- Porfirio Garza
- What's Cookin' is sticking to one-off events for now.
“We started working on this dream 30 years ago,” he says. “And on [our] 30th anniversary, the food truck became a reality.”
Garza’s taken a long road to get here. He’s a home cook with no professional training, having developed a love for a wide variety of foods during his time as a mechanic in the Navy. That’s where he fell for the lean, low-cholesterol, high-protein meat he uses in his signature tacos: alligator. He serves it with peach-mango salsa, as part of a menu that includes stuffed burgers, nachos, Mexican seafood dishes and more.
Garza still holds a day job operating a water treatment plant, so he’s avoiding the brewery circuit for now, sticking to one-off events that fit his schedule, networking with other food truck and trailer operators and picking up what tips they can offer.
“In a way, it’s an expensive education, because we have to pay to get into these fairs and such, but the advice we get is priceless,” he says. That said, so far, he’s comfortable rolling with the punches, learning as he goes and adjusting his recipes based on feedback from friends, family and customers.
“There’s no such thing as ‘I can’t,’” he says. “It may take a long time to get there, but I’ll get there.”