This Taco y Vino restaurant review is an expanded 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 including TheaterJones.com (performing arts) and the forthcoming ContextDFW.com (visual art) in Dallas/Fort Worth.
Taco y Vino Restaurant Review
Tucked into a 1940s craftsman home in the Bishop Arts District, Taco y Vino pairs elevated street tacos with a curated wine selection in a cozy, relaxed setting. The restaurant converts the house’s original wood floors and intimate rooms into a comfortable wine bar and taco spot. A wall of wine bottles and a record player behind the bar add to the warm, unpretentious atmosphere.
Whether you come for the food, the wine, or both, Taco y Vino delivers. The menu offers a concise selection of appetizers, eight types of tacos, and a couple of desserts. You can mix 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 (left to right) are the Blackened Baja (catfish), a Vegan Chorizo special that replaced the usual Jackfruit taco during my visit, and the Fried Avocado taco. The Fried Avocado is a standout: avocado is lightly seasoned, coated in panko, and topped with tomatoes, cilantro, roja aioli, and pickled onions. The exterior is crisp while the interior holds its texture, avoiding the mushiness you sometimes find with fried avocado.
The Blackened Baja features seasoned catfish whose smoky, peppery profile pairs nicely with chipotle aioli, tomatoes, and pickled onions. Another favorite is the Cochinita Pibil: tender pulled pork braised with pineapple, topped with cabbage, carrots, queso fresco, and pickled onions.
The menu includes two vegetarian taco options and all tacos are served on corn tortillas, making it easy for guests avoiding gluten to find choices. If you need dairy-free options, staff are accommodating—simply ask to omit crema or queso; during my visits they willingly served aioli on the side when requested.
During one visit the ceviche was unavailable, so I tried the tortilla soup instead. Built on the chicken tinga broth used for the chicken tinga tacos, the soup arrives as a generous, steaming bowl loaded with chicken, vegetables, rice, avocado, and a scattering of chips. The savory, salty broth is comforting and substantial enough to serve as a full meal; I took half to go to save room for tacos. A small cup of this soup would make a nice appetizer-sized option.
Taco y Vino’s wine list is thoughtful rather than extensive, with sensible choices by the glass and bottle. I enjoyed a glass of the house tempranillo. For non-wine drinkers, there are local beers on tap and non-alcoholic options as well. Staff keep water refills coming, which is a small but appreciated touch.
I visited twice for lunch on consecutive days and experienced slightly different service rhythms. One visit found the server multitasking as bartender, server, and DJ, while the other visit had additional help. Both times staff were friendly and attentive, though you may need to ask about specials or request condiments like the three hot sauces; they won’t always be offered proactively.
One note for coffee lovers: the menu lists a French press, but during my visits it was not available. 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—a comfortable place to linger over tacos and a glass of wine. The flavors are solid, the space is inviting, and the staff are accommodating, making it a reliable neighborhood spot.
Address:
213 W Eighth St, Dallas, TX 75208
Website:
www.tacoyvinodallas.com
