500 Tacos: Taqueria Mi Trailita

 
 
A taco a day for 2015 — and then some
 
Taqueria Mi Trailita
5301 Manor Road (map), 512-497-9877, www.handhradio.com/taqueria
Hours: 7am-2:30pm and 5pm-midnight Mon-Fri (until 1am Sat); 8am-2:30pm Sun
 
By Mike Sutter | © Fed Man Walking | 08.14.15
 
Every time a taco place tells me they don’t have the room or the staff to make their own tortillas, I think of places like Mi Trailita, just a few people in a gooseneck trailer where everything — including corn and flour tortillas — is cooked to order.
 
Taco A: Migas
Pro tip: At anyplace where they make their own corn and flour tortillas, always order migas. You get the fresh flour outside and the fresh corn chopped up inside. Mi Trailita does full-scale migas, with tortilla, onion, tomato and jalapeño cooked right in, dressed with a generous blanket of shredded cheese. ($1.62)
 
 
Taco B: Picadillo
If you have to order the full-gringo dress of a ground beef taco with lettuce, tomatoes and cheese — and let’s face it, sometimes you have to — you might as well do it with dignity. This lightly seasoned picadillo isn’t adventurous, but it’s moist and fresh, and it tastes great with chile de arbol salsa on a fresh flour tortilla. ($2)
 
Taco C: Tripas
*movie preview voice* In a world where it’s all guts and no glory, this taco broke all the rules. Sausage flavor and popcorn crunch for the summer’s best road movie. All of that from chopped-up boiled beef intestines cooked crispy on the flat-top and dressed with onions and cilantro. ($2.25)
 
 
 Tortillas: Handmade flour tortillas are leather and lace, made sheer and strong with with flour and lard. Corn tortillas are thick and soft, with a coiled corn afterbite.
 Bean and cheese: With flour tortillas like this, a simple bean and cheese taco is always a good idea. And a bargain at $1.62.
 Pastor and fajitas: With the full menu available morning and night, there’s going to be some uneven spots. Both the fajitas and pork al pastor were cooked too hard, and while the beef caramelized and adapted, the pork turned bitter under the char, with its adobo spice seared away in the aftermath. ($2 each)
 Salsa: Both the creamy jalapeño verde and free-flowing chile de arbol red salsas are breathtakingly hot. But they carry their component chiles on their shoulders like champions.
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The 500 Tacos Project
 
 
(Photos by Mike Sutter © Fed Man Walking)