We've been on a quest to find our favorite taco spot in Austin, and I think that search is now over. A stationary white bus has won. Parked in an enclosed space, the Veracruz All Natural "food truck" (a revamped school bus, really) serves up not only the town's favorite food (tacos) but also an assortment of fresh juices and housemade salsas. All of their attention to ingredient details make for the great bites they produce. If you're going to find your way to this stellar spot, make sure you also grab yourself a refreshing huge cup of their aguas frescas!


The restaurant itself has a brick-and-mortar up north but are visited mostly where they started - on East Cesar Chavez. What started off in 2008 as a small trailer slinging cold drinks and smoothies grew into a beloved operation that touted noteworthy tacos. Once the food came, so did the salsas and housemade tortilla chips. They've set up a welcoming space for themselves undoubtedly; we were drawn in by the ample seating and laid-back attitude of everyone around. We were all here to enjoy some good eats and relax.


Veracruz makes it easy after all. If you aren't going for any of the many natural drinks and smoothies they have, you could always supplement your taco order with a tall 32 oz cup of Aguas Frescas ($4.00 - mango, canteloupe, orange, pineapple, strawberry, strawberry banana, watermelon, or cucumber). Of the many variations they offer, we've had their mango, pineapple, and strawberry ones. The mango was a popular choice and ran out at least one of our visits there; it is thick and sweet like a whole mango would be. The pineapple is very refreshing and balances the line between tart and sweet. The strawberry is refreshing and so satisfying if you just want a bit of sugariness with each swallow. As a whole, these are just fantastic for being mainly the fruits themselves rather than a lot of additives.

Though only three tacos are pictured below, we've tasted quite a few items on the menu. One of their famous tacos is the Migas ($3.50 - eggs, tortilla chips, pico de gallo, Monterey Jack cheese), a savory breakfast taco that takes care of your need for something savory, crunchy, and cheesy. I'd guess this could be a hangover favorite. The Chicken Fajita taco ($3.00 - chicken, cilantro, onions, queso fresco, avocado) carried the characteristic fajita "char" throughout, making for a smoky, hefty taco. If you are into some sauciness, you might want to check out the Al Pastor ($3.00 - pork marinated in pineapple juice and chile guajillo, cilantro, onions, queso fresco, avocado) for its tender juiciness and flavorful marinate. Ah, and the housemade tortilla chips previously mentioned? Get them in the Chips and Guacamole ($5.00 - avocado, tomatoes, cilantro, onions, lime, salt) for a generous amount of chip and dip.


On our very first visit, we went for the Vegetarian ($3.50 - spinach, avocado, carrots, mushrooms, red bell pepper, queso fresco, pico de gallo), Chicken Mole ($3.25 - onions, queso fresco), and Fish ($3.75 - grilled tilapia, cabbage, mango pico, avocado, Monterey Jack cheese, chipotle mayo salsa) tacos. If you are not the carnivorous type, you'd likely be happy with the vegetarian option at Veracruz because they do not skimp on filling up the tortilla with plenty of grilled goodness. The mushrooms were plentiful and bell peppers just a tad caramelized. The only thing to be warned about with this one though is to keep your foil beneath your tortilla because the small pieces may fall out.

The chicken mole taco was rich and hefty. Two of those would probably be enough to keep you full for the day because of how savory the mole was and how much chicken was included. I liked the inclusion of onions too to add a little texture to each bite and also cut through the inherent smoky sweetness of the mole. This one is on Duc's top tacos list BUT the absolute favorite for both of us (and other Veracruz lovers we've talked to) is their fish taco. It tastes fresh and is piled high with healthful ingredients. The mango pico adds great bursts of brightness, the avocado helps meld every component together, and the chipotle mayo salsa adds a zippiness that I think seafood always needs a touch of. It is a given that I'll order this one every time.

If you need to taste the tacos that have won us over, find them over on 1704 E Cesar Chavez Street, Austin, TX 78702, visible streetside. There will likely be a line but it will be worth your time. Maybe just grab an aguas frescas for the wait!

Photography by Duc Duong. More photos available on Facebook here.

