Plenty of Latino meat markets across Dallas offer up tacos and menudo, but there’s something a little extra comforting about what comes out of the kitchen at Taquería y Carnicería Guanajuato. Maybe it’s that this shop is a little more clean and bright than its counterparts. There’s something about the food here that just tastes fresh. Come on a Saturday or Sunday to see the best of what Guanajuato offers. The heat lamps at the front of the butcher’s case shine down on a celebration of all things pork. There is carnitas fashioned from ribs and shoulder and other difficult to identify pig parts, but the pig's skin is celebrated too. One version of the chicharron is studded with a crosshatch of small pork cubes, still attached to the rind and dry like jerky. The other offers small curls of skin on its own, airy and crisp like truck-stop snacks. You should try both.
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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. Restaurants often ha...
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