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THE BEST OF DURHAM

GIVE THEM SOMETHING TO TACO ’BOUT

SIGNATURE MEALS FROM THIS YEAR'S MEXICAN FOOD FAVORITES

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ousins Gonza Salamanca and Carlos Rodriguez opened their first Gonza Tacos y Tequila in North Raleigh in 2011. Durham’s West Village location was their third Gonza restaurant (there’s now five, total, plus a food truck), which opened in February 2015. In May 2017, a free-standing concession location was added to the left field side of the Durham Bulls Athletic Park. They’ll open a new Latin-inspired concept, Macondo, in Raleigh later this fall.

elebrating its 10th anniversary Aug. 13, Dos Perros is well known for its taco nights (Sundays and Mondays), margaritas and vegan options. Even before it became more common on menus, there’s always been at least one vegan entree and one vegan appetizer available at Dos Perros. Today, a full vegan menu is available for lunch every day as well as Sunday and Monday dinner. 1 P O L LO OA X ACA

Cheese-stuffed chicken breast, blueberry chipotle mole, Oaxaca crema, coconut rice, black beans and seasonal vegetables, paired with a Smoky Pineapple Margarita – Sombra mezcal, pineapple juice, fresh lime, simple syrup – and a Vegan Chocolate Cake with seasonal fruit (in this case, blueberries and blueberry sauce) and drizzled coconut glaze for dessert.

2 NACH O S GABACHOS 1

ALS O TRY: Sweet potato & lentil empanadas with

tomato vinaigrette (vegan and gluten-free) with a Bloody Maria sangrita, made from the fresh juice of pico de gallo, Valentina hot sauce, lime and orange juice, salt and pepper, and reposado tequila with a chilisalt rim. Chile Relleno – the only menu item that has remained on the menu consistently since Dos Perros opened – a Poblano pepper stuffed with roasted seasonal vegetables and creamy asadero cheese over black bean puree drizzled with Oaxaca crema (vegetarian, but it can also be served with vegan cheese and cashew crema) paired with a habanero margarita: house-infused habanero-reposado tequila, lime, fresh orange juice and simple syrup. 38

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Chicken tinga, tortilla chips, cheese, pico de gallo, guacamole and Mexican cream, paired with the Spicy Pepino – Sauza Blue Blanco Tequila, cucumber, mint, lime and agave with organic, house-made spicy sour mix. A LS O TRY: The Mexican Flag – corn tortillas with steak, chicken and paisa beans, cheese, Mexican cream, tomatillo sauce, chile de arbol sauce and cilantro, paired with a Paloma – Sauza 100 Anos Reposado Tequila, lime juice and Jarritos grapefruit soda. Short Rib Tacos – corn tortillas with chile-braised short ribs, roasted corn, poblano salsa and spicy créme fraiche. For dessert, split the Talega de Platano – guava, cream cheese, bananas and cinnamon, wrapped in a tortilla and deep fried. It’s served with a scoop of French vanilla ice cream and drizzled with a heavenly caramel sauce. „

Profile for Shannon Media

Durham Magazine June/July 2019  

Durham Magazine June/July 2019