Taco News
New baseball-loving restaurant Taco Base opens in North Dallas
Tacos from Taco Base
There's a new family-owned taqueria in Dallas that has a thing for baseball: Called Taco Base, it'll open on December 22 at 4043 E Trinity Mills Rd. #122, at Midway Road, in what was previously a short-lived restaurant called Krab Kingz.
Taco Base is from chef Patricia Acosta and her husband Nahum. Patricia grew up in the restaurant industry, helping at her parents' restaurant El Paisa Taqueria, the well-regarded local chain that just opened a location in Carrollton, starting when she was 10 years old. Nahum, who is originally from Veracruz, also worked at El Paisa for years.
“It is now time for us to have our own place with the knowledge that our parents left us, and for us to leave something for our kids," Patricia says.
Their menu is large, featuring Tex-Mex basics with some authentic Mexican touches including fajitas, nachos, quesadillas, and burritos. Entree-style meal plates include enchiladas, gorditas, and flautas, ranging from $10 to $15.
Street tacos come in varieties such as tripe, fish, chorizo, tinga, barbacoa, chicharrón, and al pastor street. They offer choice of three kinds of tortillas: corn from a local producer; or else housemade tortillas in choice of corn or flour for $1 extra.
One signature dish they offer that you do not see everywhere is the pambazo — the Veracruz sandwich that's like meat-and-potatoes on bread, a sloppy delight featuring chorizo and potatoes on a roll that's been dipped in guajillo sauce and fried.
They also make aguas frescas in-house with sugar cane, in an assortment of flavors including tamarind, horchata, and lemonade.
The name Taco Base celebrates their love of baseball, including their two sons who are big baseball fans; their logo features a baseball bat. The restaurant's interior features posters honoring big baseball personalities such as Mexican player Hector Espino, alongside Babe Ruth, Hank Aaron, and Nolan Ryan.
But they also liked the idea of their restaurant serving as a base or meeting spot, just like corner street tacos in Mexico, where people meet regularly and enjoy good food.
“We aim to be part of the community, with a home feel where tacos are always there — we want to be there for our customers," Patricia says.
