El Nopalito 267 Van Buren Street, Eugene, OR 97402

"Amazingly fresh and flavourful food!! Super unique options too. I had the Huaraches with scrambled eggs and Carnitas and it was perfect, and not too small. Eggs weren't runny which I appreciate and the carnitas were crispy, juicy goodness. The guy working it was also really friendly and helpful. He was clearly proud of their food. This block of carts deserves a shack for wind protection though."

"I got the Sopes with chorizo add sour cream. Also the huaraches plus a fish taco (fresh cod from Newmans'). And I got three carnitas tacos with an hibiscus mint agua fresca. Another time I go the Cochinita pibil tacos... lol. This place is awesome. (Also covered everything in salsa Arbol.)"

"By far the best authentic Mexican food I've ever had. I cannot say enough good things about this place. The food is spectacular, great prices, kind and talented chefs, unique menu items, the best salsas. This place is an absolute treasure in every way!"

"This seems to be the newest taco truck, though calling them simply a taco truck seems reductive, in Eugene and they are already positioning themselves as a go-to with little to no true competition in the area. The daily specials are intriguing, but for our first visit, my wife and I stuck to tacos (one each of carne asada, al pastor, and carnitas—next time, I’ll be early to get the cochinita pibil) and a pambazo with tinga de pollo at the recommendation of the chef. For the uninitiated, without splitting hairs or attempting to strictly define it, a pambazo seems similar to a torta or cemita, with the main difference appearing to be that the pambazo’s bread is dipped in a guajillo sauce whereas the others are dry. While I could go into great detail about all our food, the real star of the show was the freshly handmade-to-order tortillas. They were warm and perfectly chewy—standing up to the filling while providing a pleasant mouthfeel. Although the tortillas were the star for me, the meats in the tacos and pambazo were well-seasoned and flavorful (not to be confused with seasoned); the salsa’s were fresh and appropriately spicy without being overwhelming; and the bread for the pambazo was light without getting soggy. There will no doubt be growing pains and plenty of kinks to work out—good thing they opened the time of year they did…they won’t have time to address much when they really get going as the weather clears up—but this is my front runner for Best of Eugene and I suggest you run, not walk, there at your earliest convenience."