"Chefs Beto and Julian Rodarte, the father from Durango, Mexico and the son who grew up cooking with his father, wanted to make a Mexican restaurant like no other in Dallas. And it shows in the dishes at this Trinity Groves restaurant, where you can order a traditional dish like pozole rojo alongside stacked enchiladas with a presentation like no other — and the 12-hour barbacoa is the way to go with that plate." - Courtney E. Smith
