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"Discada is tied for my favorite taco spot in Austin. They serve a single type of taco with discada filling, which is a mixture of meat and veggies that they slow-cook on discs. The tacos here are also smaller in size, and I can easily eat 5-10 of them in one sitting. The pink salsa they provide packs a lot of heat, but I love how it complements the savory meat along with the bits of pineapple and onion. Warning that they are now located at Chalmers which is only kid friendly on certain days."
@dagypt
"Food truck — Limited menu but so good! "
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"Discada serves one type of taco, and it’s unforgettable. The restaurant uses the discada method, also known as “cowboy wok” cooking, that’s popular in Mexico City. In this style, various chopped meats and aromatics are cooked in a plow disc from a tractor and added in layers, to build on the rendered fat and flavor from each one. The tacos, brought to Austin by the high-school friends and co-owners Anthony Pratto and Xose Velasco, are dainty but pack a big punch. Even in a taco-saturated city, there’s truly nothing else like Discada."
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"Recommended by Aaron Franklin"
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"Super good street tacos, corn side dish is good too. "
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"Recommended by Myles Snider"
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"Somebody feed Phil: discada tacos"
@kris.mendenh
"extremely good tacos but very small and elote was also great"
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