Austin loves its tacos, and we love how you can eat all the pieces of your meal, tortilla and all. What's a better way to clean up than to eat the very thing holding your food together? Alright, well, that is usually the case unless you're snagging a tasty bite from the Pueblo Viejo food truck. You can certainly still eat the tortilla but considering just how much of their perfectly cooked meat they give you per taco, you'll likely need a knife and fork to get you through everything. Of all the tacos we've had anywhere so far, Pueblo Viejo by far has impressed us the most with its expertise in handling all its proteins; throw in one of the best horchatas as well and you have a favorite taco spot in our books.


Like most great finds, this stationary food truck is hard to find and unassuming at first. You enter an expansive area on 6th street where there are several other food trucks parked around a multitude of brightly colored picnic tables. There in the far back right is Pueblo Viejo which has been opened since 2010 and focuses on traditional, fresh Mexican flavors. They serve more than just tacos and have some addictive housemade sauces you can douse your meals in. In addition, they're just good company; we had friendly service from order to pick-up, complete with suggestions and warmth.


Our eyes went wide when we got our loaded trays of overflowing tacos. Yes, utensils, please. The aroma was tantalizing and the colors brilliantly tempting. How do you make a taco beautiful while still making it look edible? We had picked up these three as part of "taco tour" day where we'd be trying out several establishments but with how generous each serving was, it was likely our last stop. When it came to our choices, because of the grilling we smelled and saw in the truck, we had gone with meat-heavy orders. The first, Taco Nes ($3.50 - steak, chorizo and lots of grilled onion served with fresh cilantro and lime), made good on the promise of meat. The vibrant, signature orange color of chorizo was enhanced by fresh chopped cilantro and brightened by citrus bursts of lime. The steak was utterly tender and complemented very well by grilled onions that had caramelized edges. A perfect start.

Then, we of course had to try out a namesake item so the Pueblo Viejo Style ($3.90 - steak, mushrooms, cheese, lettuce, tomato and avocado) taco was next. The balance of heavy savoriness from the steak and mushrooms with the freshness of many vegetables and fat slices of avocado made for hearty, healthy bites. It never felt overwhelming despite how much umami there was per chew because the crunchy lettuce and juicy tomato cut through it all.

My favorite of the three, though, was their Chicharron Salsa Verde ($3.00 - pork rinds with green sauce, onion and cilantro) taco which was a very pleasant surprise. Who knew that pork rinds would make for a good taco? These were tossed in a tangy salsa verde while maintaining their internal crisp so there was fun play between saucy zippiness and fatty crunchiness. In addition, there was the accent of finely diced onion and generous amounts of cilantro. I loved how light the whole taco felt in my mouth despite being very filling.

If you like your meats done well where they are well-seasoned, tender, and complemented very well with accompanying chopped herbs and vegetables, you'll want to seek out Pueblo Viejo at 1606 E 6th St, Austin, TX 78702 and get ahold of their tasty tacos. We're adding them to our list of places to visit over and over again and are just excited to see what more they could impress us with. Enjoy!

Photography by Duc Duong.

The first time I saw Juan in a Million was during a drive down Cesar Chavez; I spotted the name and had to point it out while I chuckled because I sure do love myself a good pun. We started to see it more often as we kept going down that way for a variety of reasons but never made the detour to stop in. Then one day, we decided we really ought to do a "taco tour" where there was a cluster of restaurants doing tacos within walking distance of each other; Juan in a Million fell onto our map. When we got there, we saw a line that wrapped around the building and a full, full parking. Good sign?


Since 1980, this local restaurant has been serving up Tex-Mex to the joy of the community. The menu apparently hasn't changed much since then as there are favorites filling the menu's pages for many. That includes breakfast tacos that are served daily, an item type that seems to fuel Austin dwellers no matter where they get them. In addition to the variety to choose from, Juan in a Million also sates stomachs with affordable prices and loaded plates/tacos. Since the line was so intimidatingly long, we popped inside to ask the counter if we could just order to-go...and we could! So we threw together a quickly decided-upon order of three tacos to give ourselves a spread of options and waited not long before we got the foil-wrapped treats.


They were the Guacamole Taco ($2.80), Carne Guisada Taco ($2.99), and Barbacoa Taco ($2.99) in addition to Horchata ($2.00) for the blazing sun that was already beating down on everyone that day. Now here was where we were surprised - they were okay but likely not tacos we'd wait such a long time for. The guacamole taco was simply guacamole sitting heavy-handedly in a tortilla and lacking distinguishing pizzazz; in fact, it tasted more like mashed avocado than anything seasoned in the mix. We all really enjoyed the carne guisada though as the beef was tender and the sauce extremely flavorful. The barbacoa was moist and generous though saltier than desired and seemed muted in flavor.

