Tacos El Último Baile | East Bay Categorical

A taco truck has rolled into the neighborhood for good  

Tacos El Último Baile has moved out of a four-wheeled meals truck and into Nyum Bai’s former Fruitvale location on twelfth Avenue. That’s the identical twelfth Avenue the place drivers ignore the cease indicators as they hurtle in the direction of their subsequent fender bender.

The menu is written on the window exterior the doorway. If one has short-term reminiscence issues, it’s additionally posted on-line, so bringing a cellphone alongside is useful. I walked out and in at the least two occasions attempting to recollect what I’d determined to order.

Proprietor Dominic Prado’s strategy to tacos is not like most taquerias. The client chooses between three fundamental classes, with every possibility that includes one in all their handmade tortillas. The choices are—tacos ($4 corn or $5 flour), vampiros ($5 corn or $6 flour with melted cheese) or lorenzas ($5 deep-fried tortilla with melted cheese). 

Fish, shrimp and different specials present up as handwritten scrawls on the window. However the common protein choices are steak, pork, hen, chorizo and veggies (together with nopalitos, hibiscus and cauliflower). With out having tried El Último Baile earlier than, I didn’t know, and wasn’t instructed by the cashier or the chef, that the tacos aren’t made with toppings. They arrive on the desk bare, aside from the grilled meat and cheese (for individuals who have chosen so as to add cheese).

I wasn’t fairly certain what to do subsequent earlier than I spied a salsa bar, alone within the nook, and not using a signal to attract consideration to itself. El Último Baile’s salsa bar is the important thing to discovering satisfaction there. In a uncommon transfer, Prado features a container with contemporary guacamole—one thing I’ve by no means seen earlier than at a taqueria. The chef should not be involved about prospects going all in for large scoops of the scrumptious combination of avocado, onion and tomato. What’s left of my conscience solely permitted me to dab a small spoonful onto every one in all my tacos. 

The cart additionally holds containers of onions, quartered limes, cilantro, cabbage, bitter cream and two sorts of salsa, purple (spicy) and inexperienced (smoky). Beans aren’t within the cart and don’t seem wherever else on the common menu. They could belong in a burrito, however not on an El Último Baile taco. 

El Último Baile’s transition from truck life to a brick and mortar one comes throughout as a literal translation. We stepped as much as learn the menu as if we’d arrived at a parked truck. Then as soon as contained in the eating room, it regarded and felt just like the eating space was a walled-in extension of the kitchen.

Prado has stripped any hint of Nyum Bai’s persona from his restaurant. Strolling inside, the primary issues I observed had been the 2 giant glass panels that face straight into the kitchen. One way or the other they appeared to characteristic extra prominently than earlier than. I felt much less like an observer and extra just like the noticed. As a result of it was chilly, we ate inside tucked in in opposition to the lone, windowless wall. Different diners saved their coats on. They sat exterior at one of many many tables on the colourful, spacious patio.

Tacos El Último Baile maintains an lively Instagram account. I’ve scrolled by way of many specials that come and go, similar to jackfruit pastor tacos, complete fried fish imported from Ensenada, menudo and pozole (each purple and inexperienced). Once I visited, the particular was a freshly made candy corn dessert tamale that was gentle and ethereal. I additionally tried a shrimp taco and a fried fish taco. Beneath the crunchy breading, the fish couldn’t have been any more energizing. I’d come again for that taco, and the plentiful provide of guacamole, repeatedly.

Tacos El Último Baile, hours commonly up to date on IG. 3340 E twelfth St., Oakland. 510.560.4401. instagram.com/tacoselultimobaile.