On April 11, 2013, the Cha Cha Chow food truck rolled into the Westminster parking lot to sell tacos and give a demonstration on how to make their Salsa Verde (recipe included below) along with a tour of the truck. Their menu included three different types of tacos, Curried Sweet Potato, Beef Short Rib, and Baja Chicken, and seasoned fries.

“This is a great opportunity for kids to get something to eat while waiting for their parents to come later in the day to pick them up,” said Taylor Montgomery, freshman.

Cha Cha Chow started up in 2010 and was one of the first food trucks in St. Louis; now there are about 30 other food truck businesses in total working around the city. The truck itself was built in Miami and has all the features of a running kitchen compacted into a space that can hold up to ten people. Like anything, repairs need to be made regularly, but the cost of owning a food truck is relatively low.

“The investment is significant, but not as much as a restaurant,” said the owner, Chef Kandace Davis, Cha Cha Chow food truck owner.

Having a background in ethnic food, Davis decided to start a Latin Food truck because of the general love of Latin food.

“Latin food is universally popular, and you don’t have to work very hard to convince people to try it,” said Davis.

Davis told of wild experiences with the food truck in the extreme heat and the piercing cold weather of St. Louis.

“It’s a reality show waiting to happen,” said Davis.

On average, they usually serve about 75 customers per hour from 8 am to around 3 or 4 pm, depending on the event or the season. Cha Cha Chow caters many events including weddings, wedding receptions, and birthday parties, and they create custom menus depending on the event. Most of the time, the truck can be found at St. Louis County Parks, Frontier Park, or Wells Fargo selling their tacos for lunch.

For more information on Cha Cha Chow, visit www.whereschacha.com. Or for more information on food trucks in the St. Louis area, visit www.showmefoodtrucks.com.

Cha Cha Chow Salsa Verde

1 Poblano pepper

3c Tomatillo

1/2 Onion

2 heaping tbsp Jalapeno, fresh or canned

Juice of 1 lime

1/2 Bunch cilantro

Preheat oven to 400. Shuck tomatillos and rinse well. Half and peel onion. Roughly chop the jalapeno. Place poblano, onion, and tomatillos on baking sheet, and roast for 20 minutes. While this is cooking, juice the lime and wash the cilantro. Add jalapeno, lime juice, and cilantro with stems in blender. When vegetables are finished remove the stem from the polano and add the pepper, tomatillos, onion, and all pan juices to the blender. Puree until desired consistency. Serve with tortilla chips or on tacos, enchiladas, or burritos.