So now we're curious. The establishment is coming up in a few years on their 40th anniversary so perhaps we didn't order the right things! You can find them at 2300 E. Cesar Chavez St., Austin, TX 78701 and maybe should let us know what you decide to get there...or if you've been, what's your favorite at Juan in a Million? What are we missing out on?

Photography by Duc Duong.

Trust the locals when you're in the town and are looking for a dish they're known for - when in Texas, you ask them where to find the great non-touristy barbecue. When a friend visited us in town, he got the hat tip from a friend who was told by locals to visit Freedmen's Bar for tasty brisket and a good time. We were curious too so made our way to the spot that touts both a dedication to barbecue as well as to whiskey - two things we enjoy quite much.

With more than 160 whiskeys on hand, Freedmen's sure has a lot to consider and not only do the food and bar menus impress but the venue itself also does. The smokehouse resides in a historic Austin building that once served as a home, church, publishing house, and even grocery store; it is completed by a cocktail lounge and beer garden these days.


The building's name is a tribute to its residents when it became the center of Austin's first "freed man community" (Wheatville) and was built in 1869 by freed slave George Franklin. It became a central location for other businesses and ventures from that point forward, including housing the influential Reverend Jacob Fontaine who created some of Austin's earliest churches and was involved in one of the nation's first black newspapers, The Gold Dollar. The history baked into the building added to the overall charm of our dining experience as we saw much of it preserved in the structure and paid homage to via signage. Though going from a house with much social progress history behind it to a dining establishment seems less impactful, I would think that future communities will appreciate the use of the building to perpetuate the fine art of Texan barbecue.


In keeping with the focus on history, Freedmen's Bar now serves up a side of their beverages menu to old-fashioned drinks. You'll have plenty of opportunity to get a variety of whiskies neat but if you don't know what you like, your waiter/waitress can help you pick one out or you can select a whiskey flight. For those with an eye on cocktails, the ones we tried were the Freedmen's Gin & Tonic ($8 - Aviation gin, house-made tonic, lime) and Ol' Schmokey ($9 - Evan Williams bourbon, smoked orange, smoked pecan bitters, oak smoke), the restaurant's spin on old-fashioned drinks. The gin and tonic was extremely easy to take down as it was smooth with a little zestiness from the lime; it was absent of the typical bitterness that tonic water can bring to such a cocktail. The Ol' Schmokey is their riff on an Old Fashioned and highlighted by their own smokehouse's smokiness in some ingredients. I really enjoyed this one too for its musk and balance.

We prepared our stomachs for the incoming barbecue with an appetizer order of the Smoked Beets ($9.50 - herbed chevre, balsamic glaze), another area where they decided to take advantage of their in-house smokehouse. While the combination of beets with chevre was a good choice, the tart zip from overwhelming balsamic made the overall dish hard to eat much of. We picked at this one throughout the night as it just needed to be tackled slowly. The smokiness, however, was a lovely treatment to the beets as it kept the dish on the savory side.


The star of the show came from a selection of many meats. Since there were three of us that night, we decided to go whole hog (though not literally) and load up on about half a pound or more of meat per person. That included grabbing a half-pound of Brisket ($10/half lb - fatty, lean, or mixed), fatty of course, and the Holy Trinity Plate ($25 - brisket, pork spare rib, and house-made sausage served with assorted housemade pickles, barbecue sauce, and focaccia bread). Each metal tray that came out also treated us to a small bit of burnt end to round out the orders beautifully.

The brisket was extremely tender and gloriously fatty as we desired, not even needing any of the barbecue sauce that accompanied it. We found the ribs to be quite tender as well and seasoned well with the black pepper brushed on the surfaces though not nearly as satisfying as the brisket. As for the sausage, it had a good balance of flavors in its mixture which we've found other barbecue restaurants have fallen short of doing when it comes to sausage. It was neither salty nor dry; we'd all come back for more of those links. If you needed barbecue sauce as well, a full squeeze bottle came with the plate for additional saucy goodness but with how juicy each meat was, it wasn't necessary. Oh and did I mention how lovely the pickles were?

