TheInslider is San Diego’s newest food truck addiction, serving gourmet burgers and sides on the go. Preparing made to order food with only freshest ingredients possible. Come try some of the finest sliders Americas Finest City has to offer!
TheInslider is a brand new food truck in San Diego cooking up some of the finest sliders and sides – or slidekicks – to hungry locals. Their secret recipe is this – cook using the freshest ingredients possible and prepare all items on location. Creating homemade sauces and toppings for each burger from scratch like their jalapeno BBQ sauce, carmalized balsamic onions, a secret chipotle aioli sauce all the way to creating their own mayonnaise and pickles for the sliders. (Coming soon!) They use only fresh baked bread from San Diego’s own Gibaldi’s Italian Bakery. Each bun is toasted to perfection so that it is warm and lightly crispy when served. The InSlider only serves American raised kobe beef for their beef sliders. The pork and chicken used on their menu are local. Their official website states, “A truly great burger is only as good as each of its parts.” You are encouraged to order up a 3 pack of their sliders. Not only can you order them as singles, but you can mix and match any three as a 3 pack. “It is that desire to try a little bit of everything that inspired the concept behind The InSlider,” Says their official website.
The InSlider offers many different slider and slidekick options for hungry patrons. Each day the chefs prepare a menu of 4-6 different sliders and slidekicks to choose from, one of which is created for those not in the “burger and fries” mood. Some of the daily sliders offered include, The InSlider consisting of Kobe beef, pickle, tomato, lettuce, cheddar cheese and secret InSlider sauce. The “Cali”ente Slider which features kobe beef, tomato, lettuce, grilled jalapenos, pepper jack cheese and chipotle aioli. The Italiano – Panko-crusted Jidori chicken breast, fresh mozzarella, basil and a dab of homemade tomato sauce. The “Hella Bella” with balsamic marinated portobello mushrooms and a garlic aioli. And the Babe – Pulled Kurobuta pork, SlowCal BBQ sauce and homemade coleslaw. Sides to compliment the sliders range from classic shoestring fries, to sweet potato tater tots served with chipotle aioli, all the way to mini corn dogs.
Please join us as we get to know the InSlider even more as we talk with owner Stacey Werner and team member Todd Santos.
When did you first realize you had a passion for cooking?
I didn’t have a passion for cooking; I had a passion for business. It is something my father instilled in me. When I began this, I could never have realized how much I could fall in love with the food, the process or the people. Here is an analogy – a true one. I got this puppy last July. He was a solution to a problem and adorable. Then I realized how much work he was and how much he tired me. I thought many times about giving him away (do I know how serious that was – no – I do know I screamed many nights over dookie in my room!) During the training and growing process, I fell in love. Not easy to explain. The truck is just like my puppy, Zion. A great love and one I will never give up on.
What was your motivation behind starting a food truck in San Diego?
The food truck started from one of my few bad investments, which now seems one of the best personal ones of my life.
When did you perfect the burger/slider you serve? How long did it take for you to perfect the recipes for the sliders, sauces, ect?
Our sliders are always a work in progress. I want our chefs and culinary students to cook food we all enjoy. I want them to be proud and see how people respond to their talent and quality. We always tweak our menu. When a new business begins, it is a slow process. The truck business is fast paced so we are moving quickly. We adjusted our menu to what San Diegans wanted and what sells, which are not mutually exclusive. We just began making our own mayo and I will be making our own pickles.
What would you say sets InSlider apart from others in the food truck game?
There are many items that set us apart. Except for myself, everyone is a culinary school graduate or in culinary school at this point in time. I believe our product is beyond reproach. We also work as a team. Not because we are family or because we are friends – simply because we believe in what we are and what we will become. It sounds like a cliche and is such an uncool answer. I think everyone on the team will tell you I am a unique owner.
In your opinion, what has made food trucks so popular not only in San Diego, but in the US?
I am from Jersey and spend a tremendous amount of time back east and in the city. Life is hectic. Authentic food, quickly cooked and easily accessible is key. That is life on the East Coast. Here in San Diego, there is this trend emerging. In my short period I have learned much about truck owners and patrons of trucks. To me, and I am far from an expert. It is different than the East Coast. Our event coordinator, Food Truck Amy, will tell you food trucks are changing what we eat and the way we eat.
If you could choose one or two local San Diego beers that compliment your food, what would they be?
Todd – My personal favorite local beer would be Green flash’s Le Freak. This wonderful beer has a slight sour note. The body of the beer has a fruit undertone with a combination of Belgian spices and pepper tones. It is a combination of an IPA and a Belgian stong ale and finishes much like a saison. I think this beer would go great with the hella bella slider or the basalmic chicken slider. I would avoid the caliente with this beer because the roasted jalapenos would mask the flavor of the beer instead of compliment it.
What would be some of the InSlider teams favorite local brews and breweries?
Todd – My favorite breweries are Stone – they have a fabulous beer garden that makes any beer enjoyable. Green flash – I have watched this brewery grow from nothing to a San Diego powerhouse. Alpine is another great. Airdale is up and coming and I highly recommend watching to see what they come up with in the future. Another up and coming brewery that has potential is Stumblefoot. I recently had the opportunity to sample some of their beer. Lets just say they are on the right track. Their chipotle beer could use more chipotle but they are new. Watch these guys.
What can we expect next from InSlider?
Next on our agenda – a dessert slider and next year, a second truck!
Todd – We are always thinking of new menu items. We are talking and testing a new slidekick squashblossoms we feel that this new side would be a great addition to the already great sweet tots and truffle fries.
Finish this sentence… Without delicious burgers San Diego would….
Todd – San Diego without good burgers would die, slide or die. Gourmet sliders to go.
Very big Thank You to Stacey Werner and the InSlider SD Team. Please visit their official website for up to date event information and menus. Also Like them on Facebook and follow them on their twitter. All photos used with permission from InSlider SD.