Taco Angeleno Opening in West Philadelphia

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Taco Angeleno, a new food truck based in West Philadelphia, is opening this summer. The truck debuted the Go West Craft Fest, and also had a preview picnic on on May 17 and was at Clark Park on the 18th. The truck is run by Vanessa Jerolmack, who just completed a 9-month run as a cook at Loco Pez, where she honed her knowledge of the restaurant business. The truck will serve chicken, beef, pork, eitan, soy miso, and soy-free tacos that will also be available in burrito form.

There is also a rotating daily platter special such as enchiladas, taquitos, and tamales served with rice and beans. The truck will be based at 5019 Baltimore Avenue, which will have picnic tables where you can enjoy your tacos. If all goes well, Jerolmack plans on opening a shack on the Baltimore Ave. site that can house a full kitchen and some counter seating.

Look for the taco cart on Baltimore Avenue or at festivals throughout the summer. And you can check out a much longer profile on Jerolmack and her new truck over at West Philly Local.

 Taco Angeleno [Facebook]

West Philly To Have ANew Taco Food Truck This Summer [West Philly Local]

  • ugh

    “…who just completed a 9-month run as a cook at Loco Pez, where she honed her knowledge of the restaurant business.”

    never has a sentence so finely encapsulated the “insta-expert” food blogger generation.

    • Franksnbrans

      Pretty much sums it up

    • Elle

      Hone: to make sharper.

      Not to make sharp; to make sharpER.

      One can hone one’s knowledge of the restaurant business (or anything else, for that matter) in 9 months.

    • badjack

      I know you’re just playing the role of smug internet commenter, but if you’d dial it back for a second you’d see that her story sums up a lot of the good things of the recent food truck movement: Fantastic (presumably) home cook, with limited resources/restaurant experience, coincidental purchase of vacant lot, business plan takes shape, aforementioned great home cook goes to work at a local restaurant to pickup a little experience at working/running a commercial operation, then opens.

      What’s not to love about someone taking a shot at selling the food he/she’s been feeding friends and loved ones for a lifetime?

    • barrygster

      More like the unedited, written-by-an-intern straight from the press release Foobooz generation.