My Taco Addiction: Torchy’s Tacos

My Taco Addiction: Torchy’s Tacos

One of my many weaknesses is the gift from the Mexican gods, Tacos.  I cannot get enough of them.  Off the street cart, in fancy restaurants, on my lunch breaks, I can’t seem to quench my thirst for tacos.  When I went and visited my brother in Texas, I asked my brother what the best taco joint in the state is.  Without hesitation, he yelled Torchy’s Tacos, and we were in the car.

The outside of the place isn’t anything spectacular.  Simple signage of Torchy’s Tacos with an awesome logo of a little devil with a pitchfork and a sign that says Damn Good Tacos.  When you walk in, you are bombarded with smells and smiles from everyone.  The menu is a little intimidating, so here is a little guide to get you going.

They have Tacos (Duh!)

Here are some of my favorites

The Tipsy Chick

Torchy's Tipsy Chick - Hungry Doug

Chicken Fajita, Fresh Spinach, Grilled Corn, Green Chiles & Freshly grated Cheddar Cheese with Chipotle Sauce on a Flour Tortilla.  Comes with a side of Bacon Bourbon Marmalade.


The Green Chile Pork

Green Chile Pork Taco - Torchy's Tacos - Hungry Doug

Slow-Roasted Pork Carnitas simmered with green chiles and topped with Cotija cheese, onions, cilantro and a lime wedge with Tomatillo Sauce on a corn tortilla.

The Republican

The Republican - Torchy's Tacos - Hungry Doug

Grilled Jalapeno sausage, Pico de Gallo and freshly grated Cheddar Jack Cheese with Poblano Sauce on a Flour Tortilla.

The Trailer Park

Trailer Park - Torchy's Tacos - Hungry Doug

Hand-Battered and Fried Chicken, Green Chiles, Lettuce, Pico de Gallo, and Freshly Grated Cheddar Jack Cheese with Poblano Sauce on a Flour Tortilla. You can get it Trashy, which means you substitute the lettuce for Queso (a win-win)


The Crossroads

Crossroads - Torchy's Tacos - Hungry Doug

Smoked Beef Brisket with Grilled Onions, Jalapenos, Cilantro, Fresh Avocado and freshly grated Jack Cheese with Tomatillo Sauce on a corn tortilla.


What about the sides?

I was just getting to that!

Hillbilly Queso

Hillbilly Queso - Torchy's Tacos - Hungry Doug

Delicious Queso with a big helping of Chorizo!


Chips and Salsa

Chips and Salsa - Torchy's Tacos - Hungry Doug

If you aren’t into Queso, check out their chips and salsa with one of the best salsa’s I have ever tasted.

The place is pretty packed most of the day, probably because everyone knows where to get the best tacos.  One more unique thing about them is that they include craft sodas to their soda fountains.  I don’t think that I have had a better Root Beer.  Don’t believe me?  Check it out for yourself!


If you are in Texas, Colorado, Oklahoma, or Arkansas (as of 1/31/19) going to check out Torchy’s Tacos is a MUST.  They are always coming up with new items and new ways of doing things.  They are a perfect example of taking one thing and making it better.  They use fresh ingredients and do not skimp on the seasoning.  Their conquest across the country has just started.  Look for them coming to your neck of the woods soon (We hope!)

5 Healthy Snacks for the Super Bowl

5 Healthy Snacks for the Super Bowl

The Super Bowl is right around the corner.  You have been faithful all year to your diet.  Your friends are coming over to watch the big game.  How can you balance having awesome snacks and not breaking your diet? Here are some Healthy Super Bowl Snacks that will be a hit with your friends and family.

Baked Buffalo Chicken Skewers

Baked Buffalo Chicken Skewers - Hungry Doug

What you will need:



Your favorite Buffalo Sauce

Bleu Cheese Dressing (Optional)

Salt and Pepper to taste

Directions:  Keep it simple stupid, cut the chicken into strips and marinade in Buffalo Sauce for 15-20 minutes and then skewer the meat.  (HINT: Soak your skewers in water for 30 minutes to prevent the wood from burning.) .Season with Salt, Pepper, and Garlic.  Throw it into the oven to bake at 375 F for 30 minutes.  Flip the skewers often, giving them a new coat of buffalo sauce each time.  Dip in Bleu Cheese Dressing.


