Photo by Josue Rivas

This week's chef/husband/father looks back on his employment that inspired The Slummin' Gourmet. We also learn about the (soon-to-be) newest addition to the TSG family.

Read our interview with Tony Lu of The Slummin' Gourmet, Part One.
And now, on to Part Two . . .

What did you do prior to running the luxe lonchera, and what prompted the decision to own one?
After years of running a kitchen in a club for the elite and privileged, and cooking the food that members wanted to eat, I found myself wanting to do more. I wanted to cook on my own terms, and have people experience my style of cooking without having to break the bank. Our prices may be slightly higher than what people are accustomed to for a street side vendor, but the quality of ingredients and service you will find definitely sets us apart. We function as a high end mobile kitchen/restaurant. An oxymoron for a lonchera? Perhaps. But we are having a blast.

Where did you grow up?
Born in Taiwan, raised in Venezuela. Currently living in Walnut/Diamond Bar.

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Photo by Josue Rivas

Chef owner Tony Lu, lead cook Stephanie Cervantes and sous chef Gabriel Gonzalez

"Orange County has the best patrons! Our Orange County followers are loyal, supportive, encouraging and generous. We love serving here in the OC" - Tony Lu

And that is how you start an interview! Tony Lu and crew have been truckin' between counties, offering luxe meals in an approachable lonchera setting. Our long overdue meeting finds us snacking on appetizers inside Diamond Jamboree.

How did you come up with your concept?
Coming from a fine dining background, I've always wanted to introduce "haute cuisine" to the general public, but also make it approachable and as affordable as possible. My wife, Angie, was the one that came up with the name for our truck and our tagline "fancy without the schmancy."

Best culinary tip for the home cook?
When peeling fresh ginger root, use a metal spoon. Way less waste, and you can maneuver easily thru all the nooks and crannies.

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Ben & Jerry's Truck

Free Ben & Jerry's ice cream! Today! The Ben & Jerry's Truck will be roaming Orange County, announcing where it's at via Twitter (@BenJerrysTruck). Tell 'em where you want it to stop.

@BenJerrysTruck My stomach. Thanks.

Tandoori chicken & herbed yogurt

Let's start with the obvious: It's Bruxie on wheels. The 'Roll' in Waff-N-Roll is two-fold-- a nod to their wheels and family-friendly rocker theme. Our handy-dandy menu acquired boasts one tagline of "One bite for man, one giant leap for tastebuds." Have we tried it? No. It's that new.
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Temporarily sad news: Carlos Salgado has announced that Taco Maria will be parking for good.More »

Photo by Josue Rivas

Dynamic lonchera duo

Martin describes his desk setup at his previous job for a financial company, where he worked for eight years: "I had two toaster ovens and two waffle makers. I was living out of my cubicle, and people knew I loved to cook. My co-workers always told me I should do something with food."

In today's installment, our self-proclaimed "dark Cantonese" chef carries on about his superhero-level, parallel parking skills. If someone is willing to fund it, we're contemplating a Food Truck Olympics to show who reigns supreme.

Read our interview with Martin Tse of Dogzilla, Part One.
And now, on to Part Two. . . .


When you're not in the kitchen cooking, what are you doing?
I'm eating. I'm probably the skinniest fat guy you'll ever know.

Greatest challenge about running a food truck:
Finding the right people that fit the culture and believe in our mission and our values.

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Photo by Josue Rivas

Son Thai and Martin Tse of Dogzilla

While we normally don't prefer interviewing our subjects at their place of business, we often make exceptions for our luxe loncheras. Watching their team work in such a confined space and acting as host, order taker, cook and server is a daily lesson in camaraderie. We meet up with the gang from Dogzilla at an elementary school in Huntington Beach, where we learn that there are two other truck stops going on at the same time. It's competitive nights such as this that remind us just how tough it can be for a truck. Fortunately, Martin Tse is up for the task.

Your earliest childhood memory:
Turtle soup. I thought we were going to the store to get me a pet turtle. It didn't really turn out that way.

Favorite meal growing up:
Fried chicken. I was allergic to lamb when I was a kid, but my parents loved making lamb. So when they made lamb, I got fried chicken. I like Chinese fried chicken, with the drumsticks and hella MSG thrown in there. It was money.

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Anne Marie Panoringan

We had Taco Maria yesterday. But don't worry, Soho will be there today.

As chain-laden and conservative as Irvine is, we have to admit it draws the luxe loncheras. Great Park, Irvine Lanes, (Teller Lot, RIP) and even certain apartment communities are regular stops for our meals on wheels. Yet there's always the haters who proclaim, "It's too expensive!" Well, here's your bargain of the week.

If you are familiar with (or want to get to know) Dos Chinos, NWA Truck, Bacon Mania, The Viking Truck, Soho Taco or Sexy Burger, and can get your wheels to Irvine between 11am and 2pm on Wednesday, keep reading. The driving in your car part is a deal breaker, by the way.More »

Photo by Laila Derakhshanian

When we read over Carlos Salgado's answers, the word that comes to mind is nerd. But nerdy in the best possible sense. Think about it. A nerd made the world want a certain smartphone. Someone possessing book smarts is so knowledgeable, so passionate about what they believe in, you can see it in the product they turn out. So Carlos, nerd away.

Read our interview with Carlos Salgado of Taco Maria, Part One.
And now, on to Part Two . . . .

When you're not in the kitchen cooking, what are you doing?
Hiking, climbing, cycling, watching old films or listening to music. All the while, thinking about cooking. When I"m not doing that, I'm reading about cooking. And when I sleep, I dream about cooking.

Last song playing:
English: New Year by Beach House.
Spanish: El Pastor by Miguel Aceves Mejia.

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Photo by Laila Derakhshanian

One of Taco Maria's regular stops-- the SoCo farmers market

Firsts happen all the time. Our interview with Carlos Salgado was the first time a chef brought someone to our meeting (who was lovely, by the way!). It was also the first time we heard of a subject experiencing car trouble on the way to their photo shoot. Actually, it was luxe lonchera trouble while en route to their Saturday morning farmers market stint adjacent to OC Mart Mix, but semantics. . . .

Your earliest food memory:
Frijoles de la hoya. I remember that, when I was a young kid, my family was poorer. Often dinner was little more than beans in a pot. We'd spoon salsa on and tear cilantro by hand into our bowls, feeling lucky to have queso fresco to crumble over the top before scooping up the salty beans and making taco de aire, "air tacos", which were simply corn tortillas rolled and dipped into the bean broth.

I hated it. Now, as an adult. I find few meals as delicious, humbling and transcendent as a simply cooked bowl of beans with tortillas, salsa and garnishes.

Favorite meal growing up:
Mom's sopes: thick masa shells fried in lard, refried beans, tinga de pollo, lettuce, queso fresco and her garlic salsa. She still makes it for me on my birthday.


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