"This Fort Worth institution is unique among these entries. At its several locations, including Sundance Square, the food reflects the tri-regional heritage of co-owner Ramiro Ramirez. His parents are from Oaxaca and the Rio Grande Valley but he’s from Mexico City. Those influences are evident in the El Capitan taco, a crisped flour tortilla packed with carne asada, a netting of melted Oaxaca-Monterey Jack cheese, a heavy-handed shot of pickled cabbage, and onion and cilantro, of course. If you can’t schlep to Cowtown, drop into the Downtown Dallas branch, Flor de Mayo, a sweet little thing complete with trompo." - José R. Ralat
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