Father of the chimicanga and the copious mounds of sour cream now associated with all Mexican food; Tex-Mex is really a cuisine of its own. The other day I was fortunate
enough to have my first true Tex-Mex experience. A couple of friends and I got tacos from Torchy’s Tacos in Dallas. Upon receiving our orders and digging in, one of my friends (who happened to be from Dallas) remarked that it was good that we had decided to get “real” Mexican food while in Dallas, instead of some fake stuff. I’ll admit it, the tacos were excellent, but hardly emblematic of the simplicity and freshness of Mexican food from southern California or (gasp) Mexico.
The moral of the story for Dallas and Tex-Mex in general: lay off the sides and additions. Tacos are supposed to be simple, highlighting the meat and the freshly made tortillas. When loaded up with other ingredients they might become tasty but they also drift very far from being a street food that is made quickly and gobbled down even faster.
COO and co-founder Into Reality