Can’t Go Wrong with Discada

{The Best Tacos!}

Words by Guadalupe Triana Photos By Shelby Bella

At Discada, there’s no way for hungry guests to go wrong with an order. That’s because co-owners Anthony Pratto and Xose Velasco have made the process as easy as possible by giving guests one choice: the Discada taquito.

The taquito features a beef and pork blend that’s supplemented with bell peppers and onions. This combination is slowly cooked for hours in a tractor plow disc. It’s then topped with onion, cilantro, and pineapple, then served with a side of spicy pink or mild green salsa and lime. The tiny taco treasure is packed with flavor, and rightfully so, since preparation lasts about 30-35 hours from start to finish.

“It was really important for the tacos to taste the same as when I was a kid,” Xose says. He explains that when he and Anthony began experimenting with recipes and cooking tools, he wanted to use the same size and style of plow discs he used growing up. “It seems like something small, but that’s what makes the dish taste a certain way.”

One thing that can be changed when ordering is the amount. Discada taquitos come in orders of three, five, or, for those feeling justifiably hungry, eight. “It’s a bit like growing up in Mexico,” he describes. “There are some really great restaurants around, but sometimes you just want to eat some delicious street tacos.”

“Tacos are about community—that’s what I learned growing up,” he smiles. “They’re usually the easiest, most convenient, and the tastiest food around.”

1319 Rosewood Ave. | discadatx.com

To read more about The Best Tacos in Austin, click here.