Episode #5: Let’s Taco Bout Taco Trucks (featuring Eric Guitirez)
Show notes:
Sputtering along Highway 1 heading down the Baja peninsula in my 1967 Dodge van, my buddy, Ed Winkley and I pull over at the small town of Loreto, next to a street food stand, called El Rey del Taco (the king of tacos). And, for two young fellas on a gap year, in search of ourselves, some adventure, and perhaps some perspective, we stumble upon all three. Forget about the copies of Jack Kerouac’s, On the Road, and Robert Pirsig’s, Zen and the Art of Motorcycle Maintenance, we find truth at this taco stand! Five unbelievable fish tacos, two chicken tamales, and an empanada later, we arrive!
Raised in a family of eleven, I historically found the experience of eating one of practicality, survival, and of few frills. Spices were mostly salt, and a little pepper. The weekly rotation in our home was fairly narrow and included meals that were simple and intended to feed a lot of young hungry mouths. While there were exceptions to the rotation, meals mostly consisted of spaghetti, hamburger stew, hotdogs, and “Mexican Casserole” (I use air quotes because I’m pretty sure cream of mushroom soup was not a staple south of the border). Occasionally we mixed in tacos (the kind with canned refried beans, hamburger, some lettuce and cheddar cheese on crunchy Ortega shells, with old El Paso hot sauce. Don’t get me wrong, I loved all of it and still do, as it reminds me of my beloved mom, my family culture, and the comfort of home.
But, when I tasted the street tacos from the king of tacos in Loreto, I felt like the critic, Anton Ego in Ratatouille, after trying the traditional dish prepared by the rat, Remi. I melted, and entered a primordial space of ancestral connection to my inner taco spirit! The food was transformative and a pleasant break from the canned green beans, canned tuna, and brown rice stored in my van. My first experience of cilantro, avocado, green onion, hot sauce, and fresh homemade corn tortillas, changed me forever! I highly recommend traveling in Mexico and experiencing the food, and the people. I returned to travel the Baja peninsula in the following 3 years in three different VW vans with my brother, Bill, for adventure, perspective, and the very best taco stands on the earth.
Thirty years have since passed. To my delight, Mexican street food has found its way to remote corners of the states, including our town, Olympia, WA.
Our next guest along with his family and friends run three taco trucks, and a restaurant called La Taqueria La Esquinita providing tastes of Mexico to our community. Excellent service, fantastic food, and fabulously friendly, describes their enterprise. They also provide drive up catering for events with their trucks. I have been lucky enough to enlist the services of Eric and his crew on a number of occasions including Joe T’s 50th Birthday Party as mentioned in episode number one, and it is the party. Having a taco truck pull up, open their windows, and start serving hot tacos, burritos, and quesadillas, is the best
During this pandemic, food trucks have become increasingly important culturally, as shutdowns have hit restaurants particularly hard forcing them to close or innovate to stay open and limp through this time period. They provide a convenient, inexpensive, and safe experience for individuals and families.
We’ll talk to Eric, a co-owner, about his story and his journey. And, ironically, as I was heading south 30 years ago to soul search through my filter of privilege, Erik, born in a village near Mexico City, was heading north in search of a better life for himself and his family.
I am grateful for their terrific service! Please let me welcome Eric Guitirez.
Post Show Notes:
Eric is a gracious human being who adds significant value to our town! I enjoyed our conversation and appreciate all of his effort in remaining open to serve his food during this pandemic. Thank you Eric!
