A Wine Novice’s Weekend Guide to the Walla Walla Valley | Eater Seattle
"A longtime local taco truck (three trucks around town) that’s an automatic pull-over when spotted; operating since 2000 and run by Efrain Reyes since 2012, who is a grad of the local community college culinary program and prioritizes local sourcing. The menu covers Michoacán basics — carnitas, al pastor, camarones — and inventive options like the Hawaiian taco (carne asada, ham, beans, bell peppers, pineapple, and mozzarella). Interesting accoutrements include cactus salad, tamarind salsa, huauzontle, and prickly pear, and specials can include mole rojo con conejo or pozole de mariscos with baby octopus, shrimp, hominy, guajillo chile broth, and habanero salsa." - Meg van Huygen
