Located on Riverside Avenue in Norwalk just south of the Wendy’s on Route 123 and across from the cemetery (I kid you not), Chef Tony Delicias is a colorful truck offering tacos, burritos and other Mexican fare. When I approached the window on my first visit there were several people already enjoying their lunches and each assured me that the food at Chef Tony’s was delicious. I ordered three tacos, the steak, chicken and chorizo. Each included a double tortilla topped with grilled meat, onion, cilantro and the diner chooses from a few sauces on the counter. A few wedges of lime plus slices of radishes joined the tacos on the plate
I placed a small amount of the green sauce on each and returned to my car. The steak was my first choice and I was disappointed after the first bite. It was very bland, just small chunks of beef, griddled and placed on the tortillas. I did not taste any seasoning. The cilantro was mild and the green sauce added a good level of spiciness. The next taco I tried was the chicken and it was a twin to the beef, very bland. The last taco was the chorizo; fortunately this was different with a good level of spiciness from the chorizo
Something did not feel right. Tony was fastidious in the prep, after handling money he washed his hands, he used new gloves with each order, I just could not believe what I ate was indicative of the food, so I returned for a second visit. On visit number 2 I again ordered three tacos, a steak, a carnitas and chicken. It was a different experience
The tacos on the second visit were served nestled in a Styrofoam container with three lime wedges and a small side container of green sauce. The tacos contained the meat plus a small handful of onions and a fair amount of cilantro. There were no sauces on the counter and Tony included a small container of salsa verde with the order. After returning to the car I added a good squirt of lime and drizzled the salsa on each. The chicken was much better with a touch of seasoning and the lime, onion and salsa worked very well together, but the cilantro was somewhat bland. The next taco I sampled was the beef, which was also lightly seasoned and very good. The carnitas was the last I tried and was the best of the six tacos I tasted over the two visits. The pork was seasoned properly, grilled nicely and the meat maintained a good level of juiciness. Like the other two tacos, the balance of the onions, salsa and tortillas was very good.
Although somewhat inconsistent, the second visit to Chef Tony’s feels more indicative of the food and presents another choice for good tacos, albeit in a somewhat out-of-the-way location.