Dallas

(From July 2011)

New black slate floors and Caribbean blue walls have livened up this 25-year-old Dallas institution. And our lunch was as good as ever: peerless chips paired with a fiery salsa and a special of fish tacos, two generous flour tortillas filled with grilled tilapia, tomatoes, and lettuce (we could have used a little more crunch—maybe some cabbage?). We know that flan and sopaipillas are popular choices here, but the huge bowl of moist bread pudding with white chocolate is terrific. (On a side note, we have to question whether two picnic tables out in front constitutes a “patio.”) 

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(From June 2011)

Of all the taco joints springing up around town (is it the economy?), this newest en-try, in University Park, offers good value and a relaxing atmosphere (think blond-wood booths, dish towel napkins, and wee cacti in cans on the tables). We tackled the taco combo, choosing braised free-range chicken and grilled mahimahi plus a cup of black beans and a timbale of cilantro rice. We couldn’t resist the margarita popsicle for dessert; it goes down fine on a warm summer night. Beer, wine, & margaritas.

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(From April 2012)

It’s 11:17 and the line is already forming for made-the-minute-you-order tacos—chicken or beef fajita, barbacoa, spicy (believe it) pork al pastor—all offered with your choice of flour or corn tortillas, plus cilantro, lime, jalapeños, and hot sauce. This makes for a feast, especially when you add a cup of Mexico City street corn with sour cream, cheese, and lemon juice. And what a bargain at $1.40 per taco. An outdoor patio has been added, so when weather permits, head outside to chow down.

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(From February 2011) This old house, a bit like a rabbit warren with its various levels and rooms, exudes charm, especially the outdoor patio. If you’re not here for the all-day breakfast and wanting to taste a little bit of everything on the menu, the Manny’s Uptown Platter pretty much fills the bill, with its crispy flautitas, jalapeño-ey cheese quesadillas, chicken nachos, brisket nachos, and dollops of guacamole and sour cream. We’re also fond of Paul’s Chef Special: marinated grilled chicken breast topped with Monterey Jack, pico de gallo, and guacamole. Bar.

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(From May 2011) Just like slipping into your favorite jeans, dining on Nueva Casita’s Tex-Mex is always comfy and reassuring. From the moment the warm, extra-crispy chips, bowls of salsa, and individual carafes of iced tea hit the table, you know what to expect (some Dallasites will remember this menu from Casa Dominquez, in Highland Park Village). With that same south-of-the-border family-style cooking, the menu offers such novel combos as the Aggie Special—sizzling fajitas rolled in a tortilla sided by a cheese enchilada—or, for UT fans, the Bevo, which includes the top-notch chunky guacamole taco with beef and two chicken enchiladas with ranchero sauce. Bar.

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(From June 2011) We’d have to say that the chips, with nary a hint of grease and sturdy enough to scoop up the stellar jalapeño-cilantro-tomato salsa, are reason enough to seek out this no-frills eatery. New on the menu, brisket tacos were stuffed with fork-tender beef, to which we added some of the lively guacamole and salsa. Dia y Noche, a dessert of dark-chocolate cake and flan baked together (how did they do that?), made our sweet tooth happy. Bar.

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(From December 2010) We had our mouth set for a Caesar salad (did you know it was created by an Italian chef in Tijuana?) but passed when we were told that it had no anchovies (yes, we know the original didn’t have any, but we love those salty little fish). So we made a good start with a succulent pork tamale instead. That along with a brisket taco, a cheese enchilada, and uncommonly good rice and beans made a fine lunch. For dessert, the flan or the bread pudding with chocolate and cinnamon are both good choices. Bar.

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