brick and mortar establishments spark. A diverse food system is a good thing, but it's application so far has caused all sort of heart ache for both sides. Each truck has had to create a niche that cannot be filled in a single location; a unique signature that allows them to do something far more creative because they have to work in tight quarters, in a short amount of time and with a set ingredient pool.
"With the direction of Chef Chris Dorsaneo and the business sense of Peter Cimino, Lloyd has developed a menu and concept that delivers high-end food and service at street level prices." This is exactly it. It is about offering a service that is so needed and doing it with flair and style. They were the first to do it, flipping an 'in your face' to the expected rules of food service.
So to be honest, this was the first time I'd ordered from them. I know, horrors!
They've been up and running for a long while now, but it's been life and other mini-dramas that have prevented me from checking them out until the IN event on October 22nd. Teddy and Tony were manning the truck. Two bigger than life pirates slinging tacos in a truck that sways like a ship at sea. The galley kitchen is bright and clean and packed to the gills with all sorts of ingredients.
I picked one of every dish to take home to taste and was wowed by the scent and texture, flavor and presentation. The sharp lime and jalapeno, cilantro and black beans, explosive bursts of Rocket Sauce, beef tongue, chicken, and more all vying for attention.
I was smitten! They are a new household favorite when craving Mexican.
Thank you to all of Lloyd's employees for your commitment to producing such excellent nosh!