Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Taco Trucks - What's new?


Recommended Posts

I looked both here and at Mouthfulls and notice there hasn't been an update to either thread for a LONG time. This weekend I am planning on finding a Taco Truck and wondered who the reigning champ is.

"Homer, he's out of control. He gave me a bad review. So my friend put a horse head on the bed. He ate the head and gave it a bad review! True Story." Luigi, The Simpsons

Link to comment
Share on other sites

I went to both Taqueria La Fondita #2 and Taqueria El Rincon in White Center today and had Carne Asado Tacos and Coke's at both. I would give the edge to El Rincon because the beef was better (though the salsa was better La Fondita 2) and El Rincon has Mexican Coke (with sugar instead of corn syrup) in tall glass bottles.

I don't think either place is worth the trip from Wallingford (where I live) when I can take a bus to Guyamas or La Carte de Oaxaca.

"Homer, he's out of control. He gave me a bad review. So my friend put a horse head on the bed. He ate the head and gave it a bad review! True Story." Luigi, The Simpsons

Link to comment
Share on other sites

Yes, but it was so hot yesterday that it was cooler in the tent.

"Homer, he's out of control. He gave me a bad review. So my friend put a horse head on the bed. He ate the head and gave it a bad review! True Story." Luigi, The Simpsons

Link to comment
Share on other sites

Yes, but it was so hot yesterday that it was cooler in the tent.

More cheers for the Rainier "Truck" down by the old Chubby and Tubby -- you can eat in it, too, and they have fantastic cabeza and lengua both, along with Mexican coke, jarritos, and all the fixins. Heaven in a parking lot.

Richard W. Mockler

Seattle

I will, in fact, eat anything once.

Link to comment
Share on other sites

Thanks. I'm going to the Ranier Valley on Saturday. If you can recommend more taco trucks in that area I'd appreciate it. I'd like to go to 2 or 3.

"Homer, he's out of control. He gave me a bad review. So my friend put a horse head on the bed. He ate the head and gave it a bad review! True Story." Luigi, The Simpsons

Link to comment
Share on other sites

Thanks.  I'm going to the Ranier Valley on Saturday.  If you can recommend more taco trucks in that area I'd appreciate it.  I'd like to go to 2 or 3.

1) Heading south on Rainier Avenue, you can stop first at the reknowned El Asaderos at 3517 Rainier Avenue South.

2) Continuing south to 4801 Rainier Avenue in Columbia City you'll see the truck parked in the Columbia Plaza lot

3) A bit further south you will find 6230 Rainier Avenue - the Los Potrillos truck is located at the corner of Rainier and Graham in the northwest corner of the gas station parking lot.

Let us know what you enjoyed...

(edited to correct the address of the Columbia Plaza truck)

Edited by pupcart (log)
Link to comment
Share on other sites

When you're in Portland, I'm getting very fond of the taco truck at SE 32nd and Powell, Taqueria Torres de Morelo. It doesn't hurt that it's within walking distance from our house, or that both Torres (son and father) tell us when they have something special that doesn't get posted on the board (bbqed lamb, algondigas, etc). But I think the carnitas frescas, cicharon, busche, lengua and pollo tacos and sopes are really good. Not so fond of the al pastor since they started using canned pineapple, and the asada is too dry for me. The salsas all kick butt, but we feel lucky when he makes the special grandma style one with cacahuates and deep fried chillies.

regards,

trillium

Link to comment
Share on other sites

I wound up going to the first two trucks on pupcart's list. As usual I ate Carne Asada Tacos. (what can i say, I love them).

Tacos El Asadero was pretty good, and the fact that they had Mexican Coke was a definite plus. Service was pretty quick and the inside of the bus had a line going outside. I ordered from the window outside, and as usual when I order from a bus, I wound up with a crick in my neck. Though tasty, I felt the beef was a bit over cooked and I pulled out the overly charred bits.

