500 Tacos: Ms P’s Electric Cock

 
 
A taco a day for 2015 — and then some
 
Ms P’s Electric Cock
1101 S. Congress Ave. (map), 512-912-7778, www.electriccock.com
Hours: Noon until sold out daily (about 8-10pm); breakfast tacos 8am-noon Mon-Fri, 9am-noon Sat-Sun
 
By Mike Sutter | © Fed Man Walking | 06.25.15
 
As the days counted down before my buyout at the Statesman in 2011, I couldn’t let my last story be about “Electric Cock,” so I filed it mentally under “good fried chicken” and moved on to start Fed Man Walking. It’s still good fried chicken, full-boned and crunchy and spicy and priced right for artisan trailer food. With waffles, if you must, and truffled mac and cheese, because you should. This shady trailer spot on South Congress also does breakfast tacos until noon. No waffles, no slaw, no 8-piece buckets. Just tacos, starting at $3.25 for two ingredients, including eggs, beans, bacon, potatoes, chicharrones and — yes — fried chicken.
 
The taco: Fried chicken, eggs and cheese
In this summer of Peak Chicken, it’s comforting to find both chicken and egg at Ms P’s, with the eggs freshly scrambled under a blanket of melting cheddar cheese, the chicken alongside, fresh from the fryer. It’s a tenderloin, but it carries the same close-fitting, rusty armor of Ms P’s fried chicken to preserve what precious little juice hides inside. There’s red spice here, with a heat that warms the mouth but doesn't go hardcore hot like Memphis-style fried chicken. For a taste of the south, I’ll reach all the way to Mexico for the astringent sting of Cholula hot sauce. ($3.25 plus 50 cents for the third ingredient)
 
 
 Chicken Cordon Bleu Collar: Take that same chicken and cheese, throw in some chopped, fatty ham, and you get the working class handheld version of fancy banquet chicken. ($3.75)
 Migas: The same fryers that pump out good chicken can be used for freshly fried tortilla chips to fortify scrambled eggs and smoky ranchera sauce with melted cheddar for robust, filling migas. ($3)
 Tortillas: Neither the storebought flour nor the fragile shred of the doubled-up corn tortillas is a good choice, but they’re better than just having Ms P’s put hot chicken in your hands.
 Salsa: For a chicken stand, this is respectable taco-shop creamy jalapeño green sauce.  There’s also a cold, fresh chop of tomatoes, onions, peppers and cilantro. But for my money, Cholula and chicken are natural allies.
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The 500 Tacos Project
 
 
(Photos by Mike Sutter © Fed Man Walking)