4

Dallas Is Getting a Serious Taqueria

^
Keep Dallas Observer Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

Last week I put up a post pointing to an article on Culture Map that claimed the second Meso Maya, opening in the old Luna's Tortilla Factory on McKinney Avenue, would be serving a menu nearly identical to that of the first Meso Maya in Preston Hollow.

I was disappointed. When I first interviewed Nico Sanchez, the chef responsible for both restaurants, he was excited for the second location, hoping it would give him an opportunity to work with more adventurous ingredients.

A few hours after my post went up Sanchez gave me a call. "I don't know where these blogs get their information," he said.

Right?

Sanchez went on to wax poetic about the new menu items he was excited to feature at the new place. He talked flautas, ceviches, taquitos, grilled ribs, "and we'll be setting up a taqueria in the take-out window in the back."

Say what?

Sanchez is installing a patio behind the restaurant's back window and will offer authentic tacos on tortillas made from freshly ground corn. He expects them to run around $1.80 each, and is planning on offering barbacoa, carnitas, pastor, lengua, bisteck and a vegetable taco he hasn't decided on yet. I proceeded to grill him on some of the preparations.

"Are you going to use whole cow heads for the barbacoa?" I asked. "No, that would freak people out," responded Sanchez. He plans on using cheek meat exclusively.

"What about the pastor? Are you installing a trompo?" Sadly, no. But he's using a horizontal spit to roast marinated pork instead the traditional vertical spit, which is just about as good. The carnitas are getting fried in pork fat after marinating in Coca-Cola and citrus and all of these are being offered in some stellar tortillas.

Needless to say I'm pretty excited to watch this one open this December. If Sanchez's descriptions match what comes out of that window, Dallas is about to get another really impressive taqueria.

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Observer community and help support independent local journalism in Dallas.

 

Join the Observer community and help support independent local journalism in Dallas.