The "Tacos de Caveza" Truck
The "Tacos de Caveza" Truck
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The "Tacos de Caveza" Truck
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Post #1 - August 27th, 2014, 6:18 pmWestern and Logan. Red and white delivery truck with a rainbow umbrella out front, lunchtime in the triangle lot between streets near the Target and the movies teems with truck drivers scarfing some of the best tacos I've had in quite some time. One item- steamed cow noggin meat, long-braised, collagen-rich; two rustic, fresh, expertly handled yellow masa tortillas; lively cilantro y cebolla; smooth red salsa. Limes. 2 bucks. Eat like a truck driver. This is my food truck worth following. The spirit of the maroon van lives on.
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Post #2 - August 27th, 2014, 7:24 pmHa! I just passed it again today and almost stopped. Hit Authentaco instead which was excellent as I mentioned on that thread. Good to know the street wagon is worth a stop though!!"Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
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Post #3 - August 27th, 2014, 7:29 pmTacos de Caveza roams around the North and Northwest side. For the longest time, their outpost was on Irving Park Road from like Western to California, usually around Rockwell. Then I saw them off of Elston, broadly, approximately in between Belmont and Pulaski. Now they're in Logan Square it seems. Usually saw them going to work in the morning.
Never did stop and get one - always wondered. I presume this is only one truck. I'll have to stop now that I know it is legitimate."People are too busy in these times to care about good food. We used to spend months working over a bonne-femme sauce, trying to determine just the right proportions of paprika and fresh forest mushrooms to use." -Karoly Gundel, Blue Trout and Black Truffles: The Peregrinations of an Epicure, Joseph Wechsberg, 1954.
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Post #4 - August 27th, 2014, 8:54 pmI've also spotted them around the Lawrence/Clark area during mid-day, weekdays.
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Post #6 - August 28th, 2014, 7:41 amYeah, that's the truck. It's too bad they don't have a Twitter."People are too busy in these times to care about good food. We used to spend months working over a bonne-femme sauce, trying to determine just the right proportions of paprika and fresh forest mushrooms to use." -Karoly Gundel, Blue Trout and Black Truffles: The Peregrinations of an Epicure, Joseph Wechsberg, 1954.
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