Resident Taqueria

Name: Resident Taqueria
Address: 9661 Audelia Rd, Ste 112, Dallas, TX, 75238, US
Telephone: 972-685-5280
Price range: $$

Mexican$$

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Tue–Sat 7:30am–9pm, Sun–Mon closed

9661 Audelia Rd, Ste 112, Dallas, TX 75238
972-685-5280
Last verified: September 2026
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Interior detail at Resident Taqueria in Dallas: a red hand-painted 'Salsas' arrow sign hanging beneath a wooden crate shelf, with a bundle of dried chiles alongside

Tacos

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House Made Chorizo Taco$3.00
Onion, potato and smoked tomato crema
Glazed Pork Belly Taco$3.00
Cucumber, slaw and agave
Slow Cooked Mushroom Taco$3.00
Poblano, queso and almond salsa
Braised Beef Short Ribs Taco$4.00
Onion, tomato confit and chipotle crema
Daily Fish Tempura Taco$3.00
Cabbage, radish and lime crema
Caramelized Cauliflower Taco$3.00
Kale, pepita and lemon epazote aioli
Pecan Smoked Chicken Taco$3.00
Pickled sofrito, crushed peanuts and salsa macha
Resident Braised Pork Shoulder Taco$3.00
Pineapple, cabbage and guajillo

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Chorizo: Mexican chorizo is generally a fresh, seasoned sausage rather than the firm cured sausage associated with Spain. Pork is common, along with dried chiles, vinegar and spices. The casing is often removed before cooking so the sausage can crumble into eggs, potatoes, tacos or melted cheese. Longaniza is a related sausage with regional variations of its own, while green chorizo is particularly associated with Toluca and the State of Mexico. On this menu as: House Made Chorizo Taco.
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Kids Quesadilla.
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Street Style Esquites.
Guacamole: A preparation built around mashed or crushed avocado. Common restaurant versions add some combination of onion, cilantro, chile, lime and salt. Tomato appears in some versions and inspires surprisingly strong opinions. Guacamole may be chunky or smooth, prepared tableside or made ahead, and recipes vary enormously by region and kitchen. On this menu as: Guacamole Verde.
Queso fundido & chile con queso: Queso fundido is melted cheese served hot, often in a small skillet and sometimes mixed with chorizo, rajas, mushrooms or other ingredients. Tortillas are commonly used to scoop it up. Chile con queso, usually shortened to simply queso in Tex-Mex restaurants, is a pourable cheese-and-chile dip eaten with tortilla chips. They occupy similar territory on a menu but are distinct dishes with different traditions. On this menu as: Fundido.
Aguas frescas & horchata: Aguas frescas are chilled drinks made by blending or infusing water with fruit, grains, flowers or seeds and sweetening to taste. Common flavors include jamaica, made from hibiscus; tamarindo, made from tamarind; and seasonal fruits such as melon, pineapple and cucumber with lime. Horchata is commonly rice-based in Mexican restaurants and flavored with cinnamon, although horchata recipes vary across Mexico and the Spanish-speaking world. On this menu as: Resident Agua Fresca.

Resident Taqueria

Menu

Tacos

Kids

Sides

Sweets

Beverages

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