Los Torres Taqueria
Barbacoa roja estilo sinaloa
One of the wonders of Dallas tacos in general and Oak Cliff tacos specifically is their variety. The Monterreyan options reflect the population south of the Trinity River, but there is more, including Los Torres, a family-run restaurant cooking up the meaty specialties of the Torres clan’s native Sinaloa state. Goat dominates here, but barbacoa options are well-represented too. There’s cabeza (beef cheek), although our favorite is barbacoa roja estilo Sinaloa. Unlike the one-meat preparations popular in Texas and parts of Mexico, barbacoa roja is a union of beef and pork slow cooked with a red chile-heavy seasoning. It’s an area rarity improved by Los Torres’s handmade tortillas. The default here is corn (which is fresh-made and great), but consider opting for flour instead. After all, it is the tortilla of choice in Sinaloa.
1233 Clarendon Dr., Dallas (214-946-3770). Open Mon 8 a.m.–9 p.m., Wed-Thur 8 a.m.–9 p.m., Fri-Sat 8 a.m.–10 p.m., Sun 8 a.m.–8 pm.