To prepare for this fall's Best of Dallas® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.
Two tacos are better than one at Velvet Taco. (But it's hard to finish three.)
There is a certain segment of taco enthusiasts who take great pleasure in spewing hatred at the gringo taco. These purists worship the double stacked tortillas of Mexico City. Cilantro and onions: always. But the globe is a very big thing and one can hardly fault an innovative cook for creative liberties -- especially when fresh and interesting ingredients are involved.
This is the way of Velvet Taco. Purists be damned, sometimes it looks as though a train wreck landed on your metal taco holder, but somehow all those ingredients resonate with each other. My favorite has always been the No. 2, a taco filled with rotisserie chicken, white queso, roast corn pico de gallo, cilantro, and a smoked poblano salsa. The chicken is roasted in a magical chicken roasting machine. It's awesome.