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as a little sub-thread, i'm curious to what you guys think are the best actual taco trucks? i only know of a legendary one in pasadena that everyone thinks is good but it wasn't even the one i was thinking of (which would be the one in the nishimura body shop lot on fair oaks)...
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re: rameniac
Dommy
Jun 30, 2006 08:40 PM
The best taco trucks aren't trucks at all... the BEST L.A. Tacos I've had were from Taco Tables. The Tables have this impliment for braising, which is OUT Of this world. It looks like a hubcap, with the middle part being raised to cook things, and the surrounding area being sunk in to collect all the wonderful juices. Inside these juices are onions, jalapenos, tongues, sausages, meats. Bobbing around... get more and more tender... getting more and more FLAVOR!!
There used to be a table like this around the corner from my grandma's house, but it has sense GONE! The other table I know of is on Vermont near Venice. Look for the fire...
http://www.chowhound.com/topics/show/...
--Dommy!
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re: Dommy
Hey Dommy!
good call on the venice and vermont stand! I went there the other day. I wonder what kind of sausage that is in the hubcap? chorizo? I just went for the al pastor which was excellent. I love the way they grill the tortillas on the pork grease and then scoop up the pork with the tortillas.
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I think there is a wide range of "roach coaches" from greasy spoon to taco truck to gourmet seafood restaurant on wheels.
The latter one is located on Figueroa in Highland Park right at Sycamore Park.
The big blue truck serves only fresh seafood in the form of cocktails or tostadas. All cold, all fresh, all very cheap.
The mixed tostada has shrimp, scallops, some fish and something else I can't remember. They pile it on a little hard tortilla with avocado, lemon and hotsauce. It's friggin great.
Highly recommended. Make sure it's the blue one, not the white one. Not there on Tuesdays.
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re: socal
Eat_Nopal
Oct 20, 2006 09:46 PM
Agreed this place is a complete gem... rare Mexico City seafood genious in L.A. According to the owner, the reason for his success are the secret ingredients, one of which is shark cartilege which enhances his trucks motto "Vitaminas Para Hombres"... "Vitamins For Males"
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PaulF
Jun 29, 2006 08:26 PM
Is there a difference between a roach coach, which I think of as a catering truck that goes from place to place along a route and a taco truck which I think of as a catering truck that finds itself to the same location day in and day out, like a restaurant on wheels (that sells tacos)?
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Dommy
Jun 29, 2006 05:50 PM
The Cemitas Truck on Venice near Overland infront of the Smart and Final. I had them for the first time this weekend after all the raves, and had a Cemitas Revelation (Before I didn't like them... have comepletely CHANGED MY MIND!) Ymmmmmm...
The Cemitas in Carnitas and Milanesa de Polla are outstanding! :)
--Dommy!
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re: davinagr
http://www.chowhound.com/topics/show/82361
from modernist's reply on this thread:
a cemita is a sandwhich. unlike the heavy torta bread, the cemita is a light roll type bread. the most popular meat is a milanesa but you can have everything from stewed pig skin to any type of roasted meats. it has slices of avocado (la china poblana is most generous in this dept) grilled peppers and some form of cheese. i think panela is the most common. you'll see lots of cemitas trucks in east la on whittier in the more western part of town.
Also this link:
http://www.laweekly.com/eat+drink/cou...
But I still don't know how to pronounce it...
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re: davinagr
Eat_Nopal
Oct 20, 2006 09:37 PM
I would add that Cemitas translate to Semites... as in Semitic, because they use a slightly sweet Lebanese style bun. (There is a strong Lebanese presence in Puebla... which also yielded the Tacos Arabes).
In addition to the mentioned elements.... they also often contain a regional herb called Papalo or Papaloquelite... which was a common pre-hispanic herb in Central Mexico prior to the introduction of Cilantro which is infinitely easier to grow.
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davinagr
Jun 29, 2006 05:16 PM
Isn't best roach coach an oxymoron? Just kidding. Here in the SFV I've only been exposed to Triangle Catering Trucks and they're only as good as the cook you get on a particular route. For the last six months we had a great cook that made a kickass tuna melt with white chedder, a great machaca and egg burrito as well as a very good breakfast burrito. We have a new truck now and everything is awful.
