When Austin-based chain Tacodeli announced that its first location outside of the capital city would be in Dallas, co-owners Roberto Espinosa and Eric Wilkerson and executive chef Joel Fried knew that, as strong as their following is, they would have to strive to be local. Dallas’ Tacodeli uses thin, Sonoran-style flour tortillas from Oak Cliff’s La Norteña Tortilleria. I’ve had the pleasure of seeing those tortillas patted out by an elderly woman before they get a lick of heat from the flattop griddle to puff them up. It’s sultry stuff, man. It’s also why our Tacodeli is the best Tacodeli. And why The Otto, with its wedge of cool avocado and a solitary strip of bacon on a bed of smooth refried black beans, is the best breakfast taco in Dallas.