Seeking Heated Comfort? Try the Guiso at Morelia

You'll use that tomato slice to cool your mouth from the heat of the guiso.EXPAND
You'll use that tomato slice to cool your mouth from the heat of the guiso.
Taylor Adams
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.

Comfort foods lived up to their name in 2020, and that trend surely won’t fade with this new year.

A good standby to have in that rotation is a guiso, especially one that's particularly spicy and scooped up in a fresh tortilla.

At Morelia Restaurant in North Oak Cliff, you can peruse a lengthy menu of items, but go straight to a guiso — the guiso de res (beef) is good ($8.95 at lunch), but the heat from the guiso de puerco (pork) is wonderful ($8.50 at lunch).

If you like the kind of spice that lingers in your chest and that you find yourself craving after a week, you’ll like this.

Chunks of pork are stewed with a spicy green chile sauce and served with rice and beans. Go ahead and order both corn and flour tortillas — they’re made in-house and fresh.

Fresh flour tortillasEXPAND
Fresh flour tortillas
Taylor Adams

You may go first for the corn if that’s your habit, and that’s all well and good, but the flavor of the flour tortillas are memorable. They’re airier than, say, a typical Sonoran-style tortilla and full of a robust flavor with a light, dusty exterior.

Tearing a piece, you’ll find it to be a superior vehicle for a swipe of refried beans followed by that nearly-too-spicy-but-totally-acceptable guiso.

You can get all this in the dining room or get it to go. A recent comment on this writer’s Facebook post insisted no Mexican food is good for takeout. Dear commenter, we disagree. Sure, don’t get a tostada to go, but a guiso settling further into its flavors on the drive home holds up wonderfully well.

Morelia Restaurant No. 1, 2707 W. Jefferson Blvd. (North Oak Cliff). Open 10 a.m. to 10 p.m. Sunday through Thursday and 10 a.m. to midnight Friday and Saturday.

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.