Beloved restaurant brand, Tacodeli with 4 Dallas-area locations, has more to celebrate than 20-years of honoring the humble taco. Tacodeli has been invited to cook at the prestigious James Beard House in New York City on April 16, 2020.
Chef and Co-Founder Roberto Espinosa and his team will host a “Texas Taco Party” utilizing the quality ingredients that Tacodeli is known for. This invite to cook for the James Beard Foundation underscores the brand’s superior sourcing and focus on approachable, wholesome food that Tacodeli fans experience on daily basis. Continue reading
by Steven Doyle
Tacodeli, the Austin-born taqueria by chef/founder Roberto Espinosa and partner Eric Wilkerson, opened its second Dallas location in December at The Hill Shopping Center (corner of Walnut Hill Lane and Central Expressway).
The fast-casual neighborhood restaurant is open daily for breakfast and lunch, offering a menu of more than 40 made-from-scratch tacos with fresh ingredients – many of which are organic and locally sourced. Sourcing top-notch ingredients has been at the core of the brand since the beginning. Continue reading
Jeffrey M. Pilcher, professor of history at the University of Minnesota, has traveled around the world eating tacos. For the past 20 years, he has investigated the history, politics and evolution of Mexican food, including how Mexican silver miners likely invented the taco, how Mexican Americans in the Southwest reinvented it, and how businessman Glen Bell mass-marketed it to Anglo palates via the crunchy Taco Bell shell. Pilcher is author and editor, respectively, of the forthcoming Planet Taco: A Global History of Mexican Food (Oxford University Press) and The Oxford Handbook of Food History. His previous books include The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917 and Que vivan los tamales! Food and the Making of Mexican Identity. Continue reading
by Steven Doyle
E Bar is a bit hidden, and it is a bit delicious. Actually it is plenty delicious. Platefuls of enchiladas, rellenos, tacos of all varieties can be found and used as a means of cutting the powerful margaritas that are requisite.
This is a perfect setting for National Taco Day which also happens to fall on that marvelous weekly Dallas holiday, every day. 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
by Steven Doyle
There are times when I feel this national taco obsession might be a bit out of control. It is just then that happenstance smacks me in the grill with a killer version of the street meat. This was the case yesterday as I meandered down Harry Hines.
There is actually no excuse to be on Harry Hines unless you are looking for a good price on a dozen cheap sunglasses, a used tire on the DL, or trying to make your way from north to south very quickly. Or if you are in need of a taco. The latter was the case yesterday and I found a nice one at this bizarre gas station that is really just a front for a lavenderia. Continue reading