Humo Charcuteria is a unique truck in Tijuana's Telefónica Gastro Park, unusual in that it has its own barrel smoker attached to the back of the truck. Here, Chef Giovanni Brassea creates his dense, rich and spicy artisanal sausages. The bacon sausage topped with Dijon mustard, house dressing and bacon "candy" is a masterful statement. There's no such thing as too much bacon, after all, and this droolingly-good dish delivers. It is served in a freshly baked bun with an elote (ear of corn) slathered in chipotle mayo and crumbled farmer's cheese on the side.

See the blog post: http://agringoinmexico.com/2015/07/23/5-hot-food-colectivos-you-must-try-in-tijuana/