If you want to stumble into Freedmen's Bar, find them on 2402 San Gabriel St, Austin, TX 78705 and be very mindful of the limited parking behind the restaurant. You might be better off going across the major street to the neighborhoods where there are parking meters. Also, make note that Tuesdays-Fridays from 4-7pm are the Happy Hours when you can get $2 Lone Star on draft, $2 Pabst Tallboys, $3 Whiskey of the Month pours, $5 BBQ sandwiches, and more (not that you need more reason to go)!

Photography by Duc Duong. More photos available on Facebook here.

Do you like a little kick in your food? A tasty heat, a quick zip, a bit of pizzazz? I'm not sure you would jump to think of Guam first when you're seeking some spiciness but maybe you should. The husband-wife duo over at Layna Sa Pika Este recently reached out to us about an intriguing product of theirs which uses a hard-to-find and hard-to-grow pepper: their traditional donne dinanche hot pepper paste. Though the creators operate just outside of Portland in Oregon, their inspiration comes from their roots (or as the husband, Jorge, claims, he is "chamorro by marriage") and that type of inspiration begets authenticity. We were excited to see what this pepper paste was all about and how we could incorporate it into our own meals.


The basis of the paste is the Boonie Pepper of Guam which is hard to find on the mainland, a fact we could believe as we and others hadn't heard of it before. After what seemed like endless attempts at growing the plant itself in Oregon, the couple were able to finally get some going at a rate that made it possible to begin offering live plants, peppers, and pepper paste to their community. We got a lovely 8oz. jar to try as well as some infused sea salt to perk up some dishes.

I asked what the creators like to use the paste on in particular, and they shared their favorite: a dipping sauce called finadene composed of soy sauce, cane vinegar, diced onions, and a dab of the dinanche. Additionally, others have found success in mixing it into spicy poke bowls, congee, Thai curries, pho, smoked sausage, riblets, and empanadas. Traditionally, the paste in Guam is used in dipping for primarily BBQ meat but also shrimp patties, lumpia, dried beef, and more. The possibilities seemed as endless as many other hot sauces but the key difference in this paste versus other pepper pastes seemed to be the island influence.


Specifically, coconut cream plays a big role in the base of this paste. We noticed it right away when we opened the jar of it and then tasted it. The coconut cream mellows the heat out just a touch. Don't get me wrong - it still is quite spicy in its own right but the cream helps. It also gives a different aftertaste than most pepper pastes because of the lingering nature of coconut cream. Garlic, shiitake mushroom, and bonito are also ingredients in the paste whose inherent umami traits shine through. I knew that to use this, we'd need to play along with those particularities.

The first approach was to brush it all over a large pork roast I was putting in the oven one night. The paste seeped into the meat beautifully and actually caramelized a little, likely because of the palm sugar. That left a sweet-and-spicy crust on the roast along with the coconut-y aftertaste. Next, I combined some paste with soy sauce, garlic, brown sugar, and rice wine to saute Japanese mustard greens - it played well with the brown sugar to cut through the mustard's bitterness while contributing a lingering heat. Predominantly, we've been brushing it onto slices of pork belly we roast so it melts into the fat and caramelizes around the meaty sections for a tasty crust. That pork belly then either becomes a part of a variety of tacos or mixed into braised greens. I'm excited to see what more we can use it for, seeing as little goes a long way. Its coconut undertone makes it a fantastic fit for Asian dishes overall.


We are by no means hotheads/pepper seekers but the uniqueness of this particular paste had us curious and it all came down to one little pepper: the Boonie Pepper, or Donne Sali as it is known on Guam. Small, bright red, and quite pungent, it is a powerhouse packed into an unassuming size and shape. Grown since the time of Spanish arrival on Mariana Island, the pepper's spread and cultivation are told through a legend that said the Sali (local birds) took the seeds to nearby islands after feeding on them. Layna Sa Pika Este wants to continue this spreading of the pepper by building their many products out with strong, unique recipes built from high quality ingredients. Having had their flavorful and versatile paste now, we can see that this spin on pepper pastes could definitely gain some ground, especially for those who want some island flair to their heat.

Photography by Duc Duong.