Lloyd's Taco Truck

It starts with masa and fire, smoke and steel, a tortilla pressed and waiting. Lloyd's slow-braised beef folds into its own spicy, savory juices, charred chicken keeps the sharpness of flame, smoked pork falls apart with nothing more than suggestion. Cheese settles into the heat, cabbage snaps against the softness, Roja and Chimi sauces streak through—one smoky, one bright, both cutting through the richness. Cilantro and lime land at the end, their sharpness the last thing before the bite disappears.

The nachos collapse under their own weight—house-fried chips cracking beneath molten queso, Roja running through, pickled onions pushing high and bright, brined jalapeños threading vinegar and fire into every layer. Crema softens the edges just enough. Burritos hold it all inside warm flour, black beans thick and slow-cooked, rice soaking up the juices, cheese melting into the seams. Buttermilk-fried chicken breaks at the first bite, pollock flakes under its golden crust, Brussels sprouts blister and char. Lloyd's Taco Truck also caters, which means your event can have food so good, people can safely lie they came for any other reason.