In the heart of Cambria, a tiny taco truck isn't just serving delicious food - it's a destination. Boni's Tacos, helmed by Cesar Viveros, carries the legacy of his father, Bonifacio, and his grandmother's recipes, drawing in loyal locals and curious travelers alike.
The secret weapon? Al pastor, a marinated pork dish cooked on a mesmerizing vertical spit. The recipe, a closely guarded family secret known only to Cesar's mom and husband, is the heart and soul of Boni's.
Stepping into Boni's is like stepping back in time. The menu is simple, focusing on authentic flavors and fresh ingredients. From the rice and beans to the salsa, each element carries the imprint of generations.
Viveros took the reins from his father after decades of Boni's serving the community. He and his partner, Alfonso Acuña, have made some changes, like scaling back the hours and focusing on takeout orders from the original truck. But the core remains the same: quality, simplicity, and tradition.
The dedication to authenticity resonates with customers. Patrons from San Francisco, San Diego, and even the Central Valley make the pilgrimage to Cambria, drawn by the whisper of legendary al pastor. Alexander Azzolino, a Cal Poly student, stumbled upon Boni's and was blown away by the "good al pastor, hard to find even in the cities."
The experience goes beyond just the food. It's the community spirit, the friendly faces, and the sense of stepping into a family tradition. Locals like Pat Beatty consider Boni's a staple, appreciating its consistency and small-town charm.
For Viveros, the magic lies in keeping it simple. "We don't make any changes because we already have the magic," he says. They cater to local events, staying connected to the community that nurtured them.
The line stretching out from the truck speaks volumes. As the al pastor dwindles, a hint of urgency fills the air, a testament to the dish's coveted status. Viveros smiles, explaining how Boni's was one of the first to offer al pastor in the area, and how the labor-intensive process sets them apart.
While Boni's influence on regional cuisine is debatable, one thing is clear: they're not chasing trends. "We don't really do guac," Viveros says. "Because we try to keep it authentic."
And that authenticity is what keeps people coming back. Even young palates like my son, Beau, are won over by the pure flavor of al pastor. "All meat should taste like this," he declares, perfectly capturing the essence of Boni's - a taste of tradition that transcends generations.
So, if you find yourself on the Central Coast, skip the fancy restaurants and head to the unassuming taco truck in Cambria. You might just experience the magic of Boni's, and understand why people travel miles for a taste of this legendary al pastor.