Street Food: Tacos Alonzo, Oakland, CA

Posted by Ted on May 7, 2011 in Street Food

It had to be the first. My favorite. The second closest taco truck to home, but closest to my heart. Their crispy carnitas tacos are perfect. To be honest, the only other variety I have tried is the asada, and while good, their true genius is in the pork.

You see, tacos are a nigh-perfect food. A bit of carbs represented by the small corn tortillas, a bit of protein in the tasty meat, and a bit of vegetables, all for $1.25. Cheaper than McDonalds, and a hell of a lot tastier.

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Like all local trucks, they have a selection of meats, including not only pork and beef, but tongue, head, chicken, and tripe. Each truck also serves pickled vegetables to go with the tacos or burritos, and Alonzo’s mix includes radish, carrot, onions, and jalepeno peppers. As a topping for your taco, you can get red or green sauce. I always go verde. Another advantage this truck has over many is a crappy, rickety table – most times you must either try to hold your plate in your one hand while eating with the other.

Pasted to the side of the truck was an advertisement for “The First Annual Oakland Battle of the Taco Trucks“. If there were a food event that I couldn’t resist, this is it. Conveniently enough, it starts in just 2 hours and I already have my tickets. You can bet that the second installment of Street Food will showcase this definitively Oakland taco battle extravaganza.

Name Tacos Alonzo
Cuisine Mexican
Location [geo_mashup_map height=”200″ width=”200″ zoom=”10″]
27th and Foothill, Oakland, CA
Price $1 – $6
Rating 9
Pros Best carnitas, pickled onions, table
Cons No fish
Hours All day, late-ish
Happy Rating


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Introducing a new ‘Street Food’ series

Posted by Ted on Apr 26, 2011 in Street Food

It was on the corner of 2nd and Howard when it happened.

Today was like any workday in SoMa, and truly beautiful weather inspired a long lunchtime walk. On my way back to the lab, hungry, I happened to see a white trailer selling crepes.

My resolve buckled at the thought of a Cheese, Smoked Turkey, and Egg crepe. While I waited, I mused about how much I love street food. Whether a beach hut in Costa Rica, a streetside noodle cart in Penang, a blended fruit smoothie corner in Chiang Mai, one of dozens of taco trucks near home, or a stall in the middle of the Djemaa el Fna, it really doesn’t matter.

As I stood on that curb listening to the sounds of downtown San Francisco, underneath a lightly cloudy blue sky and a warm sun, it struck me that I have a mission.

In the interest of public service,
I will explore the world of street food,
and share it with you
(The experience that is, not the food. Sample distribution would be a nightmare.)

To sample every street food vendor in the Bay Area is a lofty goal to be sure, and I hear Portland has street carts. I want to see if this proliferance of American street food exists beyond the Pacific West. I hope it does.

I walked down the street, holding a folded cone of crispy deliciousness in hand, with a bright future of crepes, tacos, tamales, soups, noodles, and fruit shakes ahead of me.

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