El Come Taco. Photo by Catherine Downes.

Food & Drink

For National Taco Day, Eat Your Favorite Dallas Chef’s Favorite Tacos

We asked the heads of some of your favorite restaurants to tell us their go-to tacos.

It’s National Taco Day. And what better way to tell you where to go to celebrate than to ask some of our city’s best chefs. We dialed up Donny Sirisavath from Khao Noodle and Dean Fearing. We hollered at Teiichi Sakurai from Tei-An and Anastacia Quinones at José. Trust the experts.

Regino Rojas at Revolver Taco Lounge

Cabeza taco, from El Come Taco

Cow brains cooked a la plancha (a round metal plate) with a bit of butter, served on a corn tortilla, garnished with lots of onion, cilantro, and salsa verde.

“Its simple and traditional. My fave! With a cold caguama (family sized beer).”

Donny Sirisavath at Khao Noodle

Tripe taco, from Tacos La Banqueta

Crispy tripe served on a corn tortilla, topped, of course, with onions and cilantro.

“Tripe is something I grew up eating and brings me back to my childhood in San Antonio. Plus it was an inexpensive, delicious protein to cook with.”

Dean Fearing at Fearings

Rusty taco, from Rusty Taco

Achiote marinated pork served on a corn tortilla, with pineapples, onions, cilantro and lime.

“I love the flavors when all eaten together!” It is my quick ‘go-to’ taco place.”

Anastacia Quinones at José

Trompo tacos, from Trompo

Pork tacos on three corn tortillas with cilantro and onions. Get both the red and the green salsas.

“Trompo is great because the protein is insane. The flavor is amazing, a little crisp a little tender, at the same time? Insane.”

Teiichi Sakurai at Tei-An

Brabacoa taco, from Taqueria El Si Hay

Barbacoa served on a corn tortilla topped with onions and cilantro and lime.

“Authenticity, and I know it takes a long time to cook those.”

Graham Dodds, former chef, and director of culinary operations at the Statler Hotel

Chicken Norteno taco, from Tacos Mariachi

Served on a flour tortilla, chicken gets topped with asadero cheese, beans, sliced avocado, and pico de gallo.

“The tacos are always so consistent, which is comforting.”

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