I always dreamed of opening a falafel shop like the ones in Amsterdam, but it wasn’t until a friend suggested launching as a "pimped out" food truck that my dream became reality. I'm proud to serve food that's made from scratch and makes people so happy—it’s been a fantastic adventure.
My Russian mom taught me how to cook piroshki and she learnt it from her mom. That’s why I have matryoshkas on my logo! They are a symbol of Russia and Motherhood. So I like connecting old traditions with a modern trendiness by using healthy ingredients and cooking techniques with my piroshki.
Even though I grew up helping my uncle make ice cream for his business in Guadalajara, when I started with my own cart in Fruitvale I could only sell two flavors because I had never memorized his recipes. Thankfully my customers have helped me to create hundreds of flavors over the years.
My favorite dish to make by far is the fish sandwich—inspired by the popular Trinidadian street food, bake and shark. My partner got the garlic mayo sauce recipe that all the stands use when he went down for carnival this year. At first I was upset that he had fun while I was here working, but forgave him when he came back with that great recipe.
If marooned on a deserted island, we’d bring a crock of our sour dill garlic pickles. Considering their cult following, we wouldn’t be alone for long. Like sharks, folks would start circling, sniffing the garlicky whiffs! Pickles are like that, they invite company!
We’re twice as big this year so there’s twice the opportunity for you to have fun behind the scenes at Eat Real. From helping out with the butchery contest to assisting our street food vendors to holding down the urban homestead, we could use some extra hands to make this the best Eat Real Festival yet. Many of last year's volunteers have already signed up, so be prepared to have a blast! Want to volunteer?
