[boar_d_laze]

Guacamole: Amounts depend on the size and ripeness of your avacados. However, not enough citrus, not enough salt. No black pepper. Everything else is optional.

Pico: Looks okay.

Salsa Rojo Picante: "Mexican Hot Sauce"?! I mean, really! A bit mild for my tastes. Also, the chile choices are pretty pedestrian. Don't you think guajillos are a bit too mole for salsa? Maybe some cascabels instead or in addition.

Salsa Rojo Suave: Looks okay, if by "jalapeno" you mean fresh and not dried jalapeno. Dry jalapenos are pretty hot for gabachos. I'd go with California chiles instead.

Missing In Action: Two red sauces aren't enough. You need a salsa chipotle and a salsa verde (made with tomatillo, fresh chiles and cilantro). Both on the mild side (I'll tell you why, later).

"Steak Taco Marinade": If you mean carne asada, I don't like the marinade. It can't make up its mind. Better to either go very simple -- just sea salt for instance; or something which really works with the meat -- a beer marinade for instance.

And -- again with the language. "Steak tacos" mi culo. Are you trying to make and present Mexican food, or are you trying to make sandwiches using tortillas? If you're competing in a market which has any kind of Mexican population, it's going to be tough sledding at that level of naivite. You certainly don't need to translate for this forum. Those with enough sophistication to help you, are familiar with the actual names. Those who aren't, won't be much help. Something similar is true for your clientele.

The traditional garnish for a taco is neither "pico de gallo" nor guacamole -- not to say they aren't nice and not to say I wouldn't help myself, gracias. It's simply chopped onions and chopped cilantro and a spoonful of salsa rojo or verde. You should not only have onions and cilantro in your mise en place inside the truck, but on ice where the customers can self-serve -- along with sliced radishes and escabeche and at least four salsas.

At some point you'll want to try selling one or two of your salsas by the quarter and half pint. Your two best bets will probably be chipotle and salsa verde. Give yourself a chance with them.

Dos tripas; dos al pastor; dos mollejas; dos suadero; y dos de lengua, por favor.

Buena suerte,
BDL