The mission this evening was meant to confirm intel regarding another cart, said to prepare tacos al vapor, a.k.a. tacos de canasta and tacos sudados. These are steamed ("al vapor") and traditionally held in a basket ("canasta"), where their collective warmth gives them a sweaty ("sudado") texture. That cart may have changed hands; on the evening of my visit the menu was pedestrian, the ambience, desultory.
Much more energy radiated from nearby Tacos El Tuzito, which employed an expediter to take orders from a small but continual stream of customers. The cook himself — a native of Pachuca, capital of the Mexican state of Hidalgo — is fast with a blade, notably so when replenishing his essential reserve of sliced radishes. They were a crisp accompaniment to a pair of tacos suaderos ($2), which featured chopped, griddled beef brisket.
Tacos El Tuzito
Cart stationed on the southeast corner of 45th St. at Bergenline Ave., Union City, New Jersey
Seven days, lunch through late night