Open daily Monday-Saturday, 11am-7pm
Looking back through old posts, it struck us that the Los Potosinos write-up now seemed woefully inadequate. While it accurately portrayed the truck we first encountered in February 2009, it did not capture how this truck has blossomed over the last year. When people talk about Los Potosinos they usually mention the grilled chicken’ and rightly so, Potosinos is famous for its ‘pollo al carbon’, grilled chicken with a closely guarded and addictive marinade. It’s best right from the grill and can be ordered 2 hours ahead.
The pollo is not the only thing that sets Potosinos apart. In addition to the usual taco truck fare, Potosinos also has perhaps the most varied menu of all of the trucks with ‘restaurant-style’ platters including rice, beans and salad, daily specials, regional specialities, a children’s menu and some vegetarian friendly options. Pictured below is the pollo al carbon platter, which is also served with some warm corn tortillas.
Some of the dishes that are not found at other trucks include tacos rojos (topped with a delicious potato and chorizo mixture), chiles rellenos, crispy flautas, enchilada potosinas (fried red corn tortilla filled with cheese and salsa) [pictured clockwise]. They have also recently added some huevos dishes including huevos rancheros if you fancy brunch al fresco.
One of the more vegetarian friendly dishes is the tostada borraches, a tostada with whole pinto beans, nopales (cactus), crema, cheese, lettuce and lots of hot sauce. Borraches means drunk – and this spicy dish is apparently a hangover cure is San Luis Potosi where owner Lidia is from.
Los Potosinos is also renowned for its friendly service and customers are warmly greeted by the ever smiling Lidia. Generous and kind, she has a natural gift for making you feel welcomed. Lidia and Eladeo are proud of their food and love to feed people.
Los Potosinos also has nieves (Mexican ice cream) during the summer months.
Our previous post from 3/18/2009
Take a look at that. Cucumbers, cilantro, diced onions and pickled onions – this is the real deal. When tossed atop the lengua, buche, or carne asada tacos, and finished off with a squeeze of lime and some hot sauce, you have something special. No doubt, Los Potosinos was a favorite among all who sampled their offering.
This was true for reasons that went even beyond the food. The kindness of Lydia and family was notable and their efforts to persevere among trying circumstances is inspiring. As the upstarts of the taco truck world – they opened last month – they are working very hard to gain traction in what must be a competitive part of town.
If you’re in the neighborhood, do stop by. You won’t be disappointed.
Oh, and if you happen by on the weekend, you can look forward to this:
Not the best photo, but it still looks good, doesn’t it? It’s called pollo al carbon, and it’s about as good as a marinated and seasoned grilled chicken can be. “Mexicans and Americans love our chicken!” Lydia exclaimed. She’ll get no argument from me.
Here is some more backstory on Los Potosinos from CMH Gourmand.