Bringing taste of Mexico to Ireland in a food truck
Hugh and Fionn, owners of Mexican food truck El Fuego, tell us about how they blend Mexican flavours with local ingredients and what it’s like to run a food truck in Ireland.
A Warm Welcome
For Hugh and Fionn, the reason for starting a food truck was simple: they shared a love for Mexican food.
“Our idea was to bring authentic Mexican food to Ireland while using quality Irish produce.”
To ensure they produce authentic dishes, they took a 3 month trip around Mexico to learn about the culture and how to cook (and eat) the food.
Joining the food truck scene in Ireland, they say, felt very accessible. With so many food trailers and coffee stands around, especially after the effects of COVID on the industry, they found newcomers have plenty of opportunities to show off their dishes.
“Seems to be a coffee or food trailer at every crossroads in the country. Particularly after Covid. Further, there are some great farmers markets and food markets countrywide.”
They admit they were surprised by how friendly and welcoming other traders have been – even competing Mexican food vendors. They say the shared passion is palpable, with most vendors at the same early stages of development.
“Everyone wants to see you succeed and enjoy the journey and there is literally zero animosity between traders.”
An Irish Twist
Hugh and Fionn are determined to produce authentic Mexican food using local Irish produce. With 100% Irish meat, taco shells made in Dublin, Tortilla chips made in Tipperary and hot sauces made in Laois, they say the list is endless when it comes to ways they use Irish produce in their dishes.
Mixing cultures is a part of the process when you prepare cultural foods in a new environment, and the owners of El Fuego are conscious of this. Taking care with ingredients while sharing the passion for the culture in an authentic way is key.
“I guess, we are quite clearly Irish and not Mexican. So it is funny when people from Mexico try our food and are very surprised that we made authentic Mexican food with such unique and homely flavours.”
As food trucks are mobile and serving food for take away, they have to be extra conscious of maintaining clear sustainability practises. For Hugh and Fionn, their education background gives them an edge in this department.
“My degree is actually in Environmental Science so sustainability is a key part of our business! We use fully compostable containers. Support locally and use local ingredients/suppliers.”
And like any food business, you must protect your food hypersensitive customers and dietary restrictions should be taken into consideration.
Hugh and Fionn say this is a top priority for their business, and urge anyone wary of trying out food trucks to ask the people behind the counter what they can do for you. They will be happy to work to your needs!
Read more about letting food businesses know you have a food hypersensitivity here.
And you can try our Mexican recipes here.