I'm not a burger expert. I'm not a burger connoisseur. I haven't researched and written papers on the basis of what makes an amazing burger. All I know is that once I bit into the Latin Macho burger from the Latin Burger and Taco truck on Saturday, my insides melted.
It's sort of the way your insides melt when you drink hot chocolate on a freezing cold morning. But it wasn't freezing cold. Saturday was one of the hottest days we've had in South Florida all year. I may have gotten an uneven tan standing outside, stuffing my face with greasy deliciousness of a Latin burger, but none of
that mattered. I was in burger-eating bliss.
The burger ($6.25) is a combination of ground chuck, sirloin, and chorizo -- a type of pork sausage. It's also got a special blend of adobo seasoning, spicy mayo, Oaxaca cheese, and caramelized onions. And it's not just a few onions to top the burger. It's literally massive amounts of onions dripping off the burger.
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to New Times Broward-Palm Beach's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling South Florida's stories with no paywalls.
Support Our Journalism
And the onions aren't the only thing that's dripping. I'm a firm believer in the greasier the better. The kind of burger that you pick up and never put down because it wouldn't be possible. The kind of burger you consume still wrapped in foil -- how I did when eating this Latin Macho burger. It doesn't need anything else, really. No lettuce, tomato, mustard, or ketchup. It should be consumed in its most natural form: greasy.
I expected the fries ($2) to be as greasy as the burger. But they were light and crisp and sprinkled with the adobo seasoning. I would skip the fries. They weren't entirely great, and I wanted to focus as much attention as possible on the messy burger.
Latin Burger made its second trip to Broward County on Saturday afternoon, after being in business for only three months and being a primarily Miami-based traveling restaurant. Jim Heins and the Food Network's Ingrid Hoffman got together, had a brainchild, and conceived the truck in about 30 days. Heins says they've got plans to add another truck in Miami, but bringing one to Broward is also in the works.
The truck succeeds on old-school and new-school business tactics. They take orders on a notepad and accept only cash. However, they promote their locations by updating their Facebook fan page and their Twitter account. Heins says it's the locals who call to determine a location for the truck to post up, and they usually go to three different locations per day.