100 Favorite Dishes, No. 85: Tacos at Revolver Taco
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.
Handmade tortillas are always a welcome sight, but some are better than others. When a cook really hones his craft, perfecting texture as much as flavor, tortillas become transcendent, light and pillowy. They have enough structural integrity to hold onto whatever they're filled with, but they still melt away when you take a bite. The only way you'll ever have the experience is if they're made with skill, but they also have to be fresh off the comal.
That's how they're served at Revolver Taco, where you can get a basket of them alongside a brilliant chicken mole, or as a taco, a tortilla's most honest purpose. There's funky huitlacoche if you have a hankering for corn smut and calabacita if you've got a thing for squash.
Meat lovers rejoice, there's cabeza made from the head of a calf, lengua, pastor and most of the other favorites you've come to expect at your local taqueria -- all of it with a fresh clean flavor that will draw you in for more. The only problem if you have to order tacos four at a time, so if you want to try more than one filling you should bring a few friends. Not that finding taco buddies should be a problem. Just announce your destination and you'll have plenty of volunteers.
No. 100: Pastrami Egg Rolls at Blind Butcher No. 99: Chicken-fried Steak at Tom's Burgers and Grill No. 98: Pasta with Uni Butter at Nonna No. 97: Camarón en Agua Chile at La Palapas No. 96: The Wings at Lakewood Landing No. 94: Chicken Kebab at Afrah No. 93: Trompo Tacos at Bachman Lake No. 92: Fish and Chips at 20 Feet No. 91: Canelés at Village Baking Co. No. 90: Banh Mi from La Me No. 88: The Burgers at Off-Site Kitchen No. 87: The White Album at Spoon No. 86: Ramen at Tei An
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.