even stephen raises an excellent point.
Sohistication regarding Mexican cuisine generally, and tacos in particular, grows by leaps and bounds throughout the country. You're obviously looking to go beyond the Taco Bell stage. But still... You're not doing anyone a favor by witholding your location and the nature of the clientele whom you intend to serve.
About all I know so far is that, at one time, you planned for your truck to include both a grill and flat top -- based on an earlier thread you started.
It's one thing to have a taco truck just outside East Los Angeles and another to have a lunch wagon which mostly does tacos just outside Indianola, Indiana. the more specific you are about what you're planning to do, the more specific we can be about helping you. This is especially true for questions regarding which and how many salsas, and which and how many meats.
For instance, you couldn't survive in any urban part of California offering steak and chicken tacos. Here, you either have to specialize in one or two things -- say al pastor (homemade, off the roti) and suadero (special pan) -- as well as offer a few other mandatory choices -- asada and carnitas for sure, probably chicken, and cabeza and/or lengua.
The alternative for a street vendor is a broad selection, including all of the above as well as things like tripas and buches.
Here in Southern California, you either offer two salsas (not including pico de gallo): mild and hot; or, three or four (besides pico de gallo): one hot, one or two medium, and one or two mild; at least one has to be a salsa verde. Rest assured that in California, customers are not confused.
Of course, these types of operations might not fit your area and might not (probably isn't) what you're planning on doing. Given that you were looking for a grill, we can GUESS though that you're planning on highlighting carne asada. On one hand it's a good idea; who doesn't like asada? But it's a bit worrisome in that you don't seem all that competent with asada yet -- at least insofar as your marinade which, while not bad, is very much nothing special.
I'm guessing you're not planning on operating in SoCal -- or you'd be buying a "production" taco truck instead of trying to plan a custom, one-off. But that's just a guess. It would be helpful to all of us if we had more to go on.
BDL  |