Dallas is full of fast-casual taco joints (including several Taco Joints), but few come close to Resident Taqueria. Yeah, it’s tucked into a Lake Highlands strip next to a State Farm, and you might have to jostle for patio space next to a family with kids. But there’s serious cooking going on inside these doors, and the menu is stocked with ingredients and flavor combos you usually only see at higher-end restaurants. This taqueria isn’t particularly worried about tradition, but its classic-leaning mainstays like carne asada and an incredible pecan-smoked chicken taco could make a pitmaster jealous.
photo credit: Kathy Tran
photo credit: Kathy Tran
The regular taco lineup is joined by a rotating list of specials you won’t find in Mexico City, or anywhere else in Dallas. And those are often some of the best bites, so keep your eye on the board by the register, and try something new each time you go. Some standouts we’ve tried: a sweet and spicy peking duck taco with the perfect contrast between the crisp skin and tender meat. And a bánh mì taco that had nicely browned tofu and a salad’s worth of tangy pickled vegetables.
Tacos come on your choice of fresh corn or flour tortillas. Both are great, but we prefer the flour—they’re like soft, chewy blankets. If you’re drinking, the Modelos are cold, and the tart margaritas pair nicely with just about everything on the menu. Important to note: Those margaritas are also available by the gallon to go.
Food RundownSmoked Trout Tostada
This crispy tostada is slathered with smoked trout spread. Briny capers and chili oil are a bright and spicy combo to counter the creamy fish, and the pile of microgreens on top actually does something here, further lightening things up with a tiny burst of salad.
photo credit: Kevin Gray
Pecan Smoked Chicken Taco
This longtime favorite has been on the menu forever, and we get it every time. The smoky chicken tastes like what you’d get from a top BBQ joint, and crunchy peanuts give texture to the tender meat.
Caramelized Cauliflower Taco
Meet our favorite vegetarian taco—not just here, but maybe anywhere. The sweet, roasted cauliflower is meaty in texture, and the airy bits of oven-dried kale add a salty crunch. It’s all tied together with a generous drizzle of creamy epazote aioli.
photo credit: Kevin Gray
Carne Asada Taco
The charred steak is draped in melty mozzarella, and with the chewy flour tortilla, it’s like the ideal solo fajita. Pico de gallo brings freshness, and a whole grilled shishito pepper stands in for the usual onions and bell peppers, adding a spicy crunch to each bite.
photo credit: Kevin Gray
Peking Duck Taco
The skin’s not quite as crispy as your favorite Chinese BBQ spot, but the duck is cooked perfectly and coated in a hoisin-chili sauce that’s sweet and just a little spicy. Use the accompanying orange wedge to give it all a citrusy kick.
photo credit: Kevin Gray
