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.
Dean Fearing's eponymous bastion of fancified Southern cuisine is (very politely, very gently) slap-yo-mama good. [Eater 38 Member]
Leave it to Oak Cliff to house Dallas' best example of the city's wave of new, true-Mexican restaurants. [Eater 38 Member]
The chargrilled pork belly with rice noodles & broth is a must at lunch; shaking beef is a favorite of the dinner menu, & don't skip the freshly fried doughnut holes with ice cream. [Eater 38 Member] Read more.
Inside the Dallas Farmer's Market is the unassuming Pecan Lodge. We insist you get the brisket. [Eater 38 Member]
The barbecue baby of Tim Byres is one of the city's best-received and best-executed restaurants. [Eater 38 Member]
