Category Archives: Uncategorized

REVIEW – Tacos Don Martin (in Sugarhouse!!!)

Tacos Don Martin stands as a guard which watches over the glorious Sugarhole in Sugarhouse.

Tacos Don Martin stands as a guard which watches over the glorious Sugarhole in Sugarhouse.

Tacos Don Martin

Highland Drive and roughly 2150 South

(right in front of the Sugarhole in Sugarhouse; across the street from the library and Barnes and Noble)

3.5 out of 5 stars

801-414-6182

Slctacos.com is back.  I apologize for a bit of a lull in taco journalism, but since last year I was nearly robbed of my entire summer I decided to grab the summer of 2009 by the reigns to make sure I could enjoy it as much as possible.

But this post is not the true miracle I want to talk about this evening.  Tonight I want to talk about how dreams come true.  Some of you remember that I have lamented the fact that while in the past there was a pre-SUGARHOLE taco stand in Sugarhouse.  I actually scribbled this on the top of my Christmas list to Santa :

“a taco stand in sugarhood”

Christmas has come early for this young man because now there street tacos which are walking distance from his home!  What else could you want?  You wanted a burrito?  Tacos Don Martin has you covered.  Oh, you want a vampiro?  Tacos Don Martin has those too!  Excuse me, you wanted a full plate of asada? Done.  Tacos Don Martin is back.  It may very well be the driving force which revitalizes the heart of Sugarhouse.

 

The SUGARHOLE in March, 2009.  Notice the lack of buildings, but more importantly notice the lack of TACOS!!!

The SUGARHOLE in March, 2009. Notice the lack of buildings, but more importantly notice the lack of TACOS!!!

Years from now, our children will be sitting in class and learning about history.  They will learn about the settlers of the Salt Lake valley and they will learn about how Obama made good on his promise in 2011 for every child to have his own jetpack.

Even more importantly, they will learn about the magnificent return of street tacos to Sugarhouse.  They will read about the events leading up to this : Wallstreet greed, credit shortages, recession, and finally SUGARHOLE.  Finally they will read about the singular event which changed Sugarhouse as we know it and ultimately ended the Recession in the United States.  This event is the return of tacos with the opening of Tacos Don Martin.

But I’m getting ahead of myself.  You are a taco enthusiast and you want to know more about the tacos.  Taco Enthusiast Dr. Wilkin was the same way when I called him up a few weeks back.  He was chomping at the bit to try out the tacos at this new stand, so we decided to make a date of it.  Dr. Wilkin is a medical doctor and the only thing he loves more than saving lives is eating tacos.  Dr. Wilkin leads a fast-paced life of medical breakthroughs sprinkled with miraculous events of saving the lives of orphans.  Since his time is precious, I was sure to be on time when I walked down the street to his home for our taco adventure.

 

FILE PHOTO : Dr Wilkin on another taco.  He works hard, but he plays even harder.

FILE PHOTO : Dr Wilkin on another taco adventure. He works hard, but he plays even harder.

We arrived at the taco stand on a beautiful summer evening as the sun was setting over the rugged shores of the Sugarhole.  We looked over the menu for a bit and decided to get down to business.  Here are a few items on the menu and their prices.  This is definitely one of the cheaper places to dine in Sugarhouse :

Tacos – $1

Vampiros – $1.50

Plato de Asada – $6

For those curious of what styles of tacos served here, the list is as follows :

Asada, Al Pastor, Carnitas, Pollo, Cabeza, Buche, Barbacoa, Chicharron, Birria, Lengua, Tripa

 

Dr Wilkin unwinds at the taco stand while other taco goers try to jump into the frame amidst serious taco journalism

Dr Wilkin unwinds at the taco stand while other taco goers try to jump into the frame amidst serious taco journalism

Our tacos were good.  For some reason I didn’t take any photos.  Maybe I was starving.  Maybe I was giddy that there was a taco stand in Sugarhouse.  Maybe I was laughing with a fellow taco customer next to me and the stand owner  when some other “gringo” walked away with paying.

