Discada's simple, winning formula

State of taco: The truck gets its name from "cowboy-wok cooking" — a Northern Mexican technique originally using a repurposed plow disk.

• A mixture of beef, pork, bell peppers and onions are marinated for 24 hours, then slowly cooked for six hours, and served on small corn tortillas.
• The result: A mouthwatering combination.

Pro tip: Order them all the way: topped with onion, cilantro and pineapple. The two salsas are distinctive but we found the hot overpowering.

Where: 1319 Rosewood Ave.

Cost: $7.25 for three, $11 for five and $15.65 for eight.

Six-word review: Little tacos for a big appetite