Trill Foods

We have made the tough decision to close the food truck for good. I am incredibly thankful for all of you who supported this project over the years through all of our changes and shifts and ups and downs. Our ideas resonated with so many however I wasn’t able to build the capital I needed organically to grow out of being a sole proprietor and lacked the sales numbers to take up any offers for financial investment with good conscience. I also made a few critical poor business decisions this year specifically in regards to location that I must take full responsibility for. In addition operating the truck as I have has eaten up more than it’s fair share of my bandwidth. So I make this decision knowing that’s it’s best for my family and for me to apply my skills to a culinary team that values me as an asset where I won’t be spread so thin. I remain as passionate about food quality, local sourcing, health and food history as I ever have been and I will continue to communicate ideas I have in these areas on this insta page and possibly in the physical world in the form of pop ups, collaborations or supper clubs for those interested in continuing to follow. I have to especially thank my partner for the beautiful photos of my cooking over the years as well as the support and encouragement to try out an idea most might call crazy. I also have to give a huge thank you to for the editorial love this year, it helped keep us in the game that much longer. Big thanks to the taco mafia family for the encouragement and comradery and all the taco mafia affiliates for the same.

One year ago today. Texas got blindsided by some crazy weather. At our house personally we were without power and water for a week. Nevertheless we got together with some of chef homies in the community and did all we could for those struggling with far less than us. We cooked a ton of food, delivered fire wood and burn barrels and water. Thankfully this year we only got snowpocalypse-lite even though that alone was enough to trigger some ptsd. Peace to everyone we had the privilege of working with that week. .tunita.512

On Saturday Feb 12 at 3am we finally got to meet the newest member of our family, Reo Wayne belloni . He’s happy ,healthy and Mayla is super stoked to be a big sis.

I regret to inform everyone that we will be closed for the rest of the weekend. I’ll follow up with a better explanation soon. Sorry for any inconvenience.

We got masa fried chicken back on the menu this weekend and we’ve added ginger to the marinade for Saturdays walkabout. Pass by for some food and beer!

We’re back open today with a small but tasty menu. Due to constraints regarding the cold temps I’m limited in what I can efficiently pull off, nevertheless we have pork carnitas, chicken tinga and avocado in quesadilla form. Tomorrow I’m gunna do some breakfast tacos as well.

We have lamb rib carnitas back on the menu this weekend! Come by for some tacos. 📸 by

Come by this weekend for some good food and beer . We’ll be open till 9 tonight and 4-10 Friday, 12-10 Saturday and 12-8 Sunday.

We’re open till 10 tonight with pozole rojo and quesadillas, come by and have a beer and some food.

Come down this weekend for a quesadilla on masa made from fresh nixtamal or a bowl of pozole to warm you up on these cold days.

Todays cold weather menu is pozole rojo with carnitas, house hominy, house crema, cabbage, cilantro, onion, avocado, lime. I’m also doing quesadillas with lamb picadillo con papa, carnitas, chicken tinga or black beans.