Acclaimed Fort Worth taqueria brings authentic eats to downtown Dallas
A revered taqueria from Fort Worth is headed for the Big D: Salsa Limón will open a branch in downtown Dallas in the historic Mayflower Building, at 411 N. Akard St.
The Mayflower is currently under renovation, with a plan to make it a mixed-use project with apartments, retail, and on-site parking. Salsa Limón owner Milo Ramirez says that the location was perfect for what they're about.
"We love the building, and think that Salsa Limón will work perfect there," he says. "It's in a great location, with high-rises all around, and Klyde Warren Park up the street. We're hoping to attract people who live and work in the area, but also the diehards who will drive down because they want a great taco."
Salsa Limón serves what it calls "un-apologetically Mexico City-style tacos," which are generous in size and include a range of fillings, from grilled steak and pork shoulder to garlic mashed potatoes and barbacoa. Another good option is a "molca bowl," a layered dip consisting of refried beans, Mexican rice, cabbage slaw, chips, and choice of meat. It's also known for its horchata drinks.
Among the taqueria's accolades was its inclusion on Texas Monthly's list of best tacos in the state, where it was lauded for its El Capitan taco, made with Oaxaca cheese and pickled cabbage, along with your choice of protein.
There are four branches, including one that attracted media attention when the entire restaurant was moved by Fort Worth's Historic and Cultural Landmarks Commission from its West Seventh location to White Settlement Road, to be part of the River District development along the Trinity River; that branch has not yet opened. It also has three food trucks.
Ramirez anticipates a February opening for the Dallas location. To prepare, he immersed himself by sub-leasing an apartment at the Interurban Building. "I wanted to understand what people living there need," he says.
The Dallas menu will be basically the same. "We're tweaking our pastor, but that's because we're always refining and improving what we do," he says.
The tripe taco has been the "star taco" since the first branch at La Gran Plaza in Fort Worth. "It's a more adventurous bite, but it has some authentic weight," he says. "We have a tripe that can kick ass in Mexico. You get it a little crunchy. It's a world-class tripe taco."
Ramirez says he likes to let the classics speak for themselves.
"You remember 10 years ago, everyone was talking about Korean tacos, and I said, 'Wait a minute — what about the traditional tacos that have been pleasing our population in Mexico for 400 years?"