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Southlake Style

Let’s Talk Tacos

Aug 03, 2016 10:13AM ● Published by Ashley Pape

“We need more Mexican restaurants in Southlake,” said no one ever. Our city is in the midst of a Mexican-food invasion. In the past few years, we’ve had an onslaught of establishments turning out tacos, burritos and the like. Southlake is home to so many outstanding Mexican restaurants, in fact, that it feels like any newcomer is throwing down the gauntlet to competitors. 

Chiloso Mexican Bistro is just fine with that. The restaurant in Kimball Oaks doesn’t pay any mind to what other establishments are doing; it doesn’t need to. With locations in Rockwall, Wylie, Richardson and Forney, Chiloso has perfected delicious Mexican dishes. 

Uncle-and-nephew team Joe and David Balli founded the restaurant in 2005 out of a passion to share their ideas of fresh, bold-flavored Mexican food. The menu has and will continue to evolve, according to Chiloso’s website. The constant is that it centers around a small number of fresh ingredients prepared simply. 

Chiloso follows the usual fast-casual model: Patrons go down the line and make their selections, choosing between tacos (they’re offered in street-style, Tex-Mex and classic varieties), nachos, burritos, bowls or salads. Then comes the good part—piling on the flavor with fire-grilled meat, classic taco meat or slow-roasted pork. And don’t forget to garnish with your favorite add-ons. (We’re partial to the fire-roasted corn, grilled vegetables and tortilla strips.) 

You don’t even need to wait for lunch to get your taco fix. Chiloso’s staff is up and at ’em at 6 a.m. on weekdays (the restaurant opens at 7 a.m. Saturday and 8 a.m. Sunday), serving Austin-style breakfast tacos with all your favorite fillings: eggs, bacon, chorizo and more. The tacos are loaded to the max with warm and savory fillings. Chow down on one of these babies, and you can accomplish anything in the day ahead. 

Other breakfast options range from classic (a breakfast plate with eggs, refried beans, potatoes and chorizo and barbacoa) to inventive. Take Avocados by Morning, for example. This dish includes seasoned, grilled Haas avocado halves tossed in fresh lime juice and topped with scrambled eggs, chorizo, green chiles and jack cheese. We typically prefer our avocados cold, but this entrée made us change our minds. 

Breakfast at Chiloso will turn your morning into a fiesta, but we’re up for zippy flavors any time of day. Just try not to fill up on the house-made chips and salsa. It’s nearly impossible not to plow through a whole basket. But if you do, refills are free. 

Some might scoff at another Mexican restaurant opening in Southlake, but we say bring on the tacos! Chiloso Mexican Bistro is one more way to spice up your life with fresh, south-of-the-border flavors. 

Today, In Print, Eat+Drink Chiloso Mexican Bistro Joe Balli David Balli
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