An authentic Mexican street taco concept from San Diego has been expanded to the Dallas area. Called Valerie’s Taco StandIt’s a family-owned chain that specializes in fish tacos, which San Diego is best known for.
Valerie’s made its Texas debut in mid-2020 with an initial location in Princeton. A second location has just opened in Plano, in a former Schlotzky’s in front of the Home Depot in 1130 N. Central Expwy.
Valerie’s was founded in 1997 in San Diego, California by Valerie and Steve Swanson, who have since opened nine locations in Southern California.
The menu is extensive and includes most of the prototypical Mexican categories, including tacos, tortas, enchiladas, quesadillas, burritos, and chimichangas.
A dozen Combination plates Come with rice and beans and offer combinations like chili relleno and beef taco.
Tacos There are two types, crispy and soft, with fillings like carne asada, fried mahi, potatoes, and vegetables. Breakfast tacos with an assortment of meats, potatoes, and cheeses wrapped in a homemade flour tortilla are available throughout the day.
A unique category is Fries, either smooth or with toppings such as Carne Asada, Surf & Turf, Queso and Guacamole.
And a unique signature is their marinated / pickled Carrots, offered as a refreshing side dish.
They also make a clever Mexican version of the buzzy “Peel, “With rice, chilled beans, guacamole and queso, topped with a choice of chicken, beef, pollo asada, carne asada or prawns.
They pride themselves on the fact that their corn tortillas are made from ground corn rather than cornmeal, and they use good quality meat.
With its proximity to the ocean and Mexico, San Diego admits they have the best fish tacos, and Valerie’s makes a classic version of lightly whipped and fried fish for a crispy crust that deserves a place lots the best of Lists.
Mariana Monoya, a representative of the chain, told Plano Magazine that Valerie came to Texas because family members moved to Collin County and couldn’t find Mexican food they liked.
They also addressed the current staff shortage, which was such a challenge for the restaurant industry after the pandemic, and caused the Plano site to close for a few days until it could be properly staffed.
“This is new Mexican food, real San Diego food, it’s authentic,” she said.