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San Diego · Taco Truck

Street tacos, done right.

A San Diego taco truck slinging mesquite-grilled al pastor, carne asada off the plancha, and slow-braised birria — built fresh to order, served loud. We roll to a different neighborhood every day. Find us, get in line, eat well.

Made to order Cash + card + tap Salsas made in-house
Today's stop Serving now

Liberty Station

NTC Park lawn · Truxtun Rd
11:00 am – 2:00 pm

This week

Where the truck rolls

We move every day. Stops can shift for weather or private events — always check Instagram before you drive out.

Live updates
  • Mon

    Liberty Station

    Lunch rush · NTC Park

    11a – 2p Today
  • Tue

    North Park

    Dinner · 30th & University

    5p – 9p
  • Wed

    Little Italy

    Lunch · Date St lot

    11a – 2p
  • Thu

    Barrio Logan

    Dinner · Logan Ave

    5p – 9p
  • Fri

    Pacific Beach

    Late night · Garnet Ave

    5p – 10p
  • Sat

    Encinitas

    All day · Coast Hwy 101

    12p – 8p
  • Sun

    Chula Vista

    Third Ave market

    12p – 6p

Off the griddle

Straight from the truck

Al pastor

Off the trompo

Salsa bar

Made in-house

On the plancha

Asada, always sizzling

Fresh lime

Squeeze it yourself

Asada bowl

Rice, beans, the works

Horchata

Poured over ice

Book the truck

Bring El Camino to you

Backyard parties, office lunches, weddings, brewery pop-ups — we cater all of it. We bring the truck, the trompo, and a crew that keeps the line moving. Tell us the date and headcount and we'll send a quote.

Faster: just text us

Mateo usually answers within the hour during service.

  • We travel anywhere in San Diego County
  • Custom taco bar or set per-person menu
  • Minimum headcount applies for weekends
  • Deposit holds your date

Catering inquiry

No obligation. We'll reply with availability and a quote.

We typically reply within one business day. For dates inside two weeks, text us instead — it's faster.

Our story

One truck. No shortcuts.

El Camino started with one rule: make the taco you'd want to eat after a long shift. Owner Mateo Ruiz grew up in Barrio Logan, learned the trompo from his uncle, and spent years cooking in restaurant kitchens before he finally bought a beat-up truck, fixed the griddle himself, and parked it outside a brewery on a Friday night.

We marinate the al pastor overnight, braise the birria low and slow, and make every salsa from scratch that morning. No shortcuts, no freezer bags. Just a truck, a flat-top, and a line of people who keep coming back. Follow the truck on Instagram to catch where we're parked next.