In North Texas, tamales are more than a holiday treat — they’re part of the region’s Tex‑Mex food heritage and reflect how Mexican and Texas barbecue traditions interweave. Unlike strictly regional Mexican tamales, the local style often embraces smoky, beef-forward, and inventive fillings alongside the classic pork and chicken, and you can find them in everything from neighborhood kitchens to specialty restaurants and tamale makers.
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Abel Gonzales built his name on the deep-fried delights of the Texas State Fair—Fried Coke, Deep Fried Butter, and other crispy curiosities that earned him national recognition and cult-like local status. But with AG Texican, his full-service restaurant in West Dallas, Gonzales shows off a different side of his talent: rich, soulful Tex-Mex and Southern cooking rooted in family tradition and elevated by experience.
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AG Texican Restaurant and Catering is the newest venture from the creative mind of Abel Gonzales. Featuring Tex-Mex and smoked meats the restaurant is located at 7101 Harry Hines Blvd., where it’s open for breakfast and lunch Monday-Saturday.
Early-bird diners will enjoy a wide variety of breakfast tacos, quesadillas, plus gourmet doughnuts with toppings such as fresh strawberries. Lunch offerings include Tex-Mex classics such as quesadillas with choice of brisket, pork, steak, chicken, grilled veggies, or cheese; gorditas and flautas; tortas and tamales with choice of smoked pork or smoked brisket; and sides such as cilantro rice, bacon-beer beans, and jalapeño potato salad. There’s also a daily special for $10 to $12, with options such as half smoked chicken and smoked ribs.
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