Resident Taqueria is your go-to neighborhood spot for creatively stuffed tacos—think cauliflower, duck carnitas, and fabulous margaritas—all in a cozy, inviting vibe.
"Taco Tuesday is an unimpeachable proposal for a first date. Go to Resident Taqueria, especially if your date has some dining restrictions — it is known for its cauliflower and Brussels sprout tacos, which are both vegetarian-friendly. The spot also brews up a selection of daily aqua frescas and margaritas and offers seasonal food specials. Most folks opt to sit outside on the tiny patio and dine al fresco, but there are tables inside, too. Parking is free in the surrounding lot." - Courtney E. Smith, Rachel Pinn
"Sandwiched between a Domino’s and a 7-Eleven off a busy stretch of Greenwood Lane in the Lake Highlands, Resident Taqueria is fast-casual as it was meant to be: sensational food served lightning fast. Grab a seat on the patio or perch at the bar to watch the cook on the flat top, and start with the stretchy cheese fundido served in personal-sized cast-iron pans. The menu changes monthly, and the tacos range from classic to quirky, like the Duck, Duck, Quail: duck confit and duck foie gras, draped with a sunny-side-up duck egg. Other past features have included paneer and escargot, and on a recent visit, shredded beef tongue was given a pickly pastrami treatment. Important: Margaritas are available to go by the gallon." - Nick Rallo
"Tacos for traditionalists, non-traditionalists, vegans, and vegetarians can be found at this neighborhood spot for breakfast, lunch, and dinner. It’s best known for its caramelized cauliflower taco and seasonal specials like Pacific fried oysters and buttered lobster tacos. Don’t miss the garlicky refried beans." - Courtney E. Smith
"Make it a special taco lunch at this Lake Highlands spot — and vegetarians are welcome. It’s well-known for its cauliflower taco, as well as its creative and ever-changing seasonal inventions and unusual drinks." - Courtney E. Smith
"Discover the secret Lake Highlands residents already know: chef Andrew Savoie makes some of the best tacos in the city while incorporating techniques learned from professional kitchens in New York, Napa, and New Orleans. The chorizo and potato taco marries both ingredients in a flour tortilla and topped with onions and cilantro. The steak and egg taco is topped with garlic chile salsa for a flavor profile rarely found in a breakfast taco. Add a kiwi and cucumber agua fresca to cool down the palate." - Henry James Ferry
