More details are coming to light on Stephan Pyles' oh-my-god-it's-almost-here restaurant, Stampede 66. Pyles told T-Gubb over at Culture Map Dallas they're planning for a taco bar where not only will they make their own tortillas, they'll even grind their own corn with a grinder brought in from Mexico. Pyles' sister, formerly the chef at Taqueria Canonita in Las Vegas, is coming in to head up the taco operation.
There will also be Frito pie with housemade Fritos and Stampede 66 "canned" chili for a kitschy tableside preparation and huevos rancheros with sous vide eggs.
According to Pyles, Dallas is lacking "an in-your-face Texas restaurant", a niche that he fully intends to fill with Stampede 66. The restaurant is slated to open late this month.
· Talking Tacos and Frito Pie: Chef Stephan Pyles Dishes About the Menu at Stampede 66 [Culture Map Dallas]
· Chef Stephan Pyles' Blog [Official]
· All Stampede 66 coverage on Eater Dallas [-EDFW-]