Main Location: Minneapolis, Etc
Those who are somewhat familiar with my blog my notice a certain peculiarity to my archives, that being, except for a couple rare exceptions, I don’t really do reviews on Traditional Mexican Taco Trucks/Carts. Now the modern, bright, new-business, fusion/twisted, and other sort of taco-based trucks we see on our main downtown streets, sure. But as a general rule, I’ve made the decision to just ignore all the almost nameless, likely family-owned, no-frills and no-social-media-focus taco trucks that are so often seen in various parking lots, on the further outskirts of uptown and south Minneapolis, etc. You know the ones, the ‘taco trucks,’ those businesses that were likely the true precursor to our food truck industry in the US.
Note that this has nothing to do with any disdain or even disinterest towards these businesses; I absolutely adore taco trucks. They use proper masa tortillas, have a whole variety of usually delicious fillings, are NOT afraid to cook things like tongue or cheek or other offal (more people are coming to appreciate, but the rest of you are still pansies. Pansies I say!!), are often very cheap, and sometimes even offer a variety of options to eat with your desired filling; like going to Chipotle. There are reasons these kinds of businesses have succeeded for dozens of years.
But there are so many of them, parked who-knows-where half the time, usually with no online presence letting those unaware find them easily, and as much as I love the kind of truck… the fact is if you’ve been to one you’ve almost been to them all. The experience is rather identical; yes yes, there are little differences in flavor and quality between each, much like BBQ trucks, but it’s even less noticeable than that example, and I’m going to be happy either way. In my personal opinion, if I WERE to track down all the different taco trucks, I feel the only way to properly review them is between each other; or in other words, I’d have to start a whole separate blog, or blog page, devoted JUST to reviewing the aspects of the taco trucks themselves. And I don’t feel like doing that… yet. For now, it’s easier just to focus on the masses of every other kind, familiar and weird, that keep popping up in the Twin Cities.
So it was with much reluctance that I passed by Habanero Tacos at a farmer’s market some months ago, making the difficult decision to ignore it and save some money for other truck visits. The truck certainly fits into the same category as other taco trucks I’ve been to, so they were a no go. That said, of late I’ve taken strong notice of the fact that they’ve been parking in downtown Minneapolis quite a lot, they have a twitter and Facebook handle that gets updated, and are otherwise rather in the public eye just as strongly as some of our other food trucks. So I feel it only right that I give them my full respect and offer a complete review to add into the ranks on this blog for all the effort they’re clearly going through to get known. Plus, I like to think one can then use this as an overall idea on where taco trucks in general rank on the ‘food truck scale’ for each ranking category.
As for some details, the menu offers the chance to get Tacos, Burritos, Enchiladas, Alambres (meat sautéed with bacon, peppers, and onions; with melted cheese, I think it’s on rice or a big tortilla, basically an entrée), each with your choice of filling. One can pick from a list, slightly differing between item, including but not limited to: Al Pastor (Marinated Pork), Carnitas (Roast Pork), Carne Asada (Grilled Steak), Barbacoa (Shredded Beef), Pollo, Lengua (Beef Tongue), and Cabeza (Shredded Beef Head). One also has the chance to get a side of Elote (Mexican Street Corn, on the cob w/ lime, mayo, cheese, and spices) or Tortillas. Not to mention a full line-up of sodas, canned and Mexican bottles and guava juice (gotta love guava juice). That about sums it up, so let’s get down to it.
Can’t go to a taco truck without just getting the tacos; it’s a good way to try a couple fillings for cheap anyways. As expected, proper soft masa tortillas, double-stacked for each taco, garnished with onion, cilantro, and a section of lime for each taco. And yes there was a little thing of hot sauce, which I completely forgot to try on top of the tacos cuz they were SO GOOD; I love a proper taco from these kinds of trucks! But I did sneak a taste of the sauce on its own; has a kick, with some of those dried whole spicy chile flavors and some development start to finish.
