Before we get to this weeks taco joint we wanted to say how excited we are to have received the attention of a few of our favorite local publications, Advocate Magazine and Oak Cliff People (Oak Cliff People is revamping their website..rumor is that it will be updated by Monday) as well as a mention from the Dallas Morning News. We knew something must have been up since our website hits went from about 100 a week to 150 the day Advocate posted us on their website. What a rush it was to see our beloved blog among the great investigative reporting pieces that make up the magazine’s Back Talk Blog. So if you are a new follower thanks for checking us out. And welcome to our adventures in taco land!
We smelled our taco destination while driving down Plymouth well before we ever saw the building on the corner of Davis. You may have visited this same building when it housed Sason, an upscale take on authentic Mexico City dishes. El Pollo Regio has occupied the location ever since. The house specialty is flame grilled chicken, similar to what you’d find at Pollo Fiesta. But Pollo Regio has a leg up on the competition. Its location on a sloped street sends plumes of white smoke across Plymouth, an olfactory siren’s call beckoning drivers to stop and pick up some of this delicious fare on their way home from work. Its nearly impossible to resist and we’re glad we didn’t!
The restaurant is spacious and bright, perfect for our afternoon taste test and meet up with local photographer Chris from Oak Cliff People (We’ll let you know when the article about our little blog comes out!). Chicago born and bred but a Texan at heart, he was easy going, enthusiastic about his work, and knowledgable of a few great taco joints in east Dallas (We’ll get out there some day Chris). We sat in one of Regio’s rustic hardwood booths with a mexican tile table, a beautiful backdrop for a potentially not so pretty photo shoot of us eating tacos. Tacos are delicious but never dainty.
In addition to selling whole grilled chickens, Pollo Regio has a few answers to Chipotle’s or Freebird’s over-stuffed burritos. Tacos and burritos overflowing with carne asada or pollo asada make up half the menu. A few other offerings include a baked potato stuffed with steak fajita meat and hamburgers topped with avacado and ham. We chose 6 small tacos (3 chicken and 3 steak) rather than one forearm sized taco. Of course the chicken stood above the steak. Both meats were deliciously flame kissed, but the chicken kept its juiciness much better than the steak. The salsa bar offered at least 3 different salsas as well as limes and pickled onions. Each salsa added something different but our favorite taco included chicken, onion, cilantro, salsa verde and a squeeze of fresh lime juice. Good stuff!
So the next time you see smoke driving down Davis, know that it will lead you to fire…and chicken…and tacos!