Bartaco, achieves the boho surfer atmosphere it strives for, located on the north side of University Park , Dallas, Texas.  With an additional 18 locations throughout the continental U.S., this hip eatery maintains the vibe of a locally owned place, the Dallas location run by very professional and friendly managers and staff. 

On a Saturday afternoon in mid-February, the restaurant was buzzing with the sound of people having a good time, sharing one or many of the colorful food and drink options from the menu. 

The ordering style compares to a sushi restaurant where you tick the items you want on a listed menu and slip it into the handy clip on each table.  We immediately ordered an Ernesto en Jalisco Margarita, the first drink available during Bartaco’s own Margarita March.  This is a refreshing Margarita that diverts from a classic margarita perfectly, featuring tequila, liber & grapefruit cordial, lime juice, and maraschino liqueur.  The rest of March will feature a different take on the classic Margarita every week. Margarita March is: Blood, Sweat and Cheers, 03/01- 03/07; Purple Haze, 03/08-03/14; March Goddess, 03/15-03/21; La Rosita, 03/22-03/31.  Make it out to Bartaco at least once during the month of March to try out one of the limited-time Margaritas or try them all. 

In addition to a full bar and numerous inspired cocktails, the food menu is really exciting, and features a large variety of street tacos, which are small, so you need to order more than you normally would.  The baja fish, chicken pastor, crispy rock shrimp, glazed pork belly, carne asada, and roasted duck are highly recommended.  There are also several non-meat tacos on the menu.  In addition to the tacos, not taco items you have to taste are salsa (served with whole tostada chips), plantains, street corn fritters, tuna poke, and a roasted half chicken, spicy cucumber salad, and beet and goat cheese.  And the sauces are all phenomenal!  This place left us in the best food-coma imaginable. 

Bartaco met all of our foodie needs, nourished our souls, and took us away to a beach front eatery in a bohemian surfer town, all without leaving DFW.  We had the best server, Logan, and were also warmly greeted and taken care of by Trisha and Zach.