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This is the best taco truck in the city. The gorditas, tacos al pastor and quesadillas are all exceptional. Mexican natives come from miles around to eat the tripe tacos. And the tacos de mollejas (sweetbreads) are out of this world.
What differentiates a "classic" food truck from those on last week's list of Houston's Top 10 "Fancy" Food Trucks? For starters, a classic food truck has been around for at least a few years prior to... More »
When we published our "Foodie's List of 100 Things to Eat Before You Die," the suggestion was made by several people that we reprint the list -- this time with instructions on where to find these vari... More »
Mention that you like to eat sweetbreads, or a calf's thymus gland, to most people, and they'll look at you as if you're a little strange. But for some, they have almost a cult status, since it's so rare to find them on a menu. So imagine our... More »
After loading up on produce at Canino's on Airline Drive, I headed for the vast parking lot out back where the produce is unloaded. That's where my favorite taco truck, Taqueria Tacambaro, is usually parked. It was 8:30 in the morning and I was... More »
Maria Rojas serves her mollejas (sweetbreads) on two griddle-heated corn tortillas with caramelized onion and chopped cilantro on top. She puts the sweetbread tacos and a half of a lime on a Styrofoam plate and sets out a little stone molcajete full of dark hot sauce beside it. The sweetbreads have a delightfully mild flavor and a lovely fluffy texture that might remind you of the filling of a German veal sausage, like bratwurst or weisswurst. The tartness of the lime juice and sweetness of... More »
There are two salsas available at this taco truck located behind Canino Produce on Airline. One is iridescent green with a tart tomatillo base and the fiery flavor of fresh serranos; it's superb on chicken gorditas and on the sublime tacos de tripita (tripe). The other sauce is a deep, dark chocolate-colored salsa that looks like it's going to be hellishly hot, but turns out to be astonishingly rich and mellow. Head chef Maria Rojas says it's made with nothing more than cascabel chiles. The... More »
Just as there are food stalls in the mercados in Mexico, there are taco trucks in the parking lot behind the Farmer's Market on Airline Drive. The one in the middle is crowded with well-dressed Mexican-Americans at 1:30 p.m. "Taqueria Tacambaro," it reads in painted letters on the roof. There are stand-up counters mounted on three sides of the back of the truck. They all face a short-order cook named Maria Rojas, who is stuffing gorditas, frying tortillas and chopping meat all at the same... More »
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