50 Pesos Kitchen & Food Truck

50 Pesos won Food Truck Face-Off before it had a storefront. The truck became a compact Harvester Road counter in Uptown Burlington a few years later, and the taco that did the winning — Boca Chicken — still leads the menu: local antibiotic-free chicken slow-cooked with citrus and spice, then stacked with cilantro-lime crema, guacamole, pico de gallo, and cabbage. The kitchen has stayed counter-service since the 2015 launch. The truck still books out on the same calendar as the storefront, and the brand still presents itself as both a taco joint and a food truck rather than picking one.

Past Boca Chicken, the taco list does the work. Pineapple Pimpin' Fish Tacos run sriracha-battered cod under pineapple salsa, guacamole, chipotle crema, and cabbage — the cleanest sweet-heat fish taco on the board. Freak Nasty Fish Tacos hold the same cod-and-batter base in a louder, sauce-forward direction. G-Funk Black Bean Tacos take the vegetarian path seriously: black bean spread, mango salsa, guacamole, cabbage, and a cashew-based crema option that doesn't read as a tacked-on swap. Kamikaze Chicken and Tiger Uppercut Tacos sit in the spicier lane. Past the taco column, Peso Poutine — Mexi Street Fries lays chipotle queso, cilantro-lime crema, guacamole, and pico de gallo over fresh fries, and Bangin' Birria Quesadillas bring slow-cooked beef, mozzarella, and a side of consomme into a richer, group-friendly middle for the table to share.

Past the loud names, the kitchen's argument is in the prep. The salsas, sauces, and pickles are scratch-made and named: mango salsa, salsa fresca, Kobra Kai Hot Sauce, Mama's Awesome Sauce, fresh guacamole, pickled onions, pickled jalapenos, and a Chilean pebre thread. Most of them sit on the menu as items in their own right, sold in jars to take home, which makes the take-home section more than gift-shop filler. The chicken is local and antibiotic-free, slow-cooked rather than spec'd off a case. The crema swaps to a cashew base on request. Halal items are flagged dish by dish; vegetarian, vegan-option, and gluten-free-possible builds are written into the board as paths rather than asterisks. None of it reads as marketing copy. It reads as a small kitchen that has chosen its own taco vocabulary instead of borrowing one.

The origin explains the texture. The 50 Pesos name traces back to a family market story — local reporting at the time tied it to a Chilean-food background and an early small-sale milestone — and that thread still runs through the menu in the Chilean pebre and the scratch-pickle work. The Food Truck Face-Off win moved the operation from the road to a fixed address. The family-origin story is what keeps the food from tasting like a category, and what keeps Boca Chicken from reading as a generic chicken taco. The team has not converted the storefront into a sit-down restaurant in the years since. Both halves of the brand are still in motion — Harvester Road on the storefront calendar, the truck on the booking calendar — and the menu backs both.

The Harvester Road counter runs Tuesday through Saturday and closes by seven most nights, six on Saturday. There is outdoor seating when the weather supports it. Bangin' Birria Quesadillas, Big Punisher Nachos, and Chix Quesadilla scale a small order into a table order; the take-home jars scale the visit past the visit. The menu reads as a useful weeknight option, a casual group pickup, a takeout target, and — through the jarred sauces and salsas — a way to keep a piece of the counter at home between visits. Past the headline tacos, the take-home jars are the second visit you didn't book.