A street taco is a small, soft tortilla, usually corn and about 4 to 5 inches across, filled with one well-seasoned protein and finished simply: diced onion, cilantro, a squeeze of lime and salsa. It’s made to be eaten standing up, in a few bites and ordered by the handful.
That’s the short answer. The longer one is more interesting, because “street taco” has become one of the most stretched phrases on any menu. You’ll see it on food truck boards, on white-tablecloth menus, and on drive-thru signs. They aren’t all the same thing.
We’ve spent a lot of hours behind the window of a taco truck, so here’s our take: what makes a street taco a street taco, where people usually get them, and why we think ours land in the sweet spot.
The anatomy of a street taco
The tortilla. Small and soft. Corn is traditional, and it’s often doubled up so it holds together. Flour is the other common choice.
The protein. One filling, cooked well. Think slow-braised pork, chiles and tomato chicken, grilled or chopped steak. The protein is the star, not a pile of toppings.
The finish. Onion, cilantro, lime and cheese. Each one adds bite, freshness, acid or heat without burying the meat.
The format. You order two, three or four, usually mixing fillings. Small tacos let you try more than one thing.
What a street taco is not: a crunch U-shaped shell, a mound of shredded lettuce and cheddar, or a sour-cream finish (sorry, not sorry!). Those are a different (and also tasty) tradition.
Where people usually get street tacos
In Boston, as in most cities, street tacos come from four kinds of places. Each one gets something right, and each one makes a trade.
| Where | What you usually get | The trade-off |
|---|---|---|
| Food trucks | Made to order, fast, with a short menu the crew knows cold | Quality swings truck to truck; you have to find them |
| Fine dining & sit-down | Creative fillings, plated presentation, a drink list | Small portions at a premium price; you're paying for the room |
| Taquerias | Traditional recipes, counter service, fair prices | Fewer surprises; usually not built to come to you |
| Chains | Consistent, convenient, everywhere | Built for speed and scale, not flavor; "street taco" is often just a smaller taco |
Think of it like weight classes in boxing (‘cuz we do). Chains are built for volume. Fine dining fights on presentation. Taquerias and trucks are where the street taco really lives, and that’s where we train.
Our Boston take on the street taco
We don’t claim to be a Mexico City taqueria. We’re a Dorchester based food truck making a Boston take on the street taco. We respect the format and put energy into technique and flavor.
The basics are classic. We use double corn tortillas or flour, your call. Toppings are the traditional onion, cilantro, lettuce and cheese. Where we push is in the cooking:
Chicken Tinga is braised low and slow in a smoky chipotle-tomato sauce. It’s one of our most ordered tacos.
Carnitas pork is cooked until it’s tender, then crisped so every bite has some edge.
Steak is a blend of skirt steak and carne picada. Skirt brings the beefy flavor and char. Carne picada brings tenderness. Together they make a better bite than either one on its own.
Birria is a rich, slow-cooked beef that people come back for.
Seasonal Veggie changes with what’s good, so it’s never an afterthought.
We’re also always working on new ones. One of our favorites started as a mistake. We accidentally ordered shaved rib eye, and instead of sending it back, we asked what a Boston kid would do with it. The answer was a steak and cheese taco, which is also a nod to the sub shop on every corner of this city. That’s the Boston take in one bite (It was a hit btw, check our reviews on Reddit for confirmation!).
Why our tacos punch above their weight class
In boxing, a fighter who punches above their weight class beats people who are supposed to be bigger. That’s how we think about value. We sit in the middle on price, and we work to deliver flavor that holds up against restaurants charging a lot more.
Here’s how we do it:
Smart blends, not shortcuts. The skirt steak and carne picada blend is a good example. Blending lets us make a more flavorful taco and keep it priced for every day.
A full taco, every time. We use 4.5 inch tortillas, which is the classic street-taco size, and we FILL them. You get a real portion of protein, not a garnish on a tortilla. We’re boxers and we take eating serious!
Combos built to feed you. Our combos, the One-Two and the TKO, bundle tacos and sides for less than ordering everything separately. There are kids meals too.
Cooked from scratch in a real kitchen. We prep at Commonwealth Kitchen in Dorchester, so every batch starts with proper prep, not a heat-and-serve bag.
There’s one more piece of value that doesn’t show up in the container. Boston Street Tacos was built to support the boxing community here in Boston. That means flexible jobs for fighters in trainings and sponsorship for local pros. When you order from us, part of it goes back into Boston’s gyms. (Read why there are boxing gloves on a taco truck.)
Bringing street tacos to your event
Street Tacos might be the best catering food there is. They’re easy to eat standing up, everyone can build the plate they want, and they work for meat lovers, vegetarians and picky kids at the same table.
We cater offices, homes, team events, charity events and community gatherings across Greater Boston. Our drop-off packages are built around tacos, with options to add apps, desserts and drinks. For bigger groups, we can set up and serve. Either way, you get the same food from the truck, just at your place.
If you’re planning something, tell us about your event. We’ll help you figure out how much food you need and which package fits.
Street taco FAQ
What size is a street taco? Most street tacos use a tortilla about 4 to 5 inches across. Ours are 4.5 inches, the classic size, and filled with a full portion of protein.
Corn or flour: which is more traditional? Corn is the traditional choice. Many street tacos use two corn tortillas stacked so the taco holds up to juicy fillings. We offer double corn or flour.
Why are street tacos so small? Small tacos are easy to eat on the go, and they let you mix fillings. Ordering one of each is part of the fun.
How many street tacos per person should I order for catering? It depends on the time of day, what else is served and who’s eating. We’ll help you set the right amount when we talk through your event.
Are street tacos gluten free? Corn tortillas don’t contain wheat, but every kitchen handles ingredients differently. Our team is allergy-certified. Tell us about any allergies or dietary needs when you book and we’ll walk you through the options.
Do you cater in Boston? YES. We cater offices, homes and community events across Greater Boston, with drop-off and full service options. Start here.
Where can I find the truck? Our weekly stops change with the season. Check the Find the Truck page for where we’ll be next.
