Hypothetically, if I were moving away from Taco Cabana indefinitely…like, say, to Nashville. I might do like my buddy Tim and text myself asking for Taco tips to help make my last Cabana experience as good as possible. And I might text myself back with two specific tacos that I must have before leaving. I worked at Taco Cabana for six years, so I was able to use that place as my test kitchen and create all sorts of off-menu treats. It might be hard to convince Taco Cabana employees to dig through a case of jalapeños for the largest one, stuff it with chopped fajita, shredded cheese, and pico, and then grill it until it’s charred and bubbling, and then chop that up into some corn tortillas…
But, here are my recommendations – straight from the menu. (Note – any recommendations I make rely fully on fresh ingredients, unless otherwise specified. And don’t be afraid to call ahead or ask about freshness in person.)
Taco 1 – Chicken Fajita Taco and a small side of queso. Get some pico and salsa fuego from the salsa bar. Then open the chicken fajita taco and sprinkle on the pico and salsa. Finally add a layer of queso. You want the amount of queso to equal the amount of pico and salsa combined.
Taco 2 – Barbacoa taco. Get some pico and salsa verde from the salsa bar. (Optional: add a little salt and/or cilantro.) Open the barbacoa taco and sprinkle on the pico. Then be super liberal with the salsa verde. When you pick up the taco, salsa juice should pour from the taco. You don’t want to have to set this thing down again before you finish it.
Enjoy these favorites! What is your favorite Taco Cabana taco, and how do you customize it?
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Tommy Lee Brown teaches and performs at Dallas Comedy House. He is your man on the street, determined to eat. He is the belly of the city. No taco is too small or too commercial. He will eat it all, and tell you all about it. Direct taco related questions to firstname.lastname@example.org.
(Image: Taco Cabana)