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The Taco Truck Thread

boostindoubles

boostindoubles

Nacho Libre
Mar 16, 2004
8,729
7,376
Yakistan
rideit said:
@boostindoubles , thanks for calling up to chat!
Which exit was that at in Rock Springs? It‘s not the one I thought.
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It's the Elk Street exit, north of 80 about 1/2 mile off exit on the east side of the road. It's a gray and red po dunk Conoco station and the secret taquiera is back by the drink coolers. Open 8-4pm

And yeah it was good to catch up and pass some miles by.
 
Full Trucker

Full Trucker

Frikkin newb!!!
Feb 26, 2003
11,243
9,076
Exit, CO
Estos tacos no son muy auténticos, ¡pero me gustan!

IMG_0075.jpeg


Cauliflower, chickpeas, and shallots tossed in a chipotle adobo sorta sauce and the oven roasted. Drizzled with a bit more adobo and this crema made from yogurt and fresh cilantro blended up. Like I said, not authentic to Mexico but pretty darn tasty.

Also, I feel like this thread should just be retitled “Taco Tuesday” because we’ve strayed pretty far from just taco trucks. @boostindoubles
 
scrublover

scrublover

Turbo Monkey
Sep 1, 2004
3,339
7,257
Full Trucker said:
Estos tacos no son muy auténticos, ¡pero me gustan!

View attachment 214664

Cauliflower, chickpeas, and shallots tossed in a chipotle adobo sorta sauce and the oven roasted. Drizzled with a bit more adobo and this crema made from yogurt and fresh cilantro blended up. Like I said, not authentic to Mexico but pretty darn tasty.

Also, I feel like this thread should just be retitled “Taco Tuesday” because we’ve strayed pretty far from just taco trucks. @boostindoubles
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We do a version of roast cauliflower tacos that get topped with chicken skin cracklins. So. Fucking. Delicious.

Two days ago we crispy pan fried some cauliflower mixed with diced and crispy fried lamb merguez. Served with a basic pico and some crema. yum!
 
rideit

rideit

Bob the Builder
Aug 24, 2004
25,319
12,920
In the cleavage of the Tetons
@Banshee_Rider@73

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rideit

rideit

Bob the Builder
Aug 24, 2004
25,319
12,920
In the cleavage of the Tetons
Les doy saludos de México, Güeyes!
(No es troca, pues…)

IMG_2676.jpeg


@Banshee_Rider@73 , The white salsa in front there was amazing, but I didn’t catch the name. It made from mashing cooked onions, and a few other things that I didn’t catch. It was the revelation of the evening.
Do you know what it’s called?
 
rideit

rideit

Bob the Builder
Aug 24, 2004
25,319
12,920
In the cleavage of the Tetons
Nah, it’s on the street. I looked for the longest line, jaja (like, eight people)
I also look for the most beat up butcher block, as it’s used most. A little counter-intuitive from a sanitary standpoint, but a rolling stone gathers no moss.
 
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