The Best Not-Taco Tacos in Dallas

First: What's a Not Taco? A taco is that glorious lime-showered thing you dangled cilantro over. You already know that a taco can be novelty, like Cheeseburger enigma at Velvet Taco or Torchy's Tacos' Trailer Park taco, which has fried chicken and queso. You also already know that tacos can also (obviously) go gringo, with sour cream, cheddar and bright red chunks of America.

For the purposes of this post, we're defining a Not Taco as a Teenage Mutant Ninja Turtle: a kick-ass mutation of the original, old staple, a taco that has adapted and changed in this hot, sour creamy North Texas environment. The Not Tacos range from sloppy joe to brisket (some require a little DIY), and I'd argue their some of the best things to eat in the city.

The Sloppy Joe Taco at Off Site Kitchen The best part about this taco is the smell. It comes like a tiny tugboat in their classic plastic baskets and elicits the spot-on aroma of the school cafeteria. One deep sniff and I promise you'll have that Ratatouille moment where you zoom into your childhood memories.

There's actual sloppy joe mix in there. It's got with a nice amount of spice and is piled high with lettuce, shredded cheese, a plump of sour cream and some magical Ranch. The shell crunches like a movie sound effect. Summon your strength not to eat the burger and get this Not Taco.

The Handmade Tortillas with Brisket at Slow Bone Jack Perkins' restaurants are like Dallas' cool uncle that drives a Harley. Neither gives a shit about anything except quality and a good time. Slow Bone, Perkins' BBQ joint, has brisket and sides that will make your heart grow three inches and break the scale. On this trip, I got the mustard greens and the creamy brussels and cauliflower gratin, and I made a taco out of the juicy brisket with pickled onions and pickles. The result was one of the best meals I've had in Dallas in a long time. Oh, the tortillas are handmade, pressed and just a touch crispy. Blackout good meal.

Actual Not Taco Taco photo:

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Nick Rallo
Contact: Nick Rallo

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