Oh, holy horrors. Herrera’s Cafe has backed out of a deal for a new location on Maple Avenue. They can’t afford to stay. Crow Holdings? Are you listening? We don’t like this.Full Story
When someone tosses around words like “The Best,” I tend to roll my eyes. We all have different preferences as to what constitutes the best. More so, when someone claims they know the best Mexican restaurant, I just can’t take it seriously. In a city where you can find more shacks dishing out breakfast tacos […]Full Story
Last night, I was invited to an event at the Community Brewing Company to sample Two Trucks’ newest addition to its food truck family, Texas Burrito Company. Texas Burrito Company serves burritos, tacos, burrito bowls, and salads, which all scream Mexican with a little bit of Texan on the side. I ordered the Rio Grande, a flour tortilla stuffed with Monterey Jack cheese, brown or white rice, black beans, sweet barbacoa pork, topped with a green chile sauce. Oh man, was this not your average Chipotle burrito. The sweet barbacoa pork paired with the spicy green chile sauce made for the perfect combination of pure burrito goodness. My friend ordered the Amarillo By Morning burrito, which comes with a four tortilla, queso fresco, brown or white rice, black beans, green chili chicken and roasted garlic with tomatillo sauce and a sour cream drizzle. If you’re into the plain-jane chicken burrito thing, then this is the burrito for you. It’s nothing crazy-adventurous yet still delicious.Full Story
Avocado is a summer fruit, but when it’s 20-something degrees outside (like it was this entire past week), all our bodies are longing for sunshine. And guacamole, obviously.
In Texas, if you say you don’t like guacamole, people will look at you funny. People will think there’s something wrong with you, ’cause chances are… there might be. Guacamole is a universally liked appetizer, and we know we’re ordering it before we even sit down to eat. It’s easy to make, easy to eat, and it’s healthy. The best time to do this guacamole taste test would’ve been in the summer, but I couldn’t wait until then. It’s too far away.
Avocados are life-saving fruits, and they make the world a better place. That’s why I had to do some sleuthing. I had to find out where the best guac in Dallas is made.Full Story
Either El Corazon de Tejas is having an identity crisis, or it’s finally getting in touch with its feminine side.
This week, the restaurant rechristened itself as El Corazon Vintage Tex Mex, its second name since a top-to-bottom rebranding was unveiled in February to showcase the Cuellar family’s “progressive” vision of Tex-Mex.Full Story
Apartment developers. Always getting in the way of Tex-Mex. Joking, joking. Seriously, though, some bigwigs bought out Mattito’s Routh location to build apartments, and now Mattito’s is moving to the corner of Oak Lawn and Cedar Springs. In December, The Centrum will officially be the new home of Mattito’s flagship location. More space, more parking, […]Full Story
Anyone who was a kid in the early ’60s remembers the opening of Six Flags Over Texas in Arlington. The 212-acre amusement park, built by local real estate developer Angus G. Wynne Jr. and opened on August 5, 1961, changed the way Dallas played. Families, dates, and packs of kids roamed the streets that wove […]Full Story
Someone’s been tinkering with classic Tex-Mex. No need to panic, though; it’s the Cuellars. After all, their role in defining the cuisine began when a young couple named Macario and Adelaida Cuellar emigrated to the cotton farms of North Texas from Nuevo Leon, Mexico in 1893. The couple had 12 children and—after opening a few cafes […]Full Story
Not a lot of people share my last name. Dablo is technically Filipino, but I am half-Hispanic (dad) and half-white (mom). I grew up in Dallas, but I’ve made many family trips down to Galveston in the past, where my dad grew up and spoke Spanish in his house. Unfortunately, I never learned to speak […]Full Story
We haven’t discussed nachos in a long time. I guess we have been too busy eating pork belly and octopus. Several commenters in last week’s edition of Food Feedback Friday mentioned nachos. It made me hungry. Deciding where to spend your calories on nachos is important. There is nothing worse than risking weight gain for […]Full Story
Peak & Elm chef Jesse Moreno steams the corn before roasting. He cuts it off the cob and adds four different kinds of pepper and lime blend. He tops it with his special crema compusta and adds two wedges of lime. It’s sublime.Full Story
Well, damnit. This is sad news: Escondido, the tiny, family-run Tex-Mex joint on Butler Street closed last Friday. Damn it. I knew they were struggling. Last December I spoke with owner Juan Herrera and he said they’d already closed their dinner service because business turned bad after The Salvation Army Carr P. Collins Social Service Center opened across from […]Full Story
Nosh Euro Bisto’s executive chef Jon Stevens’ last day at the popular Park Cities and Plano restaurant is Saturday, April 27. He’s leaving Avner Samuel’s kitchen with Samuel’s blessing. Stevens was hired by Samuel in September, 2010 and together they created two locations of Nosh. “We are parting as friends,” Stevens says. Avner and his wife,Celeste, […]Full Story
Press release just in: Haystack Burgers & Barley, opening mid-April at the Richardson Heights Shopping Center. Owned and operated by local residents Kevin and Jenny Galvan and Rob and Christine Wondoloski, Haystack will be a true neighborhood burger joint with a quirky, southern vibe that offers fresh, mouthwatering burgers, hand-cut fries, creative sandwiches and selection […]Full Story
By now, you should know what The Big Read Dallas is. If you don’t, go here and leave a comment so you can get a free book. The basic gist is this: we’re spending the entire month of April together, as a city, to read Fahrenheit 451 and encourage people to read. What’s D Magazine’s […]Full Story
This week’s post may as well be the sequel to last week‘s. At least in the sense that both recipes feature tomatoes and dried chilies prominently, and both of their names end with an appropriately festive ‘ole.’ Ole indeed. But mole, if more common than posole, seems the more shrouded in mystery of the two. […]Full Story
I collapsed, my will broken, my hunger undiminished. For an interminable month, I had wearily trudged through the desert of downtown food, searching for a glimmer of relief, a refuge from the stinging tyranny of tastelessness. Everywhere I turned, I encountered the same stale sandwiches and the grease-pool pizzas from which I sought escape. Could […]Full Story
Eddie Cervantes has seen and served a lot of Tex-Mex. For 22 years, he ruled over Primo’s, the popular and always-packed restaurant on McKinney Avenue. It was the favorite late-night hangout for Dallas chefs. Dean Fearing was a regular. Cervantes sold Primo’s in 2008 and worked a year at Hully & Mo before he took […]Full Story
Everyday lately, it’s warm, it’s cold. It’s cold, it’s warm. Get it together, nature. There have been so many cloudless days the last few weeks that look so inviting, but it’ll be like 50 out, with a wind that charges directly through your soul. Then it’s hot in the sun, arctic in the shade. I don’t […]Full Story
J. Pepes on Greenville is closed for renovations. A loyal SideDisher and J. Pepes fan writes in: J Pepes is closing for “renovations” after Sunday (2/3). Don’t know anything else about what they’re doing, when they’re reopening, etc., but the many regulars are despondent at the loss of their local. Eater National calls Pizza Hut’s new pizza sliders […]Full Story