Some say the “Taco,” a staple of traditional Mexican cuisine, dates back to the 18th or 19th century and in the silver mines in Mexico. While tacos do not have a very long history, I don’t think anyone truly knows their origins. If I were a betting man, I most definitely would say the taco has Hispanic roots, lol.
If you say, “Hey Trey, describe a taco to me in your words.” I would say without hesitation, “A taco is an unbelievable treat of tasty, creative goodness wrapped up in a corn or flour tortilla!”
I really can’t explain the flavor of a taco, but each of you know that when you see the word “taco” anywhere, the mind goes into what I call the “Full Tilt Boggy!” The word “taco” sends our thoughts running amuck with visions of delicious toppings, meats, and cheeses. Truth be told I never get sick of tacos, and I can never get enough of them ever. They are addicting! One is not sufficient, three for sure isn’t, and ten might be just right. I am in LOVE with tacos. I have spent the better part of the year eating tacos with Celebrity Chef David Hollister and watching David cook a bunch of tacos. David’s love for tacos unquestionably matches mine.
April 27, 2017 (Dallas, TX) – Greenbriar Restaurant Holdings is pleased to announce that Rusty Taco(also known as R Taco) will officially open its doors in three new locations, two in Fort Worth and one in Hurst. Rusty Taco’smuch anticipated Fort Worth and Hurst locations will offer dine-in, carry out and catering options for breakfast, lunch and dinner.
Rusty Tacolocations in Fort Worth and Hurst will be open seven days a week from 6am – 10pm. Robust menu, including breakfast tacos, served all day. The Hurst location is at 775 Grapevine Hwy, Suite 400 and will open at 6am on Monday May 1, 2017. The Fort Worth location at Bluebonnet Circle/TCU is at 3516 Bluebonnet Cr. and has an anticipated opening date of May 15, 2017. The Camp Bowie location in Fort Worth is at 3206 Winthrop Ave. in Ridglea Village and is expected to open late May/early June.
Rusty Taco’s menu includes a wide variety of authentic, street-style tacos and traditional side items, made to order from the freshest ingredients and served in warm corn or flour tortillas. Every taco is $2.50 and under, whether it’s one of Rusty’s famous breakfast tacos or one of the many delicious lunch and dinner options. Both Fort Worth locations and the Hurst location will also feature patio areas where guests can sip a signature margarita proudly made with “cheap tequila and fresh lime juice,” enjoy an ice-cold beer with friends or relax with family. All locations will continue with their popular “Loco Hour” Monday through Friday from 3pm until 7pm, where guests can enjoy half-price specials on all drinks and sides.
“We are thrilled to bring Rusty Taco to Tarrant County. It has been a long time coming,” says Greenbriar Restaurant Holdings CEO Conner Cupit. “This outstanding brand has become well-known and embraced throughout Texas and beyond for its fresh, authentic menu, comfortable atmosphere and extremely affordable prices. We have stayed true to the laid-back atmosphere and straightforward approach to outstanding food and service that was the vision of founder Rusty Fenton, and we are confident that this will be a fantastic fit for the Fort Worth and Hurst communities.”
Some years back I began investigating the night life in the West 7th area. I was in a parking lot and smelled something so extremely delicious that I was literally stopped in my tracks. If you’ve ever seen a hunting dog on point- that is the way I look when I smell good food floating around in the air; barking, howling and pointing like a champion hunting dog.
So if I may, I officially welcome you to Chef Hollister’s Taco Street! (balloons everywhere, people cheering!)
Street Taco: Tortilla, Filling, Salsa
Nixtimal dough, or “masa,” is made from the time consuming process of simmering field corn in slacked lime and water for hours. Once the corn is ready, the painstaking process of removing the gelatinous skins from the kernel takes place. The cooked corn would be ground on an elongated stone grinder called a “metates,” while today corn is ground through a grain mill, once or multiple times to desired consistency. The masa, from there, is rolled into medium dough balls and pressed in a tortilla press. The tortillas are then cooked on a hot cast iron skillet or “comal”. The hot tortilla then becomes the vessel for our beloved taco.
Fillings, for a taco, can be any variety of grilled, smoked, fried or sautéed meats and fresh or grilled vegetables. Garnishes can vary from more traditionally simple toppings, being onions and cilantro, to curtido-which is a latin slaw made of lime juice, cabbage and oregano. Salsas can be made from tomato bases, tomatillos, and avocados, to chiles such as jalapenos, guajillos, pequins, serranos, habanero and chilies spicer than the mind could even begin to imagine.
I have a love for food-especially tacos, I chose a career that could allow me to make as many tacos as I could possibly eat.
On this 2nd round of Taqueria tastings, I’m joined by my friend and fellow foodie Cara, who is in town for all the turkey day festivities. Cara and I share a mutual addiction to tacos, so who better to join me! Our goal was to visit as many taquerias as possible in one day until we had to waive the proverbial white flag or burst with gluttonous enjoyment, I think we hit the latter…
Our first stop-Taqueria San Louis. San Louis is located at 2705 NE 28th St, in north Ft. Worth. When pulling up, the first thing noticed was that this taco joint is open until 4am. This intrigued me, why? You’ve got to be slinging some pretty good food to stay open that late, and actually have the late night business to support it.San Louis is a quaint spot, seating about 40 people I’m guessing, the ambiance is very festive with vibrant orange walls and Latin tidbits scattered about, we especially enjoyed the large TACO sign on the wall near the front door. The kitchen is an open air kitchen (visible to the public), which as a chef, I appreciate. Open air kitchens scream, “Nothing to hide here, we are a clean kitchen!”
We take our seat at one the small tables in the dining room, and very quickly our waitress has a basket of corn tortilla chips and two different salsas (red & green) in front of us, and menus.
The menu has several options from tacos and tortas, to several plate options. We came for the tacos though! I ordered a single Pastor taco, while my companion orders a single Carne Asada. I think the waitress asked several times if it was just one each. Street tacos are typically small in size, and these were no exception. The tacos came out on two 4” yellow corn tortillas with the cilantro and white onion placed on the side in a mini molcajete (basalt stone bowl used as a mortar and pestle). The tortillas were griddled on a flat top grill and lightly steamed to ensure tenderness. The Asada is cooked to a medium/medium well temperature and lightly seasoned.