ITHACA, N.Y. — Two Cornell students are launching a traditional Mexican food truck called Dos Amigos in Collegetown later this month.
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The truck will serve up simple, classic dishes that remind the two owners of food they grew up with on the West Coast.
Co-owners David Farahi, of Nevada, and Jorge Bouras, of southern California, met at the Cornell University School of Hotel Administration.
Last fall, they took a class that focused on entrepreneurship and hashed out the concept for the truck.
“We started thinking about how we just missed authentic Mexican food we’re used to,” Farahi said. “I just loved food trucks from a very young age.”
Bouras, whose parents are from Mexico City, grew up spending holidays with family in Mexico and said eating at food trucks was like Americans eating fast food at McDonald’s — it was convenient, cheap and traditional.
“We’re inspired by traditional taco trucks but we’re doing a lot of things they don’t do,” Farahi said.
For instance, he said the truck uses higher quality meat than people would expect at a taco truck and they makes all corn tortillas fresh from scratch.
“That’s what the community wants here,” he said about the bump up in quality.
With the help of friends and family, they pulled together funds for the food truck and began making their vision for the truck a reality in June.
“We boot strapped it, as they say,” Bouras said.
He said the two have slept little since then, sometimes working 16-hour days to figure out logistics for opening the truck.
They recruited Ithaca Chef Sam Epps, of Gola Osteria, for the project, saying that while they had the concept for the truck, Epps has experience providing great food at a high volume rate.
The guys decided to start with the menu with tacos and quesadillas featuring three Mexican food classics: carne asada (marinated beef steak), carnitas (slow cooked and finely chopped pork) and chicken adobo (marinated chicken). A vegetarian option with mushrooms will also be available.
All the tacos are topped as they would traditionally be at a Mexican taco truck — with onions and cilantro and a choice of three kinds of salsa.
Churros — crispy fried dough covered in sugar, cinnamon and dolce de leche (caramelized sugar and milk) — will also be on the menu.
Epps said the menu will likely change to feature local or seasonal food, as well as other Mexican street food items they’ll feature from time to time.
This week, Pablo Wolf Maggi, a senior art student at Cornell, is painting the truck.
He said he worked with the owners to create a design with a latin flair, including a depiction of a calavera on the back of the truck.
The truck will be open beginning next weekend from 10 p.m. to 2 a.m. Tuesday to Saturday at the corner of Eddy Street and Dryden Road.
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