![]() ![]() Always remember: birria de chivo is goat meat, which is what birria is actually supposed to be. He says it with a mouthful, the juices dripping down to the summer concrete. “Proper,” says my friend Max Knowlton Sachner, who joined me on my afternoon taco tour. Although that is the taco this truck is known for, I always go for the birria taco, which I consider the most elevated on the south side. “Campechano” is a style of taco that mixes both chorizo and asada, which culminate in a greasy, juicy harmony that plays tic-tac-toe on your tastebuds. This bright orange truck sits at what I consider the nexus of the universe: near Bow and Arrow streets, behind the Pete’s Fruit Market on Greenfield. La Flamita still boasts the trompo slices of pineapple are always included, as is “curtido,” a mix of pickled onions, habanero, and cucumber. Although that rule has definitely relaxed, most trucks still fear tickets and don’t have the “trompo,” which is the stack of meat that rotates around the blasting flame. In the early days of tacos al pastor in Milwaukee, taco trucks were shut down because the cooking method was deemed a health code violation. ![]() The history of tacos al pastor dates back to when Middle Eastern folk migrated to Mexico and brought with them their method of cooking marinated meat on a horizontal spit, known as shawarma. The al pastor is the best in the city (to me) and the tacos are priced at $1 on Wednesdays and Sundays. Located on the corner of 20th and National, this modest little truck never seems to close. If it has flags, music blasting, and pictures of the food displayed all around the truck, chances are that branding is their focus. My general rule of thumb with taco trucks is the more modest and less flashy, the better the food inside. I get many requests for taco truck suggestions that will scratch that itch, so here are four staples, as solid as can be. ![]() Summer is just about here, which means people are becoming nostalgic for eating food while standing in the sun. ![]()
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