It all started with a smoker.

420 Taco truck owners and operators Linda Duran and William Alejandro had an idea that if they just bought a big smoker, they could cook all of their favorite meats and feed friends and family. Simple and pure. The thing is that everything they smoked was so good another idea sprung up. 

“Let’s sell this food!”

In 2017, Alejandro lost his job in a call center that was far from his actual calling. Sitting there hour after hour, talking to person after person, proved to be more exhausting than anticipated. Fortunately, Alejandro has been a big fan of the sweet leaf most of his life Duran is exactly the same. The 9-to-5 grind was never for her and their shared love of the beautiful bud, along with smoked meats, brought them together and thus 420 Taco was born. 

“Our mission statement and what we are all about is right there on the side of the truck. Bringing people together one taco at a time,” said Alejandro. “We’re all about connecting people. You know, everything happens through relationships, connection, and of course love.”

The tacos in question are super dope (all puns intended). 

The brisket taco is probably one of my all-time favorites because of that smoked meat. Their brisket is so tender, so juicy, they could just sell that and call their truck “Up In Smoke.” Which was, ironically, one of the names they came up with before settling on 420 Taco. 

“We smoke everything,” Duran said with a smile. “That’s another motto for us and the truck. If you have the munchies, come see us and we’ve got you covered.”

The truck itself was built in 1975 so it has that distinct vintage vibe. Turns out it was a taco truck for years previously so all Duran and Alejandro had to do was paint it bright green, add their logo of a skull wearing a sombrero and eating a taco, stock it with their delicious food, and hit the road. 

It reminds me a bit of the truck Cheech and Chong drove in their movie “Nice Dreams,” but instead of selling very potent ice cream, they sell tacos and tortas. Oh, and their food isn’t dosed, which many customers have expected. Although, the flavors of each and every item will get you a little high. 

Duran is an El Paso, Texas native who moved to Tucson at a young age with her family, while Alejandro hails from Covina, California, and relocated here in 2001 for job opportunities and more forgiving rent. As mentioned earlier, both of them had “normal” careers but the desire for all things culinary was just too strong. Plus, being around amazing food all day long is the perfect gig for anyone who loves some cheeba on the regular. 

Working in an office all day? That’s a serious buzz kill. 

Two of my favorite things have to be tacos and pastrami and you better believe that 420 Taco has both. The pastrami is oh-so-tasty. They house-brine their meat and slice it paper thin before crisping it up on the flattop grill. 

That same pastrami can also be found on their El Jefe sandwich which includes Jack cheese, Dijon mustard, homemade pickles, and pickled onions on a soft birote bun that sort of resembles a nice, fat blunt. Instead of being stuffed with kush it’s packed deep with some Southwest deli realness. Plus, it comes with some of the best seasoned fries in town.

That’s right, 420 Taco goes beyond the borders of just tacos and serves up sandwiches that can easily match any between-bread-heavy-hitters in the Old Pueblo. The day I hung out with Duran and Alejandro, while they were parked at The Backyard on Grant and Fairview, I knew that I wanted to highlight their delectable tortas. 

Every time I have eaten at 420 Taco I order a taco — or three — but I also make it a point to try one of their sandwiches. A personal favorite has to be the Hot Chick, a holy mountain of juicy shredded chicken paired with habanero Jack cheese, fresh tomatoes, lettuce, and then finished with a chipotle crema that not only adds some unctuousness to an already unctuous sammie but brings that heat desert dwellers love.

They had me try the El Mariachi, a sandwich I had yet to get comfy with. This one is for the serious comedores de carne out there. If it’s a wake-and-bake kind of day for you, this is the joint you need in your life. It’s huge, it’s meaty, it’s topped with avocado and a green crema (of course it’s green), and should satisfy even the noblest of midday munchies. 

The best part about 420 Taco is the fact that it is a complete family affair. All five of their kids, along with a nephew, help out and run the window on particularly busy days. The truck can easily be spotted at The Backyard, or anywhere really, as that weed-green color can be seen from miles away. They can also be found parked in front of dispensaries, which is the wisest of accomplishments for any food truck if you ask me.  

“Just come out and support local, not just our food truck but all of them,” said Alejandro. “I want people to know how great everybody is who owns and works the trucks and how hard-working we are. We’re a tight-knit community and if anybody needs anything, all you have to do is ask. Just give us a shout out and we’re all there for each other. It’s really humbling and a blessing to have.”

Duran and Alejandro are in the very early stages of considering a second truck but are plenty busy with the one they have now. It’s that family affair they hold so close and letting the kids take over can instill a work ethic the two want from all of them. 

It’s great to see people who embrace the cannabis culture to such a degree and name their business after it. On the rare occasion when I get mad zooted, all I can do is sit in a cozy chair watching reruns of “The Muppet Show,” hoping I have some crazy good tacos sitting next to me. With the help of 420 Taco, we can all make those ultraviolet dreams come true in a delicious and slightly addictive puff. Just don’t forget to pass.

For more information, follow 420 Taco on Facebook and Instagram.

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