![\"MIHO](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2010\/06\/MIHO-1.jpg\" "\\"MIHO")
<\/a>Nine months later, their brainstorming sessions paid off with the launch of a gourmet truck.<\/p>\n
\u201cWe wanted the freedom to put out a menu, hit the street and bring it to the people,\u201d Ho says about the decision to go mobile. \u201cTo take dinner out of the house and put it on the street is a great concept. The coolest aspect of being in the truck is being at community events and giving people sustainable foods they can enjoy.\u201d<\/p>\n
The farm-to-table concept has gained momentum in San Diego. Restaurants like Starlight and Tender Greens have found success in stressing the importance of locally sourced, ethically produced ingredients.<\/p>\n
\u201cPeople should expect more from every dining experience,\u201d Ho says about how he defines quality in food. \u201cPeople should know where their food comes from. You don\u2019t have to sacrifice quality and convenience for good food.\u201d<\/p>\n
MIHO breaks the perception of street food as the kind of dreadful, last resort meal you consume in a late-night boozy stupor.<\/p>\n
\u201cPeople have a bad perception of street food. We sell this as a new-wave food truck movement. Going back to the essence of what street food represents \u2013 culture,\u201d Ho says.<\/p>\n
Miron and Ho agree that the MIHO concept is about embracing local neighborhoods and creating homemade food for the street from thoughtfully-sourced ingredients without a jaw-dropping price tag. Keeping their meals affordable is one of their biggest goals.<\/p>\n
\u201cWe constantly strive to improve what we do. We always want to find the most ethically produced food at the most affordable price. My most important day-to-day goal is to improve sourcing and make it affordable,\u201d Ho says. \u201cWe are here to bring the type of food we would want served to us. It\u2019s handmade without shortcuts, very labor driven.\u201d<\/p>\n
Labor driven indeed. The cochinita pibil tacos, a favorite of Miron\u2019s, take about 10 hours to prepare \u2013 from raw ingredients to plate. Miron and Ho make nearly everything they serve from scratch. Ho confesses he often agonizes over what eggs to use in their mayonnaise. \u201cI just can\u2019t settle,\u201d he says.<\/p>\n
Miron and Ho take pride in their food philosophies and in the cuisine they serve. Miron defines his culinary background as \u201cpassion\u201d while Ho says, \u201cFood is the one thing that you put in your body that becomes who you are.\u201d<\/p>\n
Another impetus for these two chefs is their devotion to their North Park neighborhood and San Diego as a whole. <\/p>\n
\u201cGetting people shoulder-to-shoulder with neighbors and friends, that\u2019s what it\u2019s about,\u201d Ho says. \u201cPride for the city \u2013 I want to embrace that. Let\u2019s celebrate our city.\u201d<\/p>\n
What\u2019s around the corner for these food-truck foodies? In terms of the MIHO menu, Ho says to expect seafood to take shape in non-traditional fish tacos and ceviche, the MIHO twist given to unique sandwiches, and MIHO Meals, handmade plates for those who want to take a little MIHO home.<\/p>\n
Miron adds, \u201cWe see this as our first venture and hope to expand our brand in other creative ventures. MIHO \u2018blank\u2019 is already being tossed around but we will see.\u201d <\/p>\n
Through ardor and exuberance, Miron and Ho are giving street food a whole new life. <\/p>\n
\u201cWhen you eat with us, it\u2019s the MIHO experience,\u201d Miron says. \u201cWe\u2019re not trying to start a movement. It\u2019s just what we believe in.\u201d<\/p>\n