March 07, 2024 | OPINION | By Sam Treat
The food truck is symbolic of more than just a meal on wheels—it is a microcosm of the American dream. The first food trucks in the U.S. originated during the frontier days, when mobile chuckwagons would sell food items to loggers, cowboys and others trying to colonize the American wilderness (and the Indigenous peoples who inhabited it). Those trucks would offer beans, meat, coffee, biscuits, clean water and other staples of survival.
Today, food trucks offer the lowest barrier to entry for hopeful restauranteurs-to-be. In recent years, food truck culture has exploded in popularity, leading to a flooded market full of options for the hungry consumer. However, even with a saturated market, a solid food truck can make an immense impact on the hearts and stomachs of its patrons.
El Chapin is one of those food trucks that has managed to make an impact big enough to not only find a permanent home (off Fillmore St. next to Ranch Foods Direct), but a permanent and loyal customer base.
Although the prices – especially at first glance – seem to be more fitting for a full Mexican restaurant rather than a food truck, there is good reason for the more expensive than normal items. El Chapin sources all of its meat from Callicrate, the meat company that supplies Ranch Foods Direct right next door. As one who goes into RFD will soon discover, the meat is farm-sourced and of the highest quality. The downside of that increase in quality over the typical food truck offering, of course, is the accompaniment of a hike in prices.
I ordered the two most popular menu items: a taco and a burrito. For the taco, I went with my all-time favorite street taco meat: al pastor. The meat was well-marinated and incredibly flavorful. The accompaniment of pickled radishes and cooked onions only added to the immaculate medley of flavor and spices each bite contained. Unfortunately, the small salsa/sauce containers we were given contained watery mixtures that barely held enough flavor to register on the taste buds.
As for the burrito, which is listed as a super burrito, I got it with the carne asada, eager to test out the quality of Callicrate beef. In terms of size, this burrito was indeed super. The lightly toasted tortilla that held together the filling of the creation was doing its best, but with the amount of rice, beans and meat crammed within, it could only do so much. The volume of the burrito acted as a suitable substitute for the unfortunate lack of flavor. While I have no doubt about the quality of the carne asada, the lack of flavor it produced led me to suspect minimal effort into preparation as compared with the pastor.
El Chapin offers lovely outdoor seating underneath a covered patio which, on days when the wind is taking a break from its relentless gusts, can be a quiet and delightful place to enjoy a meal. Furthermore, for those who are looking for something a little bit more American, El Chapin has now opened a second truck in the same location. Serving hamburgers, French fries, and milkshakes, El Chapin uses the same high-quality beef for its burgers—I would recommend checking them out!
El Chapin’s hours can vary, but your best bet is going for lunch (it generally closes around 6 or 7 p.m.). With a robust menu full of Mexican favorites—from elote to quesabirria—El Chapin will be sure to satisfy your south-of-the-border cravings. Expect entrées to range from $11 to $18, with tacos priced around $3.50 each. While the pricing can certainly be beaten elsewhere, there is something to be said for a food truck that sources its meat from the butcher next door!