Home Truck Daily Yucatan food truck making strops around Knoxville

Yucatan food truck making strops around Knoxville


Ali James, Shopper News
Published 6:00 a.m. ET July 15, 2020 | Updated 6:00 a.m. ET July 15, 2020


Nacho Bisnez food truck offers authentic Yucatan cuisine

Knoxville News Sentinel

Until a few weeks ago, the only way to eat Connie Bernal’s  food was at the downtown Hilton, at DENSO Manufacturing in Maryville or at a local event.

“Catering has slowed down a lot,” said Bernal. “But real street food has been picking up. People are used to it in Florida, Texas or California, but it’s growing here.”

Bernal, a Halls resident, acquired a truck, made minimal modifications, and launched Nacho Bisnez in early June.

“Before I decided to do a food truck, I researched other food truck businesses and looked at their setups,” she said.

Nacho Bisnez cooks everything fresh every day. “I make enough for one service,” she said.


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The food truck’s first booking was in a neighborhood in Oak Ridge three weeks ago. “That first time we prepped enough for 100 plates and we ran out, and still people kept coming back,” said Bernal, who operates the truck with the help of her “favorite son” Dario Melgar.

Bernal said her food is mostly authentic Yucatan street food. “We don’t top our tacos with sour cream, lettuce or tomatoes. We usually top our food with cilantro and onion, a red or green sauce.

“The quesadillas and burritos usually come with a chipotle sauce and a guacamole cream sauce. We want to be known for real street food.”

The name of the food truck, Nacho Bisnez, is a joke between Bernal and her husband.

“The ‘Nacho’ is for him because he is Hispanic,” laughed Bernal. “The ‘Bisnez’ is something Southern they say where I’m from – ‘that’s not your bisnez’.

“I lived in Mexico for 10 years without coming back across the border,” said Bernal, who has 30 years’ catering experience. “Food was my number one passion and I learned as much as I could about the different meats, spices and flavors and what goes best together.”

Nacho Bisnez’s red sauce pairs well with anything beef, according to Bernal, while the green goes well with the chicken or the habanero and pickled onion with the cochinita (pork).

Bernal said she has discovered that food catering is very different from food service. “I am just now coming into the food truck market,” she said. “I am still in the learning mode with ordering and trying to get a routine out that defines us. But I like it. Customers never get tired of the same thing; there is always someone with a food truck doing something different.”

All portions are four ounces, except the “El Toro,” which includes a choice of meats; it’s a pound and a half serving.

“Of course, we have nachos, since they are in our name,” said Bernal. “And, we sell a lot of the cochinitas and steak, usually in the quesadillas and burritos because they are very filling.”

The sides include a smaller nachos serving, tortilla chips, fried rice, avocado cream and a cheese dip. Daily specials include items such as chicken wings slowly cooked in buffalo seasonings and then deep fried. 

“I am still doing the catering, and it is starting to pick up again. I had a birthday and wedding last week, and have another birthday and wedding coming up.”

Bernal said the best way to book her truck for a neighborhood or business is to call 865-999-6177.

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