A taco truck has rolled into the neighborhood for good
Tacos El Último Baile has moved out of a four-wheeled meals truck and into Nyum Bai’s former Fruitvale location on twelfth Road. That’s the identical twelfth Road the place drivers ignore the cease indicators as they hurtle in the direction of their subsequent fender bender.
The menu is written on the window outdoors the doorway. If one has short-term reminiscence issues, it’s additionally posted on-line, so bringing a cellphone alongside is useful. I walked out and in not less than two instances attempting to recollect what I’d determined to order.
Proprietor Dominic Prado’s method to tacos is in contrast to most taquerias. The shopper chooses between three foremost classes, with every possibility that includes one among their handmade tortillas. The choices are—tacos ($4 corn or $5 flour), vampiros ($5 corn or $6 flour with melted cheese) or lorenzas ($5 deep-fried tortilla with melted cheese).
Fish, shrimp and different specials present up as handwritten scrawls on the window. However the common protein choices are steak, pork, rooster, chorizo and veggies (together with nopalitos, hibiscus and cauliflower). With out having tried El Último Baile earlier than, I didn’t know, and wasn’t informed by the cashier or the chef, that the tacos aren’t made with toppings. They arrive on the desk bare, apart from the grilled meat and cheese (for many who have chosen so as to add cheese).
I wasn’t fairly positive what to do subsequent earlier than I spied a salsa bar, alone within the nook, with out a signal to attract consideration to itself. El Último Baile’s salsa bar is the important thing to discovering satisfaction there. In a uncommon transfer, Prado features a container with recent guacamole—one thing I’ve by no means seen earlier than at a taqueria. The chef should not be involved about prospects going all in for big scoops of the scrumptious combination of avocado, onion and tomato. What’s left of my conscience solely permitted me to dab a small spoonful onto every one among my tacos.
The cart additionally holds containers of onions, quartered limes, cilantro, cabbage, bitter cream and two sorts of salsa, pink (spicy) and inexperienced (smoky). Beans aren’t within the cart and don’t seem wherever else on the common menu. They may belong in a burrito, however not on an El Último Baile taco.
El Último Baile’s transition from truck life to a brick and mortar one comes throughout as a literal translation. We stepped as much as learn the menu as if we’d arrived at a parked truck. Then as soon as contained in the eating room, it appeared and felt just like the eating space was a walled-in extension of the kitchen.
Prado has stripped any hint of Nyum Bai’s character from his restaurant. Strolling inside, the primary issues I observed had been the 2 massive glass panels that face instantly into the kitchen. One way or the other they appeared to characteristic extra prominently than earlier than. I felt much less like an observer and extra just like the noticed. As a result of it was chilly, we ate inside tucked in in opposition to the lone, windowless wall. Different diners saved their coats on. They sat outdoors at one of many many tables on the colourful, spacious patio.
Tacos El Último Baile maintains an lively Instagram account. I’ve scrolled by many specials that come and go, comparable to jackfruit pastor tacos, entire fried fish imported from Ensenada, menudo and pozole (each pink and inexperienced). Once I visited, the particular was a freshly made candy corn dessert tamale that was mild and ethereal. I additionally tried a shrimp taco and a fried fish taco. Beneath the crunchy breading, the fish couldn’t have been any brisker. I’d come again for that taco, and the plentiful provide of guacamole, time and again.
Tacos El Último Baile, hours frequently up to date on IG. 3340 E twelfth St., Oakland. 510.560.4401. instagram.com/tacoselultimobaile.