100 Favorite Dishes, No. 39: Barbacoa At Barbacoa Estilo Hidalgo
This one requires a trek and some careful timing, but you're worth it.
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.
Snagging a barbacoa taco from Estilo Hidalgo isn't easy. They're only open on weekends and you have to drive way out to Lake June Road to get to the place, past the scrap yard nearby, and some rough and tumble automotive businesses.
But when you open the door you know the trek was worth it. The smells of roasted lamb and toasting masa overwhelm you. So will the dining room, painted brightly and filled with Latin American customers who have definitely been here a time or two before. They sip from bottles of soda and make their own tacos from platters of barbacoa.
Unless you've brought a few friends, it may be best to order your barbacoa by the taco instead of by the pound. You'll need two, maybe three, but when you're ordering remember that these tacos are much bigger than the smaller street style tacos you see at other taquerìas. They're also served on stellar tortillas
Just beyond a kitchen doorway a squeaky machine turns balls of wet dough into freshly griddled tortillas, and just beyond that a wood-burning oven roasts the next day's lamb. It's all done right here, and when you roll up your own lamb-stuffed tortilla that drips with freshly made with salsa you can taste it.
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