by Steven Doyle
Growing up in Dallas it would be difficult to avoid the enchilada. The Tex-Mex beauties delicately filled, rolled and sauced for your dining pleasure. And what great memories most Texans have as children growing up noshing on the humble enchilada each Wednesday in our public schools, the same day that El Fenix offers their inexpensive deal on enchiladas. Perhaps some lay in puddles of grease, but we know how to sop that up with a tortillas for an extra side-car treat.
This past week we craved enchiladas and sought them out with vengeance. This began as our five favorites, but as we started in on them the list grew. Enjoy these enchiladas are in no particular order because Cinco de Mayo and all.
By the way, the list does not include marvelous Mexican restaurants such as Jose. We certainly do not consider them in the same category as Tex Mex.
Filed under beer, Cheese, chefs, Dallas, Food Photos, Food Porn Alert, fun with food, Hatch Chiles, Mexican Food, Party!, Steven Doyle
by Steven Doyle
Seafood Shack on Webbs Chapel very near Forest Lane has been a long tradition for lunch, with big flavors that are fairly easy on the wallet. So is true for the newer and prettier version located on Northwest Highway and Marsh Lane. The latter offers a full bar, an airy patio and many more seats.
A recent visit for dinner netted some great finds included what they called fried octopus, which gave us odd visions of a heavy battered fish. Instead, we found the dish to be light with a crispy sautee, punctuated with chunks of onion and tomato. This dish fell supreme on our palate. Continue reading
From chili and nachos to fajitas and enchiladas, Tex-Mex could be called the ultimate comfort food. Despite its enormous popularity all over the United States, it’s an understatement to say that Tex-Mex has struggled to get respect as a regional cuisine in its own right, rather than a lower-quality, corrupted version of traditional Mexican food. But with deep roots in both Spanish and Native American culture, the history of Tex-Mex cuisine—and the stories behind some of its most famous dishes—is worth another look.
Native Americans lived in the area that is now Texas for thousands of years before the first European settlers arrived in the early 1500s. For more than 300 years after that, Texas (like Mexico) was part of the Spanish colony known as New Spain, and Texas and Mexico remained linked after 1821, when the latter separated itself from Spain. Texas, of course, won its own independence 15 years later, and became part of the United States in 1845. Throughout this complicated history, and in the years since, a number of cultures—and culinary traditions—have been inextricably combined to produce what is known as Tex-Mex cuisine today. Continue reading
Kenny Bowers is a man who does everything in a BIG way! Whether it was the 2010 launch of the El Jefe Grande, a 7-pound burger at Bowers’ Kenny’s Burger Joint or this year’s Bada Big Challenge, a 32” 10,000 calorie pizza at Kenny’s East Coast Pizza, all of the Kenny’s concepts produce food that is always more than generous. And Chef Bowers isn’t afraid of getting a little cheesy, either. Continue reading
by Steven Doyle
Mr Mesero located at 4444 McKinney Avenue has this sparkling fresh menu that is incredibly good, and different than your average enchilada. The space is replete with a dozen four-top tables and has an additional communal table outside that seats about twelve people. It is tiny, but effective. Parking is ample with an all day valet service for those so inclined.
Interesting enough, Mesero sports a full bar, with swirl margaritas that are quite potent. The small restaurant becomes a lounge after 10pm, staying open late for cocktails and mingling. Continue reading
by Steven Doyle
One of our most favorite Tex-Mex restaurants in the Dallas area has always been Cuquita’s, which is located on Josey at Valley View Lane. The unencumbered restaurant has garnered much praise from Texas Monthly and was named one of the top 5 Mexican restaurants in the state. That is large praise, but there are a few reasons why the restaurant is so good.
Cuquita’s is full of freshness. Each day house-made flour and corn tortillas are hand pressed and made alongside tamales which are made with the house masa needed for the tortillas. One bite of the tortillas and you will be hooked. They are sold to go by the dozen, and you will want to pick up a few for dinner or breakfast tacos at home. They are like no other. Continue reading