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Pork Barbarcoa
The meats


Barbacoa ( barba'koa) is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term “barbecue”. We combine the tenderness of pulled pork with the smoky flavor of chipotle and adobo with just the right hint of lime.  A bit of smoky heat will leave you craving for more.

Adobo  is a savory, all-purpose seasoning that imparts garlic flavor and is used to season our tender chicken. It’s an essential seasoning in Spanish Caribbean and Latin American kitchens. It is so fundamental in Latin Cuisines that adobado means "marinated and cooked in adobo sauce".  Combined with onion and ancho chilis, this combination is popular due to its smoky flavor and mild heat.

Shredded Beef

For the beef lover!  hand pulled  tender beef seasoned with chili, cumin, paprika, garlic, salt and pepper.  

Pico de Gallo

The toppings

Pico de Gallo (literally rooster's beak), also called salsa fresca, is a fresh, uncooked salad made from chopped tomato, onion, cilantro, and  lime juice.

Pico de gallo can be used in much the same way as other Mexican liquid salsas, Kenyan kachumbari, or Indian chutneys, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.


Corn Salsa

This provides just the right crunch needed to top off any bowl.  Crisp sweet yellow corn mixed with seasonal bell pepper, onion, cilantro and lime juice.  This will brighten your bowl  and excite your tastebuds.  Some folks like to eat it all by itself!


Black beans

Cuban style beans made with the vegan in mind. Seasonal bell peppers and onions along with spices like cumin and cilantro. Never forgetting the lime!

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