Tacodeli Opening Oct 29th


Tacodeli, Austin-born taqueria by chef/founder Roberto Espinosa and partner Eric Wilkerson, will open its first Dallas location on Thursday, October 29th at new mixed-use development, Sylvan Thirty. Located at the crossroads of West Dallas and North Oak Cliff (1878 Sylvan Avenue) this quick format, neighborhood restaurant will be open daily for breakfast and lunch only, offering a menu of nearly 40 made-from-scratch tacos.

Since Tacodeli’s inception nearly 16 years ago, Espinosa and Wilkerson, inspired by the unique flavors of Mexico City, maintain a commitment to culinary creativity, fresh and responsibility sourced products. For the new Dallas location, Tacodeli will continue to source its organic eggs from Vital Farms and as many local ingredients as possible, including produce and meats. One of the newer partnerships is with La Nortena Tortillas. The West Dallas tortilla maker will deliver fresh tortillas daily. 


The Dallas Tacodeli menu is the same as all Austin locations including the popular Cowboy Taco (beef tenderloin, grilled corn, caramelized onions and roasted peppers), Frontera Fundido Chicken Taco (grilled chicken breast, Monterrey jack cheese and sautéed poblanos and onions), and the Mojo Fish Taco (line-caught Texas Gulf Coast drum fillets grilled with a mojo-garlic sauce and garnished with homemade guacamole and pico de gallo) to the always-popular breakfast tacos. With more than 40 taco varieties, the menu also includes daily specials, vegetarian and seafood options, salads, soups, sides, award-winning starters and salsas, including a Tacodeli original – the signature Salsa Doña sauce, a spicy jalapeño garlic salsa with a kick. The menu is also 100% gluten-free if tacos are ordered on corn tortilla. There will be Dallas-specific specials added upon opening.

Co-owner Wilkerson says, “I was born and raised in Dallas, so this city has always held a special place in my heart. Roberto and I are very happy to call Dallas our second home for the growing family of Tacodeli restaurants and customer base. The community has been extremely welcoming and for that we are truly grateful.”

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