Buffalo Cauliflower Poppers

Buffalo Cauliflower - Hungry Doug

For those weird Vegans in your life.

“This is a great substitution for buffalo wings! Can be made gluten-free, vegan, or vegetarian. Make sure to coat your cookie sheet well with oil or they will stick.  Dip this in ranch or blue cheese for even more added flavor, but it doesn’t need it.”


  • olive oil cooking spray
  • 3/4 cup gluten-free baking flour (such as Premium Gold(R) Flax and Ancient Grains All-Purpose Flour)
  • 1 cup water
  • 1/2 teaspoon garlic powder, or to taste
  • salt and ground black pepper to taste
  • 2 heads cauliflower, cut into bite-size pieces
  • 2 tablespoons butter
  • 1/2 cup hot pepper sauce (such as Frank’s RedHot(R))
  • 1 teaspoon honey



  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.
  2. Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.
  3. Bake in the preheated oven until lightly browned, 20 to 25 minutes.
  4. Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.
  5. Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes.

From AllRecipes



A copycat recipe that you can easily make in just 20 minutes. And it tastes a million times better too!


  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Sriracha, optional
  • 1 (8-ounce) can whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce



  1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
  3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
  4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

From DamnDelicious


Reduced Guilt Spinach & Kale Greek Yogurt Dip




1 (17-ounce) container of 2% Greek yogurt (or about 2 cups of your favorite)
3 tablespoons mayonnaise
2 tablespoons honey
1 cup finely chopped kale
1 cup finely chopped spinach
3 thin green onions, finely chopped
1/3 cup finely chopped red pepper
1/4 cup finely chopped carrot
2 garlic cloves, finely minced or pressed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika

if desired, chopped water chestnuts and chopped marinated artichoke hearts



Combine all ingredients in a bowl and mix well to combine. The key is to chop everything as finely as possible! This dip is extra flavorful after it sits for a few hours (refrigerated of course). Taste and season more if desired. Serve with chips, crackers or vegetables.

From How Sweet Eats


Bacon Wrapped Jalapeños

Bacon wrapped Jalapeno Poppers - Hungry Doug

This one could go either way on the healthy-o-meter, but has a lot less calories than other bacon wrapped jalapeños I have seen.

What you will need:

1 Pack of Bacon

6 Whole Jalapeños (small)

1 8oz block of cream cheese

Directions:  Slice the jalapeños in half (hot dog way) and de-seed.  Cut up the Cream Cheese into strips long enough to sit in the jalapeño. (The actual size varies, but just remember to put a healthy serving of cheese in it.  Wrap the jalapeño and cheese with a slice of Bacon.  Place them on a cookie sheet and preheat your oven to 400 degrees.  Bake until your bacon is how you want it (about 20 minutes) and Enjoy!

Cowboy Corn

Cowboy Corn


Hungry Doug - Cowboy Corn

Nothing says Tex-Mex more than corn, Jalapeños, and cheese. This Cowboy Corn recipe is a great addition to any football party as a dip, or as a side for your enchilada or taco dish. Super simple to make, it tastes delicious and people will want the recipe everywhere you go.

Go make it! You won’t regret it.



Print Recipe
Cowboy Corn
An amazing dish that will satisfy for years to come. Classic Cowboy recipe.
Hungry Doug - Cowboy Corn
Course Appetizer
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizer
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Hungry Doug - Cowboy Corn
  1. Pre-heat oven to 350 degrees F.
  2. Thaw corn if using frozen.
  3. Chop all your veggies and set aside.
  4. For tender peppers, feel free to sauté your bell peppers and fresh jalapeño to soften.
  5. In a medium saucepan, combine butter and cream cheese.
  6. Stir often until smooth and creamy.
  7. Add your corn, bell pepper, jalapeño pepper, and pickled jalapeños.
  8. Season with paprika, salt, and pepper to taste.
  9. Stir in 1/2-3/4 cup of cheddar cheese and stir until fully melted.
  10. Pour into a casserole dish and top with remaining cheddar.
  11. Bake for 15-20 minutes or until hot and bubbly!
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