Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.
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SHOW ME HOW
Not many foods are named after shoes. The huarache was originally a type of sandal used among the native peoples of Mexico; then, centuries later, some genius invented a jumbo-flavored street food that, according to some other genius, resembled a sandal. Maybe you don’t think about what articles of clothing your food looks like. Maybe that means you need to eat more huaraches.
Of course, it doesn’t really look like a sandal at all. A huarache is a sort of thick crust of masa — the corn paste made famous by tamales — fried until crispy. Then it’s topped with refried beans, meats and queso fresco and finished with a squirt of hot sauce.
Tortas La Hechizera specializes in gigantic sandwiches, but the huaraches are great too, even if the crisp masa crust can sometimes defy a plastic knife. Try the combinado, topped half with fajita beef and half with al pastor-seasoned meat. The fried crust and grilled meat are tamed by cool, smooth refried beans and sliced avocados. Be sure to untame the result with a generous amount of the shop’s boldly orange-red hot sauce.