Taqueria Quepues 2 in Oklahoma City: Carne Asada and Barbacoa from a Dedicated Truck

Taqueria Quepues 2 is a food truck specializing in slow-cooked Mexican meats, operating from a fixed location in Oklahoma City and serving tacos built around carne asada, barbacoa, and carnitas prepared daily. It sits in the category of permanent-location food trucks that function as informal gathering points for lunch and early dinner, competing directly with other mobile taco operations across the metro rather than sit-down restaurants.

What the truck actually serves

The menu centers on three primary proteins. Carne asada arrives as grilled, marinated beef; barbacoa comes slow-cooked until it shreds; carnitas are braised pork. Each protein goes into corn or flour tortillas with onion and cilantro as standard toppings, with salsa and lime wedges provided. Orders also include quesadillas, usually stuffed with the same proteins plus cheese, and tamales when available. Rice and beans sold by the pound serve as sides. Sodas, aguas frescas, and coffee round out the beverage selection.

Pricing and what to expect on the order

Individual tacos run $1.50 to $2.00 each depending on protein. A quesadilla costs roughly $4.00 to $5.00. Rice and beans sold by the pound average $2.00 to $3.00 per serving. A combination plate (three tacos, rice, beans) lands in the $7.00 to $9.00 range. Prices may shift seasonally; confirm current rates before ordering. Most customers spend $10 to $15 total for a full meal with drink.

How it compares to other Oklahoma City taco trucks

Taqueria Quepues 2 competes with several other mobile taco operations across OKC. Tacos El Paso operates from a similar fixed-location truck and emphasizes al pastor and barbacoa at comparable pricing. Taco Loco moves between multiple locations and focuses on lighter preparations (carne guisada, chicken). For sit-down alternatives, Chelino's and Ted's Cafe serve broader Mexican menus with higher prices ($12 to $20 per person). Taqueria Quepues 2 suits someone wanting authentic slow-cooked proteins and low overhead cost; Tacos El Paso offers a similar value but with different meat preparations; Taco Loco works better for someone preferring faster, lighter fare. Chelino's and Ted's are better for a full restaurant experience with table service.

Who fits here and who does not

This truck works best for people on a tight lunch schedule who prioritize authentic preparation over ambiance, and for anyone seeking the lowest price per portion in the taco category. The ordering process is straightforward: approach the window, order by protein and quantity, and eat standing at nearby picnic tables or in a vehicle. No reservations, no credit-card reader downtime. The operation does not suit anyone needing extensive customization, dietary accommodation beyond standard meat and vegetarian options, or a climate-controlled dining space. Those uncomfortable ordering in Spanish or navigating a menu with minimal English signage may find it harder to navigate than a bilingual-friendly competitor.

What a first visit actually involves

Pull up to the truck, find the order window, scan a printed menu or call out what you want. Payment is typically cash only; confirm beforehand. Wait 10 to 15 minutes for grilled items like carne asada quesadillas, or 3 to 5 minutes if you order pre-made barbacoa tacos. Grab your order, find a spot at the picnic tables nearby or eat in your car. Parking is on the street or in a nearby lot depending on the truck's exact placement; availability varies by time and day.

Hours, location, and logistics

Taqueria Quepues 2 operates primarily during lunch and early dinner hours, typically 11 a.m. to 7 or 8 p.m., though hours may shift seasonally; verify before making a trip. The truck parks at a fixed location in Oklahoma City, though the precise address and neighborhood should be confirmed directly since food trucks sometimes relocate. Bring cash. No restroom access at the truck itself.

Taqueria Quepues 2 fills a specific role in Oklahoma City's food landscape: accessible, inexpensive slow-cooked tacos without the overhead of a restaurant, and without the speed-over-quality compromise of some faster taco operations. It works because it does one thing consistently and prices it low enough that people return.