It’s not difficult to find handmade or housemade tortillas in Dallas-Fort Worth. Tortillerias are plentiful, and any business offering them will make sure you know it. Taqueria Laredo along U.S. Highway 67 in south Oak Cliff is one such establishment. The words are painted large across a retaining wall on one side of a parking lot usually full of cars, pickup trucks mostly. The same wall bears a menu in the form of painted signposts. It’s a fanciful touch that has Taco Trail written all over it.
As its name suggests Laredo Restaurant serves Rio Grande Valley-style eats, namely barbacoa and flour tortillas with the radius of the wheel from a child’s bike. Those items, and by the looks of the food on tables, pozole,are the hits of the house, available only on specific days at a taqueria whose days of operations are Friday, Saturdays and Sundays. Laredo is a special place. Continue reading
I got the call a couple hours before opening time. Luis Villalva, who had previously worked at Revolver Taco Lounge in Fort Worth and most recently worked with Taco Party (he was the guy in the soccer jersey manning the trompo at TacoCon), was finally ready to serve tacos at his own place, El Come [Koh-meh] Taco on Fitzhugh Avenue. “José, it’s Luis. We open El Come Taco at 5 p.m. Come eat some tacos,” was the voicemail message. Unfortunately, I couldn’t make it for first service. But I made it for lunch the next day—the day I had waited for since Villalva clued me into his plan at TacoCon. And it was worth it.
El Come Taco translates to He Eats Taco, and, for the time being, tacos are all you can eat when you visit the taqueria. Villalva did tell me huaraches, quesadillas and other antojitos would join the slate eventually. Nevertheless, the tacos are enough. They’re also surprising. Not just because there are off-menu options but because Villalva and staff have brought a little of their former Mexico City operation, Transito, to East Dallas. Continue reading
La Mexicana’s overall taco quality is difficult to evaluate. It is one of Denton’s few authentic Mexican sit-down restaurants, which means its menu is more expansive than the other taquerias we’ve visited in the city.
Its tacos are served lightly oiled tortillas and topped with cilantro and chopped onion, and of the six tacos I ordered four hit the mark. Continue reading
Filed under Denton, DFW, Reviews
A blanket of warm air wafted over me the moment I stepped into Denton’s Taqueria Guanajuato. The heavenly aroma of 10 warm cuts of meat sitting on a skillet quickly enveloped me as the door closed behind me.
This small taqueria offers the basics: carne asada, lengua, barbacoa, chicken, campechanos, chicharron, al pastor and beef fajita. It also has a few choices that I’m not used to seeing as the main course on tacos: chorizo and nopales.
One of Taqueria Guanajuato’s big advantages is that it offers tacos in both small and large tortillas. Obviously the larger tortillas cost a few cents more, but you get a more filling meal. The small tortilla option allows for variety in taste.
I admit I was eating on a bit of a tight budget, but I think I made the right call with the tacos I ordered. Continue reading
From east to west and points north, tacos were first and foremost on everyone’s minds this week. The New York Times even got a piece of the action with its Taco Issue. One of the articles printed in that section ruffled a few feathers by claiming the Big Apple was just as great a taco capital as Los Angeles. Bill Esparza fired back with a pat on the head: “it’s cute that you keep trying over there.” Gustavo Arellano tempered things with a shoulder squeeze, reminding us that New York’s place in stateside Mexican food history had been secured with Buffalo Bill and Juvencio Maldonado. The latter secured a patent for a tortilla-frying device in 1950 (why is such a significant milestone so easily forgotten?).
We took the opportunity to ramp up activity with interviews, a review, a recipe, a National Taco Day roadmap curated with the help of friends across the United States and Canada. Local publications repackaged old content. For a taste of other Taco Internet goings-on, make the jump. Continue reading
When it comes to taco hot spots in the United States, there is no spot more incandescent than Southern California, with Los Angeles as its bright center where every type of taco is seemingly within reach and where the taco’s boldface proselytizers congregate. Among them is the crew behind L.A. Taco, a website established in 2005 to shine the spotlight on all that is great in LA via the taco and taco lifestyle. The mission has resulted in a vibrant mix of urban photography, interviews with artists, musicians and writers. The latter has included taco scribes Bill Esparza, Gustavo Arellano and Jeffrey M. Pilcher. Along the way there has been plenty of fun, including a mascot, bracket-style competition Taco Madness and the contest’s subsequent taco festival.
That festival took place on April 20—the same day as the Taco Trail co-founded North Texas Taco Festival in Dallas, Texas. In the run up to our shindigs, L.A. Taco’s Blazedale and I struck up a correspondence.
We caught up with Blazedale again this week for a Taco Week interview.
Taco Trail: What was the inspiration for L.A. Taco?
L.A. Taco: L.A. is such a diverse city and while there are thousands of things which unite different communities, there are fewer which bring the city together. By far the tastiest of these is the taco. We wanted to create a place to document our favorite unsung parts of the city such as street art, dive bars, and of course tacos. At that time, these things weren’t nearly as celebrated as they are today.
TT: L.A. Taco supports the taco lifestyle. What is the taco lifestyle?
LAT: To us the taco lifestyle is about getting out of the house and exploring your city. Checking out a new bar, an art show, live music, or hunting for a new taco spot you’ve never tried before. Finishing up a great night out with a taco is really the best thing ever, and an experience that is quintessential Los Angeles.
TT: L.A. is the taco capital of the United States. What are your thoughts on the rise of the taco across the country? Continue reading
In honor of tomorrow’s big announcement, we give a recipe originally published by our friends at Entree Dallas. It’s a winner of a taco, being the creation that earned Driftwood executive chef Omar Flores first place in the inaugural North Texas Taco Festival Taco Throwdown.
Speaking of which who thinks they can beat Omar in 2014? Continue reading