This Michigan Taco Truck Sells Out By 10 PM, And Early March Is the Best Time To Catch It
If you’ve ever found yourself cruising West Vernor with a singular, late-night mission, you know that the best culinary trophies in Southwest Detroit aren’t found in dining rooms with white tablecloths. They’re found at the window of a tiny, gleaming truck where a devoted line of regulars serves as the ultimate five-star review.
As we edge out of winter, those brisk evenings are the sweet spot, the crowds are thinner, but the salsa is just as bright and the portions are just as legendary.
This guide to Southwest Detroit’s best taco trucks features authentic Mexican street food highlights, including must-order al pastor and homemade salsas that define the city’s vibrant Latin American food scene.
Before the clock hits 10 PM and the “Sold Out” signs start appearing, you need a strategy. From navigating the parking lot chaos to identifying the exact sauce-to-meat ratio that will change your life, I’ve got the field notes to ensure your taco run is a total victory.
Arrive Before The Dinner Rush
There is a specific, frantic energy that takes over the West Vernor corridor as the sun goes down, but if you time it right, you can skip the stress entirely. The line at El Taquito Taco Truck moves fast, yet it always swells after 6 PM, especially on weekends.
Those early March nights are especially good for a visit. The air is crisp enough to keep casual loiterers away, which means you can often walk right up to the window without much waiting.
Watching tortillas hit the seasoned plancha feels oddly meditative. The team runs a tight, clean operation, and you will hear the rhythmic chop of cilantro and the sizzle of onions before your order is even called.
To make sure you still have access to every filling before the sell-out window starts creeping closer, aim for about 5:30 PM. That is the sweet spot, the food is fresh, and the pace is relaxed enough to actually enjoy being there.
Start With The Carne Asada Taco
When you are trying to find the benchmark at a new spot, the beef usually tells the truth. At this truck, the Carne Asada Taco sets a very high bar and immediately shows what the kitchen can do.
The meat is chopped into small, uniform pieces and griddled until the edges pick up a deep savory crust. Then it gets tucked into doubled corn tortillas warmed just enough to stay pliable without cracking under the fillings.
Portions are famously generous here, and regulars often describe it as a two-taco-is-actually-three situation. The onions stay a little chunky, which gives you that sharp watery snap that cuts straight through the richness.
If you like a slow-building heat, the Salsa Roja is a great match, while the Salsa Verde brings a bright herbal lift that makes the asada shine. Do not skip the final squeeze of lime, that is what unlocks the heavy griddled flavors.
Mind The Location Next To Checkers
Finding the truck can feel like a small local scavenger hunt if you are not paying attention. It is usually set up near the Checkers on West Vernor, not far from the well-known E&L Supermercado.
They generally stay in the same area, but the exact orientation in the lot can shift. Keep your eyes open for the glow of the truck lights and the cluster of people waiting for numbers to be called.
The lot has been improved recently, so parking is easier than it used to be. The area tends to feel lively after dark, with a steady turnover of cars that keeps the energy moving.
If you are driving in from farther away, checking social media or making a quick call is still a smart move in case they moved for an event. Once you spot that silver window, the search is over.
Ask For Al Pastor When The Trompo Is Busy
Al Pastor depends on timing, and at El Taquito Taco Truck, momentum really matters. The best moment to order it is when the line is moving and the trompo is being shaved constantly.
That steady traffic keeps the pork rotating and cooking in the ideal rhythm. You get pieces that are caramelized and crisp outside, but still juicy and tender underneath.
The marinade leans smoky and slightly sweet, which works beautifully with raw white onion. If you happen to catch them during a slower moment, asking for a little extra salsa can help keep everything lively.
When available, the small piece of pineapple on top is not just decoration, it is the traditional finishing touch that adds the acid the spice needs. It ties the whole taco together in one quick bite.
Surf And Turf Burrito When Hunger Is Serious
For nights when tacos are not enough, there is a legendary option that demands both hands. The Surf and Turf Burrito is hefty, tightly rolled, and built with real structural discipline.
It is layered so you get shrimp and steak in the same bite instead of random pockets. They finish it on the griddle, which gives the flour tortilla a light golden crackle before you hit the softer center.
