Taco and Salsa Truck, Mills and Main

When I started this blog 10 years ago, I wanted to talk about tacos, surf shops and coffee. Since then, I've discussed guitars, ukuleles, watches and anything else that comes to mind. I realized that a few new taco trucks have popped up, and I haven't said anything about them.

I've also decided that tacos are pretty easy, and there isn't much to distinguish one from another. I've had tacos from this truck before, and at $2.75 each, they're on par with most other tacos in the area. If you need a taco, these are fine.

Reading their handwritten sign, I asked what a 'Quesabarba' was, and the guy at the counter said that it's a quesadilla with barbacoa meat. I asked how big it was, and he showed me an 8" corn tortilla. Another customer said it was good, and just order two. I did, but didn't ask the price, ready for a shock when I was wrung up. "$9," the counterman said, a price I was willing to pay.

In spite of my ethnicity, I don't really know much about barbacoa. The definition on the internet says it's slowly cooked and seasoned meat, usually goat or lamb, but also beef head or possibly pork. It's usually served with barbacoa dipping sauce. 

After a few minutes, I got my order. On the ride home, my car filled with the smell of barbacoa, and I was pretty excited.

Opening up the quesabarba, it was as advertised, a quesadilla filled with beef barbacoa.  A cup of barbacoa sauce came with it, which I dipped into before each bite. I caught some of the smokiness, onions, garlic, and cilantro in the sauce, which made the quesabarba tender for every bite. 

I had a Modello Dark here at home, which went perfect with the meal.

Again, I haven't had barbacoa that often, and don't really have much of a reference for it. The sauce was actually very similar to the birria sauce that they use at Pablito's Tacos over on the Avenues. 

I'd like to explore birria/barbacoa more, to mix up my taco diet.

As for Taco and Salsa, I'll be back.