Taco food trucks are popping up all over town, but The Organic Taco Machine manages to stand out with a healthy, quirky menu that remains true to Mexican cookery. After graduating from a culinary program and working in Austin, Chef Marko Herrera is bringing a bit of ATX style to El Paso. The majority of the ingredients are sourced regionally from organic farms, Mountain View Market in Las Cruces and Skarsgard Farms in Albuquerque.

With over ten options to choose from, it’s a good thing tacos are sold individually. Some of the most popular are the Caribbean jerk fish, sriracha-glazed chicken with pickled cucumbers and sesame seeds and flank steak with a cheese “chicharron,” known as The Cheech. Of course there’s also a Chong taco with Chinese five-spice pork shoulder and Asian slaw. Chicken and waffles are taken to the next level with a taco of fried chicken, churros and bacon drizzled with maple crema. Plenty of vegetarian tacos are offered such as tempura avocado with chipotle slaw, cauliflower and a roasted carrot taco with cardamom yogurt and raisins. A hibiscus mint tea is the perfect complement to these tacos, which are all served on corn tortillas. Sides are just as enticing: yucca fries are served with tomato jam, plantain chips are dressed in salsa verde and queso fresco, roasted beet fries and quinoa tater tots with green chile jam.

Check this inventive food truck’s Facebook page often to find out where they’ll be next.

$3-4; Vegan friendly; facebook.com/theorganictacomachine

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