Tortillas pressed by hand, salsas made every morning, and a menu short enough to read in line. Tuesday to Saturday, until we sell out.
Parked Tue–Sat. See this week's spots
We open at the times below and close when the last tortilla is gone, so come early on Fridays.
| Tuesday | Harbor Park · 11am – 3pm |
|---|---|
| Wednesday | Tech Campus lot · 11am – 2pm |
| Thursday | Mill Street Market · 11am – 3pm |
| Friday | Brewery yard · 5pm – 10pm |
| Saturday | Farmers market · 9am – 2pm |
| Sun – Mon | Resting |
This week's spots
Four on the counter every day. Try them all; nobody's counting.
Tomatillo, green chilli, lime. Bright and fresh.
Roasted tomato and guajillo. Smoky, gentle kick.
Sweet first, then very much not.
Chilli oil with peanuts and garlic. For the brave.
Weddings, office lunches, birthdays. We park, we cook, you eat. Slide to see a rough price.
Taco bar, $14 per guest: three tacos each, two sides, salsas.
Rosa learned to cook in her grandmother's kitchen in Puebla and bought the truck with ten years of savings.
The tortillas are pressed by hand on the truck every morning. The carnitas recipe hasn't changed in three generations, and it isn't going to.
— Rosa
Yes. Our corn tortillas are gluten-free, and so are most fillings. The fish batter and flour tortillas are not.
For 10 or more tacos, call us the day before and we'll have them ready.
Cards, phones and cash are all fine.
We still open. The awning keeps you dry while you wait.