Suadero and pastor (cooked traditionally on a trompo with pineapple) are very solid choices, but the adventurous should try the sesos (brains) or the deliciously fatty cabeza. Read more.
The stunning restaurant has uniquely rustic dishes like the whole pig's head carnitas served with tortillas and radish salad and arguably one of the finest burgers in town, fantastic cocktails too.
Graham Dodds had a fantastic run as Bolsa's executive chef, and we're excited to see what Jeff Harris does with the organic-friendly, locally sourced Oak Cliff restaurant. [Eater 38 Member]
