Edge-crisped smashburgers, artful tamales, pillowy Japanese sandos—the best pop-ups are worth the chase.
From the rise of nutrient trucks over a tenner ago to the more late pandemic - necessitated cleverness , chefs and home plate cooks have shown that great food does n’t always need to be served in a standalone eating place . These daylight you ’re probable to find great burgers , tacos , sandwiches , and other fan - favorites popping up at market place , festival , and breweries for a fleeting few hours before evaporate into the dark or decamp for another location .
Molino Olōyō
Molino Olōyō turns heirloom corn into perfect tortillas and tamales , highlighting corn varieties that are endemic to Mexico . Chef Olivia Lopez and her partner Jonathan Percival convey their construct to locale across DFW , sometimes popping up to catapult breakfast tacos at burnt umber store . Other times , they may take over eating place to host multicourse tasting dinners . They also trade item like tortilla , tamales , and salsas for pickup . You ’ll see why their efforts go to a 2023 James Beard nominating speech for Best Chef : Texas .
Hustle Town
After attending culinary school in Los Angeles and working the line in several top kitchens , Desmon Coleman render to Texas to strike out on his own . Once he preserve up enough money for a pizza oven , he launched his Hustle Town soda water - up , serve pizzas made with a sourdough starter , Italian 00 flour , and San Marzano tomatoes . The menu has since expanded to include smashburgers and chop cheese sandwiches , with a rotate focal point at each popping - up . Hustle Town has become a regular at DFW breweries , including Celestial Beer Works in Dallas and Division Brewing in Arlington , so it ’s prosperous to find Coleman doing what he does best — serve comfort food to crowds .
Picadera
When Michael Tavarez moved from New York to Dallas in 2016 , he discover a lack of Dominican food options . So , he set out to change that . Though he ’s not a trained chef , he carry his background corrode Dominican street foods and learned how to make many of his mother ’s recipes , eventually launching Picadera to portion out his food with the world . Recent pop music - ups bring Picadera to Pegasus City Brewery , Strangeways , and Trinity Cider , where Tavarez served Dominican - style poulet wing , burgers , tostones rellenos , yuca nipper , and chopped cheese sandwiches . And he latterly introduced a DominiSmash Burger , with two cake , grilled onions , avocado , odoriferous plantains , and a secret sauce .
Burger Schmurger
More than just a memorable name , Burger Schmurger has become one of the most in demand burger purveyors in town . It ’s also one of the easiest to notice , slinging food at Craft & Growler six night per calendar week , so you may expend more meter eating and less time checking emplacement online . Run by Dave Culwell , the construct morph from a pandemic experimentation to his full - sentence line , and the carte du jour consists of smashburgers like the eponymous Schmurger ( two patty , American tall mallow , grilled onion , pickles , and special sauce ) and the Maverick , with two patty , Malva sylvestris , and fume pork belly jam .
Sandoitchi
arrant Nipponese sandwiches . That ’s what you ’re dealing with here . We ’re speak about crispy Chicken Katsu , A5 Wagyu , Egg Salad with soft moil eggs and Kewpie mayonnaise , and a variety of sweet sandwich , like Strawberries and Cream , all do on fluffy milk bread . Sandoitchi ’s popularity has taken it all over Texas and even to other states , which means it ’s not always the easiest mental process to give chase down .
Inu-San Onigiri
Nathan Bounphisai reverse pandemic - induce boredom into a business approximation and began trade onigiri and Nipponese sandos . late pop - ups have convey the concept to Bishop Arts and ShareTea in Frisco , where Bounphisai makes onigiri — a classic Nipponese snack that pairs white Elmer Leopold Rice with nori — with fillings like salmon , musubi , and pork belly and kimchi . The sandos typically angle dulcet and creamy , with pick like black sesame , yuzu , or matcha ointment hugging sliced strawberry mark .
Sorbetera
Cessy Mendoza has worked as a pastry dough chef at some of Dallas ’s best eatery , including Georgie and Nobu . She ’s also behind the Sorbetera popup , which is named for the distaff glass emollient street vendors of the Philippines . Mendoza makes a multifariousness of rotating gelato flavors , including ube , mango , avocado with condensed Milk River , saba banana with jackfruit , and taho — silky tofu with brown sugar sirup .
Sandoitchi Meals|Photo by Reed J. Kenney, courtesy of Sandoitchi
Photo by Elizabeth Lavin, courtesy of Molino Olōyō
Photo courtesy of Picadera
Photo courtesy of Inu-San Onigiri
Photo courtesy of Sorbetera
