From Our Editors
Guided by a simple mantra—"eat more tacos"—the chefs behind The Taco Truck believe in strengthening their community through neighborhood involvement and by minimizing their impact on the planet. Whether in their mobile kitchen or their brick-and-mortar locations, team members use eco-friendly practices whenever possible. Chefs, for instance, make use of organic and all-natural ingredients, and source their meats from local purveyors that don't use hormones or antibiotics. They also compost all their food waste, which, to date, has kept hundreds of thousands of pounds out of the landfill.
But all these green efforts haven't detracted from the flavor a bit. Chefs make all their salsas from scratch, then use them as the finishing touches for tacos brimming with grilled chicken, marinated pork, and braised beef. They also assemble vegetarian and gluten-free tacos, as well as quesadillas and tortas. Propelled by those hand-held meals and imported Mexican sodas, The Taco Truck has spread across the East Coast, earning recognition from BuzzFeed and Food Network and a 2014 Certificate of Excellence from TripAdvisor.