At Last, a Reunion with Rodeo Goat’s Glorious Chaca Oaxaca Burger

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Now that life has returned to some normalcy, it is time to reintroduce all of the things we missed, including ordering and eating a Chaca Oaxaca burger at the Rodeo Goat. It’s something that can’t be replicated with a delivery or take-away order.

Unlike 99.9% of the burgers available to the gaping mice of mankind, this beef and chorizo ​​marvel is complex without being confusing and comforting, without overloading the old digestive system. The taste is as layered and balanced as any burger would hope if suddenly became sentient and his conscience grew. It’s also one of the few burgers that the environment in which it’s served enhances the taste in ways that no fast delivery service can recreate.

I’ve made many failed attempts to make my own burger using Mexican cuisine; most only end up with half a glass of salsa and pico de gallo on an ordinary beef patty.

The Chaca Oaxaca in the Rodeo Goat is a dish that you will remember from the first bite. On a cool spring day, I was sitting on the back porch of the restaurant when the waitress brought me one for the first time. My cynical side expected an overwhelming smell of beef fat and various Latin American spices, but it was more subtle.

That’s because it’s more than just a mix of sausage and beef on a bun. It has layers of ingredients that complement each other. It starts with the bun, which has been lightly buttered and never goes mushy. One side is covered in guacamole and a modest amount of pico de gallo that enhances the flavorful chorizo. The other side has a unique Tabasco Mayo that adds flavor but doesn’t let steam flow out of your ears.

The icing on the cake is the sunny side-up egg. With its intact yellow yolk dome, it lies delicately on the patty and mixes with all the ingredients to make a rich, hearty sauce. Substitutions are punishable for this creation. If you order a Chaca Oaxaca burger without a pile of hand-punched fries and ask for ketchup, the restaurant should politely ask you to stand up and leave or be forcibly removed.

Other simple hamburgers are just blank canvases for customers to create their own uninspired mix of spices, cheese, and other unnecessary proteins. The Chaca Oaxaca is a work of art for the senses. Don’t deface it.

This burger should be eaten right after serving in the Rodeo Goat dining room. Anyone can order this chorizo ​​creation via a delivery app or to take away, but its taste is best enjoyed once it’s taken off the grill, placed on a metal plate, and served at your raised steel table. It’s still delicious in other ways, but the heat that slowly subsides shortly after it’s cooked and served lets all of the flavors pop into your senses.

Whether you’re having dinner or dropping by to pick up a take away order from Chaxa Oaxaca, you’ll want to eat it right away the first time you smell it.

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Danny Gallagher has been a regular contributor to the Dallas Observer since 2014. He has also written features, essays, and stories for MTV, the Chicago Tribune, Maxim, Cracked, Mental_Floss, The Week, CNET, and The Onion AV Club.

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