F or some, the passing of Memorial Day marks the start of summer.
You can wear white pants now – but try not to spill salsa on them. Because Memorial Day marks the start of taco truck season.
Argue all you want about immigration policy and who should be allowed into the country and why, but one thing we should be able to agree on: Tacos are good.
Hardly anything beats ordering a plate of tacos on soft corn tortillas, squeezing some fresh lime on them and washing it down with a cold cup of horchata, or peach nectar or, for traditionalists, a bottle of Coke.
And the trucks that bring all that mobile goodness are making a comeback.
More than just a way to get food to construction sites and farms, taco trucks are now taking up permanent status around Snohomish County, many along the Highway 99 corridor.
Nearly 20 taco trucks operate in Snohomish County, said Rick Zahalka, manager of the Snohomish Health District’s food and living environment section.
That number is a marked increase in recent years, said Zahalka, who has been at the health district for nearly two decades.
While the rising Hispanic population is part of the reason for the resurgence, vendors are seeing a pretty good ethnic mix of customers. Translation: The Americanos are lovin’ them some tacos.
Galen Ward, 27, of Seattle is so enamored of tacos trucks that he started a Web site about a year ago, www.LosTacoTrucks.com, mapping them with links to several of their health inspection reports in an effort to help boost their popularity.
“You wouldn’t peg me as the guy who loves taco trucks,” said Ward, who had his birthday party last year at a taco truck.
Younger folks like Ward, especially, are finding that not only the food, but the setting and the service enhance the event. Plastic tables and chairs or wooden benches are your seating area, and bottle caps from Mexican soft drinks, such as Jarritos, are practically built in to the asphalt or dirt under your feet.
“It’s a fun experience just to try it,” Ward said. “It’s like you’re going to a foreign country for 10 minutes.”
Still, unfamiliarity keeps many potential patrons away.
“Something about it being elevated and on wheels makes it scarier (for some people),” Ward said. “It’s portable, so they might think that they could serve people bad food and just leave in middle of the night.”
Not to worry, Zahalka said.
While some taco trucks maybe run by bad apples, just as there could be some running permanent restaurants, they haven’t caused any problems and none has been shut down.
“It really reflects on the Spanish-speaking community wanting to do the right thing and get the food done correctly, and I really appreciate that,” Zahalka said.
“They are very interested in doing the right thing.”
Columnist Victor Balta: 425-339-3455 or vbalta@heraldnet.com.
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