Former Creek Restaurant executive chef Josue Padilla has quietly swapped white tablecloths for a gleaming griddle with Taco 'Bout Us, a Mexico City-inspired food truck now parked on South Main in Boerne. Instead of composed plates, he is turning out street-style tacos like bone-marrow and sirloin al carbón, a thin-cut rib-eye with a crispy cheese costra, and a diezmillo finished with salsa tatemada, alongside sides of charro beans, nopales and creamy poblano soup. The tight menu and plated presentation have already started drawing a steady crowd from the lunch rush into the evening.
Menu and chef
The truck keeps its offerings deliberately lean, focusing on a handful of elevated tacos and house salsas. Diners will find a bone-marrow and sirloin al carbón, a diezmillo made from chuck roll, and a thin-cut rib-eye crowned with a griddled cheese costra and xnipec salsa, according to MySA. Sides include charro beans, nopales and a creamy poblano soup, and the team has rolled out four signature salsas to pair with warm corn tortillas, the outlet reports. "It's not your typical taco," Padilla told MySA, adding that thoughtful presentation helps pull curious customers up to the window.
Where to find it
Taco 'Bout Us opened in early April at 1491 S. Main St., parked next to Twelve to Twelve, a recently opened speakeasy on Boerne's Main Street, according to Community Impact. The truck currently posts hours of 11 a.m. to 11 p.m. Tuesday through Saturday and is available for pickup orders on local platforms. A listing on Toast shows the same South Main address.
A quick rewind
Padilla's shift to a mobile kitchen follows the shutdown of The Creek, Boerne's longtime creekside restaurant, which announced a March closure earlier this year, per the Houston Chronicle. The Creek's final service on March 14 left a notable gap in Boerne's dining lineup and gave the chef room to pursue a smaller, more agile project. Padilla said he moved quickly after the restaurant closed to stay in the kitchen and to try out new ideas on a much tighter menu.
Why it matters
Boerne's dining scene still has plenty of room for chefs willing to experiment, and food trucks offer a relatively low-risk way to float new flavors while building a loyal following. Recent local coverage has highlighted several food trucks and pop-ups either opening or making the jump to brick-and-mortar spaces, underscoring how mobile concepts are reshaping where and how people eat across the San Antonio area, as reported in coverage shaping dining across the San Antonio region. For now, Padilla is keeping his mission straightforward: translate fine-dining technique into a line at the window, one carefully built taco at a time.
