February 25, 2021
Alexandra White
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Contributor
My name is Alexandra and I’m the face of @annapolitan_eats. I’m currently a senior at Loyola University Maryland where I study history, French, and Arabic (sadly, they don’t offer a degree in food). In my free time, I love going out to eat (duh), skiing, paddle boarding, and spending time with my family. As a native Annapolitan, I’m an ardent cheerleader for all things Annapolis (hence why I love the Naptown Scoop!)
And now, a review of one of the best food trucks in Annapolis.
Executive chef Sergio Reyes founded Tacos Friday in January of 2020. A Naptown native, Reyes began his culinary training under the tutelage of a classical French chef when he was just a teen. Later in his career, he became the executive chef at The Point Crab House and Park Tavern in Severna Park.
Using his extensive culinary experience, Reyes designed his own menu of Latin-Asian fusion tacos and sought funding for a food truck. With the help of local entrepreneur Vugar Ismayilov and chef David Stohl, Reyes made his dream a reality.
Tacos Friday has enjoyed rapidly increasing popularity ever since. Beyond the culinary aspect of the business, however, Reyes's warm and magnetic personality has undoubtedly been a key factor in the rise of Tacos Friday (as evidenced by the photo above!)
Tacos Friday is unlike any other taco truck in town—or anywhere. At first glance, the tacos seem expensive, but then you see the size. Three times bigger than something you'd get at any other truck.
And packed full of toppings. I'm talking queso fresco, homemade tomatillo sauce, pico de Gallo, fresh cilantro—you name it, it's on there! I've been fortunate enough to try the chorizo, al pastor, and ahi tuna tacos and highly recommend all three.
Despite the name, however, tacos aren't the only thing Sergio does! He has a diverse menu featuring garlic fries, chorizo queso dip, guacamole, rice bowls with seared ahi tuna (a speciality), famous Brussels sprouts, and classically good churros.
In addition, Tacos Friday can put any meat in a burrito, quesadilla, or on nachos! And these are LARGE portions. Just because it's a food truck, doesn't mean they skimp on size, flavor, freshness, or ingredients!
It's pretty clear that Sergio Reyes is a wonderful chef. With Tacos Friday, he's proving to Annapolis that food trucks don't have to be lower quality than your typical sit-down restaurant.
Tacos Friday moves around to different neighborhoods and events 4-5 days a week. However, they partner with Chesepiooc Real Ale Brewery in Crofton most weekends. Grab a drink from the innovative brewery and enjoy some delicious tacos.
To find out where the truck will be every week, check their social media for a schedule (a website is in the works).
The Naptown Scoop rates restaurants (and now food trucks) on the same scale as Michelin stars:
Just like Michelin stars, not every restaurant will earn scoops. This does not mean they aren't good.
Alexandra has decided to award Tacos Friday a single scoop.
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