Not everyone is keen to venture off the familiar pork, beef, and chicken taco path. But those who do find surprising and delectable noshes as approachable as lengua (beef tongue), as intimidating as sesos (cow brains), or as rare as nana (cow uterus). Although offal cuts and other seemingly exotic bites usually fit into the “traditional” taco category, they’re separated here to give them their proper due. Give them a try. We’re betting you find something you like.
Taqueria La Ventana—a name taken from the original McKinney Avenue location’s window where customers give their orders—serves as a fine entry to a greater taco world. After ordering the approachable choice of pastor, go for the lengua. The beef tongue is mellow with notes of pot roast and a smooth texture that’s spiffed up with salsa verde.
Revolver Taco Lounge
Kermit in Bangkok
Revolver’s reputation for experimentation has conditioned taco lovers to expect surprises. There have been ostrich tacos. There have been snail-and-chorizo tacos. There have been fish roe tacos. But one of the best is the Kermit in Bangkok taco: plump frog legs cloaked in a spirited house-made red curry and garnished with a sprig of Thai basil.Mi Lindo Oaxaca
Chapulines
Dabs of buttery, lime-amped guacamole are dotted with nutty roasted chapulines—grasshoppers—in a handmade corn tortilla that acts as the soft, edible conveyance for this treat of a taco at Mi Lindo Oaxaca, a 3-year-old restaurant specializing in the dishes of the Mexican state of the same name, including what is perhaps the best mole in Dallas.Taqueria La Ventana
Lengua
Taqueria La Ventana—a name taken from the original McKinney Avenue location’s window where customers give their orders—serves as a fine entry to a greater taco world. After ordering the approachable choice of pastor, go for the lengua. The beef tongue is mellow with notes of pot roast and a smooth texture that’s spiffed up with salsa verde.