In Mexico, tacos are petite things meant for quick snacks: A shaved bit of protein, a dollop of salsa, some melted cheese, a garnish of cilantro, maybe garlic. Whatever. The are designed to be small bites — one is rarely enough for a meal. You want a big meal? That’s a burrito.
But Texas proudly claims it does everything bigger, and that counts for tacos, too. And few are as big as the tacos at Good 2 Go.
At about four bucks each, they’re pricier than Jack in the Box — for good reason. I’ve never had more than one at a sitting, though I’ve certainly craved them.
The menu (it’s open for breakfast and lunch only, five days a week) is limited but endlessly inventive and devilishly clever, thanks to the camp sensibilities of partner-owners Colleen O’Hara and Jeana Johnson.
Feel like chicken spiced with jerk seasonings? It’s called the “Navin R. Johnson” — after Steve Martin’s name in The Jerk. Unlike Martin, I doubt this taco was born a poor black child, though it does have the taste profile of Jamaica, with coconut rice and mango conjuring a day in the islands — a terrific fantasy as the winter weather sets in.
The equally groan-inducing “swine bleu” (pictured) is actually exactly what its name implies: braised pork and blue cheese slaw. And boy is there pork: The flour tortilla is as bulbous as a cast member of 16 and Pregnant: The ladle of slaw looks like it might smother the pork, but no: The flavors meld better than a barbershop quarter, the tang of blue cheese pitch-perfect.
Service is friendly and knowing. A taco I ordered to eat-in came out faster than a male drum major at band camp; a few minutes later, when I walked back in to grab some utensils to tame the cabbage and pork overflowing the large tortilla, the busboy barely glanced up before grabbing a fork and walking it toward me. They’ve seen this kind of behavior before. It’s weird feeling like you’ve been bested by a taco. But so worth it.
This article appeared in the Dallas Voice print edition January 6, 2012.
Powered by Facebook Comments