A three-taco plate at El Mercadito Taqueria.
The Taco Trail began as a way of finding taquerias via DART, but I haven’t sought out tortilla-based eats via public transit for month, as I have been busy with the Texas Monthly taco issue project for more than a year. All of my research has been done via automobile. So it was a pleasant surprise that I came across El Mercadito Taqueria while riding the Green Line recently.
Adjacent to the Burbank Station in an industrial district on the west side of Love Field and next door to Tortilleria El Molino, El Mercadito serves mostly workers looking for quick and cheap meals. Tacos are $2 and are served a few minutes after ordering. There are seven filling options to listed on the menu, among them carnitas, lengua and non-trompo pastor. The day I went, though there was only beef barbacoa, chicharron en salsa verde and fajita were available. Continue reading
Filed under Dallas, DFW, Reviews
The restaurant and tortilleria share real estate.
La Mexicana Tortilla Factory supplies taquerias and Mexican restaurants across North Texas, including El Come Taco. And for large-scale production, the tortillas the Duncanville, Texas, operation has been selling for nearly 20 years are dependable and respectable Rarely has the use of La Mexicana tortillas resulted in a poor taco for me. Occasionally, even though the tortillas aren’t fresh-off-the-press job, their application can push a mediocre taco into the realm of admirable nosh.
Unfortunately that wasn’t the case when I lunched at the seven-year-old restaurant attached to the tortilleria, Sabor a la Mexicana. The kitsch factor was turned up to 11, though. In the desolate Sunday afternoon parking lot, rusted sculptures of banditos and musicians adorned in spark plugs welcomed us.
While we ordered, the server told my wife that the restaurant is known for its enchiladas. That’s all she needed to hear to request the spinach enchilada platter: fresh spinach (Sabor’s website makes it clear it doesn’t use frozen or reheated ingredients) cozy in corn tortillas topped with silky sour cream sauce, not the magic shell stuff. They were excellent examples of a Tex-Mex specialty. My wife went so far as to call them the best spinach enchiladas she’s ever had. Continue reading