"Earthy adobo on the al pastor stains it a rich crimson; the pollo asado, at other places an uninspiring choice, has a chile-inflected snap and the gentle perfume of grillsmoke. Corn tortillas are a true highlight, pressed thicker than most with leopard spots of char and served hot enough to lightly sting your fingertips. For variety's sake, check out the gorditas: the hefty split disk of masa gets crisped on the outside but remains supple inside,"
"Vegetable fillings deserve the spotlight, too, particularly the taquería's smoky mushrooms, which also work well in the burros (indistinguishable from burritos) dressed with salsas and wrapped in a large, fresh flour tortilla. The crowd here is diverse - farmworkers and locals mingle with wine-buzzed tourists on the bistro-lit gravel, sitting on stools around oak-barrel tables and at the bar facing the stand's namesake highway. It's an egalitarian, refreshing change from the upstairs-downstairs vibe around the valley."
Santa Ynez Valley offers manicured vineyards and oak-dotted hills reached by descending Highway 154 over San Marcos Pass from Santa Barbara. Highway Tacos is a gleaming roadside airstream serving smoky grilled meats, citrusy al pastor, and fresh corn and flour tortillas. Earthy adobo colors the al pastor, and the pollo asado carries chile-inflected snap and grillsmoke perfume. Corn tortillas are pressed thicker with charred leopard spots. Gorditas are crisp outside and supple inside, filled with beans, guacamole, salsa, cheese, and protein. Smoky mushrooms and burros provide strong vegetarian options. The crowd mixes farmworkers, locals, and wine tourists, and service can be slow—call ahead or plan to wait.
Read at Eater LA
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