Tacos Richy will serve serve mesquite-grilled tacos al carbón, Prime Steak Trompo and Prime Ribeye Gaonera. Photo by Andrew Juarez, provided by Leslie Brenner Concepts.

Tacos Richy, boasting its house-nixtamalized heirloom corn tortillas, prime beef and mesquite-grilled tacos, is slated to open next week on Veterans Day in Lower Greenville.

The taqueria will officially open at 11:11 a.m. (make a wish!) Wednesday, Nov. 11 at 3606 Greenville Ave. (a spot with a history of its own in our neighborhood). Tacos Richy is the creation of EMPWR Hospitality’s Jon Garay, who founded Chilangos Tacos (which has multiple locations, including in Old East Dallas) in 2019. Mexican culture, in addition to cooking over charcoal and with prime beef, is baked into the concept.

“Richy is my love letter to Mexico,” Garay said in a press release. “To me, the taco is art, and Richy is the gallery.”

The service at this new taqueria is meant to reflect Garay’s memories of sharing meals with his family in Mexico as a child.

“They were always apapachando, taking care of everyone,” he said in the press release. “So at Richy, you order at the counter, and after that, we take care of you. We bring the tacos to your table, we check on you, and if you’d like another, no need to get up.”

Speaking of the food, Garay worked alongside EMPWR culinary director Víctor Morales, who developed the recipes and will lead the kitchen, according to the press release. Here’s a few menu highlights: 

  • Prime Steak Trompo ($6.75): USDA prime top sirloin shaved from the trompo onto a nixtamalized corn tortilla

Using USDA prime top sirloin, steaks are salted and layered by hand on a vertical spit, wrapped and rested overnight before roasting, then shaved into thin slices. Photo by Andrew Juarez, provided by Leslie Brenner Concepts.

  • Prime Ribeye Gaonera ($9.75): Thinly-sliced prime ribeye seared à la plancha and served with grilled onion on a tortilla made from corn nixtamalized in-house

This is a Tacos Richy homage to the gaonera at Mexico City’s El Califa de León, which was the first taquería to earn a Michelin star (though it currently doesn’t hold that distinction). Photo by Andrew Juarez, provided by Leslie Brenner Concepts.

  • The Richest ($11.11): Thinly sliced prime ribeye, a costra (cheese crust) and frijoles con veneno on a Sonoran-style flour tortilla
  • Tacos ($4.75) and Gringas ($7.75): Choice of carne asada, campechano, pollo asado or hongos
  • Sides and extras ($3.25 to $7.25): Tostada Richy, Papas Cabronas, guacamole, Esquites al Carbón, Cebolla al Carbón, Chiles Toreados, Nopales al Carbón
  • Flan Richy ($7.77)

Like any Mexican restaurant worth its salt, flan is on the menu at Tacos Richy. Photo by Andrew Juarez, provided by Leslie Brenner Concepts.

  • Weekends only ($5.25 each): Barbacoa de Picanha and Pork Belly Carnitas 
  • Don’t forget the salsa: a mild avocado salsa, a medium-heat chile de árbol salsa called Salsa Richy and a hot charred habanero salsa called Salsa Tiznada.

Tacos Richy is still working towards getting its liquor license so it can serve hibiscus-guava margarita La Richy Frozen, plus other margaritas, palomitas, micheladas, tequila, mezcal and bottled Mexican beers, according to the press release. In the meantime, diners can order melon horchata, hibiscus-guava agua fresca, plus bottled sodas and Boing! fruit drinks. 

Inside the restaurant, the 55-seat dining room is decked out in shades of red, and the kitchen is on display. On opening day, Tacos Richy will be open until 11:11 p.m. (make another wish!), but regular hours are 11 a.m. to 9 p.m. Sundays through Wednesdays and 11 a.m. to 11 p.m. Thursdays through Saturdays. Complimentary valet will be available to customers from 4 p.m. to close on Fridays and Saturdays. 

Red meat meets red dining room and open kitchen concept at Tacos Richy. Photo by Andrew Juarez, provided by Leslie Brenner Concepts.

And if you’re wondering, “What about Brazamar?,” a previously announced concept next door to Tacos Richy that will bring together beef, Mexican coastal cooking and fire — it’s coming, but you’ll have to wait until next year.