100 Favorite Dishes, No. 67: The Frontera Fundido Taco at Tacodeli

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. Now that Houndstooth Coffee's new location is up and running — with JuiceLand coming soon — Sylvan Thirty...

By Beth Rankin

July 5, 2016

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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.

Now that Houndstooth Coffee's new location is up and running — with JuiceLand coming soon — Sylvan Thirty has officially become a breakfast hot-spot in West Dallas. The anchor of Sylvan Thirty breakfast: Austin's Tacodeli, which is quick, inexpensive and has a solid menu of breakfast tacos offered from 7 to 11 a.m. on weekdays and all day on weekends.

One of Tacodeli's greatest breakfast taco offerings is the Frontera Fundido, which features either sirloin, chicken or portobello with sautéed onion and poblano peppers and a Jack cheese glaze. The Jack glaze coating the sirloin adds a velvety element without going over-the-top on cheese and the sauteed poblano peppers bring a nice warmth to the tacos, but it all really comes together when drizzled with Tacodeli's creamy salsa verde, made with tomatillo, garlic, serrano pepper and cilantro. Tacodeli's menu is super vegetarian-friendly, so swap out the sirloin for portobello mushroom if you're looking for a little fundido sans meat.

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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.

Contact: Beth Rankin

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