Truck Over to El Charrito

When epicurean demi god Colman Andrews tells you about a restaurant you should try, you darn well better try it. Even if that restaurant is a taco truck.

Last month, I sat down with the co-founder and former Editor-in-Chief of Saveur magazine and regular contributor for Gourmet and asked him where he liked to eat in Fairfield County. After pondering a moment, he said, “There’s this little taco truck in Stamford, El Charrito. Everything they do is absolutely delicious.”

So, I found the truck’s address, or rather, I found the address of the building the truck parks across from, and went down to check it out myself.

It was raining almost horizontally on my arrival, and there were still four people outside the truck waiting to order, a great sign.

“What’s good?” I ask Carlos Terron, El Charrito’s owner and chef.

“Everything,” he laughs. “Try the Mexican quesadilla. Two kinds of cheese, lettuce, Mexican cream. You want it with steak?”

My friend orders the Chilango burrito, stuffed with black beans, steak, chorizo and peppers.

“Hot or mild sauce?” Carlos asks us.

“How hot is hot?” my friend wants to know.

“Hot,” says Carlos.

So, that’s what we order.

Our food comes in the kind of unpretentious Styrofoam boxes you’d expect from a taco truck. What’s inside them, however, is totally unexpected. My quesadilla is packed with juicy steak and creamy cheese. The tortilla crunches as I dig in and I’m floored because it’s not the slightest bit greasy. I decide to give the homemade hot sauce a try. It’s not hyperbole when I say it’s the best hot sauce I’ve had in years. It’s spicy but completely flavorful.

“What’s in this hot sauce?” I ask Carlos, but he just smiles. He’s not going to give up the goods to me.

The Chilango burrito explodes with flavor, thanks to the fresh chorizo and herbs. And once again, the hot sauce complements the dish and does not overpower.

Never have two people eaten so well for a total of ten dollars. Not in Fairfield County, anyway. Which is why I was crestfallen when Carlos told me he’s closing the truck for the winter in just two or three weeks.

“But don’t worry,” he said. “When I close the truck, I’m opening a restaurant in Greenwich. We’ll do everything there, breakfast, lunch, dinner, even desserts. And we’ll do catering and delivery, too.”

Relieved, I ask Carlos for the address for El Charrito’s new permanent home. But again, he just smiles.

Then, “I’ll tell you when it’s open. We’re not quite ready for visitors yet.”

I do manage to get this much from him: El Charrito’s brick-and-mortar spot will be off of exit five on I-95. Once I find it, I’ll be sure to direct you, because this is some of the best Mexican food you’ve never tasted.

Will El Charrito be open seven days a week?

“Maybe six-and-a-half,” Carlos says. “I need a break sometime.”

Hungry? Find out what's for lunch by following El Charrito on Twitter.

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