DISCADA

 

Chef Xose Velasco, who is from the Tlalnepantla area of Mexico City, uses a recipe passed down from his father: beef, pork, and vegetables are cooked in seven layers, where each layer is cooked in the juices of the previous layer. The mixture is then placed in corn tortillas and topped with onions, cilantro, and pineapple.

The truck serves only this kind of taco, plus elote (Mexican-style corn) and drinks.

-excerpt from Eater austin article written by Erin Russell

 
unnamed (1).jpg