If you haven't had the costra at Chilangos, we don't understand what you're waiting for.
Chilangos started when its two founders, Jon Garay and Joel Mendoza, serendipitously met while both were trying to bring the tacos of their native Mexico City to Dallas. First, they had a food truck, La Botana. That grew into a brick-and-mortar spot along Harry Hines Boulevard and the change of name to Chilangos. Mendoza, who had experience in high-end kitchens in both Mexico City and Dallas, created the recipes and Garay brought the business and foodie background.
A visit to the new location on Saturday shows they have not been distracted with expansion. It was over 100 degrees outside but the overflow crowd filled the spot's dozen or so tables. Whole families packed around small tables, with red plates of tacos in front of them. There's a variety of taco proteins to choose from, all around $3: carne asada, pastor, pollo, barbacoa, mushrooms and then birria tacos, which are available on the weekends only. Plus a ribeye for a couple of bucks more, but well worth it. There are also quesadillas for about $5 each, which we haven't tried yet, but will soon. Everything is offered"con todo" with cilantro and onions.The la costra here is one of the best tacos you'll ever know.
There's also a margarita machine, and a passion fruit"pouch marg" along with a couple of other cocktails, beer and micheladas.We ordered the churros, which came out before our main food arrived. By the time we got to the mini fried pastries coated in chocolate, they were no longer warm, but we polished them off nonetheless.
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