Tag Archives: tacos de trompo

by | October 2, 2014 · 8:57 am

Big Announcement: TACO NIGHT With Taco Trail & Four Corners Brewing

tacos de trompo

TACO NIGHT!

After seven days of North Texas Beer Week, you’re gonna need some tacos. Your amigos at Four Corners Brewing Co. and the Taco Trail got you covered during everyone’s favorite night of the week, TACO NIGHT, Thursday, Nov. 6.

Dallas’ best taquerias will serve el verdadero sabor (the true taste) of Mexico with tacos de trompo. In their Dallas debut, Dos Primos Tacos will present their northern Mexico style of trompo; featuring pork seasoned with a paprika-based marinade. Mexico, DF-style tacos will be well represented with three top Dallas taquerias including El Tizoncito, El Come Taco and Urban Taco. We’re excited to bring them all together.

You need tacos and tacos need beer! Four Corners will have a plenty of variety on hand. Seasonals, special TACO NIGHT release and year-round offerings as well.

General admission, $25, gets you a taco from each vendor, sides and garnish and four 12-ounce pours to wash it all down. Tacos-only passes cost $15. Hot dog truck Eat Jo Dawgs will sell franks for the kiddies. Nos vemos pronto!

Photo: Markus Pineyro

Photo: Markus Pineyro

The Details
When: Thursday, Nov. 6, 6 p.m.
Where: Four Corners Brewing Co., 423 Singleton Blvd., in Trinity Groves
Tickets: $25, $15, available at Prekindle.
 

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by | July 9, 2014 · 8:47 am

Four Styles of Trompo Tacos: A Primer

Photo: Markus Pineyro

Tacos al pastor stand in Mexico City. Photo: Markus Pineyro.

If Mexico City, and by extension Mexico, were to have an iconic taco, it would be the taco al pastor. This bantam assembly of marinated pork shaved from a trompo (a vertical rotisserie) on a corn tortilla with pineapple, cilantro, onions and salsa is the object of lust for many taco enthusiasts. Spikes of heat, patches of char, citrus pep here and there: What’s not to like? It’s also considered the most authentic of tacos but it is not the first taco and was not adapted from some ancient Aztec recipe. Rather, the taco al pastor appeared in the capital in the mid-20th century, a product of native and immigrant culinary mash-up. It’s also not the only style of taco with meat from a vertical spit. It’s not even the first such dish in Mexico—several of which, including tacos al pastor, are outlined below.

Tacos Árabes

Four hundred years after the Spanish came ashore on the Mexican mainland, initiating the birth of what would become Mexican food with pork, lard, beef and other comestibles, another group of non-indigenous peoples transformed Mexican food. This mass of people, immigrants from the Middle East, specifically Lebanon and Iran, into the city and state of Puebla, brought with them shawarma, lamb cooked on a vertical rotisserie, and their own flatbread, pita. The Mexican adaptation of shawarma popped up in the 1930s at Tacos Árabes Bagdad and Antigua Taqueria La Oriental, but took the form of pork (itself a Spanish import) served on a small pita-like tortilla called pan árabe. Continue reading →

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by | June 24, 2014 · 8:24 am

Taqueria Monterrey

photo 2

I have a soft spot in my heart (and stomach) for food typical of Monterrey, the capital of border state Nuevo Leon. From the city—the tech center of Mexico and the country’s third largest city—come tacos de trompo and hamburguesas estilo monterrey, as well as cabrito and carne asada. Both of the former dishes are plentiful in the Oak Cliff section of Dallas thanks to a large Monterreyan population. Businesses specializing in them are distinguished by painted representations of trompos (the vertical spits on which pork for tacos de trompos are cooked) and of the Cerro de la Silla, the latter being Monterrey’s geographic landmark. The hamburger is the result of proximity to the United States, a class of cultures that heaps pork, avocado, and whatever else the cook desires, on top of a beef patty. The taco de trompo are related to Mexico City’s iconic antojito, the taco al pastor.

Whereas the pork for tacos al pastor is marinated with some combination of chiles, achiote and sour oranges, the meat for tacos de trompo is seasoned with paprika, giving the meat a smokier, spicier flavor. The tacos can also be greasier. After the taquero slices the meat from the trompo, he places it on corn tortillas that have been warming up on a well-oiled flattop griddle. He then flips the taco meat side down and lets the meat char and adhere to the tortilla before being served. They’re exquisite. Continue reading →

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by | March 17, 2014 · 9:32 am

Oak Cliff Tacos Illustrated

Taqueria El Si Hay by Catherine Downes

Wherever there are taquerias, there is art that distinguishes each shop from its competition, attracts clientele and marks the origins of business. This folk art takes the form of menus painted onto facades, anthropomorphic tacos and chiles, women hard at work at a metate, Monterrey landmark Cerro de la Silla, whatever the owners or workers can imagine. There need not be any association between what the taqueria serves and what adorns its edifice, as is the case of El Si Hay in Oak Cliff, a Dallas neighborhood famed for its tacos. The freestanding joint does not serve tacos al pastor from a trompo; yet, there on an exterior wall is a painting of a taquero at a trompo. Dallas Observer photographer Catherine Downes was kind enough to take shots of some of Oak Cliff’s remarkable taqueria art, including of El Si Hay. A collection of those wonderful photos, and the next installment in our Tacos Illustrated series is below.

Taco Rico, photo by Catherine Downes

Taco Rico is one of the few Dallas taqueria serving tacos al vapor (steamed tacos).

Continue reading →

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by | March 29, 2013 · 8:00 am

Trompo Loco Highland Mart

TrompoLoco

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It all started with a photo message from Brandon Castillo. My friend, the executive director of the Deep Ellum Outdoor Market and co-producer of the North Texas Taco Festival, had sent me an image of a flyer with a trompo, the logo of the Saltillo, Mexico, soccer club, a map and words: Trompo Loco Highland Mart.

Our first attempt at eating at Trompo Loco was for naught. I arrived ahead of Brandon and found the blue corner building, a former bodega, closed with no sign of a lunch opening. We defaulted to Tacos La Banqueta, a short walk away. It wasn’t a bad move.

On recent weekend morning, I get another photo from Brandon, this one of a lone taco de trompo on blue-and-white checker paper. It was followed by a picture of a trompo, carmine-colored spinning top-shape hunk pork capped with the top half of a pineapple at the corner of Worth Street & North Carroll Avenue.

It wasn’t until yesterday that I finally had the opportunity to try the tacos at Trompo Loco Highland Mart. They incredible. Continue reading →

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