Alebrijes grill taco truck

Ben Park

Great taste at the right price. No real vegan or other diet-specific options. The prices aren’t written down, but it was inexpensive. The flavors were great.

Vania Hunter

This place is really good. Be it I've only tried their mushroom tacos but my kids said the carne asada tacos were super good. I love that they give you some catus too. The green salsa is really hot and I love it so much. The prices are not out of control and the people are pretty friendly. I've already went been back 3 times!!

Erick Rosas

Best tacos in Santa Ana, their salsa is so good. All tacos come with nopales and onions which is the cherry on top. Tortas, tacos, tostadas, quesadillas and their meat choice is Amazing. You can’t go wrong with Alebrijes.

Jay Keyes

Let's face it, it seems everyone and their hermano has a taco truck serving a great "Taco Al Pastor" these days. So when Albert Hernández decided to start his taco truck in Santa Ana, he deliberately chose to paint the truck "Cadillac pink" so that "Alebrije's Grill" would stand out from all of the other taco trucks. To further differentiate Alebrije's Grill, Hernández served something that no other truck was serving at the time: Cuernavaca's legendary "Taco Acorazado." Taco Acorazado translates to "Battleship Taco" and is named such because so much food is stacked into the taco that the whole thing visually resembles a battleship. The thick corn tortilla has more of the appearance of a flatbread than what you would traditionally expect a corn tortilla to look like. Directly on top of it sits a mound of fluffy short-grain rice simmered in caldo de tomate and spiked with corn kernels, chopped carrots, and peas scattered throughout. Accompanying the rice are sautéed onions and nopales (chopped cactus pads), sliced tomatoes, avocado chunks, cotija cheese, and a grilled jalapeño. And then there's a full meal's worth of "milanesa de res," a kind of Mexican "chicken fried steak" where a cut of beef is pounded until it is flat and thin, then dunked in egg batter, rolled in breadcrumbs, and fried. The result is tender, yet crispy; beefy, yet bread-y; salty yet subtle. As one may guess from its name, milanesa is not indigenous in Mexico, but rather has come up through Central America after being brought to Argentina and Uruguay by Italian immigrants. The Italians invented it as "cotoletta alla milanese" in the 12th century, though the Austrians were the first to popularize this style of food using a boneless cut of meat, which we all know today as "schnitzel," and is closest in spirit to the buttery, boneless milanesa that has become part of Mexican cuisine. When it is done right, I can't think of much else I would rather eat. Here, the individual pieces are very thin and lean, but still packed with beef flavor. A squeeze of lime and liberal use of the smoldering, smoky salsa roja are the right condiments for this. You must use a fork to eat away about 80% of the mountain of food in this taco before you can pick up the real buried treasure underneath: the aforementioned beautiful tortilla, sweet and chewy, drenched in grease and sauce and charred bits of meat and vegetables. It's something that will ruin all other tortillas for you for a while. And, yes, I also had Alebrije's Grill's "Al Pastor Taco," a fine rendition of al pastor pork: sweet, saucy, pleasantly fatty, and mixed with a few pineapple chunks. It also benefits greatly from a squirt or two of the salsa roja. Alebrije's Grill's Al Pastor taco is good enough to probably have made this truck successful all by itself, but it is made unnecessary by the Taco Acorazado being more than enough for a meal.