Tacoqueta’s inviting facade.
Clarendon Drive east of Hampton Road is a hodgepodge of auto shops, ramshackle churches in converted frame houses, food business, such as paleterias, Aunt Stella’s Snow Cones and taquerias. Among the latter, the newest is Tacoqueta, taking a clever name meant to lure you into the small strip shared with a hair salon. Almost as alluring is the 20 tacos for $19.99. Almost, because with only three tacos (plus weekend barbacoa) to choose from there isn’t much variety for order of that size. What there is an abundance of, though, is excellent service. The ladies behind the counter and working the griddle will answer your questions without hesitation—yes, they have fresh tortillas but only for the menudo—and charm you with a smile while they await your order.
Departing from my usual tacos-only selection, I went with the No. 1 special. The former comes with light, yellow Mexican rice and manteca-bolstered silky refried beans punctuated with minute pintos. Continue reading
Everything is better with a taco, especially the young but formidable Oak Cliff Film Festival, which calls the Texas Theatre home. Within tortilla-flinging distance (and all over the neighborhood) of the historic movie house are scads of notable taquerias and restaurants. Once again, we offer our recommendations.
Los Torres Taqueria, 1322 W. Clarendon Dr., 214-946-3770
This mom-and-pop shop is something special. It’s the only Dallas restaurant specializing in Sinaloan-style meat preparations, and where you go when you want excellent tacos. The Torres family has never failed when it comes to serving northern Mexican dishes like cinnamon-spiked birria de chivo, luscious cabeza (a mix of beef cheek and tongue) and barbacoa roja estilo Sinaloa, which has pork and beef in every exquisite bite. True to the state of origin, order your tacos in handmade flour tortillas. But if you insist, at least request the handmade corn tortillas.
La Tacoqueta, 2324 W. Clarendon Dr., Ste. 100, 214-943-9991
On a strip of Clarendon dominated by auto shops and faded concrete, cheekily named La Tacoqueta is a sepia, wood and tile haven offering hit-the-spot tacos of carne asada, chicken and al pastor.Alas, there is no spit. The breakfast tacos come with handmade tortillas but others don’t. The service is always on point and the salsa is always fiery.
Fito’s Tacos de Trompo #2, 3113 W. Davis St.
This joint is hard to miss. Just look for the painting of Monterrey’s geographic landmark, the Serro de la Silla mountain, and the restaurant’s name is big red letters. Order the signature menu item, tacos de trompo—the northern Mexican cousin of tacos al pastor seasoned with paprika, not a chile, achiote and citrus adobo, and roasted on the vertical spit called, you guessed it, a trompo. But bring cash. Fito’s doesn’t accept plastic.
Last Thursday I gave a presentation about taco history and its place in DFW’s food culture at Four Corners Brewing Co., benefiting Slow Food Dallas. It didn’t go as planned. A storm took about the venue’s power and led me to improvise. Below is what the lecture I would’ve given if Mother Nature had cooperated.
Thank you, Liz and Slow Food Dallas for having me here—at my favorite brewery, no less. Thank you, Rafael and Eduardo and the family of Taco Party, for your wonderful tacos. Those fried potatoes tacos are among Dallas’ best. And lest you think they’re “gringo tacos,” you should know that fried potatoes tacos are traditional tacos dorados (fried tacos), rolled or flat depending on the region. They’re found all over Mexico.
Fried tacos tend to have a bad reputation, stirring up chilling visions of Taco Bell and prefabricated stale, fragile shells. Glenn Bell, Taco Bell’s founder, wasn’t doing anything new or particularly special, when he opened his first fast-food crispy taco restaurant in 1962. Fried tacos are a tried-and-true variation of the reason why we’re here tonight. In Jalisco state, home of tequila, mariachi and the stewed goat preparation birria, and Michoacán, the birthplace of carnitas, tacos dorados are a common breakfast taco. Continue reading
Wherever there are taquerias, there is art that distinguishes each shop from its competition, attracts clientele and marks the origins of business. This folk art takes the form of menus painted onto facades, anthropomorphic tacos and chiles, women hard at work at a metate, Monterrey landmark Cerro de la Silla, whatever the owners or workers can imagine. There need not be any association between what the taqueria serves and what adorns its edifice, as is the case of El Si Hay in Oak Cliff, a Dallas neighborhood famed for its tacos. The freestanding joint does not serve tacos al pastor from a trompo; yet, there on an exterior wall is a painting of a taquero at a trompo. Dallas Observer photographer Catherine Downes was kind enough to take shots of some of Oak Cliff’s remarkable taqueria art, including of El Si Hay. A collection of those wonderful photos, and the next installment in our Tacos Illustrated series is below.
Taco Rico is one of the few Dallas taqueria serving tacos al vapor (steamed tacos).
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
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
I headed to Dallas for the weekend with two things in mind: seeing my family and taking a trip to El Globo Taqueria in the heart of North Oak Cliff.
The 28 years El Globo has operated really say something about the quality of its tacos. The tacos here are adorned with cilantro and chopped onions on either flour or yellow corn tortillas. The corn tortilla tacos are served with two tortillas that have been lightly warmed on an oiled skillet, and come with three kinds of salsas: tomatillo and jalapeño, chile de arbol and tomato, and avocado with jalapeño.
The carne asada was tasty and was best complemented by the tomatillo and jalapeño salsa.
The barbacoa was moist, soft and appeared to have been cooked in its own fat. Frankly, you can’t go wrong with meat that increases its own tastiness. Continue reading