Tag Archives: Trinity Groves

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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Taquería La Chilanga

LaChilangaSide

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

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Filed under Dallas, DFW, North Texas, Oak Cliff, Reviews, Texas, West Dallas