher block-style finish, perfect for larger groups or families. The restaurant’s bar area includes a rustic wood plank top and industrial-style metal stools, creating a casual spot for guests to enjoy a drink or a quick bite. Additionally, the bar’s back wall is lined with an impressive selection of liquor bottles, neatly arranged beneath three flat-screen TVs.
After walking across the polished concrete floor to a middle booth along the wall, we realized it would be too cold sitting beneath the air conditioning unit. The hostess was extremely accommodating, telling us to choose any of the other tables or booths in the restaurant.
Not long after moving to the corner booth, our server, Jesús, greeted us with a warm smile. He handed us dinner and drink menus before recommending we order a flight of margaritas. The flight offers four distinct margarita variations, each showcasing unique flavors and ingredients. Given that it’s a flight, the drink portions are somewhat small, leaving room for a cocktail or glass of wine with dinner.
For those who enjoy a spicy and smoky twist with their cocktails, the Spicy Pineapple Mezcal margarita is a standout choice. El Ilegal Mezcal served as the base and is complimented by homemade jalapeño infused tequila for an extra kick. The pineapple purée, fresh lime juice, and Gran Gala orange liqueur worked together to balance out the smokiness and heat. The margarita was topped with a pineapple and cherry garnish. Anaya’s Signature Margarita takes the classic margarita to a new level. In addition to the house frozen margarita, a sangria swirl and Gran Gala liquor float were added, then garnished with a lime wedge. The result was fruity and rich, making a familiar favorite feel new again. Alfredo’s Margarita elevates the signature house margarita with the addition of Mandarin Napoleon liqueur, a premium cognac, Tajin seasoning around the rim, and a Mandarin garnish. The combination creates a balanced citrusy flavor with a subtle, sweet finish. And lastly, the Dilema, with its unique blend of strawberry swirl and Gran Gala liqueur, instantly became our favorite. The addition of fresh mango chunks and a Tajin-rimmed glass provided a perfect balance of sweet and savory flavors. The strawberry and mango flavors stood out in the very best way.
We decided to order one dish at a time so we could talk about tennis and truly enjoy our time together without rushing. We visited on a Sunday night, and Anaya’s was closing in two hours, so it worked out perfectly, allowing us to relax and unwind after a long week. Even better, Jesús didn’t seem to mind that we were taking our time.
The Dynamite Shrimp, listed first on the menu and with good reason, has been my go-to appetizer for years. It never fails to be the best part of the meal, always living up to my hopeful expectations. The light and crispy shrimp were tossed in a homemade dynamite sauce, which struck a perfect balance between sweet and spicy. The subtle heat built up gradually, never becoming overpowering, allowing the natural sweetness of the shrimp to shine through. The shrimp were garnished with thinly sliced green onions, adding a pop of color and a fresh, subtle onion flavor to the dish.
Next, the Crispy Calamari appetizer arrived with a side of Thai chili sauce and lemon dill aioli. The calamari rings were coated in a light, well-seasoned batter and fried. Sweet cherry peppers were tossed with the calamari, bringing a subtle sweetness and a slight kick of heat. The sweet Thai chili sauce had a mild heat with a sugary glaze, adding another layer of flavor that complemented the calamari beautifully. I usually squeeze lemon juice on my calamari but decided to skip it this time and instead use the lemon dill aioli. The creamy aioli, with zesty lemon and fresh dill, went perfectly with the calamari.
Jesús suggested the Bourbon Street Red Snapper, a popular Cajun-inspired entree at Anaya’s. The Caribbean red snapper filet was placed on top of a thick slice of homemade honey cornbread and sautéed spinach. It was borderline shocking and beyond exciting to see how large the snapper portion was. The snapper was blackened, resulting in a slightly crispy exterior that practically melts in your mouth. The seasoning had a smoky heat that complemented the mild sweetness of the fish. Topping the snapper were plump, seared scallops and tender crawfish tails. The real standout was the Cajun cream sauce, which was rich but didn’t overpower the delicate flavors of the seafood.
We then moved on to the tacos, and I couldn’t believe grouper was the fish featured in them. It’s a premium choice that many restaurants often overlook in favor of more budget-friendly options like tilapia, which is a hard no for me every time. Anaya’s version of this classic featured three soft flour tortillas filled with grilled grouper topped with a dollop of garlic serrano crema, adding a spicy and creamy layer to each taco. The grouper’s smokiness was perfectly balanced with the bright, acidic pop of pickled red onions and the natural sweetness of roasted cherry tomatoes. Fresh avocado slices adorned the top of the tacos, and we even asked for extra garlic serrano crema for dipping. The fish tacos were served with corn on the cob, and we were both pretty excited when we saw its creative presentation. The corn was slathered with butter and sprinkled with crumbled queso fresco before being drizzled with Anaya’s signature dynamite sauce, which added a sweet and spicy kick to the classic street food. It almost felt like we were eating elote on a stick, a popular Mexican side that we both love.
To end our meal, we couldn’t resist trying Anaya’s take on a classic Spanish dessert, Churros con dulce de leche. The churros arrived at our table, golden and crispy with a light sugar coating. Each churro was piped full of rich and creamy dulce de leche and then drizzled with caramel. Accompanied by fresh strawberries, the presentation was simple yet elegant, with the churros taking center stage. This dessert is a sweet nod to tradition with a slight twist.Throughout our dining experience, we were consistently impressed by the attentive and friendly service provided by Jesús. He was knowledgeable about the menu, offering helpful recommendations and answering any questions we had about the dishes and how they were prepared. He made sure our glasses were always full and our needs were met. The meal’s pacing was perfect, allowing us to enjoy the food and conversation without feeling rushed, and Jesús’s warm and professional demeanor added to the overall welcoming atmosphere of the restaurant. The next time we stop by, we will definitely ask for Jesús.
Anaya’s Seafood Scratch Kitchen combines the best of Tex-Mex, Cajun, and classic American seafood cuisine. Whether you’re in the mood for a casual dinner with friends, a romantic date night, or a special celebration, Anaya’s promises an unforgettable dining experience that will keep you coming back for more.
Ashli Urano is a freelance writer obsessed with competitive tennis, true crime, and her Golden-doodle named Sadie Kirenia.
