Taco Trucks: Which Antojito Is the Best Value?
Taco trucks serving fundamental southern Mexican antojitos have thankfully become commonplace in neighborhoods like the East Village, Williamsburg, and Chelsea, fulfilling a need for cheap, nutritious, and delicious meals and snacks. But which dish to pick? Herewith, Fork in the Road's appraisal -- after a year of eating in these trucks -- of which is the best value. Our current favorite vendors are the two El Idolo trucks, one at Eighth Avenue and West 14th Street, the other on Sixth Avenue south of Waverly.
Any of the antojitos ("little cravings" -- referring to tacos, burritos, and such like) made from masa are generally preferable to those made from corn or flour tortillas. You get a lot more masa for your money from the often-hand-patted masa vessels like sopes and huaraches. Huaraches are certainly pretty to look at, but at $6, you don't get as much bang for your buck as with the gordita ("litte fat one"), which sometimes refers to a taco made with a much-thicker gordita, used just like a regular tortilla. At the El Idolo trucks, double gorditas prevail, with one on the bottom and one on the top of the stuffing, which in this case was chili-stewed tongue, shredded lettuce, crema, and crumbly queso fresca.
At $2.50, that's one hell of a feed.
El Idolo Truck
Eighth Avenue & West 14th Street
El Idolo Truck
Sixth Avenue & Washington Place
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