At any rate, I enjoyed the Carnitas and the Barbacoa most.  The Al Pastor was also tasty and I will definitely order it again as I continue to revel in street food in Sugarhood.

Tonight I stopped by the stand and had a quick Barbacoa taco while I asked the stand owner how business was going.  She said that it is up and down.  Some good days and some very slow days.  I was surprised when she told me that her busiest time of the day is at lunch.  I would have assumed more people at night since I often see quite a few standing around when I drive down Highland.  If you want to make an order to go, or have them cater a party, you can call the number above and they can set you up with some delicious treats.

Reading the lettering on the stand at Don Martin, you wonder to yourself if they can live up to the claim of serving up street delights “a la altura de su buen gusto“.  In this humble reporter’s opinion, I believe that they do make delicious tacos at the height of your great taste.  Sugarhouse is back on the map!

-burgersmoke

Attn Chungas — Please post this picture

To whom it may concern at Chunga’s-

Can you please print and post a picture of this image on your walls?

I think the only thing that could make Taco Enthusiast Jeff happier would be to see a picture of himself next to a picture of himself.

Taco enthusiast Jeff is elated to pose for a PHOTO OPPORTUNITY next to a picture of a previous PHOTO OPPORTUNITY at Chunga's.

Taco enthusiast Jeff is elated to pose for a PHOTO OPPORTUNITY next to a picture of a previous PHOTO OPPORTUNITY at Chunga's.

Thank you in advance,

(and thanks for all your great service..)

-burgersmoke

Taco Truck on 900 W?

Has anyone tried the taco truck on 900 W and about 600 or 700 S?

I was driving by there at 1am recently while leading a caravan of a semi truck carrying some art projects.  Needless to say, I didn’t have time to stop, but oh how I was tempted!

Can anyone comment who has tried it?

I can’t remember the name of the taco truck now either…

Thanks in advance to the TACO ARMY!!!

-burgersmoke

Taco cart spotted in Sugarhood

Brace yourselves taco enthusiasts.  I have two pieces of news :

  1. I am getting better at English language and have learned how to properly spell enthusiast.
  2. There is a new TACO CART in Sugarhouse right in front of the SUGARHOLE!!!

I will be visting this stand ASAP next week to check it out and provide a full report.

Has anyone else out there tried it yet???

TACO SHOWDOWN — PROVO ATTACK!!!!

Are you ready for this?  Are you ready for another taco showdown?  Are you ready for animated GIFs of splosions?

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Maybe you said yes to the questions above, but I hope you are firmly seated in your Internet chair for the next one….  Are you ready for PROVO?  That’s right, the next episode of TACO SHOWDOWN is in Provo, UT.  I know, I know…  The website is technically named http://www.slctacos.com, but several enthoustiasts have written in about great tacos in Utah County.  So I gathered some friends and we decided to take a drive to try these tacos.  And remember what Provo feels like.

Let’s get this Provo edition of Taco Showdown started…

Scroll down and read the reviews below, or click on the links below…

Diego’s Taco Shop

vs.

Chunga’s (Provo location)

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REVIEW – Diego’s (Provo)

Taco enthousiast Jason stands in front of Diegos Taco Shop in Provo at the outset of our Taco Showdown

Taco enthousiast Jason stands in front of Diego's Taco Shop in Provo at the outset of our Taco Showdown

Diego’s Taco Shop
45 W 300 N
Provo, UT
(801) 377-4710

3 out of 5 stars

OK, so I started hearing about this place out of nowhere.  First, I read about an ex-Provo singer\songwriter writing ballads centered around a love for this restaurant.  Then I read in the annual “Best Of Utah 2009” in the City Weekly issue that this restaurant had earned their award for “BEST MEXICAN [RESTAURANT] IN PROVO”.  Let me share briefly what they had to say :

We suspect the real reason Utah County earned its Happy Valley nickname has something to do with the region’s bountiful supply of top-notch restaurants—especially Diego’s. The modest-sized Mexican eatery is home to some of the best tacos anywhere in the state. Really, everything on the menu is a hit, from Al Pastor and Carnitas to quesadillas and burritos all topped with a fiery green avocado salsa.

