As I mentioned in my review of Mi Lindo Oaxaca, Honorio Garcia and family prepare their food from scratch. In the case of the restaurant’s mole and tejate, that means the toasting and shelling of cacao beans, by hand. Because if you’re going to make mole, you need to make chocolate too. Yesterday I was fortunate enough to watch that chocolate being made in Mi Lindo Oaxaca‘s kitchen. It’s a marvel. The video is below.
Tag Archives: oak cliff
Dallas’ best potato and egg taco is found along Singleton Avenue, near the Trinity Groves. And I’m concerned it’s not long for this world. Until, a friend and I decided to try our luck with lunch at Taquería La Chilanga, the red, yellow, orange and white freestanding taquería at the foot of the Margaret Hunt Hill Bridge, I’d not seen it open for business for months. I had thought it had already fallen victim to the restaurant concepts taking up the development led by uber-restaurateur Phil Romano and partners, at the eatery’s doorstep.
What we found wasn’t a gem but a solid operation making its own corn and flour tortillas by hand, a taquería that deserves constant business.
Lunch was every taco available—a total of seven—on tortillas de maiz hechas a mano split between two customers. We were the only customers. Continue reading
When I interviewed La Nueva Fresh & Hot Tortilleria owner Gloria Vazquez for my D Magazine Best Tacos in Dallas feature, I learned that not only has her family been making tortillas since the late 1960s in their home state of Zacatacas, Mexico, but that between she and her siblings the Vazquez clan owns and operates several Dallas-area tortilla factories.
In an email conversation, Vazquez said, “My father, Arcenio Vazquez Muñoz, opened the first Tortilleria in Rio Grande, Zacatecas, in 1968. Currently in Rio Grande there are six locations of which I am the owner of one, they are all still operating the same way they did when my father first opened them. There are [other] locations in the metroplex owned by my two brothers, which have been opened for nine years.” Aside from the Webb Chapel branch, there is a La Nueva Fresh & Hot in Lewisville but what of the other Vasquez family shops? Some of them do business under the name La Nueva Puntada.
Last weekend, my family and I stopped at the Duncanville location after a camping trip. We were filled with excitement and high expectation, and hungry. Like La Nueva Fresh & Hot, the La Nueva Puntada on Camp Wisdom Road isn’t a restaurant, which is contrary to what the website photo gallery led me to believe. Had junior not been drowsy and had our car not been stuffed with camping equipment, we would’ve eaten our tacos in the comfort of it. Instead we took the food home. That wasn’t the best decision. By the time we got home and opened our Styrofoam to-go containers, the tacos had cooled some.
Last August, Taco Trail brought you the news that El Padrino was ordered to vacate it’s Bishop Arts District. Well, there’s an update. This is just in from Juan Contreras, Jr., of El Padrino, in original press release form.
El Padrino Taqueria a casualty to the Bishop Arts District’s success
DALLAS, TX – El Padrino Taqueria, affectionately known as El Padrino (Mexican Godfather), a popular Mexican food stand in the Bishop Arts District since the 1990’s has lost their lease and has found a new home. El Padrino was housed in an old original Jack in the Box shaped fast food stand located on 330 W. Davis St., and provided great Mexican fast food to N. Oak Cliff’s diverse clientele.
El Padrino lost their lease to Sarah Lombardi in May “We didn’t see this coming, but we were grateful that Ms. Lombardi let us operate through November. Which allowed us some time to look for a new location and for our employees to find jobs nearby.” says Juan Contreras Jr. El Padrino hoped to move to a new location in the Bishop Arts District or somewhere nearby, “Unfortunately it was harder than we thought. Our broker Charlie Perdue, from Perdue Equities worked with us to find us a home nearby, however, there were just no options to fit our needs.” says Juan C. Contreras Jr., Managing Partner.
The Contreras say that they decided to move to southeastern Dallas on 1215 S Buckner Blvd not only because they got a good deal in their new location but also because they also wanted to expand their locations: one in Oak Cliff and the other in Pleasant Grove. “One of our friends here in the community approached us with a deal we could not pass and well we decided to give it a try.” says Juan Contreras Jr.
