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Discada, a new food truck in East Austin, is introducing a special kind of taco to the Austin scene. Located at 1319 Rosewood Avenue, the trailer serves up discada (Spanish for disc) tacos, a style from Northern Mexico.
Discada is a preparation style that uses a plow disc from a tractor as a wok to provide even heat distribution during the cooking process. Chef Xose Velasco, who is from the Tlalnepantla area of Mexico City, uses a recipe passed down from his father: beef, pork, and vegetables are cooked in seven layers, where each layer is cooked in the juices of the previous layer. The mixture is then placed in corn tortillas and topped with onions, cilantro, and pineapple. The truck serves only this kind of taco, plus elote (Mexican-style corn) and drinks.
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The three co-owners of Discada, Chef Velasco, Sean Donahue, and Anthony Pratto, are childhood friends who are bringing the style from backyard celebrations to the truck. “The process is something very unique. It is labor-intensive and requires a lot of preparation, attention, and time,” explains Pratto. “Discada, for us, has always been associated with these special occasions and good memories.”
Pratto found that in a city known for its tacos, discada was still absent from the food scene — he was even able to snag the Instagram name @discada, which he takes as evidence that the style is still widely unknown. Pratto hopes to find a wider audience for discada, and wants to be a part of the Austin nightlife, either by parking a trailer at a bar or having a brick and mortar that stays open late.
Discada is open Tuesday through Thursday and Sunday from 3 p.m. to 10 p.m. and Friday and Saturday from 3 p.m. to 11 p.m.
