![]() Bring on the cider, the cinnamon spice, and the extra-spooky dry ice. This edition of Where to Drink, CultureMap's monthly column offering advice on the best places to drink, has five places that have unveiled cozy cocktails with a decidedly fall twist. Restaurant operators David Weaver and Blake Terry, who have worked with many brands including Wingstop, The Catch, Burger House, Subway, Smashburger, and Rusty Taco, are bringing the concept to Texas. ![]() There are tables for inhouse dining, but takeout is also a huge deal, with party packs of 25 or 50 taquitos, for $50 to $100, accompanied by shredded cheese, guac sauce, sour cream, mild sauce, and LIT sauce. Taquitos, guacamole, and churro doughnuts make for a complete meal. The taquitos are hand-rolled and pan-fried to order in cast iron skillets, and the restaurants also boast a colorful interior with a bright and cheerful mural that runs the length of the back wall. Roll-Em-Up Taquitos was founded by father-and-son Ron and Ryan Usrey, who debuted the concept in Chino Hills in 2019. You can get the corn on the cob or cut into a cup. Other menu items include bacon beans, rice, bomb AF chips, churro doughnuts drizzled with caramel, and street corn with butter, mayo, and cotija cheese, with an optional dusting of Hot Cheetos and Tajin or coated in queso. ![]() Taquitos can be topped with cheese, spicy house sauce, guac sauce, queso sauce, and their "lit" sauce. ![]() There are five taquito options, including shredded beef, shredded chicken, potato, cheese, and avocado. In mid-September, they opened their first Texas location in Garland, at 5949 Broadway Blvd., where they're serving taquitos with a variety of fillings, along with key sides including corn on the cob, queso, and guacamole. A new restaurant concept from California has landed in Texas, staking a bold claim: Called Roll-Em-Up Taquitos, it calls itself the first place dedicated to taquitos, and who are we to disagree. ![]()
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