The white staff meal vehicle is nondescript, tucked away behind a flashy redbones-mobile. A chalkboard in front bears the truck’s name and this word alone: “Tacos!”
The menu changes regularly, always offering a fare meant to mimic the meal a restaurant staff would have. And no ordinary restaurant at that. This week’s selection was a collection of tacos, some of which being chinese sausage, fried rice, black bean mayo and fried garlic, truck made chorizo, lime crema, radish and lettuce and moroccan lamb, harissa roasted peppers, preserved lemons and almonds. The only sauce available was a mysterious bottle labeled “Alex’s Ugly Sauce,” which of course I unquestioningly poured before realizing how spicy it was. Each taco came on two small tortillas, yours for the rolling, and were as beautiful as they were delicious. The moroccan lamb, for example, was sprinkled with a ras el hanout spice blend that shone like a thousand golden suns reflected off the Hancock tower. The chorizo was softly ground and incredibly, unexpectedly juicy, bleeding down my hands and arms in a horrible mess, no napkins in sight.
It was exhilarating.