Every morning, owner and street chef Chris Dickerson parks the 1965 Airstream near local offices and starts making tortillas. By the time the office workers are lining up, he’s ready. Using fresh ingredients that are locally sourced, Dickerson creates healthy, flavorful tacos in the traditional Mexican style. He makes all sauces from scratch and his custom machine from Arizona makes over 1000 corn tortillas an hour.
Among the most popular menu items are the fish tacos. Most days, the chalkboard menu features a marinated mahi, swordfish or grouper taco. The selection varies based on what Dickerson finds fresh at local seafood providers, such as Safe Harbor Seafood in Mayport. Many of the meats are marinated in a “Fresh Thyme Vinaigrette” from Corner Taco’s sister company, Corner Natural Foods.
I sampled a brisket with seared asparagus and a miso banh mi. The brisket was moist and flavorful, with a delicious marinade. I loved the smoky flavor of the seared asparagus.
The miso banh mi was covered with traditional banh mi toppings (cilantro, shredded carrot, sliced cucumber) and the Japanese-style miso sauce gave the juicy meat a tangy kick. When you purchase two or more tacos, Chris takes 25 cents off the price of each.
Who could eat just one??
The menu is not limited to tacos. Salads dressed in Fresh Thyme Vinaigrette can be topped with marinated chicken, dijon buttermilk fried chicken, jerk chicken, tempeh or carnitas.
All natural, gluten free nachos overflow with tomatoes, roasted red peppers, brie and white cheddar as well as your choice of meats.
Because the chef is concerned about good nutrition, you won’t find sodas packed with artificial sweeteners at his food truck. Bottled water and Mexican Coca Cola made with real cane sugar are the only options.
Chris Dickerson completed the Chef’s Apprenticeship at The Cloister on Sea Island. He cooked at Little Nell in Aspen and worked for Nobu before opening his business here on the First Coast. He will be teaching a course about the food truck business at Florida State College Jacksonville on August 17, in which he will discuss his passion for the food truck business, the fun of owning a food truck, and “how innovation can occur through disruption.” You might also learn how to grill a mean swordfish.
For a daily update on where to find Corner Taco, look for them on Facebook.