24 OctOber 5–11, 2023 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents tossed in a light sauce and was marvelous. The al pastor topped with any or all of the salsas is tender and scrumptious, and at $8.85 for three it’s a very decent deal. A salsa bar near the kitchen counter of- fers several options to spice things up. A green guacamole-style salsa will make your face sweat a bit. The heat is perfect. There’s also a margarita machine, and a passion fruit “pouch marg” along with a cou- ple of other cocktails, beer and micheladas. We ordered the churros, which came out before our main food arrived. By the time we got to the mini fried pastries coated in chocolate, they were no longer warm, but we polished them off nonetheless. Chilangos still has its original location on Harry Hines Boulevard, as well as a spot in The Exchange food hall at AT&T Discovery District and Legacy Hall in Plano. We hope to see the expansion continue. Chilangos Tacos, 4012 Ross Ave. Monday – Thursday, 10 a.m. – 9 p.m.; Friday – Saturday, 10 a.m. – 11 p.m.; Sunday, 10 a.m. – 10 p.m. ▼ FIRST LOOK DONER KEBABING A POPULAR GERMAN STREET-FOOD SPOT MAKES A HOME IN FRISCO. BY ANISHA HOLLA W orld-renowned kebab chain Ger- man Doner Kebab made its de- but in North Texas recently with the opening of its Frisco branch at 12025 E. University Drive. Originally based in Berlin, the popular fast-food brand has since ex- panded to the UK, UAE, Sweden, Canada and the U.S., with Frisco being the newest outpost for its ultra-succulent, characteristi- cally loaded doner kebabs. With a dining room that holds up to 77 guests, the Frisco spot is the largest North American location to date. Come with a few friends, large appetites and an eagerness to sample what the chain promises (via multi- ple signs throughout the store) are “kebabs done right.” We went in with empty stom- achs and high hopes. German Doner Kebab — called GDK by loyalists — is best known for its doner meat, which is cooked on a rotating spit before be- ing shaved to order. The menu offers a choice of beef, chicken or a vegetarian black- bean patty alternative, which, depending on your selection, can add up to 40 grams of protein to your meal. Kebabs are held to- gether by either a flour tortilla, sprouted seed bread or GDK’s signature waffle- pressed pita, which are lighter than your typical gyro bread. Different dressings further enhance the fast-casual doner spot’s appeal. Choose from options like creamy garlic, tangy yogurt or signature spicy sauce, each of which comes layered between mouthfuls of doner meat. Pickled red cabbage, lettuce and chunks of tomato burst from the seams, adding to the vibrant palette of colors and flavors. For now, kebabs are the main feature of the menu, but you can also choose from a se- lection of fries, jalapeno poppers and spring rolls, all served piping hot out of the fryer. The chain’s specialty curry fries, dusted in a mild curry powder, are a lighter option to GDK’s loaded alternative, drizzled in thick nacho cheese and more doner meat. For a heartier meal, indulge in the Doner Krunch Burger, which comes generously stacked with doner meat, Doritos chips and cheese sauce before being sealed by fluffy burger buns. The $18.99 Boss Box is a justifiable splurge for those looking to indulge. Your choice of main entree comes nested in a fes- tive bright orange box, accompanied by your choice of drink, sides and a dipping sauce sampler. Extra toppings like jalapenos, na- cho sauce and feta cheese allow for more creative (and calorie-dense) customization. German Doner Kebab currently lacks any sweet endings, but there’s word of a dessert menu coming soon. For now, you might have to take your dessert cravings somewhere else. That is, of course, if the Boss Box didn’t steal your appetite. 12025 University Drive, Frisco. Daily, 11 a.m. – 10 p.m. ▼ HIDDEN GEM YOUR NEXT CULINARY ADVENTURE MAMA VICKY’S: A HIDDEN GEM ON YELP’S LIST OF TOP 100 TEXAS RESTAURANTS. BY ANISHA HOLLA U nless you’re a die-hard foodie con- stantly scouring the internet for a new spot to eat, you’ve likely driven past Mama Vicky’s Pupusas y Mas without a second thought. The downtown Plano spot is perhaps the perfect example of a dia- mond-in-the-rough: a small cubicle of a building lit only by the hue of a barely flick- ering “OPEN” sign. But if you’re one of those who religiously searches Yelp for the next culinary adven- ture, you might have stumbled across Mama Vicky’s on Yelp’s 2023 list of top 100 restau- rants in Texas. We were just as surprised to see it there, which gave us all the more reason to take a look. The family-owned Mexican-Salvadoran fusion spot embraces minimalism in every aspect. A couple of sparsely spread tables and mismatched chairs are surrounded by unpainted wall and floor tiles. But as we all know, the tiniest spaces often house the big- gest flavors. Given Mama Vicky’s spot on Yelp’s top 100 rankings, we went in expect- ing no less. Earning a spot on Yelp’s list of top 100 Texas restaurants is a huge milestone for co- owners Oscar Velazquez and Luis Benitez, who began their journey peddling pupusas from the front door of their house. “It was hard when we first opened, especially at the beginning,” Benitez admits. “People some- times underestimate the place because of how it looks.” The sign on the door proudly proclaims Mama Vicky’s expertise in pupusas, a tradi- tional Salvadoran griddle cake made of corn- meal dough. Stuffed with a variety of fillings including cheese, bean and fried pork, pupu- sas go for $2.49 each, making it easy to in- dulge in two or three. Savor the delightful cheese pulls on the flor de calabaza, a pupusa brimming with cheese and squash blossom, or the loroco, a pan-fried griddle cake stuffed with what the menu describes as a Salva- doran flower. Pupusas seamlessly lead into an assort- ment of tacos: Mexican-style tortillas are crowned with chicken, pork, beef or brisket. The tacos are also inexpensive, so you can opt for a plate of three, with one maíz, one harina (flour) and one hecho a mano (made by hand). Other options include sopas, tor- tas and gorditas. Be sure to try the chili relleno, which ar- rives at the table oozing with a melted queso fresco. Sides of refried beans and rice adds a comforting touch to the dish. For dessert, indulge in some of the made- from-scratch pastries on offer. Mama Vicky’s is not one of those “phone- eats-first” spots, but the food and space are au- thentic, which makes the place unique. A quiet oasis with bold flavors, Mama Vicky’s has earned a spot on our list of favorites. And ap- parently Yelp’s too. Mama Vicky’s, 1112 E. 12th St., Plano. Mon- day, Wednesday – Saturday, 7 a.m. – 9 p.m.; Sunday, 7 a.m. – 6:30 p.m.; closed Tuesday. Anisha Holla German Doner Kebab debuts in Frisco. City of Ate from p22
