100 Favorite Dishes, No. 17: Campechano at El Come Taco

When two meats collide, we all have campechano in our eyes.
When two meats collide, we all have campechano in our eyes.

To prepare for this fall's Best of Dallas® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

Briskizo? Brisketzo? Chorisket? Trying to come up with a word that effectively conveys the loving marriage of brisket and chorizo is a hard thing to do. But when creations taste this delicious, you want to get it right.

Campechano: That's what they're called here. When you walk up to the counter at El Come Taco, proudly declare you'd like seven or eight Campechano tacos. Limes come with every taco regardless of your order, but don't forget to request cilantro and onions.

You'll also want to make sure you're supplied with every hot sauce available. Luis Villalva likes to label each bottle with its appropriate taco pairing, but the problem is he makes each sauce from scratch and you'll want to put all of them on everything.

Who needs salsa rules anyway? And if you run out of tacos before you run out of sauces, don't worry: Villalva will be behind the counter, waiting.

When your tacos come, grab a lime wedge and make it rain citrus and try a taco or two with each salsa at your disposal. The brisket served here is fine enough on its own, but fattened up and spiced with the addition of chorizo, it becomes one of the best taco fillings you can buy in East Dallas. The meat is cooked up so much it's almost got a crunch.

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