Roy Baker and Michael Berrera-Pacheco of Bucán Rodeo discuss in regards to the inspiration behind their a number of pop-up ideas, competing on the third annual Fajita Lounge Showdown, and their go-to drink after a protracted day manning their meals truck.
Names: Roy Baker and Michael Barrera-Pacheco
Declare to fame: The pair operated a number of pop-ups round city — A Good Fucking Burger, Bitchn’ Rodeo and Bomba, respectively — earlier than they collaborated on their present meals idea, Bucán Rodeo, a Puerto Rican fusion meals truck parked at Three Star Bar.
Cash Quote: “You’ve gotta respect the grind it takes to do a pop-up or a meals truck. Not solely do you must present all of the provides and cook dinner every thing, you’ve obtained to indicate up each day with no assure that it’s going to work.”
What was your essential supply of culinary inspiration?
Michael Barrera-Pacheco: For me, rising up in a Puerto Rican family. The older I obtained, the extra I seen there wasn’t a lot Puerto Rican illustration on the town when it got here to delicacies. I wished to fill that area of interest. I’ve at all times felt a duty to symbolize Puerto Rican meals as greatest as I can. Since our delicacies isn’t in all places, I do really feel stress typically. That’s why we’re clear that what we’re doing is fusion at Bucán Rodeo.
Roy Baker: I truly began out finding out vogue design. However when my dad was recognized with most cancers, I turned to serving to him together with his barbecue catering as a option to spend time with him. It taught me endurance once I actually wanted it. I used to be self-taught, however ultimately I knew I wanted actual kitchen expertise, so I labored at 210 Dough and later did A Good Fucking Burger. That’s the place I met Mike.
MB-P: We met in summer season 2024, and truthfully, we simply clicked. We each have sturdy work ethics, and that’s what made it straightforward to construct collectively.
RB: Earlier than that, I began Bitchn’ Rodeo and AGFB. Mike had his earlier idea, Bomba. Collectively, we went on to launch Bucán Rodeo.
MB-P: After which got here the Fajita Lounge Showdown this yr. [Bucan Rodeo tied for second place with Buddy’s Big Trouble in that culinary contest.]
RB: Yeah, I’d been desirous to do fajitas for some time. We wished to focus on hen fajitas particularly — maintain it true to a fajita taco cooked over mesquite coals. That’s the place the thought got here to life.
MB-P:. It was additionally so cool to study that Texas Month-to-month’s taco editor, Jose Ralat, is Puerto Rican! [Ralat was one of the Fajita Lounge judges.]
RB: Puerto Rican flavors tie into Texas barbecue rather well. Truthfully, it made me proud to see individuals acknowledge that.
Do you ever need to open a brick-and-mortar for Bucán Rodeo?
MB-P: A brick-and-mortar can be nice someday, however for now we simply need to run this truck into the bottom earlier than taking over an excessive amount of.
RB: Finally, yeah, we’ll want one. However we don’t need to rush it. Constructing a pit workforce is the toughest half. Constructing any workforce is, actually.
How do you are feeling in regards to the neighborhood side of working a meals truck or pop-up?
RB: On the finish of the day, in the event you serve good meals and also you’re personable, individuals really feel that. If you happen to’re real, they reciprocate. We’ve additionally been so fortunate to have nice assist from different pop-ups and meals vans right here on the town.
MB-P: I’ve seen that too. From method earlier than the Bucán days on, the neighborhood’s been extremely loyal. We’ve obtained of us who’ve supported us since earlier than day one.
What’s the one factor you need individuals to find out about working a pop-up or meals truck?
RB: You gotta respect the grind it takes to do a pop-up or a meals truck. Not solely do you must present all of the provides and cook dinner every thing, you’ve got to indicate up each day with no assure that it’s going to work.
MB-P: We each respect the hustle as a result of we’ve felt it firsthand.
What are your favourite eating places or pop-ups?
RB: Sahara Samurai’s, Kewtie Boy Sando, Mala Suerte, Ladino, 210 Dough, Lovers Pizza.
MB-P: Kewtie Boy’s breakfast sando, Burritos Frontera. I really like how chef Jorge [of Burritos Frontera] combines his roots together with his data from Reese Bros for an ideal facet hustle.
What’s your go-to drink after a protracted night time at work?
MB: After a protracted night time? For me it’s rum and Coke with lime.
RB: Gatorlite Zero.
Final film you watched?
MB-P: That Michael B. Jordan film Sinners!
RB: 28 Years Later.
Final guide you learn?
MB-P: I like studying the David Goggins books once I want motivation.
RB: I’m not an enormous reader.
MB-P and RB: (Laughing.) We are able to cook dinner however we will’t learn!
Subscribe to SA Present newsletters.
Comply with us: Apple Information | Google Information | NewsBreak | Reddit | Instagram | Fb | Twitter | Or join our RSS Feed
Associated Tales
The pair operated a number of pop-ups earlier than collaborating on their present meals idea, Bucán Rodeo, a Puerto Rican fusion meals truck.
The build-your-own salad idea is closing a complete of 41 shops, most of them in Texas.
Anaiya Marie, sous chef at Chef Bruce Auden’s River Stroll landmark Biga on the Banks, will be a part of Season 24 of the high-pressure culinary competitors sequence.
