The menu is pretty simple. They have different types of meat, along with tilapia and a vegetarian taco. A burrito is available, Mexican Coke, and chips with either guacamole, queso, or salsa. The truck which comes to the N.W. 122nd and Rockwell location is only there at lunch time (and only on Friday). I usually buy more than the amount I would want for lunch so that I can have leftovers, but I would judge that ordering for lunch would not be terribly expensive. They have aluminum foil wrapping available, and I have found the take-home packages to keep food warm for at least a half hour after I bought it.

Salsas go from mild to hot

The Salsa is free, and you can add your choice of salsa to the taco or ask for some in a cup for take-home. Salsa is probably the most non-traditional component of Big Truck Tacos, with some of them being very fruity (such as the Asphalt) or creamy (such as the OMG). Some of the salsas make good toppings to the tacos, but they do not have much of the chile flavor that I normally find in salsa. The OMG was plenty spicy for me, and I have not even tried the hottest one (the OMFG). On the other hand, the mildest salsa (the Salsa Verde) is the one that I think probably has the best flavor overall, and which is probably also closest to what I would call traditional salsa.

Taco al carbon, chicken, and pork

When judging the tacos, I think it is more a matter of individual taste than at most restaurants, because all were of good quality. At most places I do not care a lot for the chicken tacos, but at Big Truck Tacos the Borracho Chicken was excellent, and in fact this was my favorite of the meat tacos. The red chiles and spices used in cooking the meat were just right, and I felt that the chicken meat was of the highest quality. In fact, I would say that if you have been disappointed by chicken tacos at other places you should try the one here. Still, though, I have heard from other people that they found them too spicy, and I think these tacos are not for everybody.

The Beef al Carbon tacos were another one of my favorites, although beef is generally one of the best meats at just about any taco restaurant. The one here tasted special because of the way it was cooked, and I thought the green peppers were a good touch. This taco did seem close to the traditional Mexican style, although when I get tacos al carbon in El Paso they have different toppings (also I think Big Truck Tacos uses better meat than what I have traditionally found with tacos al carbon).

The Verde Pork tacos were also among what I call the "more traditional" tacos, but there was something about the way they were cooked that made them less appealing to me. My description is that they were more greasy, but this is not meant to be a "professional food critic's assessment" (and I am certainly not a professional food critic). Instead this is just my way of describing them. I should point out that this was mainly a problem when I tried to reheat them as leftovers.

The Wojo and The Rancher

The Wojo is the vegetarian taco served by Big Truck Tacos, and this may be my favorite in terms of how the non-traditional and nouveau concept used here can result in something truly innovative and flavorful. These are made with a white bean spread and queso fresco, so at least in terms of the cheese I think this is probably more authentic than the great majority of tacos served in Oklahoma City. The grilled veggies may not be totally traditional (the closest I have seen are nopal or cactus tacos I used to get in Mexico). The veggies and other ingredients are delicious, though, and I truly enjoyed this taco.

The Rancher is another version of the beef tacos served, and this one is made with slow braised brisket with potatoes and an escabeche (pickled relish) topping. When I ate it, though, the only thing that seemed really notable was the meat, which I thought was a very good quality of brisket (and as with other tacos at Big Truck, there was a substantial amount of meat). This taco was quite spicy (maybe somewhere between four and five chiles on my "chile scale"), and I thought their description of this having a "pickled relish" might have been a little misleading. Like the chicken taco, I was surprised that they made the taco so spicy before I even had a chance to add my own salsa.

I think the drinks are a little expensive, and I have not ordered any, So far, though, I have thought the tacos were worth the price (and the quantity seems to be about twice what you would get from most restaurants). Some of the salsas are a little too non-traditional for me, and I have yet to find one that is really my favorite.