Taqueria La Morena
3775 Cleveland Ave
La Morena is a new taco truck on Cleveland Avenue. The husband is from Tamaulipas and the wife is from Honduras. She said that they will be adding some Honduran dishes and other items to the menu soon.
This dish was the taquito pirata and while it’s not a traditional taquito (a rolled, deep fried and stuffed tortilla), it is really delicious. It’s a thick handmade corn tortilla filled with a finely chopped mixture of ham, chorizo and steak with melted cheese. It won unanimous approval. We’re looking forward to going back to try the taquito la gran senora.
The rest of the menu consists of taco truck staples: tacos, burritos, sopes, huraches and tortas. The sopes were hand made and were solid. Meat options were pastor, chorizo, steak , chicarron and chicken. On Sundays they make posole and at the weekend they have fresh agua de pina and more meat options including lengua and barbacoa.
The truck has been open for 3 weeks and is off to a promising start. The taquitos pirata alone are worth a detour via Cleveland Ave and they have table seating outside the store.
Taqueria San Angel
4005 Sullivant Ave Columbus, Ohio 43228
There’s a great new taco truck on Sullivant Avenue called Taqueria San Angel. It’s between the Los Guachos turn off and Georgesville Road. The owners are from Oaxaca and are offering some Oaxacan specialties like tlayudas and Oaxacan style empanadas. We were excited to see them open as one of the previous Oaxacan trucks Tres Reyes disappeared over the winter.
This is the first place in Columbus that we remember seeing tlacoyos. Tlacoyos are similar to a Salvadorean pupusa as they are made of a masa dough that is stuffed with refried beans, cheese or meat and cooked on the grill. However they are football or torpedo shaped rather than being round and sometimes have toppings on them like a sope.
One of the highlights of Taqueria San Angel are the Oaxacan empanadas. The difference with these compared to other types of empanadas is that they are not sealed and they are cooked on the grill, so they are sort of a cross between a quesadilla and a large empanada. They have some really interesting and unusual fillings that seem to vary day to day. We’ve sampled huitlacoche (corn smut) which you rarely see on menus, zucchini flowers and mole. They also have mushroom and amarillo (Oaxacan yellow mole). Pictured below is the empanada with quesillo (string cheese) and huitlacoche. It has an earthy mushroomy taste.
Another highlight is the home made agua frescas. We’ve tried both cantaloupe and watermelon (sandia) and both were excellent. Refreshing and not overly sweet with a little pulp.
The owner is clearly a very good cook and everything including the tortillas that we had have been home made. Here’s the tlayuda. The base was a little chewy but otherwise it was very good.
Taqueria San Angel has access to an indoor seating next to the truck with three tables.
(Note this Truck is closed / was sold as of June 2014)
6157 Cleveland Ave (Parking Lot of House of Cigar, west side of street)
We seen a few seafood-focused taco trucks come and go on the west side before but Aguachiles brings this novelty the east side. Found on north Cleveland Avenue just south of 270, it’s conveniently (if you’re getting take out) located in the parking lot of a beer store.
The truck takes its name from the dish – aguachiles – which is a shrimp ceviche in which the shrimp are essentially cooked in lime juice. Usually aguachiles are very spicy but the version at Los Aguachiles was probably the mildest version we’ve had. It didn’t suffer for the lack of heat and I’d imagine you could order it spicier. As is traditional, it’s served with crackers and tostadas.
The truck offers several different versions of shrimp cooked on the grill. The main difference seemed to be different levels of spice. We enjoyed our order of camarones a la plancha. The shrimp were grilled with onions and peppers and still had a little kick even though this was reputed to be the mildest option. They were served with cucumber, rice and beans as well as tortillas.
We also tried a tostada de camarones y pulpo (shrimp and octopus) which proved to be a solid version of the dish. Not too spicy but with plenty of lime and some avocado.
In addition to the seafood, there are plenty of meat options including the usual taco truck staples of burritos, tacos, tortas and quesadillas.
The truck has a tent with some seating and the owner and staff were friendly. The truck had only been open 3 days when we visited so we expect the menu and hours to evolve as they get established.
1679 Karl Court
(off Karl Road, just south of 161)
Open from 11am-11pm daily.
El Comalito is a little hard to spot, set back off of Karl Road in a curious little courtyard with a strip club on one side and a church on the other. Because of it’s slightly secluded location it feels a little more laid back than some of the other truck locations and feels like somewhere you could linger over dinner. They’ve got a nice little seating area (the carpet is a cute touch) and both times we’ve eaten dinner there we’ve enjoyed a great sunset.
The menu offers everything you’d expect and them some: tacos, tortas, quesadillas, burritos and also hurraches, sopes, tostadas, fajitas and nachos. On weekends they add posole – a delicious hominy-studded soup – and tamales (sweet and savory). This is the first place we’ve come across sweet tamales and on our first visit we enjoyed a pineapple tamale for dessert.
Our favorite meat option was probably the chicken, which was cooked tinga style with a little chipotle and had a great flavor. It’s pictured below on the sopes, topped with lettuce, crema, avocado and cheese. The chorizo and steak are also good options.
The al pastor was fine but a little overwhelmed by the overly sweet canned pineapple. All of the other dishes we tried – quesadilla, torta (below) and tacos were all solidly prepared.
The owner is very friendly and engaging, and speaks good English. He’s also willing to deliver within a 2 mile radius of the truck. Chorizo tacos are $1 on Tuesdays and Thursdays. Salsas are housemade. Drinks are limited to sodas but they have a good range of Jarritos.
3900 Sullivant Ave
Open 10am – 9pm (sometimes close earlier)
Now only open Saturday-Monday
Click here to map it!
We were sad to see Little Mexico close at the end of last year but the oldest taco truck in Columbus has new owners and keeps on trucking. There’s always a little anxiety when a truck we love changes owners. Will it still be as good? In the case of El Paisa we didn’t need to worry. So far it may even be an improvement.
The menu is mostly the same, the standard taco truck fare of tacos, tortas, burritos, gorditas and quesadillas but El Paisa have added huaraches to the line up. Everything we’ve eaten so far has been very well made. The gorditas are a little different and come with beans, meat, cheese (crumbled queso fresco), cilanto and onion. No sour cream or tomato. We like them this way.
Where El Paisa really excels is in their meat. We’ve sampled the barbacoa, chorizo, carnitas and steak and have been impressed. They make their own chorizo from scratch.
They’ve also added lengua, huraches and ceviche tostadas.
On Mondays tacos are $1.