When the food truck craze began boiling over in Los Angeles, San Diegans were left scratching their heads. When would a similar bounty of traveling edibles make its way south to San Diego? Thanks be to MIHO Gastrotruck, which coasted in last year to fill the void.
Local food advocates Juan Mirón and Kevin Ho conceived of MIHO (a merging of their last names) after collecting sweat equity at The Linkery, a farm-to-fork eatery run by San Diego sustainability swami Jay Porter. Piloted by Mirón and Ho, the refurbished vehicle makes its rounds each week in Carmel Valley, Sorrento Valley, Kearny Mesa, Little Italy and South Park. All meat comes from humanely raised animals and all produce, breads and the like from local or small growers and artisans.
The monthly rotating menu is modest and typically features a grass-fed burger, meatless option and an additional goody. Unlike your typical roach coach, all ingredients are fresh and each meal made to order by the skilled Courtney Bryant. Bring a blanket or towel and park yourself on a nearby grassy knoll.