Urban Taco’s McKinney Avenue location in Uptown will be closing on Saturday, March 31 following dinner service to make way for Velvet Taco.
Creator and Partner of Urban Taco, Markus Pineyro explains they have outgrown the location and chose to not renew the lease after 9 years. The partners feel a different concept such as Velvet Taco is a better fit for the neighborhood at this stage. Continue reading
Filed under Steven Doyle
by Steven Doyle
Bean curd, or tofu is relatively simple to create by pressing coagulated soy milk into submission which can be soft, firm or extra firm. If you follow us with any sort of regularity you will not we do appreciate our animal filled dinner plates, but it is true we have a soft spot for a well thought out vegetarian or vegan dish.
Tofu definitely has its place at the center of the plate and can be thoroughly delicious. The magic behind tofu, besides its low caloric nature coupled with large amounts of protein and necessary nutrients, is the fact that it is the chameleon of the dining scene. It may take on great flavors when added by the right cook. Sauces are tofu’s friend. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Each week Velvet Taco announces what they call the WTF, or Weekly Taco Feature. Cute, eh? This week’s Weekly Taco Feature puts tofu in the spotlight with the spicy Kung Pao Tofu Taco. The Kung Pao is made with fried tofu, peanuts, green onions topped with Asian Bamboo Salad and wrapped in a crisp lettuce wrap.
This one sounded so delicious that we had to share. Available now through Sunday, August 9.
Filed under Steven Doyle
by Steven Doyle
Velvet Taco has a long standing tradition of making a special taco each week called the WTC Taco. WTF means Weekly Taco Feature,not that other thing you were thinking.
We were sent word this week that they have upped the stakes on the WTF, and you might be a little impressed by their ability t step out there a bit with ingredients. This weeks WTF is is a cornmeal fried veal brains taco. Specifically a corn tortilla, egg, goat cheese fingerling potatoes, avocado crema, nopales pico, and salsa verde — along with lime poached and then cornmeal fried veal brains.
Haven’t had your ration of brains this week? Go get ’em, tiger. There are locations near you.
Filed under Steven Doyle
by Steven Doyle
Now in its eighth year, Bombay Sapphire and GQ Magazine’s “Most Imaginative Bartender” program traveled to over 40 US cities and welcomed more than 3,500 participating bartenders in 2014. With the aim of advancing best-practice bartending, cultivating mixologists’ skills and encouraging their creativity, the “Most Inspired Bartender” program has played a pivotal role in recognizing up-and-coming cocktail cities, as well as strong holds such as New York and Portland.
The local contest which sends the winner on to compete nationally was held this week in Dallas, and the winner of the competition was Bonnie Wilson, the beverage program manager for Frontburner’s Fork It Over Restaurants (The Ranch at Las Colinas, Mexican Sugar, Whiskey Cake, Velvet Taco). As good fortune would have it, we spoke to Ms. Wilson recently and had a spirited conversation in this Q&A. Continue reading
Filed under Steven Doyle
by Steven Doyle
Velvet Taco sends along word that he will be offering a special taco in honor of Russell “Rusty” Fenton who passed away last week. Rusty is of course the founder of Rusty Taco. The special taco is actually a play on the Rusty #9 with a Velvet twist and includes a house made corn tortilla with slow roasted achiote pork shoulder, avocado crema, grilled pineapple, queso fresco, fresh cilantro and pickled red onions.
Velvet Taco is donating half the proceeds from each “Rusty” Taco this week to the educational trust fund that has been set up for his daughters. Continue reading
Filed under Steven Doyle
