Eat Drink Jax Talks Tacos With Corner TacoApril 12, 2013 1 comment Print Article
The Good Lord knows that Metrojacksonville loves Food Trucks. (we are a part of Food Truckies after all) So when the imperturbable and unusually thorough Gerry Glynn of Eat Drink Jax (www.eatdrinkjax.com) told us he had an interview (and food porn) with Chris Dickerson the creative chef behind Corner Taco, we were certainly thrilled. Join us after a jump for the details (and some fairly mouthwatering photos)!
Salad with Chicken
How long has Corner Taco been around?
It's been around for nearly two years. We started at the Lemon Bar in Neptune Beach. We weren't a food truck originally. They built the kitchen and were a great help in getting it started. It was a win-win for both of us. I was at the Lemon Bar for about 8 months, then went mobile last January 14th (2012).
Are you the owner?
Yes. My dear friend Heather Douglas helped me start the truck, and I couldn't have done it without her.
Do you have a set menu of tacos or do you rotate them?
We have a core menu of our tried and true items and then we do at least one special a week and rotate in things depending on seasonality and what's fresh. For example we had mahi mahi tacos on the menu and we switched to grouper because it's more available. We work closely with our purveyors, who are really great. We buy from the same people who are supplying some of the most expensive and well known restaurants in town. We try to source the best stuff that we possibly can and buy locally as much as possible.
If someone is trying Corner Taco for the first time, what would you recommend?
The carnitas is probably our most popular taco. It's pork that's braised for 8 hours in orange juice, cloves, cinnamon, a lot of peppers and chiles. I get special chile powder from Santa Fe from this area called Chimayo. That's a real favorite. It's braised, then seared on the flat top so the edges get crispy.
I'd say our signature taco is one with fried Mayport shrimp, white corn puree, and asparagus. It's fried lightly with rice so you really taste the shrimp. There's not a lot of breading. That's one of my favorites.
Beef Slices Tacos
Banh Mi Tacos
Dijon Buttermilk Chicken Tacos