From a mellow tomatillo verde to our blistering house Ascua sauce, this is how the salsa bar gets filled before the first customer shows up.
Every truck has a story, and ours starts with fire. Before the doors open we light the grill, let the wood burn down to glowing embers and only then start cooking. It takes longer, it is harder to control, and it tastes completely different.
What makes the difference
Smoke, char and patience. Those three things turn simple ingredients into something people cross town for. Stop by the truck this week and taste it for yourself.