With a recommendation like this, I had to try it to I sounded the taco alarm to assemble a Taco Showdown and several of my favorite taco enthousiast amigos jumped in Taco Force 1 and Taco Force 2 and set a course for Provo.

In this photo, taco enthousiast Jason is visibly amped to try the tacos while taco enthousiast Dave is slightly more reserved.

In this photo, taco enthousiast Jason is visibly "amped" to try the tacos while taco enthousiast Dave is slightly more "reserved".

Upon arrival at Diego’s Taco Shop, I laied everything out on the table.  I told the woman behind that counter that we were taco journalists who had traveled from Salt Lake City after hearing legendary reports about their tacos.  For some strange reason she didn’t take us very seriously. Perhaps it was because we were not carrying our taco journalist credentials or since we don’t dress like your typical run-of-the-mill taco journalists?  At any rate, I ordered an Al Pastor and a Carnitas and sat down outside to prepare myself for what I was hoping to be an experience that might remove some of the unpleasant taste of Provo, Utah.

We waited outside for a bit and briefly considered getting tattoos at the tattoo shop next door.  I, like yourself Dear Reader, was also surprised to see such a thing in Provo.

Jason holds my tacos to be photographed in optimal lighting conditions as the sun sets

Jason holds my tacos to be photographed in optimal lighting conditions as the sun sets

Finally, our tacos arrived and I started testing out the Al Pastor.  I was immediately underwhelmed.  Normally I like an Al Pastor full of flavor unique to the marinade recipe of the taco preparer.  Instead, I was met with a taco which was not unappetizing but did not stack up the explosion of flavor which I typically expect from an Al Pastor.  My fellow taco journalists looked to get an early idea of my review by the look on my face.  Instead, I continued eating quietly and started work on the Carnitas taco.  This taco was better but once again I could no longer hide my expression showing that I was a little bit disappointed.  Had the shop not been hyped by musicians and other journalists, I would have been able to enjoy these a bit more.  But given the hype, it was almost crushing that these tacos were to be filled under “middle of the road”.  It was even more crushing that the road we found ourselves on was in the middle of Provo.

Taco enthousiast Ryan (blackground, black shirt) is seen contemplating the menu while the rest of the crew prepares to order

Taco enthousiast Ryan (blackground, black shirt) is seen contemplating the menu while the rest of the crew prepares to order

But don’t despair.  The Taco Showdown doesn’t end here.  We also visited another location in Provo.  A location which is clearly a favorite by many slctacos.com fans given the number of comments we have received about its Provo location alone.  Read on and follow us on the dramatic conclusion of this taco adventure.

Its clear that taco enthousiast Amanda is not going to let Provo get her down and she happily poses as we leave Diegos in search of better tacos.

It's clear that taco enthousiast Amanda is not going to let Provo get her down and she happily poses as we leave Diego's in search of better tacos.

Taco enthousiast Ryan takes a large bite as taco enthousiast Quinn wonders if anyone around recognizes us as taco journalists \ rockstars.

Taco enthousiast Ryan takes a large bite as taco enthousiast Quinn wonders if any of the Provo locals recognize us as rockstar taco journalists.

