Puffy Tacos, Pupusas and Beer: This Week In Dallas Dining

Dismal weather this weekend. Not the best for farmer's market shopping but I'll take what I can get. One of our commenters noted if you plan on hitting the White Rock Local Market this weekend you should go early. By 11 a.m. last weekend several vendors had sold out of their products and gone home early.

On to our wrap up ...

This week I reviewed Pupuseria La Pasadita, a small take-out restaurant in East Dallas, which I'm relatively sure serves some of the best pupusas you can buy inside the loop. Ask for extra salsa, for sure. I put that shit on everything.

Elsewhere in CoA I ate a few too many potato chips and tried my own hand at puffy taco frying. More on that in a minute.

Meanwhile LDD continues to follow Texas legislation that could effect the price of beer. And speaking of drinking, Jesse fell off the wagon again, thankfully.

And Starbucks set up a free-coffee trailer just around the corner from the Pearl Cup, prompting a lot of angry comments. The company responded to our questions about the practice, here.

Over on the Eats Blog Leslie Brenner gave three stars to Pappas Bros. Steakhouse, while also proclaiming the start of crawfish season. Who plans on having the biggest backyard boil this year?

Side Dish, meanwhile, has a first look at Señor Bean and a post about Lion City Chinese Cafe in Plano that has me reconsidering my evening dinner plans.

Now, back to those puffy tacos. Over on the Taco Trail there's a video of the shells as they're fried up in San Antonio that does a great job of showing how they're made. The clip is from last year, but I somehow missed it. Either way, it's great.

Finally check out Culture Map's photo shootout between some popular croissants across Dallas. The side by side cross-section shots make it really easy to tell what makes for perfect pastry. I almost feel like it's a spoiler to tell you that Rush Patisserie won out against the competitors, and we've pointed out the superiority of their croissants a few times before.

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Scott Reitz
Contact: Scott Reitz