Tag Archives: nixtamal

Tacos Mariachi

MariachiLead

Cesar, the Tijuana donkey zebra, welcomes you to Tacos Mariachi.

For months I watched as demolition and renovation of the old Taqueria La Chilanga plodded along. I peeked in the windows, took photos, snooped (I mean, acted like a journalist), and waited. I got to talking to Jesús Carmona, owner of the restaurant replacing the husband-and-wife-run La Chilanga, and learned what was coming: Tacos Mariachi, a Tijuana-style taqueria. The idea excited me. In less than a year, Dallas had become home to Mi Lindo Oaxaca, an Oaxacan restaurant, La Norteña, a Sonoran-style tortilleria, and Resident Taqueria, a chef-driven Lake Highlands neighborhood spot. And soon, a joint would be slinging Baja California border-inspired fare, broadening Dallas’ taco diversity.

But I had to wait longer than expected. Tacos Mariachi’s opening was repeatedly delayed. My anticipation increased. The first opportunity I had, I bit into the seafood campechano, an octopus-propelled taco studded with juicy chopped steak held firm to a crisped flour tortilla by a layer of melted asadero cheese. Adding thin lines of tart salsa verde and fruity habanero-mango salsa transform the package into something as bright and playful as the patio mural honoring Tijuana’s iconic tourist attraction, the donkey zebra. The mural also includes cheeky statements like Hasta puedes tomar agua (You can even drink the water) and a streetscape representing the Mexican city’s Avenida Revolucion with painted structure outlines standing in for Banorte and Oak Cliff’s Araiza Tortilleria, where Tacos Mariachi gets its tortillas.

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Filed under Reviews, Texas, West Dallas

Revolver Taco Lounge

Not all great taquerías are hovels found in neglected districts. Some shine white and clean in developing enclaves. Case in point: Revolver Taco Lounge, a contemporary Mexican restaurant awash in white with orange accents along West Seventh Street in Fort Worth.

Opened for more than a year, Revolver offers Mexican standards humble in presentation. Here, the Rojas family offers pipian, a green mole with pumpkin seeds, blankets duck breast. A lobster taco is laced with chipotle butter sauce. In the mood for huitlacoche? Revolver’s got it.

The eatery’s tacos come wrapped in house-made tortillas produced from nixtamal (i.e., the hard way) in a kitchen staffed by—stereotypically enough—smock-wearing elderly women, among them owner Gino Rojas’ mother and aunt. Continue reading

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Filed under DFW, Fort Worth, one of the freaking best, Reviews, Taco Tours, Texas