| rev:text
| - To begin with I totally understand the reviews being all over the map in that some are four stars and others are one star. I feel that, depending on the day, a person's mood, the quality, the size of Bull River's tacos, the price point, the location, and set up could easily sway anybody one way or the other. This place is polarizing. It is hard to categorize this taco stand because Bull River is brand new to the location and trying to develop its own identity, break into the South Hills market, and provide a decent product within a set price point while making financial ends meet. I've been there three times and can tell that they have a LOT of potential but they are definitely learning and taking their lumps.
Here is my candid review:
The positives: I found the taco stand to be set up really well given its extremely small space, I think their meat (and overall food) is definitely better than average in quality and they use fresh ingredients for the most part (which is absolutely key), they aren't pretending to be something they are not - they aren't authentic Mexican - they appear to be a SW American taco stand, their meat was fresh, juicy and well made in a pressure cooker, their price point is in line with other taco stands in Pittsburgh, their employees are attentive, friendly, the stand is clearly very clean inside, they have solid flavors in their carnitas, very tasty taco toppings, complimentary sides, fantastic decorations and quick service.
The negatives: No bathrooms (they aren't required because they do not have a seating area exactly like Las Palmas in Brookline), their tacos are not as big as their nearest competitors (though the quality of meat is better), the taste of the chicken isn't as flavorful as other stands (they need to kick up the spice in their chicken), their guacamole is definitely NOT homemade, the stand is so small I watched as an employee used the floor to prepare chicken in a pressure cooker - he did a good job with it but he had to sit the cooker on the floor in front of customers, they aren't using traditional, high quality Mexican corn tortillas (which I much prefer), they don't have a condiment bar (the taco toppings are already predetermined), they had some weird sauce they called "bullseye" sauce (they should dump it and go with something cleaner with less mayo and more spice - that'd be my first suggestion), they used prepackaged bagged tortilla chips, they could increase the size of their sides to meet the size of their nachos (which were not really that good), they need to empty their exterior garbage cans more often.
All in all, I found this place to be a good upstart southwestern taco stand. They don't pretend to be something they aren't which wins HUGE points with me. They are competing but need to make some significant changes to keep up with their competition. If they do so they will make it because their location is really fantastic. I think 3 stars is spot on for now ... we will see how/if they progress or regress.
Recommendation: I will 100% go back but I realize YMMV.
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