This Taco y Vino restaurant review is an extended version of a new “Dinner and a Show” column I’m writing in partnership with Metropolitan Arts Media, Inc., the nonprofit organization that runs arts journalism sites including TheaterJones.com (performing arts) and ContextDFW.com (visual art) in Dallas/Fort Worth.
Taco y Vino Restaurant Review
Tucked into a restored 1940s craftsman in the Bishop Arts District, Taco y Vino blends elevated street tacos with a curated wine selection in a cozy, relaxed setting. The space feels like a neighborhood living room — original wood floors, a feature wall of wine bottles and a record player behind the bar that plays vinyl when the barkeep has time to spin a few records.
The menu focuses on tacos, small plates and a handful of desserts, all designed to pair well with the wine list. There are eight taco options, two of which are vegetarian, and all tacos come on corn tortillas, making them a good choice for guests avoiding gluten. You can mix and match tacos — three for $9.50 — or order any taco as an enchilada for $6.25 each. Specials rotate, so check the board or ask your server.
Standouts on my visits included the Fried Avocado, Blackened Baja and Cochinita Pibil tacos. The Fried Avocado — my favorite — features panko-crusted avocado topped with tomatoes, cilantro, roja aioli and pickled onions. The coating stays crisp while the avocado inside remains intact, avoiding the mushy texture I worried about. The Blackened Baja is catfish seasoned and blackened, finished with chipotle aioli, tomatoes and pickled onions for a bright, smoky bite. The Cochinita Pibil arrives with tender pulled pork braised in pineapple, topped with cabbage, carrots, queso fresco and pickled onions.
If you have dietary restrictions, Taco y Vino is accommodating. During my visits I asked for tacos without crema or queso because of a dairy allergy; the staff happily prepared the dishes with sauces on the side when needed. Vegetarian options and corn tortillas also make it easy for guests with various preferences to find something satisfying.
For starters, I wanted ceviche but it was unavailable on the day I visited. Instead I ordered the tortilla soup made with chicken tinga broth. It arrived as a generous, comforting bowl loaded with shredded chicken, vegetables and rice, topped with avocado and a scattering of chips. The salty broth was soothing and substantial enough to serve as a meal on its own; it also travels well if you want to save room for tacos.
The wine list is concise but thoughtfully assembled, with options by the glass and bottle that complement the menu. I enjoyed a glass of the house Tempranillo during one visit; it paired nicely with the tacos. Non-drinkers will find local beers on tap and non-alcoholic beverages as well, and every table is kept supplied with water.
I visited Taco y Vino twice, and service varied slightly between visits. On one visit the server was handling multiple roles — bartender, server and vinyl DJ — and didn’t mention the daily specials or bring the hot sauces I later discovered. On my second visit, service was more traditionally staffed and included the sauces and a rundown of specials. Both visits were friendly and attentive overall; if something isn’t offered, just ask.
One minor note for coffee fans: the menu lists French press coffee but it wasn’t available during my visits. It would be nice for them to offer it consistently or remove it from the menu until it’s regularly available.
Whether you come for the tacos or the wine, Taco y Vino is a welcome addition to the Bishop Arts dining scene. The relaxed atmosphere, approachable menu and thoughtful wine pairings make it an ideal spot to linger over a meal and a glass.
Address:
213 W Eighth St, Dallas, TX 75208
Website:
www.tacoyvinodallas.com
