WTF Velvet Taco?

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Velvet Taco, the edgy, Dallas-based, counter-service restaurant known for tacos inspired by unexpected flavors, has released its latest line up of 2019 Weekly Taco Features (WTFs). As the name implies, the WTFs offer guests 52 chances each year to enjoy specialty tacos inspired by everything from classic comfort foods to dishes from around the world.

With a chef-driven menu and scratch-made everything, including corn tortillas, Angus brisket, all sauces and more, Velvet Taco serves the most innovative toppings ever found on a tortilla. The new WTF offerings allow guests to enjoy tastes ranging from Southern favorites such as fried green tomatoes perfectly paired with peppered bacon and goat cheese to Harissa-braised Australian lamb topped with shakshuka sauce and a poached quail egg.

“There’s a lot of thought and research that goes into planning our WTFs,” said Clay Dover, Velvet Taco’s president and taco maker. “Twice a year, we gather a diverse group of chefs to bring their boldest new recipes to our ‘Tacopalooza’ event. The best-of-the-best from this event then become our WTFs, and really help differentiate the Velvet Taco brand from others.”

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The WTF schedule from April 22 through June 18 is listed below: 

Fried Green Tomato BLT [April 22 – 28]
Beer battered fried green tomatoes, shredded lettuce, tomatoes, peppered bacon, remoulade, herbed goat cheese, micro greens on a flour tortilla

Mango “Jerki-Churri” [May 1 – May 7]

Mango-and-agave-dipped coconut fried chicken, mango slaw, “jerki-churri” sauce and fresh parsley on a house-made corn tortilla

Grilled Salmon Baja [May 8 – 14]

Marinated grilled salmon, house shred, citrus lime crema, pickled Fresnos, roasted corn pico, avocado cream and micro cilantro on a housemade hibiscus tortilla  

Lamb Shakshuka [May 15 – 21]

Harissa-braised Australian lamb, shakshuka sauce, crispy potatoes, crumbled feta, quail egg, fresh mint and parsley on a flour tortilla  

Chicken Fried Oyster [May 22 – 28]

Buttermilk fried oysters, watermelon and celery root slaw, avocado ranch crema, heat-sauce-seared Brussel sprouts, pickled watermelon rind and micro cilantro on housemade corn tortilla

BBQ Ranch Pork [May 29– June 4]

Slow roasted pulled pork, Chipotle BBQ sauce, ranch crema, smoked cheddar cheese and fried jalapenos on a housemade corn tortilla

Dungeness Lump Crab Cake [June 5– 11]

A seasoned crab cake, remoulade, house shred, creamy roasted corn sauce, pickled Fresnos, chives and grilled lemon on a flour tortilla

Paneer Hash [June 12 – 18]

Idaho potato and paneer cheese hash, tahini sauce, cilantro mango salsa, crispy garbanzo beans, shaved radish and fresh mint on a house-made hibiscus tortilla

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Filed under Crave, Steven Doyle

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