Chilangos Tacos Founder To Open a New Dallas Taqueria in Lower Greenville — Inside Mexico City-Inspired Tacos Richy

If you’re a Chilangos Tacos fan, get ready for an exciting new addition to Dallas’ taco scene. From the same EMPWR Hospitality founder, Jon Garay, Tacos Richy is a new taqueria opening at 3606 Greenville Avenue in Lower Greenville on November 11.

Opened on Harry Hines Boulevard in 2019, Mexico City-inspired Chilangos quickly became a favorite taco restaurant in North Texas. It’s since expanded to five more local outposts, including our Ross Avenue go-to, as well as Las Vegas and Nashville. The owners garnered success just by focusing on the basics, offering the most natural way to serve tacos as if you were in Mexico.

Now, EMPWR Hospitality‘s Culinary Director Victor Morales is at the helm of Tacos Richy, which will serve mesquite-grilled tacos al carbón. The Ensenada native studied at the Pacific Institute of Culinary Arts in Vancouver before developing Aitana’s opening menu and leading the kitchen in Mexico City, alongside Alberto Ituarte. This is where he and Garay first met in 2018. A year later, Morales received the 2019 MexBest Chef Promesa award, presented by Travel + Leisure México. That same year, Aitana was also selected for Culinaria Mexicana’s guide to 120 of the country’s leading restaurants.

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

Mesquite-Grilled Tacos Al Carbón, Prime Steak Trompo, and More

Morales will be working with prime beef and offering tableside service after guests order at the restaurant‘s counter. A highlight on the menu is the prime steak trompo, which is made with USDA Prime top sirloin. He salts the steaks and layers them by hand on a vertical spit. It’s then wrapped and rested overnight before roasting, then shaved into thin slices for the taco. That same cut is grilled over mesquite charcoal for the carna asada tacos.

Guests can also expect tacos like Richy’s prime ribeye gaonera — a large, thin-cut slice of prime ribeye, seared a la pancha, and served over Tacos Richy’s corn tortilla (made from house-nixtamalized Zacatecas-grown heirloom corn) and topped with grilled onion. This taco pays homage to the gaonera at Mexico City’s Taquería El Califa de León, which became the first taquería anywhere to earn a Michelin star in 2024.

Other options include:

• Tacos al Carbón: carne asada, campechano (USDA Prime steak and chorizo), pollo asado (marinated chicken breast grilled over charcoal), or hongos (adobo cremini mushrooms). Diners can then choose from a corn or flour tortilla, or as a gringa on a Sonoran-style flour tortilla with a golden cheese crust
• The Richest with the Sonoran-style tortilla, frijoles con veneno (beans with chorizo), and thinly sliced prime ribeye
• The Volcán — a five-inch corn tortilla crisped over charcoal, crusted with cheese, layered with frijoles con veneno, topped with the guest’s choice of filling, and finished with guacamole and pickled red onion
• On weekends only, there will be slow-braised Barbacoa de Picanha and Pork Belly Carnitas tacos

For alcoholic beverages, once the new spot gets its liquor license, Tacos Richy’s signature cocktail will be the La Richy Frozen — a hibiscus-guava margarita. There will also be margaritas, palomitas, micheladas, tequila, mezcal, and bottled Mexican beers. NA options range from melon horchata to hibiscus-guava agua fresca and bottled sodas, and Boing fruit drinks. There’s also a photo of flan in the press kit, so we assume there will be flan.

An Open Kitchen Dining Room For Conversation

Guests will be able to view the steak trompo and mesquite charcoal grill while dining. The sleek design features red-orange tile, stainless steel tables, chrome-framed chairs, warm red-orange upholstery, large mirrors, and a grid ceiling. A standout element is a glowing “¡Aquí se come Richy!” sign.

Next door, EMPWR Hospitality plans to open a sister restaurant called Brazamar (Mexican coastal fire cooking) in 2027.

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