Food truck trend continues to grow as profits roll in
|
EL PASO — A hungry motorist driving on the desert highway on the east side of this border city could suddenly come up on Jesus Ramos’ El Vaquero food truck, stop and enjoy an “elotes,” a corn concoction that has its origins in old Mexico. “I have been in the food truck business for 30 years,” said Ramos, who specializes in serving the elotes, a mix of corn, butter, cheese and chile in a styrofoam cup. “I began in Mexico, and have only recently been in El Paso for three years. I sell 300 elotes a day at $3 to $5 each and to me it’s well worth the work of owning a food truck.” Opening a mobile restaurant or food truck is not an easy task.






