Gordita in a trailer on Bardstown Road and Waterson Trail

If people here have concerns about the safety of the food at this truck, the best course of action is to simply not eat there.

But, please, please, please don't blow it for the rest of us. Let's not have another Gallo Rosso situation.

A food/health permit is a good thing. I don't know how hard it is to get one but I prefer that some basic standard of cleanliness and food prep is going on. Why should a double standard exist between static and mobile food purveyors?

Because if you buy from a mobile food purveyor it can be assumed that you're making a personal decision to judge risk for yourself rather than relying on the regulatory process to do so. It's a fringe economy, frankly, and I'm not sure that it's necessary to stamp it out bureaucratically when it's not likely to attract the market that lines up at Mickey D's.

All that being fine by me (and people pick where to eat on there own everyday) it still begs the question:

If Dean & Leah & Andrew & Fernando & (fill in the blank) need to comply with the myriad business & health laws to stay in business why should a convenient, fringe economy food purveyor not have their stall inspected for whatever minimal standard for food safety exists?

You frequently mention the gastric nightmare that you experienced with bad homemade mayo in South America; perhaps preventing that from happening here is the point. I have no plan to blow the whistle on them as I have eaten questionable food in dirty locales before (not saying that they are either one). I'm just saying that having to follow the same level playing field standards as everybody else trying to survive in the food business doesn't beg for a pejorative rejoinder when the question arises.

[Robin Garr]

Let's not have another Gallo Rosso situation.

That did not result from forum publicity, though.

I'm sorry I ever posted this. Ya'll are mean.

[Robin Garr]

All that being fine by me (and people pick where to eat on there own everyday) it still begs the question:

If Dean & Leah & Andrew & Fernando & (fill in the blank) need to comply with the myriad business & health laws to stay in business why should a convenient, fringe economy food purveyor not have their stall inspected for whatever minimal standard for food safety exists?

You frequently mention the gastric nightmare that you experienced with bad homemade mayo in South America; perhaps preventing that from happening here is the point. I have no plan to blow the whistle on them as I have eaten questionable food in dirty locales before (not saying that they are either one). I'm just saying that having to follow the same level playing field standards as everybody else trying to survive in the food business doesn't beg for a pejorative rejoinder when the question arises.

Ed, I didn't mean the rejoinder as pejorative, sorry.

I do see a difference, though: The Health Department rules are set up for commercial kitchens. They require a lot of detailed and specific equipment including three-tub sinks and a lot of very specific temperature controls. When they try to make one size fit all, they risk differentially impacting a struggling immigrant economy, and that seems both beaurocratic and unfair.

If they want to come up with reasonable regulations that protect public safety without subjecting the Big Blue Taco Truck to the same level of expense and detail that protects us at Vincenzo's, I'm fine with that, and I think any legitimate street vendor would be, also.

When you go into a white tablecloth restaurant, you have a right to assume that cookery and sanitation are being done at a high professional level, and I don't object to rational regulation to ensure that. But when you buy from a street vendor, it seems to me that it's fair to expect the consumer to use good judgement and common sense. To answer your top question, yes, I'm in favor of adherence to minimal standards, but no, I don't think a street vendor should have to be inspected on the basis of a score sheet designed for a full-service professional kitchen.

All that being fine by me (and people pick where to eat on there own everyday) it still begs the question:

[rant]It actually doesn't "beg" any question (sorry, but one of my pet peeves is the complete abandoment of what "begging the question" means.) It may "demand an answer" or "raise the question," but unless the proposition to be proven is assumed in the premise, it doesn't "beg the question."[/rant]

If Dean & Leah & Andrew & Fernando & (fill in the blank) need to comply with the myriad business & health laws to stay in business why should a convenient, fringe economy food purveyor not have their stall inspected for whatever minimal standard for food safety exists?

I can see your point, but I don't think the two types of things are on equal footing, that is, it's not more convenient, just a cheaper, portable, and less stable purveyor. I can't quite argue against health inspections, but my gut goes with Robin on this one.

I've always meant to try this place, but just haven't gotten around to it. We buy chorizo at the Hispanic grocery in that shopping center at least once a week and I always assume it was affiliated with them.
I took a walk through the international grocery on the other end of the center a few weeks ago. It seems to be mainly Indian-style food. I did see goat meat in the freezer.

I agree completely with Robin.

Furthermore, do I want my ethnic foods cooked by an hourly cook? Or do I want my ethnic foods to be cooked by people who learned the recipe from their mothers? You can see where I'm headed...

Up with the street vendors!

This is the last and final thing I'm going to say. I do not know if the health department has paid them a visit or vice versa. I do know that the trailer is equipped with a sink, soap and hand sanitizer and the meat is kept heated. I have been in Louisville restaurants that were in far worse shape and that are regulated by the health department. The same two women do the cooking there and it appears to be a clean operation.

The real point I'm trying to make with this post was the Gorditas and Tamales are very good and I wondered if anyone else has tried it. Geese.

This is the last and final thing I'm going to say. I do not know if the health department has paid them a visit or vice versa. I do know that the trailer is equipped with a sink, soap and hand sanitizer and the meat is kept heated. I have been in Louisville restaurants that were in far worse shape and that are regulated by the health department. The same two women do the cooking there and it appears to be a clean operation.

The real point I'm trying to make with this post was the Gorditas and Tamales are very good and I wondered if anyone else has tried it. Geese.

I'm going to try it first chance I get.

[Robin Garr]

The real point I'm trying to make with this post was the Gorditas and Tamales are very good and I wondered if anyone else has tried it. Geese.

I'm headed out that way, Sarita!

Please don't let us scare you off. Most of us really appreciate that you gave us a heads-up to this place.

I'll post if I see them out there this weekend. It's really disappointing when you are craving it and they are not there.

I'll post if I see them out there this weekend. It's really disappointing when you are craving it and they are not there.

Please, DO post if they are there!

I grew up in Texas and have fond memories of eating BBQ served out of a van parked on the side of the road whenever we would take out of town guests to see the beloved Battleship Texas. It was the BEST!!!

I would love to try this... I am willing to be adventurous!! And I, too, hope that no one blows any whistles...

THANKS for posting about it!

Has the formerly stated policy in regards to beverages changed at previously mentioned establishment?? I am out of the loop!

Gretchen...if you are wanting Texas Brisket you HAVE to go to Kentucky BBQ on Frankfort and Pope.
I'm a Texan transplant too. It's better than home. Sometimes I just pick up the brisket and take it home to make Salpicon.

All that being fine by me (and people pick where to eat on there own everyday) it still begs the question:

[rant]It actually doesn't "beg" any question (sorry, but one of my pet peeves is the complete abandoment of what "begging the question" means.) It may "demand an answer" or "raise the question," but unless the proposition to be proven is assumed in the premise, it doesn't "beg the question."[/rant]

Pedantry 101 is being taught by Professor Charles W. this semester.