By using fresh, local ingredients to prepare thoughtful hand crafted street food with care it is no surprise MIHO Gastrotruck was chosen as 2012 Best Food Truck by SD Magazine. Come on in and get to know more about one of the finest food trucks in America’s finest city!
The idea of MIHO Gastrotruck came when owners Juan and Kevin fell in love with the concept of “farm to table.” They loved the idea of using local ingredients for a local restaurant, which is a great way to contribute to the local economy and support growers. Both being home cooks they decided to treat the world with their take on the international street food that had inspired them to cook in the first place. “The menu is inspired by our favorites cuisines.” Says Juan Miron. “Dishes we try on our travels & dining out, eating on the street in TJ & basically what we feel will keep our HOMI’s content all the time.” MIHO’s motto states – “MIHO Gastrotruck uses fresh, local and thoughtfully sourced ingredients to create hand crafted street food that is affordable, convenient and delicious. We truly care about this kind of food, and we hope to share that love with our community.” By creating delicious, thoughtful and caring food its no surprise that MIHO has won Best Food Truck by SD CityBeat for 2010 and 2011, San Diego Magazine’s Best Cheap Eats in 2011 and Best Food Truck for 2012. You can find MIHO all throughout America’s Finest City each week whether it is Downtown, UTC or their own HOMI HOUR at Whistlestop Bar on 30th St. MIHO is also happy to cater any event you are planning. Dont miss MIHO at Bottlecraft’s anniversary party TOMORROW from 1pm-4pm.
MIHO Gastrotruck offers hungry locals a tasty variety of hand crafted street food dishes. Items like their Jerk Burger. Grass fed beef on a locally baked bun with farmers market stone fruit chutney, goat cheese, local arugula and jerk aioli. Carnitas tacos consisting of all natural Berkshire pork, hand made guacamole, fire roasted salsa, house pickled red onion, cotija, all wrapped in a locally made corn tortilla. Their Lamburger. All natural lamb, harissa aioli, goat cheese, caramelized onion, local arugula, served on a local ciabatta roll. As well as squash quesadillas, pork belly bahn mi and tofu bahn mi sandwiches and gourmet veggie burgers with quinoa, farro, beet & carrot patty, havarti, local butter leaf, grilled red onion, herb aioli, on a local wheat bun. Not to mention their hand cut fries on the side, or their salad whose ingredients change with the season. Dont forget to pick up a bacon chocolate chip cookie to top off the entire meal. Make sure to check MIHO’s website to be up to date on the menu, for they always have something new to offer their hungry HOMI’s.
Please join us as we get to know MIHO Gastrotruck even better through our interview with Juan Miron.
What was your main goal behind starting MIHO Gastro Truck? Would you say you still have the same goal(s) in mind and what would be some new goals that have been created?
The main goal was to bring what our motto above states.
When did you realize you had such a deep passion for hand crafted street food?
Both Kevin and I gained a huge appreciation for “farm to table” while going to school up in the bay area. Sourcing from local farms & using all-natural meats & seafood is contributing to the local economy and a sustainable environment.
Did anyone on the MIHO team go through any type of training to learn the techniques used to prepare daily dishes?
We are both avid home cooks who set out to bring SD internationally inspired street food and did all the cooking from its inception. Our goal was always to hire a chef to take over the kitchen operations so we could focus on growing the business, which we have transitioned into.
What goes into deciding the items that will make it onto the menu?
The menu is inspired by our favorite cuisines, dishes we try on our travels & dining out, eating on the street in TJ & basically what we feel will keep our HOMI’s content all the time.
What would you say makes MIHO stand out in the food truck game?
The fact that we have stayed true to our commitment on our sourcing, as an essential part in the way we do business. But we see ourselves as a food entity, serving restaurant quality food that is served from a truck. Catering is another component of our operations where we do events such as weddings, corporate gatherings, birthdays, bar mitzvah’s & any event where good food, service & overall experience are demanded.
Food trucks have become popular not only in San Diego but all over the U.S. In your opinion, what makes San Diego and food trucks such a perfect match?
The weather! We live in a city where you can almost operate every single day of the year.
If you were to choose a San Diego brew, or brews, that pairs perfectly with one or more of your dishes which would it be?
That’s a tough one. I’d say you can never wrong with our Grass Fed Burger, Belgian Style Fries & an IPA. After all, we are in the hop capital.
What would you say would be some of the MIHO team members favorite local breweries or local brews?
We collaborate with local breweries such as Ballast Point, Green Flash, Alesmith, Port/Lost Abbey & Hess Brewing on a regular basis. We are excited to do Societe Brewing Co. grand opening on June 30th. Those guys are doing amazing things so keep them on your radar.
What can we expect to see next from MIHO Gastrotruck?
The next project we are unveiling during our anniversary week will take our commitment to doing street food to a whole another level. So stay tuned for that one.
Finish this sentence… I love food trucking in San Diego because…
The weather is amazing & the love & support we have received from our HOMI’s since day 1 is incomparable!
Huge Thank You to Juan Miron and MIHO Gastrotruck. Please visit their website for location and menu information. Also, find them on Facebook and Twitter for to the minute updates.