Stationed inside his cartoonishly cute bright yellow truck, chef Beto Robledo regularly sells out of his game-changing lineup of Mexico City-style street tacos. Suadero (braised, crisped brisket), Cachete (beef cheek), Buche (pork stomach), Carnitas (pulled pork), and Longaniza (chorizo-like Portuguese sausage) are all cooked to perfection on a vertical rotisserie or trompo. And while each cut sports its own unique textures and flavors, Robledo’s masterful touch makes them all equally appealing, especially when double-wrapped in fragrant nixtamal corn tortillas and topped with cilantro, onion, homemade salsas, and a squeeze of lime. For a few bucks more, you can get your filling of choice in griddled quesadilla form.
How to book: Stop by for counter service.