Taco Pacifico

We are a food truck that specializes in authentic California-style Mexican food. We only use fresh ingredients to make homemade tortilla chips, salsas, tacos, burritos, quesadillas and more. We tailor each taco truck party to the client's unique event.

See our review in the NY Times:

Quick Bite | Madison
Tacos and Burritos to GoBy STEPHANIE LYNESS
Published: August 27, 2010

Though a familiar sight in New Haven, food carts are rare on the shoreline. But that is where you will find Taco Pacifico, Greg Sharon’s taco truck, installed as of July 31 in the parking lot of Dino’s Auto Spa on Route 1 in Madison.


Connecticut Dining | Darien: New American in a Lively Setting (August 29, 2010)
Times Topic: Connecticut DiningA native of Harrison, N.Y., Mr. Sharon met authentic Mexican food in Southern California, where he lived for two and a half years. With no formal culinary training, he taught himself by watching and eating at his neighborhood taquerias in and around Van Nuys.

“I can’t remember a day when I didn’t have some form of Mexican food,” he said.

In the tiny kitchen of his cart, Mr. Sharon stocks a choice of four fillings — chicken, steak, pork or vegetable — offered atop delicious soft corn tacos (three for $5.95, served with pico de gallo and lime wedges) or rolled into flour burritos (12-inch flour tortilla with cheese, refried beans and salsa fresca for $7).

Quesadillas (10-inch flour tortilla with cheese, for $6.95) are offered with a choice of chicken, steak or pork.

The chicken, marinated in chipotle sauce, is smoky and spicy. Pork loin is cooked in a fiery red sauce that garners its heat from a mix of jalapeño, serrano and poblano chiles. The steak (my favorite) — marinated in Coca-Cola and seasoned with oregano, vinegar, achiote and pasilla chiles — is mild, as is the vegetable filling, a cool combination of guacamole, refried beans and Mexican cheese.

Mr. Sharon buys tortillas hot off the press from New Haven’s Tortilleria la Michoacana and sells bags of fresh tortilla chips with salsa fresca.

The cart is busy, particularly on weekends. “I’m not doing breakfast yet,” Mr. Sharon said, “but people are asking for it.”

STEPHANIE LYNESS