Chile relleno (one of their Wednesday specials): Roasted poblano peppers stuffed with cochinita pibil pork and topped with an orange ancho pepper sauce, queso fresco and pickled purple onions. Photo by Jody Horton.

Tacodeli to Open at Sylvan Thirty

The taqueria has been plating up made-from-scratch fare since 1999, and currently has five locations in Austin.

Austin-based taqueria, Tacodeli, is slated to open its first Dallas location at Sylvan Thirty in June. The taqueria has been plating up made-from-scratch fare since 1999, and currently has five locations in Austin.

The menu offers a variety of specialty tacos like the Tacoloco with adobo braised brisket, caramelized onions, and mushrooms topped with guacamole, and queso fresco; the Mojo Fish Taco with Texas Gulf drum fillets grilled with garlic sauce and topped with guacamole and pico de gallo; and the El Conquistador with slow-roasted pork shoulder that’s seasoned with chile pasilla sauce, and is garnished with cilantro, onion, and guacamole. Tacodeli also offers a selection of soups, salads, salsas, and breakfast tacos.

In the press release I received it states that “Tacodeli Dallas will be the sixth location for the homegrown taqueria, and is sure to become the ultimate taco destination in the area,” now that’s a bold statement to make. Especially since Dallas is already home to some killer taquerias. I reached out to Tacodeli founder, Roberto Espinosa, and asked him to further explain.

“We are very proud of our food. I’ve eaten my food at Tacodeli two to three times a day, with daily line tests thrown in for good measure for the past 15 years and I still get happy every time I eat it. Whenever Eric (co-owner) or I are out of town, the first thing we do upon returning is get a taco at one of our shops. It’s kind of addictive, especially when you throw a little Salsa Doña on top. Eating as much of our food as we do, sourcing and how we execute our recipes is very important to us. Equally important, if not more so, is how our staff engages and builds relationships with our customers. We have been very fortunate to have built a very loyal following in Austin and we are hopeful that we can continue to do the same in Dallas.”

A diplomatic response. As for his favorite thing on the menu, “Picking a personal favorite is tough, but I’ll have to say I always gravitate to the Otto for breakfast, the combination of our refried black beans with bacon, cheese and avocado is truly delicious. We offer a wide variety of tacos for lunch, so it’s really hard to pick a few, but if I had to choose three for the rest of my life, it would definitely be the Puerco Verde, the Picosito and the Mojo fish taco.”

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