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Owner Nick Belloni knows how to have a good time. After changing up his formerly-known-as-Trill Taqueria truck, the chef extraordinaire added food from his Louisiana roots to fan-favorite tacos, notorious mesquite-charred broccoli, and specials like lobster roe tostadas at South Austin’s Vacancy Brewing.
This article appears in First Plates 2021 (Supplement) and First Plates 2021.
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