A few blocks beyond establishments like Ellerbe Fine Foods, the Usual, Spiral Diner and the Bearded Lady in Fort Worth’s Near Southside neighborhood, is a counter-ordering taqueria. The business, Tina’s Cocina, which opened in September 2013, offers no-nonsense tacos. They won’t knock your socks off but they’ll do you right.
The deshebrada—spelled without the “h” at Tina’s, probably to help non-Spanish speakers with the pronunciation—is brisket stewed in tomatoes and pepper until it shreds delicately. While there isn’t much in the way of heat, the taco is a homey, warm job in sweet yellow corn tortillas. Barbacoa is another pleasing nosh. Whereas most taquerias and Mexican restaurants employ beef cheek for their barbacoa, the kitchen at Tina’s uses ribs cooked covered in yucca. Continue reading
The Taco Trail 