What to Order at Big Truck Tacos in Oklahoma City

Big Truck Tacos operates in Bricktown and near Midtown, and the menu centers on made-to-order tacos built around slow-cooked proteins and house-made tortillas. This guide walks through the core offerings, pricing structure, and how the restaurant's approach compares to other taco operations across Oklahoma City.

The menu splits into protein-forward tacos, sides, and limited specials. Understanding what differentiates the execution here helps you decide whether this fits your craving and budget.

Signature Proteins and Core Tacos

The foundation is carnitas, barbacoa, al pastor, and pollo asado. Carnitas, the most consistent choice, arrives as tender, rendered pork that reads as rich without becoming greasy. Three tacos run $11.99 to $12.99 depending on location and current pricing. The meat pulls apart cleanly and benefits from the slight char on the house-made corn tortillas, which have the weight and structure to hold up to the fat content without disintegrating.

Barbacoa skews toward the traditional Mexican preparation: beef brisket braised until the fibers collapse, flavored with cumin and vinegar undertones. It's less flashy than the carnitas but more utilitarian if you want the taco to taste like lunch rather than an indulgence. Same three-taco pricing.

Al pastor brings the vertical-spit influence without the pineapple garnish that dominates Oklahoma City's broader Mexican-American casual dining. The pork here layers with dried chiles and maintains a slight firmness through the slicing process, so it doesn't dissolve into the tortilla. This is the most texturally interesting protein on the menu.

Pollo asado (citrus-marinated chicken) serves the health-conscious or budget-conscious eater. It costs slightly less per three-taco order and carries fewer calories than the pork options, though it lacks the depth. If you're eating multiple tacos, this pairs well with the heavier carnitas as a balance.

Build-Your-Own Framework and Sides

Each taco order includes standard toppings: onion, cilantro, lime, and a choice of salsa. This is leaner than many Midtown tacos shops, which load meat, queso, crema, and pickled vegetables without asking. The restraint works if you appreciate the meat's flavor; it's a frustration if you expect a packed taco.

House-made salsas rotate, but the restaurant typically maintains a verde and a red option. Both are chunky rather than blended, which means texture variation in each bite. The verde leans tomatillo-forward and doesn't carry excessive heat; the red balances tomato acidity with a mid-range spice level suitable for most palates.

Beyond tacos, the menu includes elote (street corn with cotija, mayo, and chili powder) for $5 to $6, which works as a side or standalone. The corn arrives grilled and still tender, not charred to ash. Chips and salsa run $3.50, and the chips break at a satisfying crisp rather than dissolving in the salsa bowl.

Black beans and Mexican rice are available as sides, though they're less remarkable than the proteins. The rice is adequately seasoned but doesn't justify reordering.

How This Stacks Against Oklahoma City's Taco Landscape

Oklahoma City's taco offerings break into service styles: food trucks (faster, lower price point, smaller menus), casual fast-casual chains (standardized, quick assembly), and sit-down establishments (higher price, wider drink and dessert programs). Big Truck Tacos occupies the premium casual tier. You order at a counter, wait 8 to 12 minutes for tacos to be assembled, and find your own seating.

Compared to the various food trucks operating near Bricktown and in neighborhoods like Uptown or Edmond, Big Truck charges more (about $4 per taco versus $2.50 to $3.50) and offers consistency you're less likely to find in a rotating truck schedule. The trade-off is that some of the personality and occasional brilliance of Oklahoma City's street-food taco scene vanishes in favor of reliability.

Compared to sit-down Mexican restaurants in Midtown and downtown Oklahoma City, Big Truck's proteins don't attempt the depth of a traditional mole or the complexity of chile-based sauces. The positioning is casual tacos, not a full Mexican kitchen. That makes it faster and cheaper but less versatile if your group has varied appetites.

Practical Ordering Notes

Lunch service tends to move quickly through 11:30 a.m. to 1:00 p.m. on weekdays. Late afternoon (3:00 to 5:00 p.m.) has shorter lines if you're flexible on timing. Weekend brunch and dinner hours concentrate crowds.

The menu rarely rotates, so if you've eaten here before, new visits involve minor additions at best. This is not a destination for novelty but for consistency.

If you're unsure about portion size, three tacos plus elote and chips creates a full meal. Two tacos work as an appetizer or light lunch. Groups often order six tacos split between two proteins to compare.

Big Truck Tacos serves the casual weekday lunch market and the weekend crowd looking for quick, reliable tacos in a casual setting. The merit lies in execution and consistency rather than innovation.