The taco de colita de pavo at Flores Meat Market in El Paso.
¡Saludos! Welcome. You likely arrived here via Texas Monthly’s The 120 Tacos You Must Eat Before You Die issue. Thanks. I began working on that editorial package more than a year ago, when Pat Sharpe, the magazine’s food critic, and I initiated a conversation about what form a taco issue would take. Eventually we designed an evaluation sheet (printed in the magazine for your use); set about organizing a team (small but mighty); a schedule (grueling); and what I would contribute (a joyful lot). It was a dream come true for me.
I kicked off my exploration of Texas’ taco landscape in 2010, shortly after moving to the state. Initially I focused on Dallas. Then I widen my scope to suburbs like Richardson and Addison. Fort Worth was next. Along the way, I ate tacos across Austin, where I have family and friends. Eventually I set my sights on San Antonio and the Rio Grande Valley.
Texas and its tacos are beautiful, I thought. Continue reading
Photo: Four Corners Brewing
For a couple of years now, I’ve partnered with Four Corners Brewing Co., maker of my go-to IPA, El Chingón, for taco events. I can’t seem to stop. Sharing tacos comes with my job description. The last one was Taco Night, a trompo taco-and-beer fiesta featuring Dallas’ best practitioners of tacos al pastor and tacos de trompo. Next up I’m helping out with Four Corners’ third-annual Dia de los Puercos on Sunday, November 1.
Inspired by the tradition of Día de los Muertos, it’s a day where we invite people to come celebrate “el día de hoy”…the “here and now”…with friends and family. For us, that simply includes fun people, great music, pork-centric eats and some tasty brews. Continue reading
A taco tray at Resident Taqueria.
Taco shops open and close every day, and few notice. It seems that everyone noticed Resident Taqueria opened. The restaurant, owned by husband and wife Andrew and Amy Savoie and designed by the Guest Group, has been one of my most anticipated taqueria openings of 2015. Andrew is a chef who honed his craft in renowned kitchens like Jean-Georges before taking root in Dallas’ Lake Highlands neighborhood, where Amy grew up. Both went all in on this concept of a taco spot geared toward the locals, a family restaurant, but with thoughtful fare that shows deference to the taco’s history and Mexican ingredients. Everything from the agua fresca to the signage and tortillas would be handmade. What a taqueria should be. So it’s been, and it’s been nuts.
That goes for the peppy peanuts claiming real estate on Resident’s tacos and for the buzz. Continue reading
Eloisa’s pastrami tacos
There are state-sanctioned roadmaps for New Mexico’s green chile burgers and breakfast burritos. They are points of pride, and going Christmas-style on the breakfast burrito at Tia Sophia’s Restaurant, considered the home of the tortilla-wrapped morning behemoth, is proof enough. No such document exists for The Land of Enchantment’s tacos. But they are just as worthy of recognition as any of New Mexico’s signature foods. That’s what I realized during a trip to Santa Fe last week for the Santa Fe Wine & Chile Fiesta. Indeed, nearly all the Santa Feans I spoke with while visiting the city raved about their city’s tacos. I took their advice and hit the trail for Santa Fe tacos, beginning with the most recommended of the bunch. Continue reading
Twister Tacos in Odessa is housed in a former fast-food joint building.
Taquerias can find homes anywhere the local health department will allow them to set up shop. In the case of Twister Tacos in Odessa, Texas, it’s an old Mexican fast-food spot with a new paint job. The ruined concrete on the front patio remains where it fell, perhaps during a previous incarnation. I imagine it as a result of an AT-AT with a driver in need of his eyes examined.
The eyes are deceiving at Twister Tacos. The 11-year-old taqueria, whose current owner took over for her sister in January, advertises tacos al pastor straight from the trompo, but no trompo is visible on the premises. When I asked about the contraption, the owner’s daughter, who was running the cash register, stalled answering and when she did answer, her speech trailed off into mumbling.
The look of the pork filling deepened my doubt of the al pastor’s provenance. It looked more like pork chop resting in house-made chewy, flavor-neutral corn tortillas.
There is a winner here, though. Continue reading
El Bolero’s tacos al pastor.
John Tesar is a no slouch. He is owner and executive chef at Knife. He has a cookbook in the works with Jordan Mackay, co-author with Aaron Franklin of Franklin Barbecue: A Meat-Smoking Manifesto. He is developing an Italian restaurant concept. And he is partner-operator at Apheleia Restaurant Group’s Oak. There he has tweaked and streamlined the kitchen and menu and business is improving. Now comes news that he is doing the same at El Bolero, Apheleia’s upscale Mexican spot, after ownership and El Bolero’s opening executive chef parted ways last month.
