The Torta Frida at Frida's Tacolandia
Our latest Oak Cliff discovery has it all: tacos de cachete, Frida Kahlo artwork on the walls and the absolutely massive Torta Frida. So enormous it can easily feed two, it's a variation on the torta cubana, Mexican sandwich that often contains just about every topping in a restaurant’s arsenal. The Torta Frida has, at a minimum, diced fajita beef, chicken, pastor-marinated pork, slices of ham, refried beans, avocados, lettuce, tomato and crema.
Love Arby's but wish it was, well, good? Top Round is for you.
Paige Weaver
Nobody should eat Arby's after, say, 1998, but a new cheffy Irving fast food joint has created what we believe to be a formidable take on the beef and cheese sandwich. There are seven roast beef sandwiches on the menu, including a simple classic, the O.G. Roast Beef ($5.99) with seasoning and au jus. The Horse & Hole ($7.99) is topped with Provel cheese, the St. Louis favorite, as well as horseradish cream and roasted mushrooms.
This riff on Whataburger's Thick & Juicy is a must in Deep Ellum.
Nick Rallo
A Deep Ellum chef who grew up eating Whataburger has meticulously reproduced the Texas burger joint's famous A1 Thick & Hearty, but with higher-quality ingredients. David Pena was so dedicated to re-creating this burger that he went on a two-week quest to track down the salt Whataburger uses — and he found it.
Just look at this porchetta sandwich. Just look at it.
Nick Rallo
One of the best restaurants in Dallas has a little something new to offer: lunch. Our favorite item on the lunch menu is the porchetta sandwich, a labor-intensive pork sandwich filled with shatteringly crisp porchetta slices and served on Ciabatta bread that's given a bright crisp from Sachet's pizza oven. With charred rapini, smoked provolone and Calabrian chili aioli, this sandwich is one you don't want to miss.
