Finally, Some Good News

The Dallas Morning News reports that the Taco Universe is Expanding.  Along with Red’s waistline.

From Dallas to Fort Worth, you’ll find more taquerias than ever serving righteous Mexican street tacos. Then there are the restaurants and food trucks that tuck Asian fusion fillings into tortillas. Velvet Taco’s tikka chicken taco, Good 2 Go Taco’s Thai Juan On, and Ssahm BBQ’s Korean tacos are among the mavericks with a following. In between these extremes are Mexican chefs and disciples of Mexican regional cuisine who tweak classic tacos with gourmet ingredients.

Gabriel DeLeon, chef-owner of Mi Dia From Scratch in Grapevine, adds gourmet specials to his stable of traditional tacos.

“The street taco craze started a few years ago. From my standpoint, it got boring. Chicken tinga, al pastor, fried fish — everyone has these traditional tacos, even food trucks and gas stations,” he says. “Chefs are trying to elevate tacos. An upscale environment is suited for upscale tacos.”

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