If you want to get to “real” story of Sol Tacos, scroll down. Want some C+ College Writing skills, start here.
I never thought attending a food truck rodeo in Cary would open a door. Let me rewind that. I’m scared of chefs. Thanks to arguably the best show on the plant, Seinfeld, the hyperbole Soup chef made me fear them. Okay, maybe I am exaggerating, too. I deeply respect them. When you start talking to some, you can tell they are artists with food and methodical like a surgeon or Sheldon Cooper as a scientist. Chefs have to mix ingredients at precise measurements and make it look appetizing or it’s a failure. And my attitude is to be more of a catalyst than a roadblock, so I assume keep the food line moving.
And so fast forward to that rainy Saturday where an unmarked green truck on its first day was surrounded by food truck veterans Sarge’s Chef on Wheels and Barone Meatball. If that didn’t add intimidation, you had La Farm Bakery, an establish local brand, with a mobile truck as well. Though your nose told you something was cooking in that green truck. That sixth sense welcomed you to give it a try. Wanting to be the few to try this new truck, I went for the braised pork taco. “Yes,” my taste buds cried, “there is something different here.” But wanting not to impede progress and dive deeper, I got back in my car and headed to my next point on the itinerary.
Reminded of the truck, every tweet I could see for Sol_Tacos I followed and re-tweeted hoping those that crossed those re-tweets would know of this new wonder. And then Andy (the man behind Sol_Tacos) message or responded and reflected back with enthusiasm. As I mentioned, I have got these deep fears of chefs. But I warmed a little, secluded in my bunker of electronics. Then he mentions he’s got a few Saturdays down at the Apex Farmers Market. Wanting to revisit that pork taco experience, I add the Apex market to my next food truck route.
When I finally introduced myself to Andy, I find out he’s cool like his responses back. Little did I know he was the Executive Chef at Vivace in Raleigh (a restaurant I enjoyed a few months back) and he’s looking to grew his farm (he posts photos on Twitter). Also, he’s an English major and maintained a blog about while being a chef. Now I’m thinking, we’ll shoot why have I been so reclusive and defensive. Chefs are COOL!
One thing I really like about SOL Tacos is the focus on being fresh and local. While at the Apex Farmers Market, he shopped around and grabbed items for his next gig at Deep River Brewing. It was there he used those recently purchased Vidalia onions for a Nachos entree. Yes, there was a night in between the purchase of the onions to the next gig at Deep River. That’s how fresh the items on his menu are. And so I question, Is this a food truck or an mobile epicurean machine?
While he’s grabbing fresh ingredients, he also keeps his menu fresh. Those pork tacos on my visit not so long ago, they were not on the menu in Apex. I am sure it wasn’t because they weren’t good, it was because something in the recipe wasn’t fresh. Which leads to me the menu, it is concise to keep every great and fresh.
Lastly, the tacos will have you craving for more, be sure to quench your thirst with an Agua Fresca. I usually turn away from these, because they are so sweet you feel a sugar crash at first sip. However, Andy does a great job of keep the Water Fresh with fruit flavors and light on the sweet. With the mercury rising, I would grab one to quench that thirst.
And so as you may notice, I am very high on this truck and it seems this season has a lot of great rookie trucks. And this one is one that those who know now are going to say “I told you.”
— Slowly overcoming his fear of chefs and food trucks. Geese, on the other hand, that my friends is another story and may never be resolved.
Kudos to Cary Creative Center for hosting Sol Tacos first event (next food truck rodeo is April 27th where Sol Tacos will be)