Home  >  Dining  >  Dining Reviews


A heaping helping of news & reviews from DFW’s dining scene.

Dining review: Burritos Locos in Grapevine

Burritos Locos

416 Northwest Highway



Hours: 7 a.m.-12 a.m. Monday through Friday, 7 a.m.-3 a.m. Saturday and Sunday.

Posted 11:40am on Wednesday, May. 08, 2013

Burritos Locos has food like a taco stand but, fortunately, a lot more space. Half the restaurant is a patio, and with summer approaching, nothing sounds better right now than stuffing my face with tacos while a cool breeze passes by.

Carne asada ($1.60) and chorizo ($1.75) tacos are a familiar sight, while higado and cebolla (liver and onions, $1.75) and tripas (beef tripe, $1.75) tacos cater to more adventuresome palates.

Without a doubt, tripe tacos are a sure sign of Mexican authenticity.

We went for the lengua, or tongue, tacos ($1.60 each), which have a similar flavor to barbacoa with a firmer texture. The picadillo (seasoned ground beef, $1.60) and barbacoa tacos ($1.60) have a subtle flavor, but it’s easy to perk them up with a dip in the spicy red house salsa.

Tacos are loaded with meat and are on soft tortillas (not made in-house).

A lot of the same meats are also in the burritos ($6). Additional fillings include beans, lettuce, tomatoes and sour cream. But beware: The more ingredients you throw in, the more muted the meat becomes — choose less for better results. I’d suggest sticking with two extras at most. The carne asada burrito is an especially meaty and tender option.

Loco-wise, there isn’t actually anything crazy about the burritos, except for their size. In a burrito showdown, these would literally squash any others out there — they’re humongous.

There are a lot of shrimp dishes, like the camarones empanizados (fried shrimp, $10.50) plate. Being fried shrimp, it’s a safe option. You can’t go wrong with something battered and crunchy.

The tamales ($2), made in-house, had a subtle sweetness that we found distracting. And they lack the dense masa of a traditional tamale — they’re airy, like cornbread.

The Spanish rice served with a lot of the dishes is also airy, but unlike the tamales, we liked its texture and flavor.

The gorditas ($3.50), made in-house, are like thick tortilla sandwiches, filled with the same meats as the tacos. They have a rough texture with sporadic burn marks, like my grandma used to make. They’re also filled with beans, which add more texture (creamy) than flavor.

Breakfast options include chilaquiles rojos ($6.50), tortillas cooked with ancho peppers and smothered in cheese. Ancho peppers aren’t as piquant as other peppers, like jalapeños, but they are used to make a lot of traditional dishes and are prized for their earthy flavor, which I love.

But the ultimate breakfast option is the “tacos desayuno,” or breakfast tacos ($1.60), with their chorizolike flavor. Just like the tacos and burritos, the breakfast tacos are stacked full. Bacon, beans, cheese, eggs, potatoes and Mexican sausage make it a challenge to fold each one, not that I’m complaining.

Even better, breakfast is served all day. And with Burritos Locos open insanely late some nights (3 a.m. weekends), I can pacify my breakfast taco cravings at late hours of the night (or early hours of the morning).

It’s 11 p.m. as I finish this, and I haven’t eaten. Guess I’m about to have breakfast for dinner.

We welcome your comments on this story, but please be civil. Do not use profanity, hate speech, threats, personal abuse, images, internet links or any device to draw undue attention. Our policy requires those wishing to post here to use their real identity.

Our commenting policy | Facebook commenting FAQ | Why Facebook?

Hey there. or join DFW.com. Your account. Log out.

Remember me