This freewheeling traveling taco stand changes its menu monthly (or so), with themes rooted in Mexican cuisine taking center stage in the few dishes offered. The owners are Lawrence Smith and Aseret Arroyo. Smith has cooked in impressive kitchens, including at Elements, Ghost Ranch, and Match. One past theme was birria, which saw birria take the form of tacos, ramen, and fufu. Chilté sources masa from Oaxaca and isn’t afraid to blacken tortillas with squid ink. Though the pop-up has “tacos” in its name, Smith and Arroyo have expanded their offerings beyond and have been shooting for more creativity over time.