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The taco lover subsequently bought a portable grill and started selling food from his Ypsilanti driveway. So many people showed up for one event that it created a traffic jam, he says. Learning quickly, Moors now routinely prepares 200 pounds of meat per pop-up, and can turn out 200 tacos in an hour.
For Moors of Lucha Puerco, Balduf is his mentor. Moors quit his job of 14 years managing operations for Best Buy when the pandemic hit to homeschool his daughter. After becoming a regular customer of Side Biscuit, he decided to run his own driveway pop-up focusing on his true passion, Mexican food.
John Moors took his enthusiasm for Mexican cuisine and developed hot sauces and tacos in hopes of transitioning from retail to the restaurant industry. With the help of family and friends, he launched Lucha Puerco from his home, until a neighborhood traffic jam necessitated another option. Moors now operates from a commercial kitchen, allowing him to comply with health codes and increase the number of meals served.
Lucha Puerco started by bottling homemade hot sauce and has since turned into one of the best taco trucks in the area. Although their location changes, it’s easy to find their next stop on their website.
In the Detroit area, where I live, the buzz lately has been about pop-ups — traveling food vendors offering everything from tacos and dumplings to pho and pastries. These mobile cooks, with colorful names such as Lucha Puerco, Basil Babe and Pizza Replicator, are hosted by distilleries, wine stores, coffee bars and even restaurant owners eager to piggyback on the social media popularity of pop-ups, which regularly sell out.
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