The story
SoCal Tacos in Antwerpen delivers a focused approach to Mexican street food that recently caught the eye of Le Fooding. Founders Margarita Saldana and Peter Teys traded their mobile food truck for a fixed location on Montignystraat. They designed the interior as an imploded version of their original setup, keeping the workflow centered on an XXL kitchenette. This structural shift allows them to maintain strict control over every batch of corn tortillas while expanding their daily output for walk-in customers.
The kitchen relies on straightforward techniques like slow smoking and deep braising to build flavor. Spicy smoked chicken arrives piled high on toasted corn shells, finished with a smooth chipotle drizzle. Quesabirrias fold tender braised meat and melted cheddar into a crisped wrapper, served beside a small vessel of rich dipping broth. Seasonal menus occasionally introduce chaotic pairings like fried fish layered with tangy pickled onions and shredded cabbage, reflecting the founders' experimental approach.
Painted graffiti runs along the perimeter walls while a self-curated salsa playlist keeps the tempo steady behind the counter. Visitors usually cluster near the entrance to watch staff move through the daily queue. The space operates primarily as a takeaway destination, leaving room for guests to eat standing up or pack their orders for nearby streets after watching the open line progress.
Recognition
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