Food Truck Profile: The Lobos Truck

Food Truck Profile: The Lobos Truck

Lobos may mean wolves in Spanish, but The Lobos Truck is more known in the Los Angeles food truck scene for its deliciously comforting mac and cheeses, Kobe Chinook burger, and Wachos—a wildly popular combination of waffle fries and nachos—than the wolf on the red truck's logo.

Lobos may mean wolves in Spanish, but The Lobos Truck is more known in the Los Angeles food truck scene for its deliciously comforting mac and cheeses, Kobe Chinook burger, and Wachos—a wildly popular combination of waffle fries and nachos—than the wolf on the red truck's logo. Jasmine Wolf, who owns and operates the truck with her husband, named the truck after her father's longtime nickname "Lobos" derived from their surname. We checked in with Wolf to find out more on her family's influence on the truck, the most comforting comfort food and the inspiration for Wachos. Truck Name: The Lobos Truck Owner/Chef: Jasmine Wolf Cuisine style: Our food is American comfort food with a conscience. By that, I mean we use humanely treated meats and organic whenever possible. We use minimal plastic and recycle able materials. Usual Locations: Our locations vary. We do offices and studios for lunch mostly, and some universities. For dinners, we try to do truck events like Freddy's Food Court in the San Gabriel Valley, DinDin-a-GoGo in the South Bay area, Atomic Eats in Long Beach, Tiki Trucks and NOHO Dine-out in North Hollywood, IE Food Truck Fest in the Inland Empire, and Food Truck Army in LA. We really like doing truck events because its a great sense of community. People really come out and support us and have a great time eating at all the trucks, even when it rains. We also do UCLA basketball, private events, and all kinds of fun bars like The Hermosillo Club in Highland Park, Eagle Rock Brewery, and The Bigfoot Lodge. Years in Business: Nine months Background: My dad was a brewer for many years and became a sommelier in the 90s. I was raised in restaurants and just loved everything about the process. Creating a dish and then executing it perfectly then watching people enjoy is pretty much an amazing thing. I love feeding people. I actually went to Art Center in Pasadena, that's why I came to LA. I think food has a strong impact on the eyes. When people see our food, they want it. I worked in restaurants for years and was actually the first cook at Wurstkuche. Specialty menu items: All our items are specialty. I must say that our Wachos have taken on a life if their own. What are Wachos? Where does the name come from? I created them as a side dish and now they are a main! They are our most tweeted picture by fans. Wacho comes from waffle fry plus nachos. They are criss-cut (waffle) fries with different toppings. Our buff wacho are tossed in angel sauce and topped with bleu cheese, bacon, ranch and scallions. Our cheesy ranch wachos have cheddar, cheese sauce (we make the cheese sauce) and ranch. The OG wachos have all of the toppings from the other two and guacamole. Which comfort food item on the menu do you think patrons have found to be most comforting?  The most comforting food is different for everyone. If burgers do it for you, the Chinook is the way to go. We have been told our mac and cheese and wings are the best, too. What's your most difficult item to prepare and serve? The most difficult item is our Chinook. It seems simple because of its classic ingredients but cooking a 1/3 lb Kobe patty is challenging. Everyone has a different idea of what medium is. Top sellers? Depends on the weather. Buff Pig Mac is macaroni with bacon and hot wings, our wings in general sell out daily (15lbs.). What's your favorite food truck? We have found so many amazing trucks. They are like a big traveling family. Our big favorites have to be OG truck like Truck Norris, Slap Yo Mama and newer trucks like In Fusion and Bite Me Foods. I love them all though, for real. If you could meet one chef, who would it be and why? If I could meet one chef it would be Anne Burrell. She makes food so exciting and she works well under pressure (Iron Chef Sous Chef to Mario Balotelli), both are qualities I respect. Favorite location? Oh man, We love them all! Social Sites: Website Twitter Facebook Mallory Carra is a Los Angeles-based freelance writer.
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