New York has hot dog stands, Ho Chi Minh has banh mi, and Delhi has samosas. But it was the Mexican street food classic, the taco, that Lawrence Diaz had to bring to Sydney.

“It’s my favourite food. It’s something I enjoy as much as a fine dining restaurant for a fraction of the price,” says Diaz, owner of Papi’s Birria Tacos food truck in Haberfield. “We have people returning four or five times a week – that’s what makes me realise people are appreciating it. It’s affordable.”

Next to a petrol station, diners sit on plastic chairs beside foldable tables and chomp down on birria tacos – cheesy tacos full of shredded meat, dunked in a smoky and spicy broth – while looking out onto Parramatta Road.

Diaz’s food truck is one of 1988 across Sydney .

However, while suburbs in the city’s wes

See Full Page