Tag Archives: Taco

Crush Taco Makes A Limited Soft Shell Crab Taco You Won’t Want To Miss

crushby Steven Doyle

Chef Mo Assi is now a taco man up north in far Frisco. The days of fine dining in a traditional sense are behind the good chef, and today it is all about the taco. Crush Taco, that is.

Assi once told me that the tortilla is merely a vessel to hold what good creations he could come up with. Last year he made me a chicken fried steak taco after discussing what a great holiday CFS made. Assi was already one of my heroes, but did he have to go ahead and do that? Worship status issued.   Continue reading

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Chef Mo Assi Made Me a Chicken Fried Steak Taco, Bless the Man

crush-cfsby Steven Doyle

When preparing for Texas Chicken Fried Steak Day I reached out to a handful of chefs to get their take on the day, and to uncover where the pro’s find their fix of cream gravy. One of the chefs I spoke with was Mo Assi (formerly exec at Perry’s Steakhouse and Capital Grille) who will soon be opening his first restaurant, Crush Taco.  In actuality I was pressing for more information on the new venture.  Continue reading

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Texas Rangers Offering Giant Taco And More

tanacoby Steven Doyle

A recent visit to the Ranger’s stadium netted a few new hot items that have been added to the menu of absurd. The first is the Tanaco, a giant 24 inch taco made fresh at the ballpark, and filled with one foot of seasoned ground beef and another foot of seasoned chicken. The whole monstrosity is then topped with shredded lettuce, nacho cheese, pico de gallo, sliced jalapeños and sour cream.    Continue reading

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Tacos At Home Courtesy Of TJ’s Seafood Market

Steve_Jill_2by Steven Doyle

I am often asked since I dine out so frequently if I ever cook at home. The answer is yes, and I am quite capable. But the fact is I dine out nearly every meal, and I do miss cooking at home. But as fortune would have it I had a chance to do just that when a friend invited me over this week.  But I cheated a bit by stopping in at TJ’s Seafood Market for a little assistance.

I dropped by the TJ’s for a little friendly advice from my favorite fishmonger, Jon Alexis. Alexis suggested for light bites to grab some jumbo shrimp that they prepare fresh each day, and maybe a bit of their signature smoked salmon and large lump crab. This sounded perfect for an evening of wine and conversation, and decided to make tacos out of all the ingredients. Little was I aware but these would be the best tacos that mankind has ever known, I humbly submit. Continue reading

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We Found The Best Taco In Dallas

20140712_203029by Steven Doyle

Tacos still lead the way as the quintessential Dallas food, standing proudly next to smoked brisket and the ever popular burger.  We have waved through the many varieties in the area, including those filled with smoky and crispy bugs and larvae, but the best tacos seem to come off the trompo. The tacos al pastor de trompo is the conical-shaped meat stack that is most likely constructed in the back room of the restaurant by layering thin slices of marinated pork.

The meat used to contruct the trompo is often leg meat or pork butt, marinated in achiote, chili peppers, garlic, onion and pineapple juice for several days. The trompo is made with layers of the seasoned pork on a large vertical skewer which looks much like a child’s spinning top (thus the name trompo) and placed on a vertical skewer as p char the outer layers of the meat very much like a Greek gyro. The trompo more than likely has Lebanese roots, as there is a large population of Lebanese-Hispanics in Mexico. The trompo is thought to have actual ties to another food, the shawarma.    Continue reading

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Celebrate Taco Tuesday On The Cheap

tacoby Steven Doyle

Looking for a smart deal on some decent tacos tonight? We have a few choices where you can dine like a Mayan god on he cheap. It’s taco Tuesday!   Continue reading

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The Moose Report: El Come Tacobot

comby Alex “Moose” Perez

If you weren’t aware Dallas, there is a taco club that exists and they’re called Tacobots, which had a regular column on craveDFW for a long time.  The Tacobots came out of long winter hibernation and chose El Come Taco as their first target to chow down some tacos.  I had the pleasure of meeting the Villava family which happen to be the proud owners of this delicious taco joint.

El Come Tacos opened it’s doors in Novemeber 2013 and has been serving street-style tacos to the masses.  According to the Villava brothers Luis and Francisco, they wanted to open a taco restaurant based on their own personal philosophy: food that was of highest quality and wanted to serve up “original Mexico street-style tacos”.  Speaking of quality, there were a few things that really impressed me about Come Taco.   Continue reading

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