Diego Armando is from Hermosillo, home of the Percheron. The name means Clydesdale, because the taco is pretty darn big. At his South 12th truck What a Burro, the Percheron features a huge pile of carne asada, pico, roasted green chile, two slices of ripe avocado and melted mozzarella cheese that falls off the edge and gets cooked to a crisp on the flattop. It is large, but it is in no way messy. It's sublime.
A Percheron can also be a burrito, which is fitting because What a Burro is actually more of a burrito stand. But so what, this is America! A burrito place can make the best taco in Tucson. I am sure of it, because I went back three times. And even that doesn't seem like nearly enough. Have you been?
THOU SHALT: Put buttery ripe avocado on top of carne asada. Not many places seem to be doing this, but it pushes it into another dimension. Powerhouse!
