Tacos Richy Shaves Prime Steak From the Trompo in Dallas

From the founder of Chilangos Tacos, a new taqueria built around prime beef, tortillas nixtamalized in-house, and a vertical spit doing the hard work.

By Rebecca Thompson
5:54 a.m. CT, Nov. 7, 2026

AUTHOR BIO: Rebecca Thompson has held many jobs, from newspaper writer to middle-school teacher. As a restaurant critic, she’s reviewed the Michelin-starred to gas station BBQ.

Rebecca Thompson The Adventurist Magazine

The steak trompo turns in the open kitchen at Tacos Richy, the new taqueria opening Wednesday in Dallas. Prime top sirloin, salted, and layered by hand on a vertical spit, roasts in full view of the tables, and the meat is shaved to order onto tortillas made in-house from heirloom corn that’s been nixtamalized, soaked in lime water, and ground into masa.

The taqueria comes from Jon Garay, who founded Chilangos Tacos in 2019 and has built it into eight locations across North Texas, Nashville, and Las Vegas. “Richy is my love letter to Mexico,” Garay said. “To me, the taco is art, and Richy is the gallery.” He directs the menu alongside Víctor Morales, culinary director of the EMPWR Hospitality group, who develops the recipes and leads the kitchen.

The volcan

Morales builds the prime steak trompo the slow way. He salts the steaks and stacks them by hand, placing the fat throughout the stack, then wraps the spit and rests it overnight before roasting. “There’s a lot of work in a trompo,” Morales said. The same cut goes over mesquite charcoal for the carne asada tacos.

The other headliner is the prime ribeye gaonera, a thin-cut slice of prime ribeye seared on a flat griddle, draped over a nixtamalized corn tortilla, and topped with grilled onion. It’s a nod to the gaonera at Taquería El Califa de León in Mexico City, which in 2024 became the first taquería to earn a Michelin star.

The richest, at $11.11, is a Sonoran-style flour tortilla that gets a costra, a crisp cheese crust, then beans with chorizo and thinly sliced prime ribeye. The volcán, a five-inch corn tortilla crisped over charcoal, gets the same cheese crust and beans, plus the filling of your choice, guac, and pickled red onion.

Prime ribeye gaonera

The mesquite grill does the rest of the menu’s work. Tacos al carbón come four ways: carne asada, campechano, which pairs prime steak with chorizo, pollo asado, and hongos, adobo cremini mushrooms. They come on corn or flour tortillas, or as a gringa, folded into a Sonoran-style flour tortilla with a golden cheese crust.

Prime steak trompo

Three salsas cover the heat range, mild avocado, medium chile de árbol, and a hot charred habanero. To drink, there’s melon horchata and hibiscus-guava agua fresca now, with margaritas to follow once the liquor license lands. Weekends bring slow-braised barbacoa de picanha and pork belly carnitas.

You order at the counter, and after that the staff takes care of you, tacos brought to the table and another round without getting up. Garay’s word for it is apapachando, the Spanish for tending to people with affection. Next door, the same group plans Brazamar, a sister restaurant built around fire and Mexican coastal cooking, for 2027.

Garay built Chilangos into a favorite in Dallas, with eight locations built on reliably good tacos. Tacos Richy is the slower, more deliberate version of the same idea: prime beef, a trompo turning in the open, tortillas made in-house, in a restaurant that treats the taco as something worth taking seriously.