Tacos can be served from practically anywhere, one of the most popular spaces being the gas station. And why not? Customers can fill up their jalopy’s tank then stuff their own. These taco operations are busy throughout the day, but breakfast often calls for patience. Lines are common. That’s where Habaneros — The Taco Revolution in Arlington, Texas, comes in. I stopped at the gas station taqueria en route to Fort Worth. Just off the Ballpark Way exit on I-30, Habaneros takes up about half of the business with tables and booths and a salsa bar against a counter. Continue reading
Category Archives: Reviews
Get me talking about tacos and see me light up like a child who receives the exact gift he wished for Christmas morning. From their history and folklore to their variability, there is much joy in tacos. In no particular order, these are the tacos that brought me that joy in 2014.
Taco de Barbacoa Roja Estilo Sinaloa at Los Torres Taqueria
Unlike the barbacoa commonly available in Texas, this specialty of Sinaloa (where the Torres family has roots) is a mix of beef and pork, dark red from chiles colorados and fragrant spices. It’s always included in my order at Los Torres, where homey braises and handmade tortillas band together to give Dallas it’s best taqueria. When you visit the little spot in Oak Cliff—and you will—resist the urge to order tortillas de maiz hechas a mano. Go for the thin, nearly translucent handmade flour tortillas characteristic of Sinaloa.
Taco de Barbacoa de Cabeza at Gerardo’s Drive-In
The table-hushing barbacoa at Gerardo’s on Houston’s east side is among the best I’ve had in Texas yet. It’s silky and full, though delicate, and pulled directly from the cows’ head. My visit to Gerardo’s included a kitchen tour from Owner José Luis Lopez—Gerardo is his son—who obviously has pride in his work. He propped the cow heads for photos taken by the crew I was running around Houston with that morning, amigos in food J.C. Reid and Michael Fulmer, cofounders of the Houston Barbecue Festival, and photographer Robert Strickland.
Taco al Pastor at Taco Flats
Austin isn’t a taco al pastor town. It’s strength resides in breakfast tacos and Tex-Mex. So this killer version of the undisputed king of tacos on a housemade tortilla from Taco Flats, a new Burnet Road bar with taco-focused pub grub came as a surprise. Sit at the far end of the bar for a view of the trompo. Continue reading
Denver may be better known for its burritos, but the Mile High City has its fair share of tacos, both famous and traditional. You might have heard of Pinche Taqueria. Or breakfast taco joint Moontower Tacos opened by a former Austinite. Dallas-based Rusty Taco also has an outpost in nearby Aurora, Colorado. Or Taqueria Mi Pueblo, serving everything from lengua and tripe to, yes, burritos.
Due to a busy schedule during a work trip to Denver, I was unable to visit any of those taco joints. I did, however, get to squeeze in time at the second location of Machete Tequila + Tacos.
An upmarket spot serving creative yet traditional tacos from chef José Avila, Machete’s flagship opened in the Cherry Creek neighborhood in 2011 and quickly garnered praise. The Lower Downtown branch across from Union Station fired up its kitchen this year. It was also on the receiving end of critical and popular response.
It’s easy to see why. Continue reading
Taco Flats was the taqueria I most anticipated in 2014. Named, with permission, after a legendary Austin bar and rock club, the business from owner Simon Madera, a Rio Grande Valley native and restaurant industry veteran, opened in November. It has become something of a craft beer bar-modern taqueria along a stretch of Burnet Road that is becoming a taco hub. The taqueria is in the same strip center as the brick-and-mortar home of fancy lonchera Peached Tortilla and a short walk from Fork and Taco, which has an Uchi alumnus in its kitchen. Fork and Taco is an admirable restaurant that understands the importance of the handmade tortilla, but this is a review of Taco Flats, not Fork and Taco. That post is forthcoming.
As I mentioned, the wait for Taco Flats’ opening was worth it. From the moment you open the door, you know you’re in for something different. Continue reading
John Tesar is a damn great chef. He is also as adept at navigating social media as he is the nuances of aging meat and fine seafood. His knack for promotion via Twitter and Facebook has, in the eyes of others in the restaurant industry, given them permission to flex their muscles. Where Tesar has succeeded, most others have bombed.
Fusion Taco in Houston, a food truck that went brick-and-mortar in 2013, is one such case. Co-owner Julia Sharaby, reportedly having taken issue with a perceived dis from Alison Cook and being left off the Houston Chronicle restaurant critic’s Top 100 Restaurants list, let loose her fury. It was noted by a couple of food blogs, but that was it. Flash and fizzle. The food at Fusion Taco is much the same. Continue reading
Fort Worth has a wealth of loncheras. They’re stationed at the far end of grocery store parking lots, they’re parked alongside convenience stores—wherever they call roll up and set a table with a few chairs. That’s where I found Taqueria Eva’s, a taco truck on the city’s Northside.
An older gentleman sat reading a newspaper in the truck’s cab as a friend and I walked up to the lonchera. As we stepped up to the ordering window, a boy young enough to be the man’s son it open, took our order and immediately set to making our tacos, working the flattop and heating the tortillas like he—a kid—was a seasoned taquero. Continue reading
Increasingly I see all antojitos and vitamin T comidas (tacos, tamales, tortas, huaraches, etc.) as being in this website’s wheelhouse. This is especially true when a restaurant makes something from scratch. Perhaps a taco spot serves mass-produced tortillas for its tacos but reserves handmade masa for tlayduas. The tacos could be outstanding while the tlayudas send one reeling into another dimension. Tacos are on the menus of most Mexican eating establishments but when it comes to a particular restaurant, perhaps they do something killer or so regionally specific an order of that signature item along with tacos, in my case, is the appropriate order. It should be the order.
Morales Restaurant in Oak Cliff’s Dells District is such a place. The rare spot in the Dallas area specializing in the food of La Huasteca, a region of Mexico encompassing parts of San Luis Potosi, Veracruz, Hildago, among other Mexican states and named for the indigenous group the Huastec, Morales came recommended by Obed Manuel, occasional contributor to the Taco Trail. His father hails from La Huasteca and swears by Morales Restaurant. The small eatery, about six tables in a sparse, narrow front dining room with two more rooms in the rear, is in the same commercial strip as Hardeman’s BBQ and my barber shop. It also shares a wall with another Mexican joint, Fito’s #3, an outpost of the local chain specializing in the food of Monterrey, Mexico (far from La Huasteca).
Morales’ specialty is zacahuil, a banana leaf-wrapped tamal prepared for celebrations—weddings, baptisms, quinceñeras—because they feed large parties. How is a tamal supposed to serve 10, 20, 50 people? When the tamal in question is a behemoth that can reach up to 15 feet or longer. It’s a gold mine of a food. The serving I enjoyed was spooned from the larger tamal and came packed with shredded pork cooked in a stew of chile colorado chunky with pearls of fragrant masa. The aroma of banana leaf lingered warmly, as did the spice, which was constant but not crippling. For this alone Morales is remarkable.
But it’s more than a bastion for such a regional dish and kin like bocoles and migadas. Continue reading