The new Padrino’s expects to open May 3rd, 2013 serving the same type of original Mexican food items and more.
“We had a great run in the Bishop Arts District, and were surrounded by inspiring friends in the community and we expect to continue our success in our new location.” says Juan Contreras Jr.
El Padrino also has the original location located at 408 W. Jefferson Boulevard, which remains open.
Many taquerías looked closed from the street, but I had never seen Rosita’s open, even though my friends at TacOCliff had reviewed it and another friend recommended it. “Trompo tacos done right,” he said of the “Monterrey style spot.” Over a weekend, I drove by to find its neon open sign aglow. In I went.
While I did find excellent trompo, I also found three large paintings of biblical scenes on the north wall: one of the Last Supper depicting Judas contemplating his exit; one of Moses, the 10 commandments in one hand, a staff in the other framed by lightning; and one of the Nativity. Photos of Pancho Villa hung one the opposite wall. As you see above, the signs of such religiosity began on the exterior of the strip-mall taquería.
The menu over the cake display advertised barbacoa, and it turned out to be a mix of cachete and lengua de res (beef cheek and tongue). I didn’t give it a second thought, and added it to my order, along with carne deshebrada.
As part of my tireless quest to get some of my favorite restaurants to offer tacos, I offer you the special holiday three-course dinner from one of the best joints in town, Mesa Veracruz Coastal Cuisine. The Oak Cliff eatery, owned by chefs Raul and Olga Reyes, is a pioneer of regional Mexican food in Dallas—and it’s going to be open Christmas Eve, Christmas Day and New Year’s Eve.
See the full menu below. 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
Nearly two years ago, the corner unit at 525 E. Jefferson Boulevard, formerly a furniture store, had windows blocked by craft paper and a sign promising El Pueblo was coming soon. I watched for months as construction progressed until the restaurant was ready to serve customers and—for some unknown reason—waited a few more months to visit the restaurant. I shouldn’t have done that. I had deprived myself of a worthy addition to the east end of Jefferson, one offering marvelous carnitas tacos. Why I waited until now to write a review is anyone’s guess. El Pueblo is one of the few Mexican restaurants I patronize often and have made it a stop on a taco tour of East Jefferson joints, just for its carnitas.
Every bite of the pork fried in lard was crunchy, salty and silken, a sight to behold in soft, bumpy yellow corn tortillas fresh enough to make a destructive oil bath unnecessary. Staring down at the strips of mahogany, sienna and black coursing through the filling it was obvious, here was taco beauty. If only the tortillas were fluffy and irregularly shaped handmade rounds. Continue reading
“One Shot” is an occasional series reviewing non-taquerías’ tacos.
Did you hear the one about the sports bar that opened without a liquor license? If you’re into the Dallas bar and restaurant scene, you probably have. When PhD — Pour House Dallas, the local outpost of 17-year-old Pour House in Fort Worth, welcomed its first customers, the watering hole had a BYOB policy, although it did serve food.
I visited PhD last week on the day it was finally permitted to serve booze for a pint of Peticolas and a plate of fish tacos, the establishment’s best-selling menu item.
The beer was amazing. The tacos were messy. Continue reading
The yellow, peach and blue restaurant at Jefferson Boulevard and Tyler Street isn’t shy about advertising its daily specials, whether on the windows or a sidewalk board on which the deals are scrawled in permanent marker. Prominent among the announcements is that the flour and corn tortillas are made by hand—not in a press. By hand.
“Platters only,” the woman explained as she patted her hands back and forth demonstrating the method used to shape the tortillas. Unfortunately, I hadn’t ordered any entrées and she told me this nugget of critical information as I was paying my bill.
I knew I should’ve ordered the rajas con queso, I thought to myself. Better yet, another of the house specialties, like quail, grilled or fried with optional salsa roja. The pozole, a hominy stew believed to have originated in Michoacán state, the homeland of Mi Fondita’s owners, was also tempting.