Varguez considers his menu the rebirth of the food of his ancestors. The dishes come in a familiar format — tacos, burritos and quesadillas. But almost every item features pre-colonial ingredients and techniques that set them apart from your typical taco truck.
Here’s a news article about him https://www.kqed.org/arts/13925233/pre-hispanic-mexican-cuisine-indigenous-mayan-food-truck-taco-truck-san-jose
Except for the ingredients I and several others mentioned. It’s a marketing gimmick.
I’m sure they tasted great.
Yeah they’re amazing, I try to go whenever he comes near my city, the huitlacoche mushroom ones are really good but he didnt have any this time