REVIEW – Chunga’s (Provo)

Taco enthousiast Jason checks out the Chungas official vehicle as a woman prepares her daughter for stroller travel

Taco enthousiast Jason checks out the Chunga's official vehicle as a mother prepares her child for stroller travel

Chunga’s (Provo)
664 N. Freedom Blvd.
Provo, UT
(801) 607-1570

5 out of 5 stars

In 2008 I first ate at a little restaurant called Chunga’s in Salt Lake.  That night I met the owner Gilberto who is an incredibly nice gentleman.  We ate and laughed.  I even cut a cake with them that evening and found a plastic Jesus inside.  That night Gilberto told me that he hoped I enjoyed the food since he was already planning to open a second location in Provo.

I fell in love that night with the delicious array of tacos and other offerings that Gilberto and his crew were serving up and I vowed that night to travel all the way to Provo (not a small feat for those less brave) to visit his location there to ensure the same level of quality and write a review of the location.

Let me just skip ahead and tell you that the tacos you get at this Provo location are the same delicious tacos we have come to know and love from the Salt Lake location.

I arrived at the restaurant with my taco enthousiast amigos as part of the second and final round of a Taco Showdown of taco restaurants in Provo.  The first round was not bad, but failed to live up the taco hype we had traveled for.  My amigos seemed a bit nervous.  Were we about to end this taco adventure on a high note?  I could tell from their demeanor that they were not sure how this was all going to turn out.  However none of the taco enthousiasts in our crew had eaten at either Chunga’s location below.

Taco enthousiast Quinn points for all viewing to check out his nopal (cactus) taco he is about to enjoy

Taco enthousiast Quinn points for all viewing to check out his nopal (cactus) taco he is about to enjoy

Once again I ordered an Al Pastor and a Carnitas burrito to hold the variety of tacos constant to compare to the other round of the Taco Showdown.  Meanwhile my fellow taco enthousiasts ordered a full battery of tacos ranging from the lengua (tongue) to the Al Pastor to the nopal (cactus).  We sat down and sipped on our delicious fruit aguas and watched Mexican soap operas on the TV as we waited for our tacos to arrive.

Jason starts counting how many tacos he intends to devour

Jason starts counting how many tacos he intends to devour

I sat back and watched my compatriots as they took their first bite of the Al Pastor.  I sat back and watched them taking their first bites of an experience which reminded me of first bites of a true Al Pastor I had on the streets of Mexico city.  One by one they started smiling and it was clearly agreed that this taco adventure was a complete success.  Our trip to Provo, although treacherous, had not been in vain.  It was immediately decided that there was no contest as to the winner of this particular Taco Showdown as it was evident that Chunga’s was the winner.

We tried a few of the different tacos available at Chunga’s.  The nopal was another crowd favorite and taco enthousiast Quinn and Jason ordered a few more at the counter to prolong our taco experience as long as their stomachs would allow.  Although he is probably not ready for the famous 27 Taco Challenge at Chunga’s which was attempted by taco enthousiast Seth, Jason was the winner of the most tacos eaten trophy.  I can’t remember how many he ate in total, but I certainly do remember being impressed.

Taco enthousiast Jason cools his tongue with a cucumber after eating a large number of tacos

Taco enthousiast Jason cools his tongue with a cucumber after eating a large number of tacos

As we left the restaurant, we were presented coupons for a free taco.  We had not mentioned that we were taco journalists, but still we were treated and fed like kings that night.  The great folks at Chunga’s are always warm an inviting — no matter whether you are a taco journalist or not.

So the next time you are in Provo dropping off a family member at the MTC, stop by Chunga’s.  Treat yourself to a taste of real Mexico City.  It’s a lot like Provo… Just with a few more people…

While visibly displaying his own internal critical analysis, taco enthousiast Dave decides that the tacos exceed his expectations.

While visibly displaying his own internal critical analysis, taco enthousiast Dave decides that the tacos exceed his expectations.

Taco Journalism – Cabot Nelson Interview – Part 2

When we left you last time in Part 1, Cabot Nelson (a former hot dog stand owner and current taco enthousiast) and Kelly were sitting down to some delicious Mexican food at Taqueria Lolita. This is the dramatic conclusion of that particular conversation…

Kelly : Can you tell us more about the hot dog cart you ran with your father?

