![]() Pitmaster and owner Daniel Sanchez left his tech job in 2016 and dived headfirst into barbecue with a border emphasis. Bags of kernels and family and religious mementos clutter the remaining space. To the left, the molino grinds nixtamalized corn into masa. To the right, flour and nixtamalized corn tortillas and gorditas are cooked to order on the flattop. Walk to the alley behind the business’s official address, and you’ll find a beautifully worn facade with screen doors leading to small rooms packed with kitchen equipment and people. El Pocitoĭon’t let the empty downtown McAllen storefront fool you-El Pocito is open. , 3341 Pablo Kisel Boulevard, Brownsville, 95. Beef trompo is a rarity in Texas, but the sliced sirloin, juicy with charred edges, makes for a happy surprise. There’s even a trompo stacked with sirloin, glistening hickory-hued. In beef-loving Brownsville, El Fogón surprises guests with seafood options such as blackened octopus, Sinaloa-style cheesy shrimp tacos called tacos gobernador, and tacos al pastor, straight from the vertical trompo. Instead, there is a lightweight, inflated pocket of crunch packed with ground beef, lettuce, and tomato. There is no sign of grease from the deep fryer. Open since 1934 in Rio Grande City, Caro’s Restaurant has long been lauded for its perfect puffy taco (see “Puffy” in the Tacopedia). , 464 Paredes Line Road, Brownsville, 95. The star is the taco estilo Matamoros platter: small, slick corn tortillas topped with chopped beef, a heavy dose of queso fresco, and a plump wedge of avocado. It’s vibrantly colored with papel picado and folk murals, including plenty of Día de los Muertos imagery. location for the Matamoros-based restaurant chain Bigo’s has the look of a Tex-Mex place. Also worth ordering are the cheesy costra, served on a fresh flour tortilla and the volcan, a tostado bearing griddled cheese, meat, and whole beans. The filling is deconstructed, with a flat jalapeño topped with queso blanco and chopped fajita and served on a sunset-yellow corn tortilla. The chile relleno taco doesn’t resemble a typical chile relleno taco at all. Instead of offering chips, she serves tostadas made from nixtamalized corn tortillas with a swoon-inducing fragrance. ![]() But she’s not afraid to put her own twist on things. ![]() It shows the pride owner Ana Pulido has in traditional Mexican preparations. This taco shop, located in a shopping center, displays its molino-or corn grinder-in the open. The Rio Grande Valley Taco Trail is a long road. You don’t want to miss the original breakfast tacos, tacos estilo Matamoros, and real barbacoa. It’s hard to go wrong when you’re in the region that’s the birthplace of most of our state’s great tacos, but we tried to whittle down some choices for you. This story was originally published in November 2020 and has been updated. To see all six Taco Trails and to dive into our Ultimate Texas Tacopedia, go to /tacopedia. ![]()
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