Farmers Branch, August 20, 2025
News Summary
Señor Oink, a new taqueria specializing in traditional carnitas tacos, has opened at Mustang Station Center in Farmers Branch. With a menu focused on various pork cuts cooked in imported copper pots, the restaurant aims to provide an authentic dining experience. Owned by Mauricio Gallegos and led by chef Leonardo Hernandez, the establishment emphasizes traditional cooking methods and offers a beach-inspired atmosphere to enhance its carnitas-centric offerings. Expect popular tacos like El Clásico and unique dishes that reflect the owner’s passion for high-quality pork cuisine.
Farmers Branch — A new taqueria focused on traditional carnitas tacos has opened at Mustang Station Center, 12990 Bee St., offering a focused menu of pork cuts cooked in imported copper pots and a beach‑inspired dining environment.
Lead details
Señor Oink opened less than two months ago and markets itself as a true carnitas taquería, serving a short, concentrated menu of tacos, flautas, tortas and carnitas by the pound. The restaurant is owned by restaurateur Mauricio Gallegos, a native of Toluca, Mexico, who also operates Xamán Café and Ayahuasca Cantina in Dallas. Chef Leonardo Hernandez, who began cooking at a taco stand in Monterrey, leads the kitchen.
Menu and preparation
The kitchen centers its carnitas preparation on classic pork cuts cooked in Michoacán-imported copper pots (cazos de cobre). Featured cuts include lean maciza (shoulder), sweet costillas (ribs), crispy cueritos (skin), mixed surtido and soft buche (stomach). Tacos are served on paper-lined trays with garnishes, and prices for tacos start at $5.
Popular taco varieties on the menu include El Clásico (chopped costilla with cilantro, white onion and a creamy jalapeño salsa), Cochino Playero (mixed cuts with mango-habanero salsa and garlic aioli), and El Rumbero (maciza topped with pineapple, pickled onion and chile de árbol salsa). One menu item, The Guajiro Verde, has drawn criticism for an overly dominant use of queso fresco that masks other flavors.
Additional dishes and sides
The menu also offers flautas ahogadas that arrive submerged in salsa and guacamole with garnishes while maintaining crispness, carnitas sold by the pound, tortas, and snacks such as guacamole topped with pork skins and corn esquites. A small selection of vegetable options includes a taco with mushroom, zucchini and avocado.
Drinks, salsas and rotating elements
Beverage choices include traditional Mexican options like tepache (a fermented pineapple drink) and cocktails such as the Charanda Swizzle. The restaurant emphasizes maintaining traditional cooking practices while introducing fresh variations, including rotating salsas. Expected and current salsa flavors include tropical notes such as maracuyá (passion fruit), with plans to add tamarind and hibiscus offerings.
Design and atmosphere
The dining room features colorful, beachy decor designed to evoke Mexican coastal towns such as Veracruz and Acapulco. The look and layout aim to reinforce a coastal, relaxed vibe while keeping the focus on the carnitas-centric menu.
Operations and positioning
Señor Oink operates Sunday from 11 a.m. to 9 p.m.; Monday through Thursday from 11 a.m. to 10 p.m.; and Friday–Saturday from 11 a.m. to 11 p.m. The concept positions itself deliberately as a focused taqueria that prioritizes traditional carnitas techniques and a small, curated menu rather than a broad, all‑day Mexican restaurant offering.
Staff perspective and local context
Restaurant leadership highlights a belief in growing appreciation for high-quality carnitas across Texas and a desire to preserve traditional methods, such as using copper pots, while adding contemporary touches like tropical salsas and rotating flavors. The kitchen team’s background includes hands-on street and market experience that informs preparation and presentation choices.
What to expect on a visit
- Short, focused menu concentrated on pork carnitas prepared in traditional copper pots.
- Paper-lined trays used for taco presentation with simple garnishes.
- Beach-inspired interior decor and a compact selection of drinks, including fermented and cocktail options.
- Price point starting at $5 per taco, with larger portions available by the pound.
Background context
The opening of Señor Oink adds a specialized carnitas option to the local dining scene, emphasizing regional Mexican techniques and tropical flavor influences. The restaurant’s approach combines imported equipment, classic cuts and a pared-down menu to highlight the central role of pork slow-cooked in traditional vessels. At the same time, rotating salsas and contemporary toppings reflect a trend among some operators to blend authenticity with modern flavor profiles.
Frequently Asked Questions
Where is Señor Oink located?
Señor Oink is located at Mustang Station Center, 12990 Bee St., Farmers Branch.
When did Señor Oink open?
The restaurant opened less than two months ago.
What kind of food does Señor Oink serve?
The taqueria focuses on traditional carnitas tacos using various pork cuts cooked in copper pots, along with flautas, tortas, sides and a few vegetarian options.
What are the restaurant hours?
Sunday 11 AM–9 PM; Monday–Thursday 11 AM–10 PM; Friday–Saturday 11 AM–11 PM.
How much do tacos cost?
Tacos start at $5 each. The menu also includes carnitas by the pound for larger servings.
Are there non‑pork or vegetarian options?
Yes. The menu includes a small selection of vegetable options, such as a taco with mushroom, zucchini and avocado, and some sides that do not contain pork.
What makes the carnitas preparation traditional?
Carnitas are prepared in Michoacán-imported copper pots (cazos de cobre) using classic pork cuts like maciza, costillas, cueritos, surtido and buche, following traditional techniques while offering rotating salsas and modern toppings.
| Feature | Details |
|---|---|
| Location | Mustang Station Center, 12990 Bee St., Farmers Branch |
| Cuisine focus | Carnitas tacos prepared in Michoacán copper pots |
| Owner | Mauricio Gallegos (also owns two Dallas establishments) |
| Chef | Leonardo Hernandez (career began at Monterrey taco stand) |
| Popular tacos | El Clásico, Cochino Playero, El Rumbero; The Guajiro Verde noted for strong queso fresco presence |
| Price | Tacos from $5; carnitas by the pound available |
| Hours | Sun 11 AM–9 PM; Mon–Thu 11 AM–10 PM; Fri–Sat 11 AM–11 PM |
Deeper Dive: News & Info About This Topic
HERE Resources
New Restaurants Transforming Dallas Dining Scene in April 2023
Additional Resources
- Texas Monthly: Señor Oink in Farmers Branch
- Wikipedia: Farmers Branch, Texas
- Dallas Observer: Señor Oink Opens in Farmers Branch
- Google Search: Señor Oink Farmers Branch
- CultureMap Dallas: Señor Oink Taqueria in Farmers Branch
Author: STAFF HERE DALLAS WRITER
DALLAS STAFF WRITER The DALLAS STAFF WRITER represents the experienced team at HEREDallas.com, your go-to source for actionable local news and information in Dallas, Dallas County, and beyond. Specializing in "news you can use," we cover essential topics like product reviews for personal and business needs, local business directories, politics, real estate trends, neighborhood insights, and state news affecting the area—with deep expertise drawn from years of dedicated reporting and strong community input, including local press releases and business updates. We deliver top reporting on high-value events such as the State Fair of Texas, Deep Ellum Arts Festival, and Dallas International Film Festival. Our coverage extends to key organizations like the Dallas Regional Chamber and United Way of Metropolitan Dallas, plus leading businesses in telecommunications, aviation, and semiconductors that power the local economy such as AT&T, Southwest Airlines, and Texas Instruments. As part of the broader HERE network, including HEREAustinTX.com, HERECollegeStation.com, HEREHouston.com, and HERESanAntonio.com, we provide comprehensive, credible insights into Texas's dynamic landscape.