Cabot : We started in March of 2002. We were hopeful that business would pick up, and we did well during events near Washington Square like the Gay Pride Parade. All in all, the price per unit for hot dogs was higher than tacos. It was difficult to be profitable with little traffic. And let’s face it – tacos are much tastier than hot dogs.

K : Cabot, you also have education in Urban Planning is that correct?

C : Yes. Lately we were discussing the “Death and Life of Great American Cities” by Jane Jacobs. That is part of the canon of city planning.

This is the great book Cabot and I were talking about.  It will change the way you think about city streets.

This is the great book Cabot and I were talking about. It will change the way you think about city streets.

K : I love reading how important it is to her to know how a city functions. She says that the function of a city emerges from a city’s streets.

C : When she wrote that, she was simply saying that cities had a life of their own and that the “streets” were not all that bad.

K : What I find interesting is that our interactions on the streets make up the city on a whole. While I’m not sure that Jane Jacobs ever wrote anything about street food specifically, I heard an NPR program recently which explored what she might say about street food vendors. What do you think she would say?

C : She would definitely identify with the street vendors. As the barrier is so low for entry, a population which would normally be dispossessed is empowered to enter into commerce. Then combine that with the response to the homogeneity that they face all the time and we find a happy meeting that occurs at the taco stands. That is remarkable.

K : Earlier we talked a bit about enforcement and regulation. I know that in West Valley City and I believe Salt Lake City as well there are a limited number of permits for street food vendors. Do you agree with controlling the number of permits?

C : I do not agree with capping like this, but rather it is that the city does not have manpower to enforce regulations. Nor do they have the tax dollars for it. I wish that they could do more, but these things take money.

K : Now I wanted to ask you something as someone who has owned a food stand in SLC. People often say to me “I hear those taco carts have no regulations” or “I hear those places aren’t safe to eat at”. Could you comment on that?

C : We were inspected twice and things had to be kept clean. There are rules. The public servants who work at the State Health department down in Murray are great people. I have a lot of respect for them and they work hard to protect the health of the public.

K : I would like to talk about another myth I have heard. Do you believe that the taco stands are inspected any more or less frequently than other establishments like restaurants?

C : No. They’re not visited any more or less frequently than other establishments.

Tomatillos...  Cabots mouth might be watering as we speak thinking about them...

Tomatillos... Cabot's mouth might be watering as we speak thinking about them...

K : So as a taco enthusiast yourself, what is your favorite Mexican dish?

C : I love chili verde. It’s interesting that they have some [recipes] which use tomatillo as its base and others which use corn starch as its base. I love the tomatillo. This has been a very telling instruction to me over the past ten years about the demographic differences between different supermarkets. Ten years ago when I lived there the Smith’s in Sugarhouse had a little bin of maybe a few choices of tomatillo. But then I would visit another Smith’s in the west side of the city around 900 West…

K : A different story..

C : BAM!!! They got tomatillos! A big bin of them. Why? Because people take them and puree them and make incredible savory dishes! Oh, it makes me hungry just thinking about it… Mmmmmm…

K : Well one of the other things we wanted to do with slctacos.com and we have had some success with on the Myspace group is to start taco flash mobs. On some random morning, the idea is to blast out emails or text messages giving instructions to show up to a certain time at a certain taco stand. We eat for 30 minutes, there’s a sense of instantaneous community and then we disperse.

C : That’s another thing that I wanted to talk about was community. I would love it if the website could also help to form a community for taco stand owners. They could communicate about regulations and issues and organize themselves. They could also introduce a special interest group to represent them as a whole in each one of the cities.

K : Yes. This kind of thing has happened in LA.

C : Yes! It just needs to be kicked up in Salt Lake! And I assure you great things could come from that. You’re a step ahead by having the website. But with all due respect to ourselves, we’re just commentators in what’s happening.

