After a well-earned winter break from doing the Lord’s work—The Taco Truck Chronicles!—I was more than ready to get back in the game. But hold up… isn’t it still winter?
In Oklahoma, who really knows.
Last week, with the weather straight out of an early May playbook, I threw open the windows, packed away the winter coat, and strutted out in short sleeves and mid-length shorts, ready to soak up the sun. And what better way to celebrate than by finally tackling a long-overdue mission—exploring the legendary taco trucks of S.W. 59th!
But just as I crossed the NW/SW border, the warm breeze turned into an icy slap from the north. Within minutes, the temperature plummeted, and soon enough, snow flurries were swirling around my salsa-stained notebook.
Despite the sudden return of winter, most taco trucks along the south thoroughfare stayed open, serving up great food to great people. I managed to hit four trucks before finally admitting cold defeat.
They were...
Mariscos El Mazatleco (In the parking lot of S.W. 59th and S. May)
It’s always a good day when you kick things off with a taco truck that doesn’t specialize in tacos. Instead, Mariscos El Mazatleco is all about Mexican seafood, offering everything from Tacos de Pescado (fish tacos) to Coctel de Camarón (spicy shrimp cocktail).
Craving something bright and refreshing, I went with the Aguachiles Verde ($14.00)—a slippery, citrus-kissed mix of fresh shrimp, fish, onions, and cucumbers, all swimming in a vibrant green sauce with creamy avocado on top. Served with lime wedges and saltine crackers for the perfect bite, it’s the kind of dish that wakes up your taste buds and, despite the cold, brings a little warmth to your soul.
Taqueria los dos Hermanos (In the parking lot of S.W. 59th and S. Penn)
Speaking autobiographically, over the past few years Taqueria los dos Hermanos has always been one of my favorite taco stops for their unique take on some favorite items, like stereotypical tacos and burritos. But, for this trip, I decided I wanted to try something new but still familiar.
For that, I went with the meaty Asada Fries ($9.00)
A big pile of crunchy fries that were loaded with a well-done carne asada, gooey melted cheese, fresh tomatoes, tangy sour cream, and the hottest jalapeños, this puts most other french fry conglomerates to shame.
Nearly toppling out of its foam container, it was a hearty, flavor-packed break from the usual nacho-based meals—stacked with enough meat to satisfy even the hungriest taco truck adventurer.
Pedrushi (In the parking lot of MetroWear, 1400 SW 59th St.)
Now here was something I never expected—an Asian-inspired twist on the taco truck scene, courtesy of Pedrushi! Serving up hibachi-style meals and creative fried rice platters, it was their fearless approach to sushi that truly infused a bold, south-of-the-border flair.
Featuring bold options like the El Vampire roll, the El Tigre roll, and the rocking RoRolls, I went with the muy loco Rollo Loco ($12.00). This deep-fried creation packs a creamy filling of crab and sour cream, but it’s the outside that takes things to another level—drenched in spicy mayo, slicked with fiery chili sauce, and coated in a bright red dusting of crushed Hot Cheetos. It’s a flavor explosion that will leave your taste buds rumbling and your tongue burning!
Pollos Al Carbon la 59 (At the corner of SW 59th and S. Douglas)
The surroundings at Pollo Al Carbon la 59 were, to be honest, a little sketchy—a police car slowly creeping on a homeless guy who had apparently been burning some trash nearby. While that was enough excitement for one meal, it was the menu that really got me fired up again!
This place is all about roasted chicken and all its intricacies, so I knew I had to break away from the usual taco routine. Enter the Papa Hawaiana ($10.00)—a fresh take on mashed potatoes, where a hearty scoop gets loaded up with melted cheese, tangy sour cream, sweet pineapple, and slices of ham. It’s a full-on tropical getaway… even if the backdrop includes a smoldering pile of trash.
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With my stomach full and my fingers frozen, I had to call it a night—but not before spotting plenty of other taco trucks lining S.W. 59th, each one tempting me with sizzling meats and fresh-made tortillas.
The biting cold may have kept me from exploring them all this time, but like a warm, freshly pressed tortilla, the seasons will turn. And when the weather heats up again, so will my appetite—I’ll be back for round two, ready to dive even deeper into this taco-filled stretch of the city.
Follow Louis Fowler on Instagram at @louisfowler78.
