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    Choose your weapon

    Subway-like Taco Del Mar infiltrates Dallas one mondo burrito at a time

    Teresa Gubbins
    Dec 3, 2012 | 8:20 am
    • Taco Del Mar's best seller is the mondo burrito with rice, salsa and choice ofprotein.
      Photo courtesy of Taco Del Mar
    • For tacos and burritos, choose from corn, flour, wheat or tomato-basil tortillasat Taco Del Mar.
      Taco del Mar/Facebook
    • Taco del Mar is known for doing a better version of fast-food Tex-Mex than itscompetitors.
      Taco del Mar/Facebook

    Taco Del Mar, home of the mondo burrito, has begun its Texas invasion. In the past few months, the Seattle-based fast-food chain has opened three branches around Dallas-Fort Worth, including Irving, North Dallas and Richardson, which just opened two weeks ago.

    The chain was founded in Seattle in 1992 and has more than 250 locations across the United States and southwest Canada. It's known on the West Coast for doing a decent, slightly fresher version of Americanized Mexican food than its competitors.

    Expect to see more of Taco Del Mar. The company's goal is to open more branches, next to existing Subway stores whenever possible.

    The company underwent a makeover in 2010, after a purchase by Fred DeLuca, founder of Subway. The service style was adapted to an assembly-line model.

    "It's like Subway," says Taco Del Mar regional manager John Hickey. "You go through a line and pick out your basic item – taco, burrito, enchilada, bowl – and specify ingredients. You come through, and we make whatever variations work for you."

    Variations include five kinds of meat: ground beef, shredded beef, chicken, pork carnitas and whitefish, a.k.a. Alaskan pollock. There are also vegetarian options such as the patented black bean mix and refried pinto beans.

    "The only animal product here is an actual animal product," Hickey says. "We are very sensitive to vegetarians, vegans, gluten-free and diabetic diners."

    Taco del Mar does house-made salsa in three flavors: mild tomatillo, medium smoky chipotle and hot habañero. On Sundays, kids eat free (one per parent, no octomoms allowed).

    The mondo burrito is a $6 meal with your protein of choice and whatever rice, chopped tomatoes, lettuce, shredded cheese, pico de gallo and other accents your taste buds desire.

    Tortilla options are also numerous, from soft white corn and flour to wheat, spinach and tomato-basil. And how about this: Burritos come in two sizes, medium and large.

    "We have two sizes of everything — burritos, salads, bowls, nachos," Hickey says. "The smaller size has been a big hit at our Preston location, because it's such a business crowd. People choose the smaller size, because they can't go back to work all stuffed."

    The North Dallas store went into part of what was formerly a Blockbuster store at Coit and Preston roads. The Richardson location took over a popular Starbucks at Coit and Belt Line roads, which shut down when Starbucks scaled back in 2008.

    If you like Taco Del Mar, you can expect to see more: The company's goal is to open more branches, next to existing Subway stores whenever possible. "That way, if you're not in the mood for a sandwich, you can have a burrito," Hickey says.

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    Food and Drink News

    Artsy eatery Allegory Kitchen makes for a night out in Grand Prairie

    Raven Jordan
    Jun 12, 2025 | 5:26 pm
    Allegory Kitchen
    Allegory Kitchen
    Shrimp at Allegory Kitchen

    An artsy restaurant and bar has debuted in Grand Prairie: Called Allegory Kitchen and Bar, it’s in a former event venue space at 2601 W. Jefferson St., where it opened in February.

    Founders Ronnie Harris and Anthony Griffin have pooled their extensive hospitality experience on this new venture. Harris spent the past 30 years in airport concessions at airports such as DFW Airport, while Griffin comes from hospitality in Alabama.

    "We kind of stumbled on doing the restaurant by default because we wanted to open a hookah lounge and serve liquor," Harris says. "We couldn't serve liquor and no food, so it transitioned to us becoming a restaurant."

    To that end, they retained Atlanta-based chef and restaurateur Carlos Brown who helped create the menu. Harris and Griffin are now leading the concept which continues to evolve.

    It started as a fine dining concept with brunch, but they’re adding more casual Southern and comfort food dishes. Menu items include Southern fried catfish, a half-pound burger, grilled pork chop, and roasted half chicken. There are also vegan options such as roasted butternut squash tabouli with caramelized onion vinaigrette, chili flakes, mint leaves, almonds, and arugula, served with wild mushrooms and herb quinoa.

    Small plates include three cheese lobster mac & cheese, Carolina pan-seared crab cakes, and collard green spring rolls filled with collard greens, onions and peppers, then deep-fried.

    Sides are on upscale: pork belly Brussels sprouts, garlic parmesan truffle fries, sauteed haricot vert (French green beans), and sweet potato apple hash.

    They have a full bar with domestic and imported beer, wine, and signature cocktails.

    “My number one specialty is the Sexy Allegory — it has a cognac base and mix of blueberries and blackberries,” Harris says. “We can satisfy any palate with our beers, and we have a wine wall with the best of the best, such as pinot grigio and cabernet."

    The atmosphere is lively and colorful with plush seating and floral wall murals. There’s booth and table seating with white marble tables and jewel-toned chairs and booths. The chandeliers over the bar are a visual treat, have white feathers arranged like a blooming flower.

    As if food and drink are not enough, they offer more reasons for a night out with events almost nightly, including poetry night, live jazz from a saxophonist, and more.

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