i am in the works of obtaining a food permit and doing just that. i have just almost perfected the lonche and tacos recipes straight out of pregresso, mexico. all i got left is to finish the work on my salsa verde and then i am going to buisness there with a stand of some sort.
HOWEVER, i have decided that this business could be very lucrative considering the is a hotdog venrdor there selling dogs at 4.50 and 1 tiny taco from fredrikos cost 2/3 (only got it once and did not pay).
Therefore, i have decided that i am going to also do cooked tacos to a certain point of "live" effort, but i plan on having quite a few ready to go wrapped in a package just like the ones on the border to go. I used take tacos to my cousin who worked at the bridge ( Border Patrol agent, not change lady ); at 2 am when the bars let out the sheer volume would facilitate pre-maid tacos, having already be made, a necessity.
they are drunk white people; what do they care? i used to work at antonio's pizza at a certain point so i am broken to the drunk late crowd, but no way am i staying till 4 am cleaning up.
my recipes contains
bolios or corn tortillas, cabbage, tomate, aguacate, and queso mexicano (goat cheese).
and of course your choice of meat ( my meat ) cooked by yours truly.