The ENDLESS SUMMER taco truck’s still sitting on Williamsburg’s Bedford Avenue and it’s not going nowhere. We ate some corn with its mastermind Jeff Jensen at the NYCTACO offices and chatted a spell.
Hey Jeff, how did you start Endless Summer?
Basically, we started out of necessity. Curtis and I were both completely broke and needed a way to earn a living. So in about 3 or 4 months we learned everything we could about street vending and concentrated all our energies on creating the best recipes for Mexican street food. Obtaining all the proper permits and licenses is nearly impossible. You have to be obsessed with making it happen because there are innumerable legal obstacles in starting a business like this. Once we cleared the city and Health department hurdles we embarked on the even more painful process of figuring out how to make it work on a day to day basis.
Why North 3rd and Bedford?
I’ve lived in Williamsburg since 1993. When trying to pick a location for the truck, I scouted LeFrak City pretty hard (housing development in Queens – ed.) but the convenience of operating in the neighborhood where I actually live was too alluring.
Why put chunks of lime in tacos?
Initially, we experimented with wedges of frozen semen but found the flavors too tempting. It also made us feel kind of gay, so we stuck with the traditional lime.
The Endless Summer is extending into fall. Will the van be able to brave the cold NYC winter?
First off, it’s a truck not a van.
Sorry bro, that’s what I meant – truck.
But to answer your question… yes, we will be open 12-midnight even in the most bitter conditions. After all we opened last year in December so we’re prepared.
What is 2nd favorite taco place in the city?
I like De Mole in Sunnyside.