The second place you mentioned (48th in Rainier) was very good, but it wasn't until I got my food that I felt the trip was worth it. I turned my back on my friend, who was ordering, for a second and this fat tweaker woman cut in line and ordered 20 tacos and then asked four times, what the filling was inside the tamales. Apparently she didn't understand the word pollo, let alone chicken. So my friend was done eating by the time I got my tacos. They were right out of the pan and very stove-hot and juicy.

Considering how long it takes to get to Rainier or White Center from Wallingford, and how much gas it probably took, I don't think saving a dollar a taco over Guyamas or La carte de Oaxaca is worth the trip except for the novelty. But I will probably grab the #16 bus and try the place on Northgate Way tomorrow or Monday. This time I am going to bring my own hot sauce because I find the red sauces that are served in Seattle seem to be on the mild side.

"Homer, he's out of control. He gave me a bad review. So my friend put a horse head on the bed. He ate the head and gave it a bad review! True Story." Luigi, The Simpsons

Link to comment
Share on other sites

$2 is an awful lot for a Taco Truck taco. What landmark is nearby and I'll check it out.

"Homer, he's out of control. He gave me a bad review. So my friend put a horse head on the bed. He ate the head and gave it a bad review! True Story." Luigi, The Simpsons

Link to comment
Share on other sites

 Share

  • Similar Content

    • By cyalexa
      Salsa Para Enchiladas  
      3 ancho chiles
      2 New Mexico chiles
      2 chipotle chiles
      1 clove garlic, sliced
      2 TB flour
      2 TB vegetable oil
      1 tsp vinegar
      ¾ tsp salt
      ¼ tsp dried oregano
      2 cups broth, stock, or (filtered) chili soaking liquid
      Rinse, stem and seed chiles. Place in saucepan and cover with water. Bring to boil. Cover and remove from heat and let soften and cool. While the chiles are cooling, gently sauté garlic slices in oil until they are soft and golden brown. Remove the garlic from the oil, with a slotted spoon and reserve. Make a light roux by adding the flour to the oil and sautéing briefly. Drain the chilies and puree them with the garlic slices and half of the liquid. Strain the puree back into the saucepan. Pour the remainder of the liquid through the sieve to loosen any remaining chili pulp. Add the roux to the saucepan and whisk to blend. Add the rest of the ingredients to the pan, bring to a boil then and simmer 15-20 minutes. Taste and add additional salt and vinegar if necessary.
    • By gulfporter
      Grilled fish recipe from Mexico. 
       
      Pescado Zarendeado
       
      4 large dried ancho chiles 2 dried chiles de arból (omit if you prefer a milder sauce) ½ small onion, chopped 8 ounces canned tomato sauce 4 garlic cloves, peeled and sliced 3 tablespoons Ponzu sauce (or substitute ½ soy sauce, ½ lime juice) 3 tablespoons Worcestershire sauce ½ teaspoon salt ½ cup mayonnaise 2 kilos Pargo blanco or red snapper (huachinango) one 2-kilo fish or two 1-kilo fish. Butterflied from the belly out.  Remove and discard the stems and seeds from chiles. Place the chiles in a bowl and cover completely with boiling water and then soak for 40 minutes.
      Remove the chiles and place in a food processor with ½ cup of the soaking liquid, the onion, tomato sauce, garlic, Ponzu, Worcestershire and the salt. Process until very smooth. Sieve the mixture into a bowl, then add the mayonnaise and blend.
      Set aside 2/3 cup of the blended sauce to serve with the cooked fish. The rest will be used to prepare the fish for the grill.
      Slather the flesh-side of the fish with the sauce and then place, skin-side down on a hot charcoal or gas grill. Cooking time will vary depending on the size of the fish. (About 15 minutes for a one-kilo snapper on my gas grill at medium-high, lid closed).
      Place cooked fish on a large platter; use a spoon to remove the flesh.
      Serve with fresh tortillas and pickled onions. Pass the reserved sauce.
      Pickled Red Onions
      Thinly slice a medium red onion into a glass bowl, toss with the juice of a large lime, one or two finely minced serrano chiles and ¼ teaspoon salt. Best if marinated overnight in the fridge.
    • By Kasia
      My quesadilla
       
