It has been an odd day of messages about a variety of restaurants closing and chefs on the move. We just caught wind of a few more. Herrera’s in Carrollton on Beltline is no more. This is a family operation where different members run the various locations, and this closing does not affect others stores in the Dallas area. Certainly one of Dallas’ favorite Tex Mex spots, this particular owner is regrouping. Look for a Herrera’s food truck to hit the streets soon. This can only be good information. Continue reading
Tag Archives: Tacos
If you have read craveDFW for any length of time, you know we adore our tacos. We create an annual taco list and one of the highlights is usually the gas station trompo taco across from Bachman Lake off Northwest Highway. Some years ago I was sharing taco secrets with Chef Kent Rathbun, and he claimed this to be his most favorite taqueria in Dallas. I pretty much agreed. These are amazing little tacos of grilled meat sliced off a trompo, which is Spanish for ‘spinning top’.
How this all works is that pork is marinated over one or two days in a combination of dried chiles and then slowly cooked with a gas flame on a vertical rotisserie called the trompo. Perched on top of the trompo of meat is generally a whole pineapple that drizzles its juices downward, further breaking down the meat with flavor and enzymes to make it even more tender. Continue reading
Just a few months after opening his latest venture, Stephan Pyles is already tweaking Stampede 66. The homage to his hometown roots integrates cuisine from across the great state of Texas. Now Pyles is rethinking the idea of so much in one menu.
“My initial intent was to give diners a sampling of Texas foods cut from a broad cloth. In retrospect, I have come to realize the menu is perhaps too broad and tries to encompass too much. Streamlining the menu a bit will help the kitchen focus more intently on each of the items that remain,” said Pyles. Continue reading
by Steven Doyle
When they aren’t uber-designing a new restaurant around Dallas or Fort Worth, the dynamic team of John Paul Valverde and Miguel Vicens are making a go at restaurateur life at the funky digs in Oak Cliff in what was once a single family dwelling, then their first born Campo Modern Country Bistro. Campo never really hit her stride despite all the fantastical elements you could possibly afford a restaurant, including a star consulting chef like Matt McCallister and finishing with one of the best kept secret chefs in Dallas, Michael Ehlert. By the way for those keeping score at home, Ehlert is in the kitchen at Hibiscus on Henderson.
A few months later and some serious hammer and nailing, the tiny house has been drawn into yet another hip and cozy dwelling for those seeking out a fresh take on classic food finds. Enter Outpost American Tavern. Now deep up in its first week with the doors wide open, the unique looking taproom is once again creating a buzz throughout the food loving community. Continue reading
Monday was the official opening of Tacos & Avocados in Roanoke. It was only a week ago that Cowboy Chow shut the doors for renovations in preparation for the new culinary direction of T&A. As expected, the team behind Chef Jason Boso created a restaurant heavy on atmosphere, perfect for local families during the day and folks wanting a good time at night. Continue reading
Taqueria Pinocho is located conveniently off Abram and Carroll Ave in a small shopping center, known as one of Dallas’s ‘authentic’ taco shops. Taqueria Pinocho was my first introduction to taquerias in the Dallas area thanks to a good friend of mine. So I found it fit of course to do my first taco visit for craveDFW. Pinocho has been open for years now and is owned by Francisco Gomez. Although, the location is not in one of Dallas’s best neighborhoods, do not let that deter you from enjoying the tacos from Pinocho.
As you walk in, you can’t help but to start salivating from the smell of meat and tortillas. Walk up to the counter, you’ll see all the meats stewing in their own juices which a technique called Guiso – the fat from its own meat stewing in the broth and making all the ingredients come together. The setup is very clear and simple when ordering tacos: you chose from a selection of 15 different proteins for your tacos, the staff quickly chops the meat and yet another guy places the meat onto a corn or flour tortilla and plates. The next guy hands you the tacos and 3 different types of salsas – green jalapeno, pico de gallo and red guajillo chili sauce. Tacos range in price anywhere from $1.10 to $1.35 depending on your tortilla. Continue reading