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 TheaterJones.com
Taco y Vino Restaurant Review
Tucked into a craftsman home in the Bishop Arts District, Taco y Vino pairs elevated street tacos with a thoughtfully curated wine selection. The restaurant’s cozy, intimate setting makes it ideal for a relaxed lunch, a lingering dinner, or a casual evening of wine and conversation.
Housed in a 1940s Oak Cliff residence, Taco y Vino retains original wood floors and adds character with a wall display of wine bottles and a record player by the bar. The bartender often doubles as a vinyl DJ, which contributes to a warm, inviting atmosphere.
Both the food and the wine are highlights. The menu is straightforward: a handful of appetizers, a few desserts and a main selection of eight tacos. You can mix and match three tacos for $9.50, or order any taco as an enchilada for $6.25. Specials rotate, so check the board or ask your server.
Pictured above (left to right) are the Blackened Baja taco (catfish), the Vegan Chorizo taco (a rotating special that replaced the Jackfruit taco on my visit) and the Fried Avocado taco, which quickly became my top pick.
The Fried Avocado taco features avocado lightly seasoned, coated in panko and topped with tomatoes, cilantro, roja aioli and pickled onions. The exterior was pleasantly crisp while the interior stayed intact and creamy rather than turning mushy. The Blackened Baja, my second favorite, showcased well-seasoned catfish whose smoky, blackened flavor paired nicely with chipotle aioli, tomatoes and pickled onions.
Two of the eight taco choices are vegetarian, and all tacos are served on corn tortillas, making the menu friendly to gluten-sensitive diners. Dairy-free adjustments are also easy—simply ask for crema or queso to be left off. The staff was accommodating when I requested non-dairy preparations, even serving aioli on the side.
Pictured above are the Fried Avocado, Cochinita Pibil and Blackened Baja tacos served without cheese or crema. Even without those toppings, each taco remained flavorful and satisfying.
The Cochinita Pibil is built with tender pulled pork braised with pineapple, finished with cabbage, carrots, queso fresco and pickled onions for a bright, balanced bite.
For starters, the tortilla soup is a standout. Made with chicken tinga broth, it arrives as a generous bowl filled with chicken, vegetables, rice, avocado and a sprinkle of tortilla chips. The savory broth is comforting and substantial enough to be a meal on its own; I saved half to enjoy later. A small cup of this soup would make a welcome appetizer offering.
The wine list is compact but well chosen, with options available by the glass and bottle. A glass of the house Tempranillo (around $8) paired nicely with the tacos and rounded out the meal.
I visited twice for lunch on consecutive days and experienced slightly different service dynamics. One visit featured a single staff member juggling bar, table service and DJ duties; the other visit had additional help. Both times the team was friendly and accommodating, though details like mentioning specials or offering hot sauces varied. If something you want isn’t offered right away—ask. The staff is willing to help when prompted.
One note for coffee lovers: the menu lists French press coffee, but it was not available during my visits. It would be helpful if the restaurant either stocked it consistently or removed it from the menu to avoid disappointment.
Overall, Taco y Vino is a welcome addition to Bishop Arts. Whether you come for the tacos or the wine, the combination of flavorful food, attentive staff and a relaxed atmosphere makes it a place worth visiting again.
Address:
213 W Eighth St, Dallas, TX 75208
Website:
www.tacoyvinodallas.com
