Taylor Adams While some of us love East Dallas because we’re loyal to that part of town, Badovinus also saw a space with opportunity.
“That style of food has always been really near and dear to my heart.” It’s what brought me here,” Badovinus says, pointing to Dean Fearing. “I don’t know that I did a bunch of research necessarily, it’s a style of eating that I’ve kind of enjoyed my whole adult life from parts of the country that I'm super familiar and from a style of cooking, in terms of dry chile and smoke, and over open fire.
The red is fine, though rather spritzy, with pomegranate, rhubarb bitters, brandy, lemon and (lots of) soda. There’s a sangria section - something we wouldn’t mind seeing in more restaurants - with white, rose and red options ($10). We like queso, we don’t like soggy-inducing cheese, though if crispness isn’t a requirement for you, you’re fine here.Īs for cocktails, the Tucson is essentially an Old-Fashioned, though utilizing Aztec mole bitters ($12). Asada tots come with your choice of meat - all of which come with salsa and crema, with the base of the tots swimming in queso. Though the serving was the greasiest we’ve ever had. Elotes come with a nice flavor due in part to red Fresno aioli, cotija and lime. Taylor Adams Chorizo fundido comes out heavy and sticky, with the proper crisping edges along every side.