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.
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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.