Tag Archives: Tacos

The Moose Report – Eating Competition At Taco Joint July 4

jointby Alex “Moose” Perez

The Taco Joint which is located just off Mockingbird Ln. in Dallas will be hosting its 3rd Annual Taco Eating Competition.  This  is always a spectacle to watch as competitors were given the opportunity to chomp down on as many of Taco Joint tacos as they could get down their gullet in a specified time.  Last year as soon as the winner was crowned he was quick to lean over the guard rail and release the winning tacos, much to the crowd’s dismay.  For sure nothing anyone wants to witness, but it is part of what makes these competitions so entertaining to witness.

We shall see what other lovely surprises the competition has waiting for us this year.   Continue reading

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Celebrate Taco Tuesday With Trompo Tacos

DSC09050by Steven Doyle

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

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Fuel City Expands Service

Fuel Cityby Jennifer Thomas

After months of renovations, Fuel City Tacos has emerged with double the kitchen space, now serving the popular tacos from four windows.  Fuel City aka “The Ranch in downtown Dallas” has award-winning tacos and is open twenty four hours a day, seven days a week.

Featuring tacos al pastor, picadillo, barbacoa, chicken/beef fajita as well as a selection of breakfast tacos served between 5-10am, all Fuel City Tacos are $1.40 and are served with diced onions, lime, cilantro, jalapeno and hot sauce.    Continue reading

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Eat This Peter Barerra: Chico’s Tacos

Chico's Tacosby Steven Doyle

The dish of the day was brought on by local comedian and all around good guy, Peter Barerra. Barerra will be appearing at the El Paso Comic Strip Wednesday through Sunday, and posted the good news on Facebook along with a side note that he would be avoiding Chico’s Tacos. He even went  on to issue a “yuck” to top off his disdain for the El Paso taco chain.

OK, I get that these tacos are not the superb street tacos found just across the border in El Paso, but they are a long time tradition.  I spent plenty of time in my youth in El Paso, bouncing across the Río Bravo del Norte into Juárez nearly every night for cheap beer and a floor show. But late at night I would always make a pass through Chico’s Tacos. They are legend in this border city, but possibly best taken in at 3am.     Continue reading

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Carrollton Herrera’s Closes But Look For Their Food Truck Very Soon

herrerasby Steven Doyle

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

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Pyles Freshens Up New Stampede 66

pyles2by Steven Doyle

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

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