Tacos Tacos Walla Walla
Part of what makes Walla Walla so wonderful is it’s cultural diversity and when you write about culture, inevitably you write about food. I look for any excuse to speak Spanish and eat tacos so I visited some of Walla Walla’s taco trucks.
Mi Pueblito does it all. Friday and Saturday are tacos al pastor nights where they roast pork on an outdoor cart. Customers love Mi Pueblito for their gigantic burritos and I love Mi Pueblito because its the only place I’ve been able to find choco-flan. For anyone who doesn’t know, choco-flan is chocolate cake infused with creamy custard, leaving every bite of the decadent dessert moist and rich!
El Taco Loco
El Taco Loco was the first taco truck in Walla Walla. It’s been around for 30 years and was recently passed down to the next generation. People know El Taco Loco for its enormous burritos. When I spoke to the owner, Sonia, she told me her favorite El Taco Loco dish is chicken in adobo sauce. This was the day tacos con cabeza, beef cheek, became my favorite.
The second oldest taqueria, La Monarca, has been around for 18 years. One truck is stationed near Rose Street and 12th Avenue and the other is used for catering. They claim to be the inventors of the Walla Walla Taco, which is topped sautéed Walla Walla Sweet Onions. Fans should know that the truck closes from Thanksgiving to mid January.
To experience Bomb Tacos, you need to cross state lines and head to Milton-Freewater. I had the pleasure of speaking to Juanita, the manager and soon-to-be-owner. Juanita made me a plate of her favorite red chicken enchiladas, and they tasted like they were made with love. They also serve the unofficial taco of Mexico, tacos al pastor, made from slow-roasted pork and topped with cilantro and small pieces of pineapple!
The Worm Ranch
While not a taco truck, The Worm Ranch is on my list because when I go there, I feel like its my abuelita cooking for me. There’s a special place in heaven for people who make their tortillas by hand.
This was one of those places that took me forever to try. When I first returned from Mexico and was looking for my favorite food, sopes, I finally visited Yungapeti and was ecstatic to see my favorite kind, topped with tinga de pollo. A sope starts with a thicker tortilla. Instead of the toppings being wrapped, they’re layered on top of the tortilla base. And tinga de pollo is chicken that slow cooks in a sauce made from tomatoes, garlic, chili and spices. It’s heaven.
You can’t finish the conversation on on Walla Walla Tacos without mentioning Tino’s Tacos, Dora’s Deli, and Grandma’s Kitchen. Wherever you are in the Walla Walla Valley, you’re never too far away from delicious tacos. Buen provecho!
By Sarah Magill