Summer Taco Tour: Europe & Middle East

Have you ever eaten a taco so good it sends you into another time zone? Buckle up. We’re taking you and your taste buds on a full-blown international joyride, no passport required.

Next up, flavors rooted in tradition but flipped on their heads. From the bustling tapas bars of Spain to the spice-rich kitchens of Lebanon, this leg of the tour is where old-world inspiration meets new-world taco swagger.

Pork Al Pastor Beirut, Lebanon → Puebla, Mexico

Inspired by Lebanese shawarma, this spit-roasted stunner made its way to Mexico in the early 1900s. Locals swapped lamb for pork, layered in bold chilies and spices, and gave it that signature flame finish. Top it with pineapple pico, and you've got a truk't taco that's been around the world and come back better.

Back it up with: Smoked Reposado Old Fashioned - Reposado tequila, agave, lemon bitters, mesquite smoke.

Charred Brussels (Barcelona, Spain)

Veggies, but badass. Inspired by the bold, smoky flavors of Catalonia, where charring veggies is practically a national sport. Roasted, topped with crispy onions, smoky morita salsa, and garlic aioli. Rich, punchy, and proof that brussels can party.

The perfect pairing? Enter the Smoked Manhattan - Woodford, sweet vermouth, Mandarine Napoléon, smoke.

Hungry yet?

Swing by truk’t, where we break borders (and taco rules) every day.