When Andrew Savoie moved from Maine to Texas, he was "bombarded" by Tex-Mex. "All my wife wanted to do is go to Tex-Mex restaurants," says Savoie, a chef.
Instead of growing frustrated with the new-to-him cuisine, Savoie indulged in the fiery chiles, the added acidity. He became a culinary teacher at the Art Institute of Dallas and a student of Latin flavors.
His plan to open a restaurant materialized after nearly a decade of teaching culinary school. (His new place Resident Taqueria might have launched sooner, but Savoie and his wife Amy Savoie were busy building a family in Lake Highlands. Now with three kids, the Savoies are ready: "Let's have a fourth child -- a restaurant!" Andrew says.)
Nearly all of the menu items at Resident Taqueria will be $3, including tacos such as braised beef short ribs, glazed pork belly, and chorizo and potato. Sides like mushroom fundido and garlicky pinto beans will also cost $3. Margaritas, wine and draft beers will likely cost $4-$7.
Inspiration for the fixed $3 price came from a taco restaurant in New York City. "It took the whole problem of ordering right out the window," Savoie says. "Everything's a la carte."
Savoie has gathered inspiration from chefs all over the country for Resident Taqueria. His impressive resume has included stints at Maison Dupuy Hotel in New Orleans; Bouchon in the Napa Valley; Hugo's Restaurant in Portland, Maine; and Jean-Georges in Trump International Hotel & Tower in New York City.
Resident Taqueria's flour tortillas will be made in-house, and all of the eight mainstay tacos will be served on flour. "I really want to focus on an ingredient that's done right, and I love nothing more than a fresh flour tortilla," the chef-owner says. Savoie will purchase corn tortillas from Dallas Tortilla Factory for anyone who prefers corn.
Resident Taqueria is slated to open Thursday. Oct. 8.