Foodie Friday: Tacos-2,500 Miles From Home

Walking down the streets of the Lower East Side of Manhattan, it’s easy to get lost in the boutique shops, bistros and wine bars. You’ll find something quite different, though, if you happen to stroll south on Elizabeth Street, a half block down from Houston Ave. You’ll hear subtle Mexican music coming from an old warehouse space, where there’s a vintage orange VW van parked inside. What’s inside this van you ask? Just some of the most amazing Mexican ingredients being doled out onto mini corn tortillas by a cheerful taco artist. This is Tacombi @ Fonda Nolita.

Opened only six weeks ago, Tacombi is the brainchild of owner Dario Wolos. Wolos began serving heaven on a tortilla in 2005 from a VW van in the Yucatan beach town of Playa del Carmen. Through a partnership with Aarón Sánchez of the Food Network, Tacombi has finally rolled the 2,500 milesfrom Mexico and parked itself in Lower Manhattan.

There is a daily menu displayed on a blackboard on the inside of the propped up roof of the VW. Kindly tell the chef standing in the van your taco(s) of choice, and he’ll start constructing them before your eyes.

Each taco has its own original flavor, and with a vegetarian and fish option, there is something for everyone. At $3.69 per taco, you also won’t break the bank.  Since they are open from 8am until 2am everyday, it’s a perfect spot for breakfast, lunch, dinner and midnight snack… or any time in between. With seven additional VW vans ready to go, Wolos plans on rolling Tacombi into other major cites across the U.S. Keep an eye out. These tacos from heaven could be pulling in to a space near you.

*The menu is open to change based on the chef’s whims, but on this day the menu was as follows…

Rajas Poblanas con Maiz Dulce y Queso Fresco
-Poblano peppers with locally grown sweet corn served with a spicy chile sauce (Vegetarian)

Pollo Locochon Estilo Jalapa
-Veracruz-style marinated chicken ‘a la plancha’, black beans, and plantain, topped with Guajilo chile and pickled onions

Pescado Estilo Colima con Merlango
-Seared Haddock in a Serrano rub, pickled chiles, onions, with a green tomatillo and avocado salsa

Barbacoa Norteña ala Sancez
-Northern Mexico style barbacoa – short rib beef tacos in Chef Aaron Sanchez’ own signature style

Puerco Asado
-A crowd favorite, made with extra lovin, it’s Sanchez rubbed, slow roasted pork served with a crisp red cabbage slaw

Tocombi @ Fonda Nolita.  267 Elizabeth Street.  New York, NY.  917-727-0179

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