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.