Barbacoa roja estilo Sinaloa is made with pork and beef. Photos by Elliott Muñoz

Barbacoa roja estilo Sinaloa is made with pork and beef. Photos by Elliott Muñoz

Our neighborhood is home to so many taquerías that food writers have created enterprises attempting to review all of them. But a few Oak Cliff taco joints stand out against the crowd, and Los Torres Taquería is one of them. This family-owned taquería opened about a year ago, serving Sinaloa-style cuisine. One thing that sets it apart is goat. Chivo tatemado is slow-cooked goat seasoned with two types of chilis and five seasonings, from a Torres family recipe. It can be ordered as tacos, on handmade corn tortillas or by the pound. Barbacoa roja estilo Sinaloa is different from other barbacoas in that it is a mix of beef and pork, served more like guisado. “We are the only ones around here who do this because it’s our style,” says co-owner Ramiro Torres, who runs the restaurant with his wife, Evangelina Torres, and his sister, Irene Torres.

Los Torres Taquería, 1322 W. Clarendon at Edgefield, 214.946.3770

Ambiance: Counter service
Price range: $1.50-$8
Hours: Monday – Thursday, 8 A.M.-9 P.M., Friday – Saturday, 8 A.M.-10 P.M., Sunday, 8 A.M.-8 P.M.


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