My only dining experience at El Bolero was the restaurant’s first night of service, when the menu was limited and the service extremely attentive. I had ample time to speak with co-owner John Paul Valverde (whose Coeval Studio also designed the gorgeous space) that night. We talked about the need for a variety of salsa options. I lobbied for a plethora of choices like those available in Mexico City: whole beans, French fries, salsas of every color and Scoville heat unit. I spoke with a manager about agave spirits, and he customized a mezcal flight for me. All of this from the best seat in the house—at the bar in front of the trompo, where I got to watch the taquero work his knife against the spinning top of marinated pork. The tacos al pastor on fresh corn tortillas were good but the execution needed flare. Part of eating these Mexico City favorites is the show taqueros put on for customers, flicking knives this way and that, attempting to catch pineapple slices behind their backs.
I don’t know if the spectacle has been upped since El Bolero opened, but I do know that the trompo isn’t going anywhere. As Valverde told me via Facebook, “[The] trompo is always going to be there.” While that is a relief, like many with deep love and respect for tacos and Mexican regional cuisines, I was leery of how an Anglo chef—no matter how talented and respectful—would treat the food. Anglo-driven “Modern Mexican” has show more disregard than understanding when it comes to the tradition and history of Mexican food.
During a phone conversation, Tesar went a long way to assure me of his seriousness.
More taco talk, this time with mezcal.
Because I can’t stop when it comes to tacos, later this month I’m involved in a panel that will discuss the history and future of tacos in Dallas. The panel will be moderated by Lesley Téllez, award-wining food writer, former Dallasite, and author of Eat Mexico: Recipes From Mexico City’s Streets, Markets and Fondas. Tickets are on sale now and include all-you-can-eat tacos. More information is below.
From the cash-only hole-in-the-wall joint to the fancy taqueria, Dallas is obsessed with tacos. But how did they get here? How have they gone from crunchy shell to gourmet fillings? And why? What’s next for the street snack? The panel discussion Dallas Tacography: The Tortilla’s Tale in Big D at El Come Taco on Tuesday, July 14, will tackle those questions and more. With all-you-can-eat tacos.
Moderating Dallas Tacography will be Lesley Téllez, award-winning food writer and former Dallasite, and author of the new cookbook Eat Mexico: Recipes From Mexico City’s Streets, Markets and Fondas, released in June by Kyle Books. The book is a culinary love letter to one of the biggest cities in the world, with more than 100 recipes and beautiful on-location photography.
Joining Lesley in talking Dallas tacos will be a lineup of top-notch area food writers, restaurateurs and bloggers: Continue reading
A bowl of tejate.
Tejate, a traditional Oaxacan drink made from maize, cacao, mamey seeds, and other ingredients—all handmade—is a labor-intensive preparation. And that’s an understatement. From the hand-shelling of cacao and the grinding of the nixtamal to the serving, takes several hours.
At Mi Lindo Oaxaca in Dallas, Honorio Garcia and family take that time to make tejate from scratch at their restaurant. Here’s a video of the incredible process that shows how the preservation of tradition trumps the creativity of modernity.
Before Dylan Elchami sold his Scotch & Sausage restaurant concept, he converted part of the space housing it into a taqueria specializing in tacos de guisados. For Elchami, it was a dream come true. For me, it was a chance to eat more tacos de guisados, a massive and unwieldy class of taco filled with homey slow-cooked stews and sauced preparations. Chorizo and papas is a guisado. Bistec en salsa de chile pasilla is another. So are chile relleno and picadillo. And this new operation, S&S Tequileria, put picadillo on the menu. Unfortunately, the kitchen’s idea of picadillo was sauceless, dry crumbles of over-salted beef. It was, in a word, terrible. The rest of the tacos ordered that day weren’t as memorable.
Then I noticed something peculiar, the Scotch & Sausage social media channels had almost no taco images. Had they realized how disappointing the tacos were? Not long after that I received a press release for Le Taco Cantina, a new taco concept taking over the space. It described the food as having a “triage of flavors” melding Mexican and Asian cooking techniques and ingredients with a little French flare. While I’m sure who ever wrote that release was trying to make the food come across as compelling as possible, the use of medical disaster terminology probably isn’t the way to achieve that goal. “Sortie” might have been better.
Shortly thereafter, the blogs began to announce the taqueria’s opening. There was a lot of oohing and ahhing because handmade tortillas and moo shu duck confit. Interesting, right? Not really. Handmade tortillas by themselves aren’t that big a deal. They’re difficult to make well consistently, and a smart taquero knows that if he can’t have them produced in-house perfectly it’s better to find a tortilleria that can meet his standards. Continue reading
Tacos, Tunes, Tequila: Together.
As some of you might know, I was asked to curate a new taco festival. Here’s the final announcement from the organizers. I’m very excited, and you should be too.
From Sonar Management, the producers of Dia de los Toadies and Smoked Dallas BBQ Fest, comes a new one-of-a-kind festival in the heart of downtown Dallas. Debuting June 27, at Main Street Garden, ¡Taco Libre! Combines some of Texans favorite things: tacos, tunes, tequila. Continue reading