Mexican Flavors / A cross-section of everything awesome
Lloyd Taco Factories & Taco Truck
Lloyd owners, Chris Dorsaneo and Pete Cimino
Photos by kc kratt; illustration by Josh Flanigan
Lloyd Taco Factories & Taco Trucks
1503 Hertel Avenue
5933 Main Street, Williamsville
863-9781 or whereslloyd.com
While Lloyd owners Chris Dorsaneo and Pete Cimino don’t pretend that what they make for Western New Yorkers is the exact same thing that comes out of your abuelita’s kitchen, there are certain aspects to the food that speak to authenticity. For example, Lloyd corn tortillas are formed from fresh masa that’s made in-house. In the painstaking and time-honored process as old as the Aztecs, the corn is steeped in a lime solution for sixteen hours, ground, and turned into masa. The masa is methodically formed into thousands of tortillas a week at either of the two Lloyd Taco Factory locations. The fact is, many an abuelita will avoid that amount of work and pick up corn tortillas at the store.
Lloyd’s tortillas are made inhouse from fresh masa
If the tortilla is the very important canvas, then sauces are the paint. The Lloyd salsa roja—made from ancho chiles, tomatillos, garlic, and onion—is used on many things. It’s appropriately robust and adorns some traditional and not so traditional offerings that are inspired by the food scene in Southern California.
“I think it’s the cross-section of where everything awesome happens, because you have the traditional Mexican roots, but you also have these other things that play a role,” Dorsaneo says. “And it’s no secret that LA and the surrounding area is not only a food truck mecca but also a taco mecca.”
In that culture, thinking innovatively about food is part of the process; it’s not sacrilege to serve foods not usually paired, as long as they taste good together.
Crack-ed potatoes, Mexicali spring rolls, Big Lloyd taco
Serving delicious, fresh food in a fun environment is surely part of the Lloyd mission, but Dorsaneo and Cimino say it’s about more than tacos. They say it’s important to raise the consciousness of people about what they are eating, where it comes from, and what the impacts are. Their meats are antibiotic and hormone free, the beans are organic, and there is a growing list of local farmers and other purveyors to supply the Lloyd operation.
If you’ve never been to a Lloyd Taco Factory or food truck, Chris and Pete recommend:
Classic mezcal margarita: the famous Mexican cocktail served with mezcal instead of tequila.
Roasted pork burrito with rice and beans, red onions, and crema
Crack-ed Potatoes: potatoes fried until crispy then slathered with garlic oil, mayo, “crack” sauce, green onions, cilantro, and sesame seeds
Mexicali spring rolls: Charred poblano peppers, Chihuahua cheese, and roasted, locally sourced mushrooms tucked into a spring roll wrapper and served with two dipping sauces (roja and citrus)
Dirty South taco
Dirty South taco: The best parts of chicken and waffles served on a tortilla and topped with bacon aioli and kale
Big Lloyd taco: Like a Big Mac dressed up for company and put on a tortilla—grass-fed beef topped with special sauce, lettuce, cheese, pickles, onions, and sesame seeds.