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    Farmers Market News

    Famed family taqueria steps up with new Dallas Farmers Market concept

    Teresa Gubbins
    Nov 23, 2021 | 4:27 pm
    tex-mex
    Their food is fresh and from scratch.
    Photo courtesy of Taqueria Taxco

    There's a new restaurant concept coming to the Dallas Farmers Market from a local restaurant family who've been quietly, industriously building a taco empire.

     

    Called The Reserve, the new restaurant will open in the space at 900 S. Harwood St. that was previously occupied by Mudhen. It will celebrate its grand opening on Friday March 4.

     

    It's from husband-and-wife Gabriel Landa and Monica Reza, founders of the Taqueria Taxco chain, partnered with Vivek Sharma, a friend and supporter who has worked with the couple on some of their taqueria locations.

     

    The Reserve will serve authentic Mexican food, made from scratch, specializing in the food of Taxco, the town south of Mexico City where Monica Reza is from — including elotes and esquites, mole, and especially pozole, AKA hominy stew, incorporating produce from the market nearby.

     

    "At The Reserve, we want to present the very best of what we do," Reza says. "We're encouraging people to come and reserve a spot."

     

    The couple will gather all they've learned from their adventures with Taqueria Taxco and take it to the next level.

     

    They founded Taxco in 2010 inside a small gas station on Ferguson Road in northeast Dallas, featuring family recipes from Reza's mother and grandmother, using top-quality ingredients yet remaining affordable.

     

    "My mother insisted that I would need to learn to cook if I wanted to get married, and taught me all of the family recipes," she says.

     

    Since that first opening, they've expanded to 18 locations, all at gas stations around Dallas-Fort Worth, where they're open for breakfast, lunch, and dinner, serving tacos, sopes, quesadillas, tamales, gorditas, rellenos, and enchiladas.

     

    Their signature is their tortas, which they take so seriously that they bake their own sandwich bread.

     

    They're known for for their trompo, featuring pork sliced from a spit and heated on a griddle, tucked into corn tortillas; and for their breakfast tacos and burritos. They earn raves from customers and have also won awards, including a recent nod from the annual Tacolandia festival.

     

    "Our goal has always been for people to try our food — once they do, they realize it's good and like it, that's something we've been able to rely on," Reza says.

     

    Their growth has been completely organic and via word-of-mouth, says Sharma, who has witnessed their expansion.

     

    "When other gas station owners saw how successful the concept was, they'd invite Monica to open a location, and that would bring in a whole new wave of customers," he says.

     

    Along the way, they've learned valuable operational lessons, including opening a commissary kitchen so that Monica and Gabriel did not have to drive around to supervise preparation at every location.

     

    That slow-but-steady approach was one of the things that impressed the Dallas Farmers Market team, says spokesperson Emily Valentino.

     

    "They're a true local business that's grown organically, and that's what the Dallas Farmers Market is about," Valentino says.

     

    For the Taxco team, the farmers market location represents a big next step, with a larger menu, full service, and a full bar. (They're also opening locations of The Reserve in Las Colinas and at Glade Park in Euless.)

     

    "We're excited for the opportunity to explore things like plating and presentation, new menu items, full service, and craft cocktails," Reza says.

     

    Some of their new menu items will skew vegetarian, an area they and chef Christopher Rivera have expanded in recent years, with dishes such as vegan parrillada (fajitas), flautas, and a beautiful chopped salad with avocado.

     

    At the market, they're completing a renovation — one they're doing themselves, of course, because that's how it's always been — and they've already infused the space with a warmth that Mudhen seemed to lack.

     

    "I have a clear vision about the way it should be," Reza says. "I feel that if I put my heart and soul into it, that customers will feel that when they come in."

     
    tex-mexopeningschefs
    news/restaurants-bars

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    Dudley's Sports Grill to open on Dallas' hot-hot Henderson Avenue

    Alex Gonzalez
    Jul 9, 2025 | 5:20 pm
    Dudley's Sports Grill
    Dudley's Sports Grill
    Dudley's Sports Grill

    A new sports bar is joining the mix on Dallas' hot-hot Henderson Avenue: Called Dudley’s Sports Grill, it'll open at 2927 N. Henderson Ave., in the space previously occupied by Smithy, a gastropub that closed in June after seven years.

    According to a spokesperson, Dudley's will open at the end of the summer — "we're only making a few cosmetic changes," the spokesperson says.

    Dudley’s is the brainchild of three Dallas bar veterans — Gabriel Rhodes and Jordan Carson (Christie’s), and Patrick Gorman (Ill Minster Pub). The trio debuted the concept in 2024, when they opened the first location in Rockwall.

    The bar is named after Carson’s grandfather, Floyd Dudley Hitt, who owned land in Rockwall and Royse City. Carson and Rhodes graduated from Rockwall High School in 2006 before coming to Dallas for other restaurant ventures — including working at Christies while it was still in Uptown. (It closed in 2020, then Carson partnered with Ashton Christie to reopen it on Greenville Avenue.)

    Their menu — devised by Dallas chef Eric Freidline, winner of CultureMap's 2019 Tastemaker Awards for Rising Star Chef — is elevated with a barbecue twist, with dishes like queso made with aged white cheddar, thick-cut bacon with fig glaze, brisket flatbread, and brisket grilled cheese.

    Cocktails include the mule served in a boot-shaped glass, and an old fashioned garnished with cinnamon and cloves. Dudley’s also boasts a variety of beers on tap, as well as an assortment of margaritas, all of which are served in ice-cold schooners.

    Dudley’s prides itself in maintaining an unpretentious ambiance, a place where regulars and newcomers alike feel comfortable and welcome — something they thought would work on Henderson Avenue.

     Dudley's Dudley'sAlex Gonzalez

    openings
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