They did not face the same setbacks as the hundred-plus trucks that unsuccessfully applied for a license. Roadblocks such as improper ventilation systems for gas ranges and other modifications requiring thousands of dollars in alterations before they can meet regulations. The salsa truck, however; jumped that barrier by cooking tacos and quesadillas on electric grills. They are served with homemade salsas, hot sauces and guacamole. They plan on rolling out on Tuesday, with food prepared onboard for the first time.
In addition to the food truck, owner Dan Salls, is working on a brick-and-mortar location called The Garage. The Garage acts as a home for the truck, kitchen and will soon house more trucks. According to their website, “It will be Chicago’s only food truck centric commissary- featuring other local food truck entrepreneurs working alongside The Salsa Truck.”