"In roughly 16 feet of space, this Silver Lake food truck can whip up mariscos that wouldn’t look out of place in a fine dining restaurant. Imagine smoky octopus barbacoa, soft shell crab tacos that pop from spicy pineapple salsa, and an aguachile negro with a silky and properly punchy, jet-black sauce made with burnt tomatillos. Whatever you end up getting, top it with one of the truck’s salsas in the refrigerated cabinet. These range from nutty salsa macha to an unexpected carrot-habanero that’s so creamy and tangy that we mindlessly put it on everything we order here. " - sylvio martins, garrett snyder, brant cox
Matt Gendal
