Toby Wilson and his tacos get around. In the past you may have found them in a Chinatown food court, a pub beer garden, a truck parked in Gelato Messina’s carpark and an inner-west brewery. Now, in locked-down Sydney, he’s operating his taqueria, Ricos Tacos, from a window in Chippendale.
Wilson is selling breakfast tacos from Thursday to Sunday on Meagher Street, in a space he tells Broadsheet will “soon-ish” become his bricks-and-mortar location. Visit from 8am–1pm for three types of breakfast taco, zucchini-flower quesadillas, filter coffee from Sample, chipotle-salted hash browns and hibiscus iced tea. Expect tacos such as chorizo and potato with a gooey egg; greens, potato and egg; and steak, beans and egg.
And if you’re missing taco Tuesday during lockdown, Ricos is doing DIY taco packs, available to pick up from the Chippendale window. There’s a choice of three packs, with each making around 10 tacos. They’re all part of Wilson’s aim to make tacos that taste like what you’d find in a Mexican street stall: there’s chicken tinga (chipotle and tomato-braised chicken breast with black beans), eggplant barbacoa (eggplant braised in pasilla and morita chillies), and cochinita pibil (achiote-braised pork shoulder). All the tacos come with avocado salsa, black beans, salsa roja and lime and require reheating and assembly at home.
To go with your taco Tuesday order, you can also get corn chips with salsa, and arroz con leche – a Mexican rice pudding with dulce de leche.
Ricos Tacos window is at 15 Meagher Street, Chippendale, and open for breakfast Thursday to Sunday 8am–1pm. Order taco kits here by 5pm Monday for pick up the following day.