El Sancho was on the leading edge of the food truck revolution and set up a humble taco cart on a corner of downtown Bend back in 2010. Two years later they upgraded to a self-constructed “shack” made of an aesthetically pleasing jumble of recycled and found materials. Today, that shack resides on the grounds of Crux Fermentation Project, just outside of the Old Mill District. The El Sancho menu and vibe reflects the owners’ travels through Mexico, which, combined with the Pacific Northwest’s culture, have created a unique style and approach. The Shack is open Friday through Sunday from noon to 8:00 p.m. and serves up street tacos so authentic you’ll think you’re in Mexico. Piping hot corn tortillas cradle the freshest ingredients for the purest flavors; beef barbacoa, mushroom, pollo, lengua, fried shrimp, grilled fish, chorizo, Oaxacan…need we go on? Sprinkle with a little cilantro and a hit of lime, then settle in at one of the many sunny picnic tables on the Crux grounds and enjoy some taco happiness.
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