You can usually judge a taco truck in thirty seconds, before you order anything. Here is what experienced taco eaters are looking at.
1. The line has locals in it
A steady line, especially one with regulars who order without reading the menu, means high turnover and fresh food. Turnover matters more than any review score.
2. The menu is short
Six to ten items suggests a kitchen that does a few things well. A laminated menu with forty options including burgers is a warning sign.
3. You can smell the griddle from the sidewalk
Char and rendered fat should reach you before you reach the window. If you smell nothing, nothing is cooking.
4. There is a trompo, and it is turning
If pastor is on the menu, a real vertical spit should be visible and in motion. Pastor cooked in a pan is a different, lesser dish.
5. The salsa setup is serious
Two or more salsas made in house, plus onion, cilantro, radish, cabbage, pickled jalapeños and lime. A single squeeze bottle of red sauce tells you how much they care.
6. Tortillas are warmed to order
Watch the window. Tortillas should hit the griddle when you order, not sit stacked in a warmer all afternoon.
7. Tacos are small
Street tacos are meant to be a few bites. Oversized tacos usually mean the kitchen is competing on volume rather than flavor.
8. They serve organ meats
Lengua, cabeza, tripa and buche take skill and cost effort. A truck that offers them is confident and usually cooking for a knowledgeable crowd.
9. The consomé or drippings look right
For birria trucks, the broth should look rich, not like thin red oil. Skim quality tells you how the braise went.
10. Everything is clean
Not fancy, clean. Wiped surfaces, gloves changed, produce covered. Great street food and good hygiene are not opposites.
The single best test
Order one taco of the house specialty before committing. Any truck worth returning to will make that one taco memorable.
