It’s always interesting to watch the infiltration of food trends take over a city, sprouting up and giving each other a run for their money. The focus use to be on gastropubs (in San Diego, think Neighborhood, Corner Bar, etc), where the average pub fare (like burgers) took on new meaning through presentation, ingredients and flavor. And then over the last year, culinary creations took to the road in the form of food trucks. Using social media to identify locations (Kogi Truck in LA), becoming the center of nationally televised competitive reality show (The Great Food Truck Race), and creating a craze for delectable on the fly fare.
Last year, I attended the grand “opening” of the MIHO Gastrotruck, a creation from San Diego foodies Kevin Ho and Juan Miron. Parked in the back lot of a north Little Italy business, they transformed the grassy yard into a picnic celebration, with music, a bar and of course food from MIHO. Drawing a decent crowd, people lingered enjoying the gorgeous evening and grazing on the fresh fare.
They continue their farm-to-table cuisine seen at their North Park eateries, the Linkery and El Take It Easy, stressing the importance of locally sourced and ethically produced ingredients. Stepping outside the brick and mortar restaurant, their farm-to-street philosophy brings affordable and delicious food directly into the community. Everything is made from scratch, and includes ingredients like fennel pesto aioli. They have a daily short list of menu items (chipotle chicken tostada, Portobello burger, grass fed burger and a spinach salad), other additions may come with the seasons. MIHO is normally found in North Park, but to track it down, refer to its schedule on mihogastrotruck.com
*images Megan.Christine
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