La Fogata Taco Trailer

I’m surprised by how often I’m surprised by my own ignorance. I really should be used to it by now.

But seriously, I obsessively read about food, eat it, write about it, photograph it, talk about it, roll around in it, and yet all too often I feel like Jethro at a Seder. “That there bitter herb sure do taste funny. Maybe if I tried it with one of them big ol’ crackers…”

Just this weekend I got taken to school by a little trailer not five blocks from my house. I love that Austin sports scores (hundreds?) of little mobile taquerias. My only regret is that I don’t get to eat at more of them, more often.

In an attempt to rectify this shortcoming, Rachel and I committed ourselves to lunch at La Fogata, a tiny white box that we’ve driven by countless times, parked at a self-serve carwash.

Walking up to it, I realized something wasn’t quite right. While the menu had some of the usual suspects in the taco and gordita categories, I had never heard of their specialties. This town is pretty good about providing regional Mexican cuisine if you know where to look. Areas like Jalisco, Oaxaca, and Michoacán are all represented; with a little footwork, excellent pozole, moles, and corundas can all be found lurking around.

To my delight though, I discovered that the amiable proprietress of La Fogata is from San Luis Potosí. Sure my brainiac (and gorgeous) wife had heard of the place but I was in decidedly uncharted territory.

The first dish we tried was the enchiladas potosinas. More closely resembling empanadas than traditional tex-mex enchiladas, these reddish half-moons of fried masa and chile goodness came filled with queso cotija and a tomato based salsa. They were topped with crema Mexicana and served with a side of well-seasoned refried beans.

The most curious part of the dish were these slightly vinegary, white strips that I at first mistook for onions. When I bit into one, it had the texture of a yam starch noodle- soft, fairly dense, and a little creamy. After a quick recon trip back to the truck I learned that they were cueritos de puerco, little bits of pickled pig skin. Nice. It’s odd, delicious discoveries like this that keep me on my toes.

Our next local offering was called Alambre. It’s basically a fry up of bacon, pork leg, onions and strips of various peppers. Topped with queso fresco and served with avocado and warm corn tortillas, it made for some killer do-it-yourself tacos.

She threatened me with the San Luis Potosí Sleeper Hold if I didn't take some of her Mexican candies.

We also tried the barbacoa that was so-so and the al pastor that was nice but fairly standard. I enjoyed the vibrant red color but the sweetness from the pineapple overpowered the pork flavor a bit. I would definitely stick to the regional specialties here.

They also serve tacos potosinos (that actually look like enchiladas if you’re wondering) that we didn’t get to try. Oh well, just another good reason to go back soon.

-Logan

La Fogata Taco Trailer

8513 Burnet Rd Austin, TX 78757

Comments

[Jodi]

What a fun find! We'll have to check it out with you sometime :-)

Your blog looks great! I'm not sure what changed but I like it. Nose job or a haircut maybe?

[Ling]

Sigh. A decent carne asada burrito here sets me back 30 Singapore dollars (about USD20 - please don't get a heart attack). I really miss my local taqueira back in Chicago now...

[Gastronomer]

Kick ass find! The excitement of tasting something new is unparalleled. It keeps me going on this strange and long food hunt that has become my life ;-)

[Keeley]

I've always wanted to participate in my fair share of taco trucks but I have a major lingering worry- I'm vegetarian. Is there any hope for finding veggie-esk options at some of these places? Or have I spoiled my chances here? I'd love to try them but I don't want to show up acting like some jack-ass expecting someone to accommodate my annoying food habits.

Keep up the good work representing austin food!

[Albany Jane]

You guys are giving me deliciously naughty ideas of what and where to go in NYC this weekend.

[Logan @ Boots in the Oven]

Thanks Jodi-we should definitely go! Blog's the same we just got it some new summer pants and bit of a tan...

Ling- Holy Crap! I think I could by out most of the taquerias around here for $20!

Gastronomer- ain't that the truth? It really does keep things interesting.

Keeley- A lot of taco trucks have good veggie options! Most of the breakfast items are veg. along with nopales, rajas, various squashes and avocado. The enchiladas potositas at La Fogata are actually vegetarian. (I would check with any place to see if they use lard though.)
Places like Torchy's, Izzoz, and Taco Deli all have good specialty vegetarian options as well.

Albany Jane- I like the way you think! We wanna hear all about it!

[Elizabeth]

yum! where is it?

[Crystal]

Sounds so good... we need to make a date to try Los Huaraches together. It's on Cesar Chavez, and I haven't really seen huaraches sold many places in Austin.

[Logan @ Boots in the Oven]

Hey Elizabeth- I added the address to the bottom of the post. Thanks for pointing it out.

Crystal- we're totally there! I had my first huarache at La Condesa but I have a feeling that's like having your first po' boy in Minnesota...

[j.c]

Yummy yummy Man deberian de abri uno aqui en houston tx :)