Taco Talk: Mijos Tacos Food Truck

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I’m always looking for an excuse to be outside. Whether it’s to ball out on the court or pretending to be super productive on my laptop while sipping on an iced Red Eye, any reason to enjoy the warmer weather is a no brainer for me. But when I’m really in the mood to get my pedestrian on, I tend to head for the ever-growing list of food trucks in the city. Recently, I visited Chef Peter Gobin’s LA style Taco Truck, Mijos Tacos, for a smorgasbord-like selection of authentically prepared tacos.

When I stepped up to the window, I really didn’t have a feel for what to order. After staring at the menu in a hungry daze, Chef Gobin chimed in and whipped up some of his favorite creations. (Mind you this was my first time meeting him yet I had all the faith in the taco world that he would not disappoint.)

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At Mijos, you’re given the choice to mix and match different fillings (sweet potatoes were on point) and salsas to satisfy any taco craving. All tacos are made with soft corn tortillas, a staple in Mexican street food. After spending over 5 years on the West Coast, Chef Gobin makes it a priority to stick to the script when it comes to LA style tacos. If you’re looking for that crunch, then order a Tostada, at least that’s what I would do.

Huevos Tacos – The egg was cooked to perfection, with a messy, runny yolk. It’s like a breakfast burrito on steroids. Great for a late breakfast/early lunch.

Campechanos Tacos – Not on the menu, but be sure to mention these and Chef Gobin will be more than willing to deliver the goods. Hearty portions of chorizo and carne asada line the double layer of corn tortillas. As a matter of fact, just be sure to order the chorizo and you’ll be just fine.

As far as salsas go, the Rojo guajillo was my clear-cut favorite. I’m a sucker for anything chipotle, and it delivers the perfect amount of smoky and hot without having to reach for napkins to wipe the sweat of your brow.

Mijos Tacos roams daily throughout Providence and the rest of the state, so follow them on Twitter to keep track of their taco trails.

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