[Our nice senora stops by and asks us if anyone needs a box…]

Salut Galarneau.  Its about a mans noble duty running a hot dog stand.  I have no idea if there is an English translation.

Salut Galarneau. It's about a man's noble duty running a hot dog stand. I have no idea if there is an English translation of the book.

K : Cabot, before we leave I wanted to ask you something. There’s a book that I read for French literature class. It’s called “Salut, Galarneau” and it’s about a fictional man in Montreal who operates a hot dog stand. It’s a fascinating read and it’s about the people he meets on the street. In the end of the book the conclusion is that being a hot dog stand owner is a NOBLE DUTY. He says that a food stand owner provides two things. The first is food and the second is a place on the street with real, honest human interaction. Do you agree with this that being a stand owner is a noble duty?

C : Absolutely. Absolutely. A noble duty. I like the way you put that. I was saying earlier that meeting other people occurs through commerce. To me this is a beautiful way of saying it.

Taco Journalism – Interview with a former hot dog stand owner and current taco enthusiast

This is not a picture of Cabots hot dog cart.  It is merely a dramatization.

This is not a picture of Cabot's hot dog cart. It is merely a dramatization.

Cabot Nelson is a fascinating person whose knowledge must be described as nothing less than encyclopedic. Cabot holds a degree as an Urban Planner and like myself he is fascinated about the way that cities work. In 2002-2003 he ran a hot dog stand with his father which was never intended as something to make a lot of money but more as a project. As Cabot puts it, “the adventure didn’t quite succeed”. He explained that one of the reasons for this was the choice of location which was too far away from trafficked areas. So without foot traffic and parking, it was extremely difficult to remain profitable. As a fellow taco enthusiast, Cabot suggested Taqueria Lolita on 900 S 300 W so we could eat some delicious food while talking about taco stands, regulations and the benefits of street interactions in a city…

Kelly : So Cabot, we were talking about the street taco stand in Liberty Park, is it against the law to have any kind of food vendor in a park in SLC?

Cabot : Any kind of vendor is against the law. For instance, there is a special events permit like the kind they have a few times a year. When I had the [hot dog] cart in 2003, the sidewalk vendor ordinance had been in place I think since 92. As far as I know, the law has not changed since then. As far as I know, the carts are off limits for the parks. Anyone who shows up in a park selling is most likely rogue.

K : And that includes selling food and non-food items?

C: Yes

K: Sometimes I have seen people in the park selling things like glass roses and I have wondered, “Are they allowed to be there or not?”

C : There are some exceptions which come about during the Anderson administration regarding the street performance arts which is kind of a first amendment issue of an expression. And that includes art that they create there. That’s the reason why the south end of the Farmer’s Market in the Pioneer Park is occupied by a few of these artists. They can be there by law. They can get one of these permits for free.  This is the way they get around itt.

K : Well that makes sense. That explains why I’m not seeing a taco cart in Liberty Park anymore. That’s the second time I’ve seen one disappear. When I talked to owner of the most recent cart there, he said he had bought the cart from a previous senora who sold it to him because she didn’t have the time. Now I wonder if he understood the licensing and the laws about food vending in SLC parks.

C : Yes, the licensing requirements are very serious about this. If it’s going to be on a public property, namely on sidewalks they still have to have 4 foot clearance for pedestrians or 8 feet total including the stand. This is why the stuff can work at Sears. There’s plenty of room for pedestrian traffic. Also carts cannot be within 100 feet from each other unless it’s around the corner. When I was operating the hot dog stand, the boundary was South Temple to 900 S and I think 300 W to 900 E. I had to work within those boundaries. They did start allowing some carts in Sugarhouse. That’s the reason Cebollitas had a cart there.

K : I live by there and I love that place. I never knew for sure why it disappeared!

