By Jennifer A. Johnson
SDUN Reporter
San Diego natives Kevin Ho and Juan Miron are taking it to the streets with the sort of farm-to-table fare you would not expect from a food truck. Of course, MIHO Gastrotruck is far from the stereotypical roach coach.
Nine months later, their brainstorming sessions paid off with the launch of a gourmet truck.
“We wanted the freedom to put out a menu, hit the street and bring it to the people,” Ho says about the decision to go mobile. “To 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.”
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.
“People should expect more from every dining experience,” Ho says about how he defines quality in food. “People should know where their food comes from. You don’t have to sacrifice quality and convenience for good food.”
MIHO breaks the perception of street food as the kind of dreadful, last resort meal you consume in a late-night boozy stupor.
“People 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 – culture,” Ho says.
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.
“We 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,” Ho says. “We are here to bring the type of food we would want served to us. It’s handmade without shortcuts, very labor driven.”
Labor driven indeed. The cochinita pibil tacos, a favorite of Miron’s, take about 10 hours to prepare – 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. “I just can’t settle,” he says.
Miron and Ho take pride in their food philosophies and in the cuisine they serve. Miron defines his culinary background as “passion” while Ho says, “Food is the one thing that you put in your body that becomes who you are.”
Another impetus for these two chefs is their devotion to their North Park neighborhood and San Diego as a whole.
“Getting people shoulder-to-shoulder with neighbors and friends, that’s what it’s about,” Ho says. “Pride for the city – I want to embrace that. Let’s celebrate our city.”
What’s 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.
Miron adds, “We see this as our first venture and hope to expand our brand in other creative ventures. MIHO ‘blank’ is already being tossed around but we will see.”
Through ardor and exuberance, Miron and Ho are giving street food a whole new life.
“When you eat with us, it’s the MIHO experience,” Miron says. “We’re not trying to start a movement. It’s just what we believe in.”
MIHO Gastrotruck will be chugging through North Park for the “30th on 30th” event each month. Also look for them to be part of upcoming events in Little Italy. To find out more about MIHO’s schedule, go to mihogastrotruck.com.
