Best Tacos in Dallas

Best Tacos in Dallas

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Here, homegrown renditions and south-of-the-border classics share real estate with Korean tacos and gussied-up jobs. It’s fantastic. More fantastic than I imagined when I embarked on a mission to learn everything I could about tacos.

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    The cabeza, luminescent and unctuous, better slurped than chewed, not to mention lengua, a 2-inch chunk of tongue. There’s no denying what it is: astonishing.
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    Crunchy, salty, and silken, the taco is a sight to behold with mahogany, sienna, and black threads running through the shredded pork. Exceptional lengua tastes of the same fat that elevated its porcine companion.
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    Beads of perspiration collect at temples. The bottle of Mexican Coke at your side is useless. Best to let the heat burn itself out. It does so quickly—just in time to order a second.
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    Lunchtime’s griddle-smacked slices of fajita (beef or chicken) as well as the pastor, offering crisp and tender bites, are excellent. Even the picadillo, a melee of ground beef, potatoes, and onion, is praiseworthy.
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    The birria can be a little dry in a taco, but when its chile-flecked threads are nestled in blistered, misshapen fresh corn tortillas, forgiveness is immediate.
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    The pork is used in Mi Tierrita’s hamburguesa estilo Monterrey (a burger from the city of Monterrey, Mexico) that crams a beef patty, avocado, grilled ham, sliced hot dog, cheese, and all the fixings between a sesame seed bun.
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    The specialty at El Tizoncito is pastor, the meat preparation synonymous with Mexico City. Watch as the trompo slowly turns and roasts achiote- and chile-seasoned pork that gets knots and threads sliced off to order.
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    Carnitas here have satisfying bits of skin and fat bridging chopped pork. Intrepid diners can opt for the moronga, Mexican-style blood sausage, similar to the morcilla found in area tapas bars.
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    The barbacoa at La Nueva comes in three forms: the common beef head, borrego (lamb), and beef cachete (cheek).
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