During ongoing “taquiza” events, Revolver Taco Lounge brings the authentic street taco experience to Fort Worth

by Josie Singleton of Eat This Fort Worth

It's "real deal" Mexican food offered up with serious finesse.

Photo by Josie Singleton

Similar to a backyard barbecue, at a "taquiza," taco fillings are prepared while guests wait with a tortilla in hand and choose from a spread of condiments to assemble a customized feast.

FORT WORTH — I’m pretty unabashed in my love for Revolver Taco Lounge. Revolver Taco Lounge offers authentic, traditional Mexican food with a modern spin. If you’re looking for Tex-Mex you’ll have to go elsewhere. They even have a sign on the wall proclaiming, “No tenemos pinches nachos” (Translation: We don’t have #@! nachos!). Revolver Taco only offers the real deal and they offer it with some serious finesse. They also don’t rest on their success, they continually find ways to innovate their food and give Fort Worth something different.

Some friends and I checked out their first street side “Taquiza” for a Day of the Dead Celebration (Dia de los Muertos). Simply put, a taquiza is a taco party similar to a backyard barbeque. At a taquiza you wait for taco fillings to be prepared with a tortilla in hand and choose from a spread of condiments to assemble the perfect taco.

Revolver stepped up this notion by setting up a “trompo” on the sidewalk patio in front of the restaurant. The “trompo” is basically a vertical spit that roasts the pork and pineapple used to prepare tacos al pastor (also called tacos de trompo). Revolver brings you the experience of true Mexico City street tacos right in the heart of West 7th Street.

Photo by Josie Singleton

At a taquiza, "taco perfection" is yours to define.

In true Taquiza fashion, you have to wait and be patient with the taquero preparing the meat. Once the pork roasts on the spit, the taquero shaves off some meat for the tacos and then crisps the meat further by cooking it on a griddle.

The meat is then placed in a handmade corn tortilla and garnished with some of the pineapple. After this, you take over the process and add whatever condiments you like.

It took a while after the trompo was set up for the tacos to be ready, but the wait was worth it. The tacos had the signature orange grease that I look for in a good al pastor, and they were full of flavor.