Matthew Champion, Austinot Contributing BloggerĪlthough I’m a native Texan, I experienced several states as a young military brat before making my way back home. 1st, but their roaming truck is all over Austin for catering and events via their SISTER RESTAURANT, CRUZTECA MEXICAN KITCHEN.Īmazing tilapia taco at Veracruz All Natural And be Happy.Ģ021 Update: Due to COVID, the trailer is no longer on S. But I will take credit for spreading the word. Now, I can’t take credit for discovering this taco truck. On my latest trip, I also tried the Padre because who doesn’t love a good pork taco? It will not disappoint.īasically, I have yet to find an item on the menu I don’t like. And the blackened Tilapia in the Del Mar will fill your mouth with amazing flavors you didn’t know existed. The tempura shrimp is not heavy and you won’t be left feeling like you ate a brick. I’m also a huge fan of their seafood tacos the Shrimp and the Del Mar. My favorite thing to do is to get shrooms added to a breakfast taco. Their Shroom tacos are made with fresh cut Portabella mushrooms and are simple and tasty. (Now located just up the street at 1131 S. Situated in the food trailer park on the corner of South 1st and Monroe for the longest time, Izoz opened in 2008 when the city had about 100,000 fewer people. Mellizoz is no newbie to the food trailer scene. Especially in Austin, where many of us have very specific standards for breakfast tacos versus lunch tacos. I would eat tacos from Izoz for breakfast, lunch and dinner.
But there are plenty of people who would agree with me, considering Izoz – as taco addicts affectionately call it – came in second place at the Truck by Truckwest food truck competition.Īnd it’s not just about their breakfast tacos. Mellizoz is hands down the best taco truck in Austin. Jessica Pino, Austinot Contributing Blogger
In a previous post, “ Donair and Tacos al Pastor – A Family Tree Update“, I talked about the history of this taco with a little more detail, in connection to the Canadian Donair, including a fusion recipe I am certain I will revisit the topic and post a recipe for a homemade classic taco al pastor, as soon as I figure out how to go around the trompo fixture.It tastes as good as it looks at Mellizoz Tacos Many Mexican restaurants around the world now sport this iconic taco on their menus unrelated to El Tizoncito, but not surprisingly, the restaurant that my daughter visited is called “ El Trompo.“ It remained a one-location company in Mexico City’s La Condesa neighbourhood for many years, but now has a brood of locations including one in McAllen, TX. I had no pineapple, but I placed them on paper squares cut out from a bread bag, and served them on a plastic lid, for effect.Īfter my delicious lunch, I looked up El Tizoncito and went exploring its history on the website’s home page there, it is claimed that in 1966, their founder was inspired to create the original taco al pastor by the vertical arrangement of the shawarma grill, doctoring the seasonings with her secret ingredients for pork, and adding a pineapple to crown the rotating cone-shaped meat fixture, which reminded her of a trompo (a toy top). Then, I assembled my taco platter with warm corn tortillas filled with: the pan-fried loin finely chopped onions and cilantro a scoop of salsa, one taco with green and the other with red and a squirt of lime juice. Now I had a craving for stand tacos! All I found in the fridge was leftover pork loin roast, so that had to do for this meal I chopped some up and re-heated it in a pan with a little oil. Ah, how people used to joke about eating a few pieces of paper, either out of hunger or lack of cash to pay the bill (LOL) but in fact, it was an honour system that worked just fine. At the end of the meal, each person was charged according to the number of paper squares on the empty plate. Customers could go inside and grab a table, but many ate outside, next to the taquero (taco cook), while standing up (is that why they are called stands?) the proper technique was to hold the plate in one hand, and a taco at a time in the other, while slightly leaning forward to avoid dripping salsa landing on one’s shirt. When I saw those tacos served on plates lined with paper, I had an instant flashback to my old-time meals at the very famous taquería El Tizoncito™ in Mexico City, where each taco was placed on top of a small piece of paper, served in cheap plastic plates.