With a name like Burritos Locos, I didn’t have high hopes for the Grapevine restaurant. Mentally ill donkeys, after all, seem better suited for a margarita-soaked refuge for co-ed buffoonery with a foundation of chile con carne than a restaurant offering solid tacos of suadero, trompo and hidago con cebolla. The latter being liver and onions.
I was pleasantly surprised by Taqueria Burritos Locos, not just because of the quality of the tacos but because finally I was able to enjoy liver and onions, mildly mineral in taste. The birria, however, was dominated by a metallic flavor. Continue reading
I’m beginning to re-think my list of Dallas’ top taco joints, thanks to Los Torres Taquería , a family-owned spot that opened in June. The restaurant specializes in the cuisine of Sinaloa state in northwest Mexico, serving barbacoa roja de chivo (goat barbacoa seasoned with chiles), birria de chivo (a cauldron of chest-warming goat meat in an orangy-red broth) and chivo tatemado (the roasted equivalent of birria cooked in a large clay pot). They’re available as platters, by the pound as well as in tacos in handmade tortillas, if requested. Request them. Continue reading
There are some taquerías I decide to leave unreviewed, even if I frequent them. It’s not because I’d prefer to keep them a secret. Rather, it’s because I frequent them out of convenience, I don’t think I have much to add to the discussion, I’m saving them for a list/some other project or they’re so terrible I can’t stomach typing such vitriol.
Case in point: Cesar’s Tacos. It’s not that the Davis Street restaurant is bad. I patronize the joint regularly, especially when my in-laws visit. As a local chain, Cesar’s Tacos would be an ideal subject of a larger story. There comes a moment, though, when your original plan is scuttled and things head south. Continue reading