Comments on: Dos Perros

By: Mike

Mike — Sun, 27 Feb 2011 04:10:12 +0000

I just tried Dos Perros and, all and all, I found it too Americanized. There is a nice atmosphere and good drinks. But the flavors in the food just weren’t that developed (we had Cochinita Pibil, Platanos Rellenos, and Duck Enchiladas) much to my disappointment. Maybe I’ve had too much good Mexican food in California and Chicago (Xoco, anyone?), but this didn’t measure up. In Durham I would recommend Taqueria La Vaquita.

By: Julie

Julie — Wed, 15 Sep 2010 19:44:58 +0000

They took the tamale off the dinner menu, which made my husband very sad. He always ordered it.

By: Joseph

Joseph — Tue, 14 Sep 2010 17:31:30 +0000

wow,
that food looks delicious!
I am seriously planning to visit this place next time I am in town, thos tamales look too good to be true, I gotta try themm

good blog,

will tell my buddies about it,
thanks.

http://www.lasimagenesgraciosas.com/"

By: David Goodman

David Goodman — Fri, 20 Nov 2009 00:40:43 +0000

A group of 7 of us went to Dos Perros last night (Nov 18). It was my second visit. I have to say that I find the food overpriced, brown without much in the way of color or fresh vegetables, heavy on the beans, and just mediocre. Coupled with their higher prices, I’d suggest in a heartbeat to go instead to Mez or Tonali (and actually I’d have been much more content at the quality but much more inexpensive Cosmic Cantina, Chubby’s, and maybe even Chili’s (although I’m a chain snob and never go to them). I like the atmosphere of Dos Perros and of course the location. I hope they do well but PLEASE FOR HEAVEN’S SAKE improve the menu and/or lower the prices for the brown goo on one’s plate.

By: mh

mh — Wed, 28 Oct 2009 15:00:36 +0000

Dos Perros just started serving breakfast Monday through Friday. Anyone tried it? It looks pretty good.

http://dosperrosrestaurant.com/menus/BREAKFAST/

By: Phil

Phil — Wed, 12 Aug 2009 13:25:37 +0000

Tremendous!

I suspect I’ll be lunching there regularly.

Interesting and great about the Yucatecan offerings. Flying Burrito (in Chapel Hill) and Gulf Rim (Hillsborough) also have a good few Yucatecan items.

I’m only sad that Taqueria Lopez’s Oaxacan menu is now gone (along with the whole restaurant, all two or three versions of it).

By: Stephen

Stephen — Mon, 10 Aug 2009 16:45:15 +0000

If you are thinking about going to Dos Perros for lunch today (August 10) – don’t. We just got turned away, as they’re out of food. Hope that bodes well for them.

By: Ross Grady

Ross Grady — Sun, 09 Aug 2009 01:27:43 +0000

We stopped by Dos Perros tonight, and for the most part I agree with everything XOR says . . . my only quibble would be that in my opinion, the tamales are the best in Durham. Perfect ratio of meat to masa to sauce, and the masa is moist and well-seasoned all the way through. Charlie said that he’d been trying to get his tamale lady to make the tamales smaller, as he’d like to keep serving two as an appetizer, but at their current size, two are more like a small entree. Apparently she’s been making them the same way for decades, though, so we’ll see . . .

For her entree, my companion had the whole roasted snapper, which was stuffed with scallions & cooked with tomatoes and green olives. It was lovely. The fish had taken on just enough of the tomato & olive flavors to accent its own light summery flavor, without ever being overpowered.

I had the carnitas, which differs from most carnitas I’ve had locally in that it has been cooked (one of the two times, at least) in a chipotle chile sauce, so it’s moist and smoky and just slightly tangy/spicy. As with the fish, the other flavors were nicely balanced against the flavor of the pork, rather than overpowering it. *Highly* recommended.

I can’t wait until they get their liquor license . . .

Along with the stuff I’ve already mentioned, we also tried the ceviche, which was good, but we thought the fish could be presented better, in smaller chunks, particularly since the curing process doesn’t break down the connective tissue as well as heat-cooking does. It was a bit unwieldy. I also tried the Caldo Verde, but among all the dishes we tried, it seemed to be the most “work-in-progress,” so all I’ll say is just that.

Since owner Charlie Deal was circulating constantly, and asked us several times for our opinions, we told him what we thought — and if I know Charlie, that data will be put to good use, so I wouldn’t hesitate to recommend any of the dishes we tried, including those last two, after the place has been open a couple of weeks & has had time to work the kinks out.