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By John Birdsall, SFoodie Editor in Pavement Cuisine

Monday, Aug. 10 2009 @ 11:15AM

J. Birdsall

A diner-lonchera mashup.

Over the weekend, D.F.-style street-food vendor El Huarache Loco rolled out a BLT huarache ($7) at the Alemany market: A tongue-shaped base of cooked masa dough, topped with mashy salsa, bacon, heirloom tomatoes, avocado, iceberg, queso cotija, and crema. Okay, call it a BLAT.

Owner Veronica Salazar served up a prototype last Thursday at Mission Street Food. The weekend version was a diner-meets-lonchera mashup of salty, smoky bacon, sweet-tart tomatoes, and cultured dairy tang. Sunday at Alemany, Salazar used applewood-smoked bacon (ultimately, she'd like to source it from local smoked-meats company Hobbs) and organic heirlooms she scored from Watsonville's Tomatero Farm. Plan on seeing the BLT huarache as an occasional special at Alemany, presumably till tomatoes go away in the fall. We'll be sorry to see it go.

Tags: food finds