I ate this taco in 110-degree heat. (So basically, during June.) The taco burned my fingers, and the salsas were really freaking spicy. When I got back to the office, my face looked like a freshly-washed raspberry.
Eating the taco a la plancha at Tacontento was one of the best experiences I had all summer. It's not very big, but it's a powerful kick of spiced birria beef in a sizzling tortilla. The salsas in the little steel container were top notch. Plus, Eduardo Chumacera is one of the nicest guys in the world, and makes everyone feel at home, no matter the place or the temperature.
This truck is on hiatus right now, but I had to include it because it's just really that great. Hopefully it will be back in the next few months.
THOU SHALT: Get well soon and come back to your spot at Park and Irvington. The staff at the Arizona Daily Star misses you!
