Straight answers, before you get to the window

Our tortillas are made only from corn, lime (the mineral) and water, with no wheat. The truck itself is not a gluten-free kitchen, though: on festival days we serve beer-battered fish, and the batter contains wheat. If you have celiac disease, skip the chips and order on a weekday.

The quesadilla, the elote and esquites, the horchata, and the roasted cauliflower taco. The chicken tinga and the meats are cooked on a separate part of the plancha from the vegetables, with separate tongs.

The roasted cauliflower taco, all three salsas, the agua fresca and the chips. The tortillas are vegan too. The elote and quesadilla are not, because of the cheese and crema.

Only for the carnitas, which are braised in pork fat. The tortillas and beans are cooked without it.

We don't cook with peanuts or tree nuts. We still can't promise anything is nut-free: some of our dried chiles, spices and bottled sodas come from suppliers that also handle nuts. If a trace could hurt you, we'd rather tell you that plainly than guess.

We have one fryer, and it's shared. It cooks the tortilla chips every day and the battered fish on festival days, so the chips can carry traces of wheat and fish.

Dairy: crema, cotija, queso fresco, Oaxaca cheese and the horchata. Egg: the chipotle mayo on the fish taco. Fish: the fish taco, and anything from the fryer. Ask us to leave a topping off and we will.

Tap, chip or swipe with debit, Visa, Mastercard or Amex, phone wallets, and cash. You pay at the window when you order; there's no online ordering.

No. A tortilla pressed to order goes soft and sad in a delivery bag after ten minutes, so we only serve from the truck. For ten or more orders at lunch, call before 10:30 and we'll have them ready to pick up at a set time.

Downtown at 12:15, expect 10 to 15 minutes in line. Before 11:50 or after 13:15 you'll usually walk up to the window. In Kanata the rush is shorter and comes a bit earlier.

Each tortilla is pressed and cooked when you order, so there's nothing sitting under a heat lamp. From paying to holding your tacos is usually 5 to 8 minutes. We call your name when they're up.

Sometimes, near closing, of the al pastor or the elote. We bring a set amount of masa each day, and when it's gone we close the window early rather than serve something we didn't make that morning.