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Food Truck: Tony Guacamole

Entercom Communications takes 10 percent of the day’s sales as the cost of parking and cooking for DTCers. While the J Street crew is putting everything in its place for lunch service, the Chibby Wibbitz ibm 17.77b global technology 6.15b yoy truck rolls in and — whoops! The guys come out, assess the damage and then shake hands and smile. Food trucks trade food and crew members, and they know that what’s good for one is good for all.

Tony Guacamole can be found at a multitude of breweries and other venues throughout the Denver metro area; for easy tracking, check out the food truck’s Twitter account. I’d just caught myself singing along to the lovelorn Mexican ballads streaming from the overhead speakers at Tony’s Siesta when I was brought back to reality. We invite you to use our commenting platform to engage in insightful conversations about issues in our community. We might permanently block any user who abuses these conditions.

That means freshly baked brioche stuffed with Maine lobster and the barest traces of mayo, celery, salt, tarragon and lemon. The bagels that come from their oak-burning oven are some of the best in the city, with a balance of density and aromatic yeastiness. Stout and strong, they’re enough all by themselves, from the stick-to-your-teeth chaos of an everything bagel to the more restrained white and black sesame varieties.

Today it also means cramming Crowfoot, who just arrived, and J Street’s cooks, Josh Ronnfeldt and Justin Hales, into the truck. (Bray will stay behind to work on August’s menu.) Oh, and me. The high notes come from Haitian spicing, dominated by herbs with bursts of garlic, ginger and chives. Each serving has generous amount of thinly cut, extra crispy fries topped with a grilled beef and enough cheese to ensure that every bite includes it. But for the chef-taquero, it’s important to start small and build up. “The other day a customer asked me how I’m serving such flavors from a truck.

The buttery hoagie roll retained it’s crunchy texture, but the real selling point was the generous portions of thinly cut steak with the proper amount of char and a blend of caramelized onions and bell peppers. The Cubana ($12) at Monky’s is what happens if someone dared you to see how much you could pile on one sandwich without it collapsing under its own weight. Ham, pulled pork, bacon, frankfurters, chorizo, salami — it’s all there, plus lettuce, tomatoes and avocado.

All hail this Caesar, which puts to shame steakhouses that charge twice as much. The signature creamy Caesar dressing was zesty with garlic and lemon. The bliss came from the contrast of the hot, tender churro and the cold ice cream, which absorbed a lot of that cinnamon and sugar, becoming more flavorful with each dip of the dough. It’s made just right with a spicy, sweet and tangy marinade of achiote, pineapple juice, citrus and vinegar turbocharged with guajillo chiles, chile pasilla and chile de árbol.

The result is sumptuous, with a gaminess that is toned down by a complementing earthiness imparted by the cooking process. All the tacos are served on glossy miniature nixtamalized corn tortillas from the San Antonio Colonial tortilleria. They’re heavy, fragrant discs for their size, able to bear generous fillings, garnishes such as cubed pineapples, and splashes of salsa.

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