Review: Tupinamba

You can’t help but like a place that stands proudly in the face of competition, as if to announce, “We’re here to stay.”

No doubt every diner in Dallas has his favorite Tex-Mex spot. And, to be sure, Mi Cocina has more than its fair share of loyal followers. But just around the corner from Mico Rodriguez’s original location sits Eddy Dominguez’s Tupinamba, a Tex-Mex joint with its own special history. In the late ’40s, Eddy’s daddy, Froylan, came to Dallas with a pocket full of family recipes (one of which was supposedly the original recipe for sour cream enchiladas), which he served to a devoted fan base in Oak Cliff. The location may have changed, but those recipes have stayed the same, and folks still fill the place to get their hands on such things as Tupy’s tacos, yummy corn tortillas filled with meat and potatoes, folded over, and fried, as well as the aforementioned sour cream enchiladas, which, stuffed with chicken, were more comforting than Sunday pot roast. Cheese enchiladas drowning in gurgling chili con carne were another hit, and we couldn’t help but notice the beautiful half-moons of avocado that topped a never-ending parade of dishes exiting the kitchen, including a taco salad the size of a linebacker. Speaking of football, Aggies fans feel at home here, thanks to the giant “ATM” on the wall and menu items like R.C. Slocum’s Special. No matter where your college football loyalties lie, you can’t help but like a place that stands proudly in the face of competition, as if to announce, “We’re here to stay.” Here’s to another fiftysomething years.

Get contact information for Tupinamba.

In This Post

Newsletter

Keep me up to date on the latest happenings and all that D Magazine has to offer.

Comments