Decided to go for the Al Pastor, ‘Marinated Pork,’ and the Cabeza, ‘Beef Head,’ for this trip. Both tasted great on their own terms, wrapped in their pillowy tortilla folds and with spikes of herby aromatics and bright crunchy onion. The pork’s marinade shone the most, with that distinctly unique tomato-chile-based (I think, maybe it’s a red mole or similar) sauce providing the most distinction; though on their own, the pork meat WAS a bit dry, luckily everything else balances it out enough to not really impact you. Oh but the head, fall apart tender and rich and juicy… well, not really juicy, in fact almost ‘slimy,’ but in a good way, like certain special Japanese noodle dishes. Bit of that fatty/collagen-y aspects from wherever they took that meat around the cow’s skull. And for those already trying to use excuses to be disgusted, shut up; it’s just like roast beef, amazing and super flavorful roast beef which is perfect like this. I only wish they had even MORE alternative cuts, like chicharrons, pig feet, brains, etc; but oh well.
They might deserve an even higher score, but I feel I’d need to try some other items for confirmation first; which also means it could just as well truly be deserving of lower, even if sticking with the fillings one knows are good. So as always, take these with a grain of salt; especially since I really just like this a general idea for all taco trucks anyways.
Tacos are classic street food for a reason, they’re made to be able to pick up with one hand; and that classic double-tortilla design, as I’ve always said, is just so good. Can use it for extra support so none of the fillings fall out, or just use one tortilla first, let as much of that meat fall out as you can, and the leftovers turn into a second taco! Unless you only get one, which isn’t unlikely, one still needs two hands for basket holding. But there ARE options; yet another benefit to the classic taco truck; if one desires portability, the singular Burrito comes into play, not to mention the classic one-handed snack of Mexican Corn.
$2.50 for each Taco, $8 for a Burrito, $7 for Enchiladas, $10.50 or $12 for the bigger entrée that is the Alambres, and $3 to get one of those classic Elote, this place has RANGE to fit exactly what you’re looking for. Whether one’s spending more on a big lunch, looking for a filling but more cost-effective option, or just wants to part with a few bucks for a soul-satisfying snack, or just to sample, these kinds of menus have it all. Yet another notable proof of evidence towards the taco truck’s success in engraining itself as THE classic American street food/food truck operation.
I imagine it technically depends on the item, but most of the proteins/fillings are pre-cooked, may get a TOUCH of griddle time at the most, so they only need the filling time and come out quick. Alambres and Enchiladas will get more attention to cook everything together, I expect average wait on those, faster turn-out on others; they get those tacos out to you quickly! Just like any good street food stand.
The TOE: 9
My initial reaction when first seeing the truck a while ago, considering its plain-ish look, wasn’t all that inspiring; as evidenced by the delay in actually ordering from them. But then again, I was judging whether it qualified as one of the ‘modern’ food trucks which I mainly focus on. Truly, this IS a Mexican Food Truck, and it feels like it when you’re there and ordering from it. It seems to measure up just about as much as the others; perhaps there’s been some attempts towards a more ‘attractive’ design pulls it a bit more away from that rather traditional, operating-in-the-parking-lot-down-the-street feel that sort of comes to mind with these, but it’s not so huge. Plus I admit it that feeling in myself may be skewed simply because they’ve been doing a lot of business in downtown with the other trucks.
Gotta love a good Carne Asada, and if you can find ANY part of yourself to try it, get the Lengua or Cabeza, they’re always so good in tacos. Besides those, I’d say you’re certainly safe with anything else Shredded or Grilled/Charbroiled, then it’s just figuring out what kind of edible packaging you want it in! That variability, versatility, is what makes these trucks perfect for any need: on a budget, grabbing a snack between other things, sampling multiple things, getting a full meal, looking to eat there or move to another location, etc. Chances are you’ll find SOMETHING that fits your needs here, so long as you don’t hate Mexican cuisine (you monster). And definitely give the Elote a chance if you still have yet to try one; it can be a quick, cheap, and satisfying grab-and-go treat that’s worth the minimal spending risk, or can add it onto another order as a ‘side’ of sorts.
At the end of the day, Habanero Tacos delivers their food, for the most part, in the same manner as what we expect to come from these glorious vehicles. I hope you’ve had the chance to experience it or one of the many other classic taco vendors in the cities, or that you do so soon.