C : Well, it’s mainly due to the disappearance of Sugarhouse Coffee. Also, they don’t allow stands across the street from Temple Square. Other restrictions include that they must have a commissary where you park your cart at night. This has to be a place where you can break your cart down at night and your food has to be stored and cooked at proper temperatures and that is what these commissaries provide. The commissary that I went to was A & J foods. Anyone operating a cart must have a food handler’s permit from the county in Murray. The cart also needs to be inspected by a fire marshal who needs to see that you have a fire extinguisher there since there is propane. Oh… I should also mention that I had to provide a sketch of the cart to make sure it looked OK.

K : Hahaha!!! Really? Just to make sure that it was aesthetically pleasing, or…

C : Yes, but they’re very broad about that? They just want to make sure that it’s nothing egregious. But consequently, you’ve got something where the barrier is rather low for entry. So people are willing to get in and try it. Cities, I think, are one of the greatest inventions of mankind. What makes a city great are the interactions. And most interactions between people occur through commerce. And what better way than have something like a taco cart?

K : Yes. That’s definitely one of the things I wanted to spend time talking about. Street food in general I wanted to talk about what it offers to a city and what kinds of needs it serves. Maybe we could talk about that in a moment?

C : Sure…

[At this moment, a nice woman brings our tacos to the table….]

We will continue with the second half of the interview with Cabot next week.  In the meantime go eat some tacos in the beautiful Salt Lake sunshine!

Korean tacos and taco flash mobs in the news

Taco enthousiasts gather around one of Los Angeles Kogi BBQ taco trucks

Taco enthousiasts gather around one of Los Angeles' Kogi BBQ taco trucks

I have been waiting for this moment. I have seen it in my mind. I’m fairly certain that there have been entire books of scripture dedicated to this moment but until now they could not be understood. What am I talking about?

TACO FLASH MOBS

Before we talk about this, or explain what a flash mob is we must first talk about Korean tacos.  This is no typo.  I’m talking about a new taco craze which has taken Los Angeles by storm.  Roy Choi is the head chef of Kogi BBQ, which is a taco truck which explores Korean flavors within the space of Mexican cuisine.

Korean BBQ tacos? Why is Los Angeles so far???

This sounds like a delicious idea and I would love to try it, but to me the really interesting part of Kogi is how they do business.  They actually use online social networks like Twitter to blast locations where the taco cart will appear next.  Whether you hate Twitter or not, it’s a genius use for it to create a fun exciting and ever-changing food experience.  Their are constantly quick messages broadcasting the next destination of the truck such as :

ROJA: 9PM-2AM@The Golden Gopher – 417 W. 8th St in Downtown LA

VERDE: 3PM-5:30PM@SMC – Pearl in between 19th and 20th inside the Campus; 6PM-8PM@UCLA – Gayley & Strathmore;

UCLA location for today will be Gayley and Strathmore. Hopefully, someone will be kind enough to save us some parking at the corner. ~_^

Now some of you out there know from the Myspace SLC Tacos page that for over 5+ years it’s been my dream to get taco flash mobs happening in Salt Lake City.  What’s a flash mob?  Click here.

The success of the Kogi taco carts to create such a fan base with such a (literal) following gets me a little bit giddy.

What do you guys think?  Are we ready to start some taco flash mobs in Salt Lake?  Get hundreds of us to descend on 800 S and State with a few hours notice and eat as many tacos as we can possibly stomach?

I’m curious to hear what you think.

The Kogi BBQ taco trucks have received a lot of press lately in such places as Newsweek and NPR.  Read more from these links :

NEWSWEEK : Thanks to Twitter, America’s First Viral Eatery

NPR : Tweeting food truck draws LA’s hungry crowds

Meanwhile, I’m finishing transcribing audio from an interview with one of the most interesting people Salt Lake has to offer.  He is a taco enthousiast who has owned a street food stand in SLC and he has some interesting things to say about tacos in Salt Lake and their flash mob potential.  Look for that this weekend of early next week.

Later,

Kelly