Foreword

In October 2008, I was working as the editor of Eater SF—the Bay Area arm of a national food and restaurant blog. One Thursday afternoon, I got a tip that a local line cook would be subletting a Guatemalan taco truck that night and selling souped-up sandwiches from it. Actually, the first line of the email (from a friend of Anthony Myint and Karen Leibowitz) was “High-falootin’ line cook from Bar Tartine goes all nitty gritty and shit.”