After filling up on Japanese-Peruvian fare at Lomo Arigato and digging into Indian street food at India Jones Chow Truck, The Astronomer and I dashed over to Don Chow Tacos for a taste of Chinese-Mexican fusion.
Dominic Lau and Lawrence Lie launched Don Chow earlier this year following the tremendous success of Kogi. Both gentlemen continue to hold onto their daytime gigs and view the truck as merely a vehicle for good eats and good fun. From Kung Pao chicken tacos to “chimales” (Chinese Tamales), Don Chow offers a synthesis of cultures so unmistakably Californian that Alice Waters should consider redefining the genre of “California cuisine”.
After seeing D takes a B‘s tasty plate of carne asada chow fun, I decided to order an equally fabulous heap of the lengua variety. The $5 plate of noodles weighed close to a pound and contained tender nuggets of tongue, tangled strands of rice noodles, diced tomatoes, and shredded iceberg lettuce. I liked the tongue quite a bit, but the highlight of the dish for me was the noodles’ slight smokiness, imparted by a solid wokin’. I highly recommend sharing the chow fun with a friend or two because a pound of noodles ain’t no joke and the flavors can grow dull after the twentieth bite.
Follow Don Chow Tacos on Twitter @donchowtacos.