Chef Tito De la Garza carves a trompo spool of pork layered with local bacon, onion, cilantro, lime and pineapple for street tacos at Calle 75.
Chef Tito De la Garza carves a trompo spool of pork layered with local bacon, onion, cilantro, lime and pineapple for street tacos at Calle 75. Katherine Jones kjones@idahostatesman.com
Chef Tito De la Garza carves a trompo spool of pork layered with local bacon, onion, cilantro, lime and pineapple for street tacos at Calle 75. Katherine Jones kjones@idahostatesman.com

Boise’s trendy new taquerias redefine the taco – and diners get to taste the difference

June 27, 2018 06:04 PM