New (ish) to the Marquette cuisine scene, los Tacos
is providing a non-traditional method of ethnically inspired food distribution
- lunch time gone mobile.
“All I want to do is make tacos for the people I see
every day.”
Owner and creator of
Dia de Los Tacos, Mike Walker’s “Taco Mission” is that of gallant knight whose
trusty stead is a skull-embellished blue truck, with a heart of stainless steel
and sword of tacos, sharp as the house-made hot sauce.
In person, he’s a
stone-cold rocker with a booming voice and personality to match, but his
endearing love for community and culinary service bears a slight undertone of a
grandmother surrounded by family on Thanksgiving.
Co-owner and wife,
Terilynn Walker, of Dia de los Tacos simply states, “I married this man,” with what appears to be true love.
While
the modern chuck wagon has been a trend redefining the food service industry
since the Oscar Meyer Wiener truck hit the streets 1936 passing out wiener whistles,
los Tacos was debuted June 28, 2013, boasting a first for Marquette.
“Lots
of people only have 20 minutes for lunch,” said Mike. “We can supply a fresh
and healthy alternative to microwavable meals.”
Finding
them doesn’t have to be a wild goose chase. The business starts and ends with social
media updates that are on par with middle-school aged girl set loose on a
smartphone. You can and will find them. Rolling down Fourth Street to see the
ostentatious skull-sketched in the Valle’s parking lot has never looked so
inviting. After a football or hockey game, they are happily hunkered down in
the BP parking lot.
And
with the range of $3 to $4 dollars, they keep their regulars satisfied as they
doll out little corn (not flour) tortillas oozing with chorizo, chicken, pork
and beans, and topped off with the necessary crunch of slaw that was clearly not
an afterthought.
In full disclosure, I
felt that the corn tortillas might have been a mistake. I’m a texture oriented
eater, so corn feels mealier as opposed to the smooth nature of a flour based
one.
But
finding myself utterly satisfied, I fully revoke such absurd preconceived notions.
The corny version is a sturdy boat in which much cargo can be stored on the
short journey to your pie hole.
All
menu items can be made vegetarian or vegan, which is an option I readily choose
to overlook. But Mike and Teri care so much for their customers that their
cautionary planning has set free a product sans average allergens. No gluten up
in here. The delectable melted cheese? Sure, that can go too. Can’t eat honey?
You’re in luck, because they use only agave nectar as sweetener. But I beg you
don’t forfeit the chorizo.
Because
the “Salma” will have you licking your flimsy white paper plate and maybe even
gobbling that down too. Their herb garnish is a delightfully fresh thing that,
thanks for the cilantro, momentarily cleanses your palate for yet another bite.
If I could rest my chin
on the truck’s cold metal counter, while a conveyor belt continuously shovel
the “Miss Piggy” down my throat, it could be a scene that would rival Homer
Simpson in a donut shop. Unfortunately at $4 a pop, that could be an expensive
dream.
The Piggy has not one
but two porky items, that herb garnish and squishy, creamy queso fresco. And
like all other menu items, is served with a fresh slice of citrusy lime. What
could go wrong?
Potentially their only
fault is that one is just not enough. But has taco ever enough?
I don’t think a $6
lunch is too unreasonable for the quality of food and speedy banter that will
surely give you a warm smile for the rest of your day. See for yourself…
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