Or, you and your friends may be looking for some Saturday lunch options. Going on a day-long taco crawl is an awesome way to burn a day and feel good about your life choices. Dallas’ Mexican food scene should be considered among the best in the state, and there's plenty to explore.
Whether you’re looking for specific regional food like a taco de chapulines (grasshoppers) at Mi Lindo Oaxaca, or pulpo (octopus) tacos from Tacos Mariachi or specials like ostrich tacos at Revolver, here are a few of the taquerias that make Dallas' taco scene great.
The open-face quesadillas at Trompo are a must-order.
Beth Rankin
839 Singleton Blvd. (West Tacos)
The Singleton Boulevard drag has become a haven for tacoheads.
You’ll want to start off at Trompo. Co-owner Luis Olvera and his partners have been killing it lately, and they’ve really solidified into a Dallas staple. Do yourself a favor and order a quesadilla and ask for the campechana, a combo of trompo pork and beef. It comes in a La Norteña flour tortilla, paneer cheese mixed in with the meats. Throw in a corn in the cup to help balance the protein flavors.
That's a taco, by the way - the Ralat Relleno.
Kathy Tran
602 Singleton Blvd. (West Dallas)
Next, head up the street a couple blocks to Tacos Mariachi. Owner Jesús Carmona has injected Dallas with a dose of Tijuana with his seafood and veggie tacos. Here, you can’t go wrong trying out the mazateno or the pulpo.
The mazateno comes in a flour tortilla packed with sauteed shrimp, asadero cheese, pico de gallo, chile de arbol sauce and crema. The pulpo is served on a corn tortilla with grilled octopus, asadero cheese and avocado.
From pulpo to ostrich to squash blossom and lengua, it's impossible to find a bad taco at Revolver.
Kathy Tran
2701 Main St. (Deep Ellum)
You’ll want to head toward Deep Ellum for our next destination on this tour. Revolver Taco Lounge has raised the bar in town when it comes to creative specialty tacos. Owner Gino Rojas was recently nominated for best chef in the Southwest by the James Beard awards. If you’re in an adventurous mood, order a wagyu lengua taco. Wagyu beef tongue is cut into long strips to give you a glimpse of how it looks fresh from the butcher.
They’ve usually got specials like ostrich or squash blossom, so be sure to see what's on the specials board.
At El Come, say yes to pineapple on your al pastor.
Observer file photo
2513 N Fitzhugh Ave. (East Dallas)
The final destination: El Come Taco. Owner Luis Villalva opened the spot in 2013, serving Mexico City-style tacos. As is true at most places in the Mexican capital, El Come offers many options to choose from, but the al pastor and tripa are the way to go.
The al pastor is the traditional Mexico City taco, and it’s prepared on a corn tortilla with pork rubbed in adobo sauce and served with a slice of pineapple, cilantro and onion.
Try not to think of what the tripa (tripe) is made out of. It’s one of the best tacos Mexican food has to offer when it’s done correctly, and it is at this spot. The crispy tripa comes in a corn tortilla and is topped with cilantro and onion — squeeze some lime over it and sprinkle some salt to make it come alive.
If you’re still able to take in more food, try a plate of their mini-churros. They’re freaking good.
