Guacamole 61’s taco-truck mainstays are made with huge portions and carefully crafted meats. Inspired by owner Guillermo "Willy" Perez’s avocado-green ’61 Chevy Impala, Perez and chef Gustavo Orozco created a similarly masculine and flashy truck-style menu to match. The plates are hefty and there's an unusually large amount of zingy pineapple going on — it's in the al pastor, in the agua fresca, and in the Hawaiian-style torta with grilled ham. Flash? Check. There isn’t a meat option there that didn't seem doted on — the non-greasy carnitas were shredded into almost hair-like tangles that had deeply browned on the grill — but it's worth making a beeline for the al pastor.

— Cynthia Salaysay

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