Tacos Hernandez
Restaurant · St. Mary's County
21009 Great Mills Rd, Lexington Park, MD 20653
Highlights
Eater Award-winning norteño-style tacos, handmade tortillas
Eater Award-winning norteño-style tacos, handmade tortillas
"Diana Gomez made 2023 the year of norteño Mexican in Detroit with the El Paso-style brisket tacos she sells out of her Eater Award-winning Tacos Hernandez food truck. The brilliantly painted truck regularly rotates its location so Detroiters can enjoy Gomez’s brisket, fresh flour tortillas — northern Mexican-style — and vegan-friendly options across the city. As for the brisket, Gomez calls it Norteño-style, and it comes out juicy and smoky. Among its regular stops are the East Warren Farmers Market and the Schvitz. Be sure to follow the truck’s social media to find out where Tacos Hernandez will pop up next." - Serena Maria Daniels
"An Eater Award-winning food truck celebrated for norteño-style tacos, particularly brisket folded into freshly made tortillas — a mobile, highly regarded example of artisanal taco craft." - Serena Maria Daniels
"Eater Award-winning taqueria Diana Gomez made 2023 the year of norteño Mexican in Detroit with the El Paso-style brisket she sells out of her Tacos Hernandez food truck. The brilliantly painted truck regularly rotates its location so Detroiters can enjoy Gomez’s brisket, house-made flour tortillas — northern Mexican-style — and vegan-friendly options across the city. Among its regular stops are the East Warren Farmers Market and the Schvitz. Be sure to follow the truck’s social media to find out where Tacos Hernandez will pop up next. Know before you go: In addition to its regional offerings of tacos, head over to Craig’s Coffee where you’ll find Tacos Hernandez’s scrumptious breakfast burritos filled with brisket or white oyster mushrooms, potatoes, eggs, and green chiles — all stuffed into housemade flour tortillas." - Serena Maria Daniels
"Owned by Diana Gomez, this Eater Award–winning norteño-style taco truck has focused since its 2022 launch on making its own tortillas and reviving traditional techniques; Gomez learned the ancient nixtamalization process (which turns dried corn kernels into masa) and has been experimenting with heirloom corn to improve taste and texture. After planting hundreds of stalks of heirloom dent corn in a tuxapeño variety with community partners, she began shifting away from relying solely on packaged masa harina (Maseca)—a convenience that enabled many small businesses but is often criticized for producing less flavorful tortillas—and now demonstrates handmade corn tortilla production using flint corn grown on local farms." - Serena Maria Daniels
"I encountered Tacos Hernandez as an Eater Award–winning norteño-style taco truck run by Diana Gomez, who currently makes flour and corn tortillas by hand but still relies on a bag of Maseca for her corn tortillas while she and collaborators experiment with growing heirloom corn to eventually supply her truck." - Serena Maria Daniels