      Today I would like to share with you the recipe for a dish which meets holiday requirements. It is easy, and it doesn't need sophisticated ingredients or an oven. A frying pan is enough. Quesadilla, the dish in question, is a tortilla with melted cheese. The rest of the ingredients you choose at your discretion. Red beans, pepper, chorizo or fried meat all work brilliantly. I added fried pieces of turkey leg. Thanks to this, my dish could be a holiday dinner.

      Ingredients (for 2 people)
      4 tortillas
      300g of turkey leg
      half a chili pepper
      half an onion
      1 clove of garlic
      2 tablespoons of oil
      200g of tinned sweetcorn
      200g of tinned red beans
      fresh pepper
      200g of mozzarella cheese
      salt and pepper

      Cube the meat. Fry the diced onion, garlic and chili pepper in oil. Add the spiced-up-with-salt-and-pepper meat and fry on a low heat until the meat is soft. Cube the pepper. Drain the sweetcorn and red beans and slice the mozzarella cheese. Put the tortilla into a dry, heated pan. Arrange the meat, sweetcorn and red beans on it. Cover with the slices of the mozzarella cheese and the second tortilla. Fry on a low heat for a while. Turn it and fry a bit more until the cheese has melted. Put it on a plate and cut it into triangles.

      Enjoy your meal!
       
       
       

    • By Pierogi
      Mexican Rice
      Serves 4 as Side.

      1 T olive oil
      1 small onion, finely chopped
      2 cloves garlic, pressed or minced
      1-1/2 c long-grain rice
      3 c low-salt chicken broth or stock
      2 med-size tomatoes (about 12 oz total), chopped
      1 can (4&1/2 oz) chopped green chilies
      1 tsp chili powder
      1/2 tsp salt
      1/4 tsp pepper
      1/2 c fresh chopped cilantro
      1/2 c pimento-stuffed green olives, sliced

      Heat oil in 4-quart saucepan over med-high heat until hot. (Make sure you use a large enough pot, I tried to make it fit into a 3&1/2 quart pot and it was very tight). Add onion & garlic, cook until soft. Add rice, and stir well, cook, stirring occasionally, until rice toasts a bit and turns golden, about 3-5 minutes. Add broth, tomatoes, chiles, chili powder, and S&P. Cover, bring to a boil, reduce heat and simmer, covered, until rice is done, about 25 min. You may have some liquid still left.
      Turn off heat and stir in cilantro and olives, Cover and let stand for 10 minutes.
      Keywords: Side, Rice, Mexican, Easy
      ( RG2089 )
    • By chardgirl
      Greens Tacos
      I like to make these for breakfast or lunch: I try to eat dark leafy greens most days one way or another.

      3/4 lb greens, cleaned well and sliced into approximate 1 inch pieces (today I used arugula and radish greens, leaving the radish ‘roots' in the fridge to be munched on later. the greens are good to eat, but
      2 tsp cooking oil
      2 stalks green garlic, cleaned as a leek and chopped, or another allium family, whatever you have on hand (onion, green onion, garlic, leek.....)

      Pinch red pepper flakes or cayenne
      2 T cream cheese
      4 small corn tortillas or 2-3 larger flour ones

      Heat the oil and add the garlic, having the greens ready to go, and cook garlic for about 30 seconds. Then add greens and cook until bright green and wilted, add red pepper (and salt and black pepper if you like). Take off heat and stir in cream cheese. Heat tortillas, divide filling among them. Eat and enjoy.
      Keywords: Vegetables, Easy, Vegetarian
      ( RG1521 )
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...