Ninth entry in our series where we promise to review, for better or worse, every "high-end" roach coach that visits the Weekly's world headquarters. Another truck visits next Monday--when will YOUR mobile food truck come? Inquire with Jessica Ford at firstname.lastname@example.org!
Dos Chinos: My apologies. Ustedes visited the Weekly nearly a month ago, if not longer--and I lagged on my promised review. I lagged because I traveled soon after the visit. I lagged because the photos I took of your food went missing for a couple of weeks. I lagged because I'm a pendejo.
But here is my promised review, and so I proclaim to readers: these non-chino chinos are hilarious, talented guys who--with time and practice--can be the best culinary fusion artists working with Mexican and Asian cuisine since the Mos2 teriyaki-horchata combo.
I'm only describing the tacos in the captions, because time has stolen my exact memories of how they tasted. Everything was pleasing--good, even. I also appreciated how nerdy the crew was--when the guy who charged me insisted he wasn't giving me a discount after I complained about how cheap my bill was, someone else realized he added the total wrong, much to the amusement of everyone else. Busting balls: I didn't know hipsters did that outside of Vice!
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But this Sriracha-Tapatio tamarind cheesecake is a thing of genius--honestly. Take the tart fruit that Mexis and Asians equally obsess over, mix in the dueling dishes that is Sriracha and Tapatio, slather over cheesecake--huh? Yep: Sriracha's tanginess duos with Tapatio's heat and the sweetness of the cheesecake to hint at what can truly happen when chinos and wabs marry, instead of tortillas merely harboring Asian ingredients. More dishes like these, and Dos Chinos can give Piaggio's a run for its dinero.
Oh, and the chino part of Dos Chinos? Vietnamese kids. Gotta do something with pho and menudo, chinos!
Follow Dos Chinos at twitter.com/doschinos