This Pizza Dip Lets You Throw a New Kind of Pizza Party
1. Aguilera’s Cafe2005 N Grove St, Dallas
2. Salsa Limón929 University Dr, Fort Worth
3. BBQ on the Brazos9001 E Hwy 377, Cresson
4. Taqueria Laredo3634 Marvin D. Love Fwy, Dallas
5. Good 2 Go Taco1146 Peavy Rd, Dallas
6. Granny’s Tacos703 E Long Ave, Dallas
7. Taco Stop1900 Irving Blvd, Dallas
Unless you know the address, you’ll likely never find Aguilera’s Café. And unless you go soon, you’ll likely never enjoy the tiny menu cooked by lifelong owner and veteran, Santos Aguilera. Operating out of a shabby white house with turquoise trim and no signage (it’s on the inside), this hidden Fort Worth staple is dimly lit with a smattering of fading booths and tables under WWII memorabilia. The food at Aguilera's does not match its image; the homemade chorizo and carne guisada (beef stew) will make even the pickiest of Tex-Mex eaters melt.
Taco purists, this one's for you. The menu at Salsa Limon in west Forth Worth is almost entirely tacos (save for the sparse options for bowls and breakfast). For a few bucks a pop, you simply pick a filling — chorizo, beef tongue and tripe, among others — to join your pickled cabbage, onion and cilantro inside a corn tortilla. Then you can pair them off with a side of cheese or avocado and wash them down with a house cocktail, beer or wine.
This Cresson barbecue joint, located inside a gas station, has perfectly smoked brisket, and some of the best breakfast tacos in the entire state.
Weekend barbacoa is a time-honored Lone Star State breakfast tradition, especially in South Texas, where the best barbacoa de cabeza de res (beef-head meat barbacoa) is found. Folks in Dallas-Fort Worth hankering for the silky meat don’t need to drive 10 hours toward the Rio Grande Valley, though. They can head -- heh -- to Taqueria Laredo along Highway 67 in Oak Cliff. The restaurant is opened Fridays, Saturdays, and Sundays only, with barbacoa available on the latter two days. The silky meat rests easily in a flour tortilla that, when unfolded, is the size of a child’s tricycle wheel. Look out for the painted signposts that read, "Chicharron con Chile, Barbacoa en Plato Libra, Huevos con Chorizo, Jamon, Papas, Tosino [sic], Sausage." You’ve got a bona fide stop on the taco trail, right here.
What began as hole-in-the-wall joint in an eco-conscious fueling station has grown into a locally treasured taco spot in East Dallas. The restaurant from owners Jeana Johnson and Colleen O’Hare is decked out in recycled and reclaimed trappings and puts out next-level breakfast tacos made with locally sourced ingredients. Prime among them is the SoCo, a flour tortilla hugging a Southern breakfast of scrambled eggs, chunks of biscuit, breakfast sausage and sausage gravy that gets a cap of shredded cheese.
This cinderblock structure on Fort Worth’s Northside is smaller on the inside than it is on the outside. There are no indoor seats, only a broken tile counter with a handwritten menu propped against a wall, an old stove, and some coolers. Four people at the counter forces a line to form on the sidewalk outside. But the queue moves quickly, thanks to a limited menu, offering variations on items with chicharrones (fried pork skin), refried beans, pork roast, and/or potatoes. The price tags can be off-putting. Still, if you order Granny’s most popular taco, a six-dollar beast of thick, crunchy chicharrones in a salsa roja, refried beans, and firm potatoes bound by a net of melted orange cheese in a flour tortilla that flirts with identifying as a pita, we bet you’ll be more than satisfied with bill. It’s the kind of taco that could be a TCU football player’s undoing. The chicharrones is worth it.
Taco Stop is a Design District taco shack serving up some of DFW's most popular tacos, in record time. This roadside taqueria prides itself on making high-quality tacos en masse, offering them in batches up to 22 at a time. In the morning, the breakfast tacos -- stuffed with eggs, cheese, and a variety of toppings -- fly off the griddle, though the prime rib taco, available only at lunch and dinner, is the standout signature. The juicy prime rib is accompanied by magic onions (translation: onions cooked in bacon fat) and served atop locally made corn or flour tortillas -- your choice -- and topped with cilantro.