Gordita in a trailer on Bardstown Road and Waterson Trail

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.

Sarita,
I think the forum got off on a tangent as we sometimes do. I for one appreciate the heads up, furthermore appreciate the account of the cleanliness. Most street vendors are required to get a health permit and the health department conducts a short survey of the "cart". I don't need the Health Department stamp of approval to get great authentic food.
For those with concerns, don't eat there. The same goes for any restaurant you feel uncomfortable with. Sounds to me as if they are a responsible vendor. I will give my opinion after I try them.

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.

I'm probably just ticked off that I spent so much time having to memorize logical fallacies and their uses only to have one of them completely change meaning in casual use.

Nope do not agree...If you want some reall Texas brisket you need to go to Jucy's....I have had theres and Jucy's is much much better...better in taste and much more tender then Kentucky BBQ.....

Could someone please fill me in? What's the Gall Rosso situation to which Ron Johnson refers: "But, please, please, please don't blow it for the rest of us. Let's not have another Gallo Rosso situation."

Is the bring-your-own-wine plan gone now or something? Hope not.

Could someone please fill me in? What's the Gall Rosso situation to which Ron Johnson refers: "But, please, please, please don't blow it for the rest of us. Let's not have another Gallo Rosso situation."

Is the bring-your-own-wine plan gone now or something? Hope not.

Someone turned Le Gallo Russo into ABC. They received a fine and you can no longer BYOB. They have applied for a liquor license.

[Robin Garr]

Someone turned Le Gallo Russo into ABC. They received a fine and you can no longer BYOB. They have applied for a liquor license.

While I regret it and think the situation was outrageous (as is the anti-BYO law unfortunately supported by some in the local restaurant industry), it should be noted that the problem was not the result of discussion in this forum. As I understand it, they were turned in by a former employee.

Okay folks...just ran by there and the trailer is there. They are cooking right now so give them about a half an hour or so. They did say they would be there both Saturday and Sunday around 3pm. They are there in the evenings pretty late. I've gone as late as 10:30 pm to pick up a snack for my husband who is on late shift when he gets home.

Carne Asada Gordita (steak) and the red tamales are my favorite. They have Carnitas (pork) but my husband thinks they are a little greasy. Also if you are not a fan of frijoles tell them to leave them off. Outside of that and the meat that is all they will put on there. Sopes are good. I've never tried the tacos or tortas but I've seen other folks get them. Remember if you want lettuce, tomato, onion, cheese, and or avacado you have to tell them. They always charge me the same so I'm not sure if they charge extra for that. Gorditas are 2.50 per and 2 will fill you up. I usually get them to go because I like mine with a cold beer at home.

And...of course...bring cash.

Enjoy and have a lovely weekend.

Sarita

Sarita, you have a PM.

I actually have something valuable (I think) to add to this discussion!

In addition to having been the coordinator for a large concession-packed event at the Water Tower several years running, I've also worked at many events like "Abbey Road on the River", and the Phoenix Hill Chili Cookoff. There is a separate set of health department rules for these type of situations. No, they don't need a three-compartment sink in their truck. Yes, there are basic sanitation rules that must be followed, including keeping food at proper temperatures and having free-running water to wash your hands with (although this can even be water from a thermos-like container, so long as the waste-water goes into a bucket to be disposed of later, not just onto the ground). I would think those "temporary food service sanitation guidelines" would be the standard these vendors would be subject to, not the same as a sit-down restaurant.

Under those guidelines, there is never any inspection "grade-letter" sign posted. My guess is that these folks are all being held to those standards instead of the stricter ones for brick-and-mortar restaurants.

I'll bet everyone buys pork chop sandwiches at the State Fair without giving a second thought to there being no health inspection grade letter posted. But believe me, the health inspectors are out at the fair daily, making sure it's safe for everyone.

And not to bash Claudia Sanders' (as if they don't have enough problems right now), but let's remember: the largest (probably?) food-borne illness epidemic in recent memory around these parts occurred at a restaurant that presumably had a passing grade - in fact, probably an "A" - from the health department.

It was an "A" at the time

[Robin Garr]

It was an "A" at the time

Am I correct in the recollection that each county health department sets its own restaurant inspection standards? I'm sure an A is good, but I wonder how a Shelby A differs from a Jefferson A in specific requirements and criteria.

Surely, some of you all actually cook! Trust your good judgment as you would to include your own kitchens as well as others..including your hosts at upcoming event parties.

Goodness...this post (my intentions anyway) it's about AWESOME GORDITAS. Not the bureaucracy and hazards of opening a business in the food industry in the Louisville Metro Area.

I visited the "Gordita Trailer" tonight and had some amazing gorditas. Al Pastor gordita was very tasty with melted cheese and refried beans. Carne asada was also very good, but not quite as good as the pastor. Both of these were served piping hot to the extent that I had to wait a few minutes to devour them. There were no posted prices, but the gorditas were $2.50 each. The rest of the posted menu consisted of tortas, tacos, and sopes. From what I recall the meat options were carnitas, asada, pastor, pollo, and lengua.

Surely, some of you all actually cook! Trust your good judgment as you would to include your own kitchens as well as others..including your hosts at upcoming event parties.

Goodness...this post (my intentions anyway) it's about AWESOME GORDITAS. Not the bureaucracy and hazards of opening a business in the food industry in the Louisville Metro Area.

My thoughts exactly! It seems like 9 times out of 10 threads have a tendency to digress from their starting point and it seems like health inspections is one of the topics they digress into. You started this thread talking about how awesome the food was, not the health department's involvement and that's where the three should have stayed!

I've learned my lesson and I will repeat the lesson every morning: "Do not post before having coffee, do not post before having coffee, do not post before having coffee". Geese indeed.