Breakfast in Texas means tacos, and breakfast has been on my mind a lot lately. So, I’d thought I’d offer my current top 10 places for the proper way to begin a day—anywhere, not just in the Lone Star State.
Taqueria La Salsa Verde
Although its appearance shows otherwise, the taquera working this Richardson gas-station counter claims the taco de cabeza (above) is prepared al vapor. Whatever its preparation, the taco is still excellent. Which is really all that matters to me first thing in the morning. The choriqueso is the cabeza’s equal. 14225 Coit Road, 972-330-0403
The chorizo and cheese at this South Congress shack offers buckshot heat in a large tortilla, giving any road trip a fiery start. 4406 S. Congress Ave., Austin, 512-443-9308 Continue reading
Filed under Austin, Best of, breakfast tacos, DFW, East Dallas, North Texas, Oak Cliff, Plano, Richardson, San Antonio, Tex-Mex, Texas
Courtesy Señor Locos
I’m fascinated by puffy tacos. So fascinated I went to San Antonio to eat my way through their history and plates of them. So, when I learned that a “San Antonio-style Tex-Mex icehouse” was open in Plano, I had to ask the owner if he/she plans to offer the iconic Alamo City dish at the establishment. The restaurant in question is Señor Locos and the owner, David Brian, whom I reached out to via Facebook and email yesterday says. In response to my wall post, he said, “Wow! Yes look for them to hit our Menu in April.”
And I see a lot of promise in the puffy tacos to come. First, Brian, who’s been in the Mexican and Tex-Mex restaurant world since he was 13 years old, has enlisted David Woodward as chef. Woodward resume includes working for Stephan Pyles in Las Vegas. But back to the puffy tacos. Brian says they’ve been tricky, a statement echoed by Tex-Mex masters. “The obstacle has been recreating the recipe, but we’re close to figuring it out.” Guests will have the ability to choose any protein as a puffy taco filling. Of course, there will be salsa options, too. “[Guests] can finish them off with our “Signature” Six Shooter salsas. These are six homemade salsas to dress any taco. In Mexico, a good taco is only great if topped with a good salsa.”
You can be sure as soon as puffy tacos earn a place on Señor Locos’ menu, I’ll be one of the first customers in line, primed not only for the airy, crunchy treats brimming with lettuce, tomato and cheese, but also for the carnitas, the Baja-style fish, the shrimp and what’s being advertised as a ceviche taco.
Señor Locos Tex-Mex Icehouse
701 W. Parker Road, Plano
Mark Miller is to New Mexico’s cuisine what Stephan Pyles is to Texas foodways. Each is a big shot in the Southwestern cuisine movement that swept the country in the 1980s and ’90s. Pyles opened his latest restaurant, Stampede 66, in early November. This summer, UrbanRio Cantina & Grill, part of part of an entertainment and culinary complex in the Old Downtown Plano Ice House, seated its first guests within sight of the DART Downtown Plano station.
In the run up to Urban Rio’s opening, Miller was brought in as the consulting chef by owners Nathan and Bonnie Shea, who also own the Urban Crust pizzeria in Downtown Plano. His involvement in what was being billed as “Next Mex” had me excited. Recipes in Miller’s cookbook Tacos, are some of my family’s favorite and are in regular rotation at Casa Ralat. His The Great Chile Book is a concise, reference book. Then there was the fact that I could take light rail to its doorstep. Man, I was down right jazzed for a seat in its contemporary Rio Grande Valley-inspired interior.
So off I went from Dallas to Plano to meet a friend and hit up a couple of hole-in-the-wall taquerías before capping our day exploring a suburban taco scene at a well-received newcomer nurtured by a renowned chef.