The Dubai Taco is a modern fusion dish that blends Texas‑style barbecue flavors with the street‑food concept of Egyptian hawashi. It reflects Dubai’s multicultural food scene, where American BBQ meets Middle Eastern street fare, creating a unique taco that has become a local favorite.

Traditional hawashi is a simple flatbread stuffed with spiced ground meat, often served plain. The Dubai Taco upgrades it with a crispy tortilla, a smash‑burger style crust, melted cheese, and a spicy mayo‑ketchup sauce, adding Tex‑American flair to the original concept.

At 77 Texas Barbecue in Dubai, the taco is served hot off the carbon‑steel griddle, folded with the tortilla crisp on the outside, a crunchy beef crust inside, melted cheese, and a generous drizzle of a secret spicy mayo‑ketchup sauce. It’s eaten immediately for maximum texture contrast.

The Dubai Taco is popular as a late‑night snack after a night out, at casual gatherings, and during food festivals that showcase international fusion. Its bold flavors make it a crowd‑pleaser for both locals and tourists seeking a taste of Texas in the Middle East.

Authentic ingredients include 65 % lean ground beef (or ground brisket trim), smoked paprika, chicken bouillon, and a blend of cinnamon, nutmeg, cardamom, and instant coffee. Substitutes such as regular paprika with liquid smoke, beef bouillon, or ground cumin can be used, but they will alter the signature flavor profile.

The Dubai Taco pairs excellently with classic sides like Mexican street corn (elote), a fresh cilantro‑lime slaw, or a simple black‑bean salad. A cold cerveza or a citrusy margarita balances the rich, spicy flavors.

Common mistakes include over‑mixing the meat (which makes it tough), using a cold griddle (resulting in a soggy crust), pressing the tortilla too slowly (causing tearing), and not melting the cheese fully. Follow the timing and press technique carefully for best results.

The carbon steel griddle reaches higher, more even temperatures than a regular skillet, creating the signature smash‑burger crust. Using the tortilla as the press surface integrates the taco into the patty, eliminating waste and infusing flavor, which parchment paper cannot achieve.

Yes. You can season and form the meat balls up to 24 hours ahead and keep them refrigerated. Cooked tacos can be stored in an airtight container in the fridge for up to 3 days; reheat on a hot griddle to restore crispness. Freeze uncooked balls for up to 2 months.

The YouTube channel Mad Scientist BBQ, hosted by Jeremy Odor, specializes in adventurous barbecue techniques, deep‑dive flavor science, and creative twists on classic BBQ dishes, often featuring high‑heat equipment like carbon steel griddles and primitive pits.

Mad Scientist BBQ blends rigorous food science with bold BBQ traditions, focusing on precise temperature control, unconventional ingredient pairings, and storytelling about global BBQ cultures—setting it apart from typical Tex‑Mex channels that stick to traditional recipes.

Mad Scientist BBQ is known for recipes like the Texas‑style brisket smoked over oak, smoked pork ribs with coffee‑rub, and the ‘Smoked Chili Chocolate’ dessert, all showcasing the channel’s love for deep flavor and experimental techniques.