Salsa Limón’s brother and sister team, Owners Milo and Rosalia Ramirez opened their first location in the food court of La Gran Plaza (inside the mall across from Cinema Latino) back in 2006. Then they took to the streets, adding their first food truck, code-name “The Tank” in 2010.
After that, he added to his roving fleet, two additional trucks, “Scooby and Yogi” as well as the bright-yellow “Big Bird” catering truck. And in 2013, they were ready to open their first “brick and mortar” restaurant, Salsa Limón − Museo, (which, in this case, was actually “stainless and streamlined”) in the former art deco J & J’s location across from the Modern Art Museum. They have been quietly addicting a whole new crowd to their Mexico City style fare ever since.
Now, in a lightning-strike of pure genius, their newest location will be called Salsa Limón – Universidad, planted at 3005 S. University. The soon-to-be iconic molcajete signage is painted by Master Painter Ruben Beltran, who is always flown in from Houston to add his touch.
When it opens on August 17, it will be overrun with TCU students in search of a breakfast taco and gourmet coffee, or those perfectly buttery, salty, limey tacos for lunch and dinner, as well as every study break in between.
“We are adding an expanded coffee menu with our espresso machine,” says Milo Ramirez. “We will be serving boutique Meso-American coffees.” The floorplan provides more seating too. “With every move and addition we have become more comfortable for our loyal customers. This new location will be much more comfortable than Museo.”
The truck locations will be shuffling a little due to the new opening. Expect the Berry Street truck to be moving to the Stockyards (pending permits), and the truck that often sits in front of the Ridglea Theatre will be moving to shady and exotic Archie’s Gardenland instead.
The Ramirez’ know their stuff, both are natives of Oaxaca, Mexico. Their focus is always on quality over quantity. “Our focus will be amazing aguas frescas with frappe ice, gourmet cafes, and our signature deliciousness – Mexican street food that you can eat Todos Los Dias (everyday),” says Ramirez. “It was important for us to have the classic slushy-feeling drinks made with fresh fruits, like you find in the market in Oaxaca. We love sharing those memories.”
Buyer beware: their four house-made salsas pack a punch. The mind Tomatillo with its little flecks of charred tomatillo skin, is my favorite. I have seen people’s eyes light up with flames, when they got a little too bold for their britches and reached for the Habanero. They are not fooling around with their salsas. I suggest you take baby steps.
They serve burritos, tortas and molcha bowls too, but I am a junkie for the El Capitán taco version, which are served nestled inside a buttery toasted flour tortilla, with melted Oaxaca-Jack cheese, pickled cabbage, onion, cilantro, and your choice of filling.
I have been on the lookout for a true contender to the title of Best Taco in town, but I keep coming back to Salsa Limón! Sometimes one of their food trucks sets up next to the Ridglea Theatre, and my daughter and I suddenly find ourselves weak with hunger and full of rationalizations about why running errands at 2:30 in the afternoon requires a Barbacoa Taco. I don’t know why. It just does!
With an SMU Business degree, Milo has his sights set on Dallas and Austin markets as well. Once the new Universidad location is up and running, he plans to re-focus his attention on Dallas, where he is currently negotiating a location either in Deep Ellum or Downtown. “We are looking long-term,” he says. “We don’t want to be a flash in the pan. My vision is to be a long-term part of the community like, say, the Paris Coffee shop. We have not shown all our cards yet. The future looks bright and Salsa Limón has plenty more up its sleeve.”