Taco Bell announced today it’ll be expanding its “Taco Lover’s Pass” subscription service — originally tested only in Arizona — nationwide through its app.
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Vidorra Goes Crazy for Tacos
They say, “Everything’s bigger in Texas,” and at Vidorra, the phrase is taking on a whole new meaning.
As a fun, bold Mexican-inspired restaurant that doesn’t play small, Vidorra’s latest in menu innovation led to the creation of a four-pound beauty, El Jefe – an 18-inch giant jalapeño cheddar flour tortilla fried until crispy, then stuffed with Vidorra’s signature taco beef, chorizo, shredded lettuce, shredded cheese, queso, pico de gallo, guacamole and jalapeños.
Serving two to six for $28, this culinary prodigy joins Vidorra’s lineup of other giant offerings – like the Large Format Vidorrita or Guadalajaran – that are perfect for sharing. Or, if you’re so inclined, keep it all for yourself. Vidorra won’t judge.
“At Vidorra, we enjoy taking an adventurous approach to celebrating Mexican food, drinks and culture,” said Culinary Director, Rodman Shields. “We’re already well-known for our over-the-top cocktails, so true to our innovative spirit, we had to match that vibe with a taco so big our guests won’t believe it until they see it. Food should be an experience, and the El Jefe delivers on that.”
El Jefe is now available at Vidorra’s locations in Deep Ellum and Addison. For more information, visit vidorrarestaurants.com
Filed under Steven Doyle
WTF Velvet Taco?
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. Continue reading
Filed under Crave, Steven Doyle
Crush Taco Makes A Limited Soft Shell Crab Taco You Won’t Want To Miss
by 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
Filed under Crave, Steven Doyle
Chef Mo Assi Made Me a Chicken Fried Steak Taco, Bless the Man
by 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
Filed under Chicken Fried Steak, Crave
Texas Rangers Offering Giant Taco And More
by 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
Filed under Steven Doyle
