San Diego’s MIHO Gastrotruck took the “farm to table” concept to the streets. Founded by Kevin Ho and Juan Miron, the food truck parks in business areas for lunch and bars and breweries for dinner, serving gourmet food right out of its windows. From duck tacos to fig flatbread to squash burgers, the locally sourced dishes aren’t what you'd expect to find on the side of the road.
We talked to co-founder Kevin Ho about MIHO’s local ingredients, truck design, and daily menu—and even convinced him to share a recipe with us.
Kevin Ho: MIHO was founded by Juan Miron and myself. We worked together at a local farm-to-table restaurant, and in our own time we also hosted underground beer-pairing dinners. In the late summer of 2009, we were determined to start our own business. We wanted to create something we could devote all of our passion, creativity, and ideas towards. We knew we didn’t want it to be a restaurant, but we came across the idea of a food truck.
We source all of our produce from local, family-owned farms. All of our meats are naturally raised without antibiotics or hormones. And all of our food is made in-house, except for the cheese and bread.
First, we knew we wanted to own the entire company. And secondly, we didn’t have a lot of money saved to invest. So the lower startup costs of a food-truck business allowed us to pursue our dream, but still be in control of our own destiny. Also, the restaurant industry has definitely struggled during this economic downturn. The truck allows us to make high-quality food, but keep it accessible, convenient, and affordable.
The biggest challenge is to keep improving the quality of our sourcing without raising our prices. We always strive to feature the best ingredients and support the most sustainable farming and animal practices. But that means that our food costs are much higher than any truck, and even restaurants. But like the food-truck business itself, we find new and creative ways to make sure people are enjoying an experience that’s both socially and environmentally conscious, but also fun and unique.
MIHO is an expression of what we think street food should
be—enjoying handmade food in the surroundings of your city among your friends.
Thanks for noticing! The MIHO Experience is all about fun, creativity, and forward thinking. One of the biggest reasons why we started MIHO was the opportunity to explore our love for design, art, music, and creating memorable experiences around food and drink. MIHO is an expression of what we think street food should be—enjoying handmade food in the surroundings of your city among your friends and community.