Mexican Food in Dallas (2025)

Regino Rojas’s Deep Ellum flagship nixtamalizes heirloom corn daily for tacos that wow locals and visiting chefs alike; the intimate Purépecha tasting in back channels Michoacán traditions. Recognized by national awards and praised by Eater and D Magazine.

Lake Highlands’ beloved taqueria from chef Andrew Savoie blends market produce with technique—think duck or cauliflower-kale on supple tortillas. Recently expanded with a new bar, it remains a consistent critics’ pick, including Texas Monthly and D Magazine.

A Mexico City–style stalwart with a deep cut menu—suadero, sesos, tripa—plus pastor shaved fresh. Long celebrated by local critics and highlighted in statewide taco roundups, it delivers classic taquería flavors without fuss.

Oak Cliff’s tiny, cash-only stand has drawn lines for decades. Beef fajita, al pastor, and lengua come piled onto double tortillas; many locals grab elotes next door. Endorsed by national and local critics for pure, unfussy excellence.

Family-run and proudly plant-based, this Pleasant Grove pioneer proves vegan Mexican can taste deeply familiar—soy al pastor gorditas, enchiladas, and pan dulce. Recently spotlighted by local media and national TV, it remains a community favorite.

Gustavo De Los Ríos’s taquería radiates warmth: crisp flautas from his mother’s recipe, res or pollo tacos, and sopes that draw steady crowds. Lauded by D Magazine and locals alike for value, hospitality, and soulful cooking.

A lucha libre–themed Oak Cliff favorite where tacos ahogados GDL and birria share the bill with giant burritos. Celebrated by Texas Monthly and local press; owners’ Jalisco roots show in the menu and memorabilia-packed room.

Chef Anastacia Quiñones-Pittman crafts seasonal, Jalisco-inspired plates—aguachiles, heirloom masa, refined tacos—in a space showcasing Guadalajara ceramics. Frequently cited by national and local editors as a modern standard-bearer for regional Mexican cuisine.

Since 1983, this Oak Cliff landmark has celebrated northern Mexican cooking—cabrito, mollejas, asado de puerco—served with nightly mariachis. A community anchor beloved by generations and consistently recommended by Dallas food writers.

East Dallas mornings start here: foil-wrapped breakfast burritos (the famed Zack Attack), meaty tamales, and a bustling counter that moves fast. Recently highlighted by local critics for value and old-school charm.

Lower Greenville’s longtime mariscos hub serves aguachiles, ceviches, and the coconut-shell mariscoco—bringing Sinaloan beach vibes to Dallas. Local outlets note its staying power and ties to the team behind Mami Coco.

Part mezcal sanctuary, part restaurant, Ruins layers regional Mexican flavors—oxtail mole, al pastor, aguachile—under chef Humberto Lira, with one of the city’s deepest agave selections. Celebrated by The Dallas Morning News and D Magazine.