It was beautiful. I read the weekly specials menu on Facebook and they had me at beurre blanc. This sauce was special; the great mastermind, who prepared this dish, infused it with passion fruit. The crusted mahi-mahi was covered in this delicious, -French/tropical- sauce and rested over a bed of yucca hash.This is from El Ñaqui.

You can expect this dish from any fancy restaurant. But, on a rainy day, a week or two ago, I pulled up into a parking lot with a food truck and a green patio umbrella. I expected good food and received something amazing.
Little did I know that the owner is a chef graduated from the French Culinary Institute of New York. “This is a gourmet concept, therefore, we needed experienced personnel” said the owner and chef’s wife, “S”.

These guys know what they are doing! “S” also said that they are five in the truck and three of them have culinary backgrounds. There is no coincidence, that on my second visit I ordered something different and it was delicious as well.
 I had the sticky, tender, sweet-tangy and delicious- Cherry wood smoked petit ribs with bourbon bbq sauce and aioli frites (French fries).

They have a smartly prepared menu where their specialty sandwich ‘el ñaqui’, named after the truck (or the truck named after the sandwich) is the star.

‘El ñaqui’, translates literally from Spanish to “the bite”.  I have tried the ‘churrasco ñaqui’, made of Asian style skirt steak, with caramelized onions, cucumber-cilantro relish, homemade potato sticks, ‘ñaqui sauce and the ‘soba’o’ bun. I also tasted the pork ‘naqui’ made with pulled pork ‘ropa vieja’ style, pickled onions, cilantro, ‘recao’, homemade potato sticks, miso-mayoketchup and their signature ‘soba’o’ bun. They are both great but PORK is the winner for me!

I will go back, I’ll eat some more and I will tell you all about it.