This is the ideal order for a long drive home or a late-night study session because it holds heat well. The density works in your favor, and the burrito stays satisfying far longer than most takeout.
Salsa Roja brings more punch here, while Salsa Verde keeps the whole thing feeling a little brighter. Either way, this is not a side item, it is a full meal and a serious commitment.
Lean Into The Salsas And Toppings
The condiment setup here is not an afterthought, it is part of the meal. Orders usually come with full containers, plenty of napkins, and limes that are actually juicy instead of dried-out wedges.
Salsa Verde is herbal and tangy, a great all-purpose sauce for almost anything on the menu. Salsa Roja is smokier and warmer, and it really complements heavier meats like chorizo and asada.
The onions are cut in a rustic chunky style, so they add real texture and crunch. The radishes help balance everything with a cool peppery snap that gives your palate a quick reset.
Taste a small drop of each salsa before going all in. They are made in-house, heat levels can vary from batch to batch, but the flavor usually comes first, which is exactly what you want.
Try The Quesadilla For The Griddle Sear
The tacos get most of the attention, but the Quesadilla is a sleeper hit that regulars know to order. When the plancha is hot, the tortilla toasts into a beautiful mottled gold.
Inside, the cheese melts into a thick creamy seam that holds the meat together. It gives you that perfect contrast between crisp edges and soft, rich interior without turning soggy.
One of the best things about this order is how easy it is to customize. The staff is friendly about adjusting fillings, so it is an easy pick for someone who wants a specific combo.
It usually comes cut into manageable triangles for sharing, though that plan often falls apart after the first bite. Dipping it into both salsas makes the flavor deeper and more layered, especially on a cold Detroit night.
Bring Cash And A Simple Order Plan
A big part of why this truck stays a local favorite is the value. Prices are kind, and the portions are generous enough that the meal feels bigger than what you paid for.
To keep things moving during a rush, it helps to reach the window with a clear plan. Read the menu while you wait, decide your meats and quantities, and be ready to order cleanly.
Cards are often accepted now, but cash is still the fastest option when the line is long. The service style is efficient, and simple communication keeps the whole system running smoothly.
If you are ordering for a group, collect the money first and place one clear order instead of five scattered ones. It makes pickup easier, lowers confusion, and gets everyone eating faster.
Make March Your Moment
There is a specific reason early March is such a good time for a taco run here. In Detroit, the air is still cold enough that the steam from the grill looks like a special effect under the lights.
That cold makes the hot food feel even better. The lot develops a shared we-are-all-in-this-together energy that gives the wait a sense of purpose instead of annoyance.
The timing is practical too, because once the weather warms up, sell-out times start creeping earlier. Summer crowds eventually push the truck toward sold out long before the night feels over.
If you get into the habit now, you beat that rush. Standing in the neon glow with cold fingers and then taking the first hot bite of a griddled taco is one of those simple city pleasures that feels bigger than it is.
Order Lengua If You Like Tenderness
If you like texture-forward food, the Lengua tacos are worth ordering. When prepared well, as they are here, beef tongue turns deeply tender and almost silky.
The meat is cut into small cubes and holds onto the surrounding juices well. It does not give you the crisp edge of asada, but it offers a richness that feels distinct and memorable.
This is one of those tacos that benefits from contrast. A heavy hit of raw onion and a big squeeze of lime brighten the flavor and cut through the softness beautifully.
If you have never tried lengua, this truck is a strong place to start. The preparation is clean and traditional, and it tends to win people over fast.
Use The Outdoor Tables And Eat Immediately
With street food, heat is everything. The first two minutes after a taco leaves the window are often the best part of the entire meal.
El Taquito Taco Truck usually has a few outdoor tables nearby, and it is worth using them. Open your tray right away and let the tortillas breathe for a second while you prep your salsas.
Eating on-site is not only about temperature, it also lets you adjust as you go. If the first bite needs more heat or more lime, you can fix it immediately instead of settling.
There is also a simple pleasure in eating right there in the lot, leaning over a plastic table while the next round of locals lines up. That moment, messy and unpolished, is exactly what makes the drive worth it.