A NEW Tex-Mex taco bar has opened in Kendal.
Pappy’s Taco Bar has opened its doors to hungry customers in The Old Smokehouse, Yard 2, Stricklandgate.
The restaurant has been opened by third-generation Texan pitmaster Robin Perris who currently runs Pappy’s Smokehouse Bar and Grill (an outdoor Texas courtyard during the summer months), Pappy’s Texan Takeout and Pappy’s at Home meal kits.
Hailing from Texan BBQ-belt town Taylor, about four hours away from the border of Mexico, Ms Perris is no stranger to Tex-Mex having grown up enjoying the cuisines both separately and as a fusion.
Using a custom Texas smoker built in the likeness of her father ‘Pappy’s’ commercial pit, in a nineteenth-century smokehouse a stone's throw from the taco bar, Ms Perris slowly oak-smokes locally sourced, Cumbrian meats and Black Angus brisket by hand to use as fillings for the tacos.
“Pappy’s Taco Bar is open. Born into a family of fierce barbeque enthusiasts, I grew up surrounded by smoke pits, BBQ competitions and rodeo shows in my hometown of Taylor,” she said.
“Being close to the Mexican border the fusion of the two delicious cuisines has always been a part of my life.
“I come from the BBQ Hurta clan where every occasion is celebrated with a proper Texan cookout.
“Add a touch of Mexican fiesta vibes to that and you’ve got the essence of what Pappy’s Taco Bar is all about.
“Opening Pappy’s Taco Bar is the natural next step for us and a very exciting chapter for the Pappy’s family.
“It has always been my dream to have my own permanent restaurant serving my beloved Texas barbeque so now that our doors are open, I can’t wait to welcome diners.
“Y’all are in for a real treat.”
Signature Pappy’s taco dishes on the menu are the Carnitas Tacos, which feature slow-cooked smoked pork in spices and juices, topped with Pico de Gallo and lime wedges, served on a soft corn tortilla, as well as oak smoked brisket tacos made up of smoked brisket, red cabbage slaw, and salsa verde on a corn tortilla.
A traditional Mexican Birria Taco will also appear on the menu with slow-cooked Black Angus brisket in a stew served with beef consommé for dipping.
Alongside the tacos, the menu will serve totapas, a seven-layer Tex-Mex dip, fresh seasonal salsas and desserts such as churros and a Mexican affogato.
The drinks menu celebrates Mexican spirits with an array of rare and high-quality sipping tequilas and mezcals such as Vivir Tequila Anjo, Patron Reposado and Mezcal La LedidaTobala.
And cocktail lovers can enjoy fresh margaritas and other tequila-based cocktails.
Mexican beers and imported Mexican sodas are also available.
“I think Tex-Mex food can often be perceived as low-quality fast food,” said Ms Perris.
“We want to try and redefine that perception by using high-quality, authentic ingredients and bringing the best elements of both cuisines together.”
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