Pensacola chef Edgar Peralta set off with his new Fusion Food Truck to prove that Honduran and Mexican cuisine are the right mix. Taqueria Catra-MEX4306 North Davis Highway.
Although the food truck is only two months old, Peralta has been cooking up authentic dishes from his Mexican origins for years in Pensacola restaurants. When she teamed up with Louis Parachico, a native of Honduras, the two were able to expose Pensacolans to new flavors and experiences through their mobile restaurants.
Peralta said that Parachico worked as a cook in Honduras and approached him four years ago for a job in the United States.
“I told him, ‘Okay, but you have to work really hard to do this in this country,'” Peralta recalled telling Parachiko.
Although the foods fit very well in flavor, there are subtle differences that characterize the areas of the plate. For example, parachute dishes are accompanied by plantains, while dishes reflecting the pearl culture are often served with rice.
Fried mozzarella or fried whole tilapia with rice, beans, salad and valentina sauce is something that seems unusual at first. The $13.99 dish can also be ordered “Honduran style,” which substitutes plantains for the rice.
Carne Asada, one of the most popular Mexican dishes, is made with roast beef and is available for $13.50 with rice, fried bean salad, tortillas, grilled onions, and jalapeno torpedo. But trendy items like tacos de birria are a close second.
Angelina’s chef Bobby Flynn hits:Pensacola Chef James Brission Wins Over Iron Chef Bobby Flay on Food Network
Marina Cafe opens in Pensacola Beach:Check out Pensacola Beach’s new rooftop breakfast bar, nightclub and event space
One of the particularities of the truck is that it offers an all-day breakfast menu, which sets it apart from other food trucks.
You can find your classic breakfast burrito for $6 with rice, beans, egg and cheese, as well as traditional dishes like “eggs divorced” served with rice, beans and tortillas in tomato sauce for $10.
Peralta said he was a big part of her mission, feeling like she was cooking the same dishes she was cooking in her truck until she was 18 in Mexico. The truck has some limitations to preserve the traditions.
In Mexico, making peralta barbacova means burying the meat in a fire in the ground and covering it with clay to cook for hours. This cooking method locks in the flavors of the meat.
While it’s difficult to replicate the technique in the limited spaces of the food truck, his goal is to keep his spices and style as close to tradition as possible.
“Cooking is my passion. I feel good when I see people eating my food,” Peralta said. “That’s all I have to do…even if one person is going to eat my food and make them happy, that’s my salary.”
Taqueria Catra-MEX is open Monday through Thursday from 11 a.m. to 9 p.m., Friday and Saturday from 11 a.m. to 10 p.m., and Sunday from 11 a.m. to 8 p.m.