It's no secret that I love Mexican food. Like, love Mexican food so much that I eat it multiple times a week, and I'm pretty sure that I'm on a first name basis with the staff at every local Mexican establishment in the Boston/Cambridge area. What I really like about Ruben's food truck idea is that he keeps it simple--and local. Here's the food concept:
Tacos Locales is defined by its fusion of authentic cuisine made with local ingredients. Cheeses in the style of Mexican fresh cheeses will be sourced from artisanal producers such as Fiore Di Nonno in Somerville. Quality meat and seafood components will be spiced and slow cooked in accordance with regional Mexican traditions.
Primary produce such as: corn, jalapenos, habaneros, tomatoes, melons, berries, lettuce, bitter greens, radishes, cilantro, and onions will be sourced seasonally. Some of the Massachusetts farmers we plan to partner with are Verill Farm, Drumlin Farm, Kimball Farm, and Pio Angelini.
Tacos are a quick and portable food option, and will be vital to the success of the Tacos Locales truck. However, a commitment to authentic, slowly prepared foods will be more obvious in other menu items which focus on street food traditions of Western and Southern Mexico. Also, Tacos Locales will be unique in offering traditional Latin American beverages. Prepared with fresh fruit, they are a great alternative to soft drinks.Sounds pretty neat, huh? Simple, delicious food with fresh ingredients(note their belief in the wonderful slow food movement)? Bring on the tacos!