Here at Penn, we’ve become accustomed to the notion that food that is simultaneously fast, tasty and cheap must sacrifice something — usually nutritious value. And while a big greasy cheesesteak is great, it has a way of sitting in the stomach like, well, a big greasy cheesesteak. Enter the cleverly named Coup de Taco, whose revolution extends beyond the concept of the taco to the food truck philosophy itself.
The personable guys behind the operation, Peter Berman, Jeff Henretig and Richard Lopatin, tout the fresh ingredients and healthy preparation that sets their truck apart from the rest of the fleet. If you’re a die-hard food cart junkie, you may be getting skeptical. But by far the most notable things about the cart are its innovation and just how freaking good it is.
You choose from three flavors — Indian tikka masala (chicken or seitan), sweet Thai coconut (chicken) and Southern BBQ (pork or seitan) — and then you pick a format: taco ($3.50 for one, $6 for two) or rice bowl ($6). If you’re indecisive, just close your eyes and point; you can’t go wrong.
The BBQ sauce in the Southern BBQ is deliciously sweet and smoky and provides a perfect base for the way the jicama, cilantro and apple play on the pork. In the sweet Thai coconut, the rice, apple, basil and chicken mingle in a creamy base of coconut milk and peanut sauce. The Indian tikka masala offers a flavorful blend of jasmine rice and tomato sauce with just the right amount of spice.
The guys are also currently testing a fourth flavor with customers, a tomato and mozzarella combo with edamame hummus. That last ingredient may sound strange, but take the leap — we hope they start selling it by the pint.
Though they’ve been open for less than two weeks, we predict that any truck with this much skill and imagination will soon be a campus favorite.
Coup de Taco 40th & Locust
Don’t Miss: Sweet Thai coconut taco Bottom Line: Unusual, delicious and healthy food cart fare
