The underdog story behind Huntsville’s hot new taco truck

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'By itself, consommé isn’t an epiphany,' matthewbwake writes. 'But dipping an already rad Celia’s birria taco into consommé elevates the taste and satisfaction to saturation.' The underdog story behind Huntsville’s hot new taco truck, Celia's Kitchen:

The holy/sexy stuff inside this Styrofoam ramekin is called consommé. It’s made with the juices derived from cooking birria, the trad-Mexican marinated beef stew, which is then spiked with chiles, onions, cilantro, spicy-sweet annatto paste and maybe some witchcraft.

Consommé dipping sauce served on the side with birria tacos from Celia's Kitchen, a taco truck in Huntsville, Alabama. . In late June, Garcia posted an alluring pic of a plate of birria tacos on his social media, captioned only with “4811 university dr.” Yours truly may not be able to split the atom, but I can google an address with the best of ‘em.

At Cantina Laredo, Vargas and Sanabria made a connection. She was a bartender and he was a chef. When she had a spare moment, she’d go back to the kitchen and pick up cooking tricks from him. Vargas brought in her old friend Sanabria. “We always had a really good friendship,” she says. “He works the way I like to work, and I think he likes how I work.” They were brainstorming business names, and Silwal suggested they call it Celia’s Kitchen because it evoked a welcoming, mom’s-kitchen kind of vibe.

 

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