September 16 is National Guacamole Day and in honor of the food “holiday” we tasted six versions of the creamy appetizer from a handful of local Tex-Mex restaurants. Here’s what happened.Read More
Matt Post, a Woodrow Wilson High School and Dallas Tex-Mex restaurant graduate, opens Javelina in New York. Apparently his Tex-Mex is driving New Yorkers loco.Read More
In honor of Cinco de Mayo — and because SideDish really loves Tex-Mex — we revamped our Tex-Mex and taco guide from 2013 to include new favorites that have since popped up in Dallas.Read More
For this week’s taste test we gathered six different versions of the cheesy appetizer from area restaurants. Some were neon yellow, and others were white and flecked with peppers, but only one reigned supreme. Here’s what happened.Read More
Sharing the food from my city with Muslims near a beach in Dubai was a powerful experience.Read More
Last week’s Flashback Friday post featured the February 1986 issue of D Magazine, which forecasted a bleak future for combination platters and frozen margaritas. Thankfully that predication was bogus, and just ten years later there were more than 400 thriving Mexican restaurants in the Dallas-Fort Worth area. The August 1996 cover story narrows that selection down to 15 leading restaurants, and explores what makes them uniquely superior to the rest. You might be surprised by how many of them are still dishing out mounds of chips and salsa.Read More
The February 1986 issue of D Magazine explores the bleak state of Tex-Mex at the time. D Magazine restaurant critic W.L. (Lawson) Taitte and local celebrity “Buffalo” George Toomer partake in a five-page discussion (banter, really) on brown and yellow combination platters, chip consistency and cilantro (which Toomer deems “cute” and a “girl food”).Read More
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.Read More
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 […]Read More
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.Read More
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.Read More
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.Read More
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, […]Read More
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 […]Read More
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 […]Read More
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 […]Read More
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 […]Read More
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.Read More
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 […]Read More
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, […]Read More