Note: I first wrote about this old-time Tex-Mex classic a few years back. Not long ago, I decided to try them again. Here's what I found...
If you're from the Lone Star State, you've probably eaten enchiladas all your life, without realizing that the word in Spanish is actually an adjective rather than a noun. According to Tex-Mex guru Robb Walsh, enchiladas were originally called "tortillas enchiladas," or "chillied tortillas" in English, a term which refers to the traditional method of preparation where tortillas were dipped in chile sauce and lightly fried. These days, most enchiladas you encounter in Dallas will be rolled, but some restaurants also feature stacked enchiladas, alternating layers of fillings that are common in parts of West Texas and New Mexico. Longtime Tex-Mex stalwart Tupinamba combines thick, pancake-style tortillas with beef, cheese, chili gravy, and onions topped with a fried egg. Classic comfort food, which I will gladly stack up against any other Tex-Mex dish in town. Not Mexico City style, these enchiladas come from deep in the heart of West Texas.
In other words, as good as ever.
12770 Inwood Rd
Dallas, TX 75244