To the West of 3700 Sullivant Ave.
Open 6 am to 6:30 pm every day
This new addition to the local taco truck scene adds some new items we have not encountered often. The most distinctive are the jugos naturales (natural juices). On the first recon trip we saw fresh bananas, oranges, beets and carrots that are chopped and blended to order. This trailer also serves breakfast (Desayunos), some seafood dishes (Mariscos) and a few baked goods. The staff was very friendly and the food all tasted very fresh. During the recon trip we sampled a Quesadilla – it was huge and filled with fresh chicken and lots of cheese. It was served with a small side of salad with sour cream and a very fresh green salsa. This trailer looks very promising so expect an update to this post at some point over the wintertime as we explore the menu in more depth.
3115 Olentangy River Rd. (at Riverview by End Zone Drive-Thru)
Open 11 am to 10 pm Thursday to Monday. Closed Tuesday and Wednesday
Carry Out Number: 614.477.6523
Weekend Late Night: 2020 Night Club
6252 Busch Blvd
11 pm to late
No you are not seeing double. There are two Tizoncitos. They are not connected. This one is blue. The other one is orange. This one is officially Taqueria El Tizoncito. The other one is El Tizoncito Taqueria.
Tizon can mean: live coal, brand, burning wood, firebrand or a smoldering piece of wood. A bit of taco truck history, long ago, before taco trucks Columbus was a concept there were rumors of a Taco Truck on Olentangy River Road that had been there for years….this is not the truck – it closed long ago, but is good to see a Mobile Mexican eatery back in one of the first Taco Truck haunts in town.
El Tizoncito has a standard taco truck fare with a couple of additions – mainly Tinga in multiple forms including quesadillas, Pambazos and Tostadas. The service is friendly, the older woman who works during the day loves to chat if you can speak some Spanish and she was very intrigued by the existence of the other Tizoncito. We may write more about this truck when (if) we do a post about Taco Trucks at 2020 Night Club.
2040 East Dublin Granville Road (In between Beechcroft and Maple Canyon)
Open: Monday to Thursday Noon to Midnight, Friday to Sunday Noon to 12:30 am or later
The first thing visitors need to know about El Tizoncito is that there are two Tizoncitos. This is the newest one and it is orange. As for the other (the original), we will write about it later – although it does hang out in this neck of the woods at the 2020 Night Club on the weekends. The second thing visitors may want to consider is don’t judge a book by its cover and don’t judge a taco truck by it’s exterior or lack of site ambiance. The fare here was much better than this veteran tasting team expected. The truck debuted in October (inspected and permitted by Columbus Public Health on 10/25/12).
The menu features a lot of “plate dishes” or platos. We were a bit skeptical of “D” Joker: beef, mushrooms, and a lot cheese served with a salad of lettuce, cucumber, radishes and tomato. The Gobacha included al pastor pork, cheese and pineapple (pictured below). Both of these dishes would be well worth a return trip.
We found the tacos a little bland but serviceable. We also noted, but were not able to try, the specials which included posole and Menudo.
Although there is a lot of competition among taco trucks in this stretch of town, El Tizoncito (the other) is above average compared to many of its neighbors and features some platters at a good value.
2233 Morse Road (parking lot of Mike’s Auto)
Open Monday to Sunday 11 am to 11 pm
(May be off site for lunches, catering or special events)
The first thing to know about Dos Hermanos is that there are no brothers involved, but the truck is a family affair. Lisa Gutierrez met her husband Vincente while they worked together at the Cheesecake Factory. Lisa came to Columbus from the east coast to open the Cheesecake Factory at Easton – she got more than she bargained for with her new city. She married and came to see our city as home. She minds the truck during the day and Vincente takes over in the evening. Dominga Medina helps them out as well with some of her Oaxacan specialties.
Dos Hermanos does feature a few items that are less common in the world of Taco Trucks: mole sauce made from scratch by Dominga and hot chocolate. The menu features the standard taco truck fare of tacos, burritos and such. Our test run team found the salsas really stand out from the rest of the taco truck crowd. The three featured salsas are: Tomatillo and Jalapeno; Tomato and Jalapeno; and Avocado with Tomatillo and cilantro. The salsas are made fresh and taste that way. They are also made without oil which is less common in the taco truck trade.
Dominga makes Oaxaca style Tamales as a special at Dos Hermanos, some specials change by the day and sometimes run out early. If have you have been hesitant to try a taco truck due to “dontspeakspanishphobia” have no fear here, Lisa is a native speaker of English and has over a decade of experience with the Midwestern dialect.
If you find yourself looking for a non traditional Thanksgiving, consider dropping by Taco Nazo at SR 161 (E. Dublin Granville Road) and Maple Canyon. Quicho, the owner, takes this day as an opportunity to say thanks to his customers and to the community with free tamales and treats. Here is a post from a few years ago, with more details.
Happy Holidays and look forward to posts on several newer Taco Trucks as well as our annual census report confirming what vendors are still open, before the end of 2012.
Sunoco Gas Station at the Intersection of Fisher Road and Hague Road
Open every day.
Click here to map it!
Although there’s a limited selection of meat options (steak, chicken chorizo and al pastor), the menu selection at El Tuzo is otherwise quite broad. We were happy to see pambazos pop up again, but when we visited they did not have the ingredients for them. In addition to the regular menu items, they also have some weekend-only specials: tamales, tacos de chicharron and menudo.
We tried a taco, a tostada, a hurache and a tamale and, between them, sampled all of the different protein options. Everything was perfectly passable, little struck us as exceptional. The tostada shell was made to order, a hand fried tortilla rather than a store bought one – a nice touch. The hurache was on the small side but serviceable. The tamale was made with green sauce and was nice and moist.
One more unusual dish is the ‘tuzalad’ which was a salad with your choice of meat plus lettuce, tomato, onion, cucumber and freshly fried tortilla chips. It’s not often that you see salads on taco truck menus. The meat shown in the photo was chicken, which had been marinated. We asked for the salsa (pictured) with ours as there did not seem to be any dressing.
Over the years we have e-mailed and chatted back and forth with mobile food enthusiasts across the country. John T. Edge from the Southern Foodways Alliance (an organization focused on preserving Food, Culture and the elements that link them and us together) has been a great supporter. One of John’s books is the Truck Food Cookbook. It is a great overview of mobile cuisine and culture with many recipes thrown in. We would like to thank John for mentioning Taco Truck Columbus on page 218 of his book.