1/13/2024 0 Comments Trompo tacosWe tried the Gringo, which comes topped with trompo, and it immediately changed our perception of what a quesadilla can be. For meat-eaters, this flagship meat is a must-try at Trompo.Īs good as the tacos are, don't miss the quesadillas ($3.85), which come on a big flour tortilla coated on the bottom with perfectly melted whole milk mozzarella cheese. Wondering why the trompo at Trompo is such a curiously bright red color? Unlike southern Mexican street tacos, often made with citrus, their northern Mexican contemporaries are coated in several types of paprika before they're roasted on the trompo, a vertical rotisserie, Olvera says. During the day, you'll find guisos on fresh, house-made corn and flour tortillas. Tacos are topped simply with cilantro and white onion and served on corn tortillas. ![]() On the evening taco menu (the daytime menu is a bit lighter and differs from what's served in the evening) you'll find tacos and quesadillas, all made with three simple fillings: trompo (pork), bistek (beef) and a fantastic vegetarian option made with roasted poblano peppers and paneer. The interior will likely evolve, but this place isn't about flashy interior design - it's about straightforward, no frills, damn fine food. Aside from a menu, one tall metal table and the kitchen window where you order, the rest of the room is stark white and wide open. And thus, he settled on this quiet corner just down the street from Trinity Groves. The restaurant was supposed to open on Jefferson Boulevard, but issues with his original landlord forced Olvera to look elsewhere. It's what you would find on any street stand in Mexico."įirst-timers may have a hard time finding Trompo, as its only indicator is the logo on the front door. "They're straight-up Mexican street tacos - no guac, no rice, no beans," Olvera says. Owner Luis Olvera left his gig as a Montessori specialist to open a taqueria in the neighborhood where he was born and raised. Trompo opened quietly last weekend with a small but robust menu of authentic, flavorful northern Mexico street food. Phil's Bar-B-Que & Catfish, a new taqueria is bringing sublime Monterrey-style street tacos to the hungry people of West Dallas. I’m ordering those nachos next time.Tucked between a tire shop and Mr. Service could not be nicer, and the price is right. And beyond the tacos al pastor, it’s the little things, such as those ridiculously oversized Styrofoam soda cups and a good selection of agua frescas (fruit drinks), that make this place stand out. On the weekends, the restaurant offers specials like consomme de res (beef soup) and Menudo (tripe stew). Generous portions abound at El Trompo, and it’s not unusual to see people eating burritos as large as a loaf of bread and mountains of nachos covered in melted white cheese dip. The restaurant doubles up on the tortillas on each taco, so go ahead and make yourself a second bonus taco with all of the bits the fall from the first. While I wish El Trompo made its own tortillas, I recognized the tell-tale freshly ground corn flavor of El Milagro, my preferred tortilla at home. But skip the barbacoa tacos-while the meat was tender, it wasn’t seasoned well, and not even the sweet caramelized onions and some excellent red salsa could help. The tacos campechano.Īs for the campechano, seasoned beef and pork combined with chopped raw white onions and cilantro made for one well-balanced taco. Give it a squeeze of lime and add creamy green salsa, and you won’t be able to eat just one. Cilantro, chopped raw white onion, and roasted pineapple balance the richness of the tangy meat. El Trompo does their al pastor pork justice by shaving it into crispy, tender slivers. Too often, taquerias expertly marinate and cook the pork, but then undo all that work by carving it up into oversized chunks instead of thin slices. The woman manning the register when I visited assured me that El Trompo indeed has a trompo in the back and, while I didn’t see it, the al pastor certainly tasted like the real deal. Good tacos al pastor are worthy of a last meal.
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