Sinaloa (22nd/International) is on my way home from dropping off my travelling companion, so I stopped last night on the final leg home from my Pacific Northwest Roadtrip.
I hit the mariscos-serving truck of the two parked there (this is indeed a new truck: in addition to the second meat-oriented truck also parked in the front lot I spotted another truck -- parked around the back -- presumably the second "meat truck" that was parked in front on my first visit).
All the tacos, including the fish, were a bargain $1.00. However, the fish taco is not made in the Baja style: like the one I had at Playa Azul, it's made from diced fried fish fillet and does not have the shredded cabbage or white sauce of the Baja style. Unlike most taco truck tacos which are only moderately spicy, this was liberally sprinkled with finely diced raw jalapenos, which I only realized after I'd taken a bite: ouch! I thought the fish was dry, not as good as the Playa Azul version.
I also got a carnitas taco (my current favorite meat), that was good (not quite as good as El Novillo), and an al pastor taco that was of the BBQ sauce school I'm not fond of. All three tacos were generously filled.
I also got a ceviche de cameron (shrimp) tostada ($2.50) that was pretty good. The shrimp was actually chunks of large prawns and had a good flavor and texture. Overall, I didn't like it was well as La Costa, though.
Finally while I was waiting for my order, I poked my head inside the actual Sinaloa Taqueria, which was surprisingly pleasant. They menu contains a nice variety of traditional taqueria fare and fish dishes, at reasonable prices. For some reason, I'm intrigued with the idea of trying their fried chicken, too.