Sue Torres is busy enough with her two restaurants, Los Dados and Suenos, but a girl can still dream of more. “I want to have an all-green taco truck,” the chef tells us. “It would run on used cooking oil and have refrigerators powered by solar panels. It would sell tacos year-round, posole in the winter, escoviche…and, of course, it would be all organic, as Mexican food invariably is, since they don’t use chemicals in their agriculture.” When can we see this taco truck of the future? “It’s a long way away,” Torres sighs. “I have no truck, no menu, no investors. Just a dream.” Is there room on these mean streets for yet another taco truck? We certainly hope so.
Related: User’s Guide: Food Trucks