715 W Davis St · Oak Cliff
Corn first.Everything else follows.
We soak and grind our own nixtamal before the sun is up, press each tortilla when you order it, and put three salsas on the counter because one is never enough.
We soak and grind our own nixtamal before the sun is up, press each tortilla when you order it, and put three salsas on the counter because one is never enough.
Field corn from a mill outside Waxahachie, cooked with lime overnight and ground each morning. Nothing from a bag.
Three on the counter, three by request. The árbol is not a suggestion, it is a commitment.
Nine tacos, four plates, two desserts. We would rather do a short list perfectly than a long one adequately.
There are eighteen seats out back under the string lights and four stools at the window. On Friday nights the line goes down the sidewalk, and it moves faster than it looks.
If you are picking up, call the order in and skip it entirely. Fifteen minutes, most of the time.
Hours, parking & catering“I have eaten a lot of tacos in this city and the difference here is the tortilla. You can taste the corn. Get the carne asada, get the cactus one you think you won't like, and get a horchata.”
Ruben Estrada
Oak Cliff
“Lupita remembered my order after two visits. Two. The salsa de árbol will wake you up and the beans taste like somebody's grandmother made them, because somebody's grandmother did.”
Hannah Beaumont
Bishop Arts
“We ordered the taco bar for forty people at my dad's retirement party. They showed up early, set up in ten minutes, and there was not a single taco left. Half the guests asked me where it was from.”
Diego Salinas
Kessler Park
We are between the barber shop and the record store, two blocks west of Bishop. Street parking out front, more behind the building off Llewellyn.
715 W Davis St, Dallas, TX 75208
469-510-9012
| Tuesday – Thursday | 11:00a – 9:00p |
| Friday – Saturday | 11:00a – 10:00p |
| Sunday (brunch) | 9:00a – 3:00p |
| Monday | Closed |
Kitchen closes fifteen minutes before the doors. Sunday brunch adds barbacoa and chilaquiles until we run out, which is usually by one.
