Suadero and pastor (cooked traditionally on a trompo with pineapple) are very solid choices, but the adventurous should try the sesos (brains) or the deliciously fatty cabeza. En savoir plus .
Dean Fearing's eponymous bastion of fancified Southern cuisine is (very politely, very gently) slap-yo-mama good. [Eater 38 Member]
Leave it to Oak Cliff to house Dallas' best example of the city's wave of new, true-Mexican restaurants. [Eater 38 Member]
The chargrilled pork belly with rice noodles & broth is a must at lunch; shaking beef is a favorite of the dinner menu, & don't skip the freshly fried doughnut holes with ice cream. [Eater 38 Member] En savoir plus .
Inside the Dallas Farmer's Market is the unassuming Pecan Lodge. We insist you get the brisket. [Eater 38 Member]
The barbecue baby of Tim Byres is one of the city's best-received and best-executed restaurants. [Eater 38 Member]
