The Favorite Tacos of Dallas' Chefs
All week at City of Ate, we celebrate the magic of the taco. Check back for more interviews, essays and maybe a list or two. Or maybe four?
In this week of all things tacos at the City of Ate, we queried local chefs on their favorite spots to land some tacos. Here's what they had to say:
Oliver Sitrin, Blind Butcher Taquería El Si Hay, the el pastor. Fresh, seasoning is just right. Also the pastor at La Banqueta. They're always good, fresh, hot. And Fuel City because they're open late.
Patrick Stark, Sundown at Granada I would say Fuel City because they were some of the first true street tacos that I had here in Texas. They were cheap and small and we would order them by the boatload after band rehearsals in downtown Dallas.
Eric Shelton, Kitchen LTO When I want traditional street tacos I head to Fuel City or Tacos y Mas for the authentic recipes you'd find on a street corner in Mexico. But for the more gourmet ones, I prefer Good to Go.
Julio Peraza, Komali I like to go Taquería Conin and get the crispy tripe, carnitas or crispy pig snout. It's really authentic Mexican.
Andrew Powers, Dee Lincoln Steak & Burger Bar in Plano I go to a little place called Tacos y Mas off of Interstate 30 and Dolphin Road. They have the best cow's tongue and barbacoa I've ever had. They make fresh tortillas there too.
John Tesar, Spoon Salsa Limón makes the best tacos. Everything is authentic, just like in Mexico City including the sauces and garnishes. They have tripe, barbacoa, tongue, etc.
Omar Flores, Casa Rubia My favorite tacos in town are probably Taquería Lupita, but I've never had them sober so I could be wrong. I do love Margaritas off Fitzhugh too. They do awesome barbacoa tacos with fresh-made tortillas, your choice of corn or flour.
Jonathon Erdeljac, Jonathon's Oak Cliff If I'm in Oak Cliff, it's El Si Hay -- always get the pork pastor. And bring cash. If I am in Addison, it's Torchy's on Beltline. They have a full bar and are open late, and I'm usually good for a couple pulled pork tacos, and a side of their green chile queso.
Of course, when I am totally jonesing for tacos, nothing beats running on the line and banging out some one-off tacos extravaganza, my guys call in a "Jon-nado." I call it lunch.
Brian Luscher, The Grape and Luscher's Red Hots I got one problem: My grill chef, Arturo Cob, is from the Yucatan and he makes the very best tacos and salsas in the metroplex. Other than Arturo, I like Torteria Insurgentes, el Atoron, La Baqueta, Good2Go, Fuel City. These all have one thing in common that defines a great taco: freshness. Freshness is the single most important defining characteristic of a great taco. I also believe freshness is a source of great pride in Mexican cuisine. The highest level and care and love will always determine the best.
Jason Boso Twisted Root and Truck Yard I like to go to the outside bar at the Ritz for Dean's tacos. A good taco is all about the tortilla and acid -- like pickled something or a tomatillo sauce
Kent Rathbun, Jasper's, Kent's Blue Plate, Abacus, Shinsei It's Bachman Tacos & Grill and also Fuel City. Flavor, texture, a mixture of hot and cold and for sure the tortilla all make for a great taco.
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