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
Headington Companies furthers its development of downtown’s Main Street District with the opening of its latest restaurant concept, Queso Beso, tomorrow Friday, December 13. An homage to Tex-Mex, Queso Beso celebrates the regional cuisine’s greatest hits in a playful, casual environment with indoor and outdoor seating opt
Housed in a historic building on Main Street across from The Joule overlooking the 30-foot-tall sculpture Eye, the two-story restaurant features eclectic and colorful interiors. Vinyl diner chairs, piñatas, and a ceiling full of Christmas lights add a touch of vintage kitsch. On the ground floor, a glass-enclosed patio allows for comfortable dining year-round and three TVs to help keep score. Upstairs, a private event space and open-air terrace are available for booking large parties. Continue reading
by Steven Doyle
Shuffling in and finding one of the few remaining seats at the bar, a popular spot for the regulars, you grab a menu and peruse knowing that you will order the chicken fried steak. But you scan the menu with the thought you may discover a new Texas favorite, but alas you do not. Nothing new has been invented in the past hundred years that might exceed the perfection of a slab of tasty beef pounded thick and hand breaded and deep fried. The craggy crisp layers are an exciting place for unctuous creamed gravy to lay rest in anticipation of your first bite. Continue reading
by Steven Doyle
Separated by a small stretch of road Jonathon and Christine Erdeljac have set up their gravy kingdom in Oak Cliff where they reign as King and Queen of Gravy. Not a bad title if indeed you plan on selling plates of chicken fried steak and giant biscuits. And they do sell enough of these comforting dishes at both of their restaurants, Jonathon’s and Jonathon’s Diner. 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