HOME > Chowhound > San Diego >

Discussion

MIHO Gastrotruck

Anyone had any experience with MIHO Gastrotuck catering?

Thanks.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I've never even heard of them. Where did you learn of them?

    7 Replies
    1. re: oerdin

      They're new to SD. They've been catering for 6 months and are planning to launch their truck soon. Here's their FB page.
      http://www.facebook.com/skigyrl177#!/...

      1. re: skigyrl177

        Oh, so they are former employees of The Linkery who have struck out on their own and are setting up a high class mobel eatery like Kogi? I've starting following their facebook feed and will definately show up to try their food. The poutine and grass feed beef burger looks great.

        Here's a link to a copy of San Diego Magazine's review: http://www.facebook.com/photo.php?pid...

        -----
        Linkery
        3794 30th St, San Diego, CA 92104

        1. re: oerdin

          I'm following them on FB too. I've very curious, plus I think the whole street food/food truck concept is about to explode. I also think that would be a good thing if it does, there is just so much potential.

          1. re: DiningDiva

            I hope they post a menu sometime soon. I also like the fact that they worked at Linkery, they probably have some great vendors to supply them.

            -----
            Linkery
            3794 30th St, San Diego, CA 92104

            1. re: DiningDiva

              I have to agree with you that the street food/truck area is about to explode. It's prefect for getting a business started on the cheap and it keeps costs down so that the prices can be lower then at restaurants which actually have to pay rent. It's just a great way for a chef to start off, build a following, and give people options of different things to eat.

              1. re: oerdin

                Granted there is lower over head in the long run, but I think it's the whole concept of small bites of things that are common/typical, or that a person might do extremely well. I'm thinking of the Torta Ahogada truck in CV. They took what they knew well - the torta from their hometown - figured out how to do it so that it was pretty authentic and went for it. At $6 it's not the cheapest sandwich out there, but it is very good.

                Last month I did a week long class at the CIA in San Antonio that was taught by Iliana de la Vega who owned one of the best fine dining reestaurants in Oaxaca until the teachers strike and narco buisness put her out of business. She and her family moved to Santa Fe, NM and then to Autsin, TX. She's reopened her restaurant but this time at a streeet corner in Austin on wheels. She has a limited set menu and then rotates in specialties from her old resto in Oaxaca.

                We've become a very mobile society and like to be entertained with our food. Street food, just by it's nature is entertainment in itself, but it's also usually interesting and intensely flavorful. You don't have to think about what you're eating, you just are, and you're satisfied by the simplicity and flavor. There's a sense of identity, sense of place and belonging that goes along with street food as well.

                There's a fantastic fish taco place on a corner in Guadalajara. The line is long, but pretty soon you're talking to the people in line with you, talking about which fish tacos are the best and finally you get close enough to the cashier to see and smell the fish. While you're waiting in line there might be some entertainment...a singer, as small band, whatever. You order, you get your fish tacos and take them to the condiment cart and go to town doctoring them up. Everyone gives you their suggestions as to what toppings and condiments work best with which taco. It's a street corner, not a lot of places to sit, so you squeeze in on benches, logs, a spare chair with total strangers and chow down. There's a sense of community, or shared experience that is often lost in the more upscale dining simply because it is more organized and has more "rules" attached to it.

                The World of Flavors conference at the CIA up in Napa last November was all about street food. It was one of the best confrences I've attended in quite a while.

                -----
                Santa Fe Cafe
                445 Santa Fe Dr, Encinitas, CA 92024

                1. re: DiningDiva

                  Thanks for the responses everyone!! Let me know what you think when they launch their truck this week. I'm in contact with them about catering my wedding next year since I'm really searching for something different.

      2. I wonder what MIHO stands for. I can't help but be curious. (It is a common female name in Japan.)

        7 Replies
        1. re: Tripeler

          It's also a term of endearment for a child in Mexico, tho' you're more likely to see it spelled mi'jo or mi'ja

          1. re: Tripeler

            Sounds like a spin off of the endearing Spanish phrase: My Son, Mi Hijo or mijo as it is shortened

            1. re: kare_raisu

              Thanks for the input. I think it was the J that was gringofied into an H that threw me.

              1. re: Tripeler

                From the San Diego Magazine scan on their Facebook page...

                The name comes from a combination of the last names of the 2 owners: Juan Miron & Kevin Ho. Plus, it's a nod to the heritage of Miron, born and raised in TJ.

                1. re: psychotron

                  Ah ha, this makes a whole lot more sense. Thanks for the tip.

            2. re: Tripeler

              It's a contraction of the two owner's last names.

              1. re: oerdin

                I think you mean "portmanteau". :)

            3. From their TWITTER feed. Since this is a stone's throw from my house, I'll check them out.

              MIHO will be at North Park's "30th on 30th" this Sunday / 30th & Upas across from Bluefoot / 5-8pm / $2 specials

              9 Replies
                  1. re: Ewilensky

                    Ooooh...I'm excited. Waiting for updates from anyone who gets to try it.

                    1. re: skigyrl177

                      I'm going to try to head down there for dinner on Sunday.

                1. re: Ewilensky

                  Stopped by tonight at 5, and I'm glad I did. They sold out of food.

                  Tried the sliders and the cochinita pibil tacos. Both were fantastic. These guys are going to do very well for themselves.

                  1. re: Ewilensky

                    Did anyone have the poutine? Their version sounds far from authentic, but, nonetheless; delicious! Kristy's Sports Bar in Sports Arena does an *ok* version, but I pine for a well cooked plate of fries mixed with that intoxicating combination of fresh cheddar melted into salty gravy :D

                    1. re: CampySD

                      Their fryer wasn't working, so no poutine.

                      If you're craving this dish, I highly recommend the one on Alchemy's brunch menu. It's insanely good.

                      1. re: Josh

                        seems like alot of alchemy items on their menu

                  2. I'm excited to try this food. Juan and Kevin are pretty recognizable to North Park beer and food lovers so I'm looking forward to taste it, probably on Sunday.

                    1. Yes, I just ate there about 20 minutes ago. It was ok. Nothing mind blowing. A group from work walked from our office to where the truck was parked in Kearny Mesa and all ordered lunch. The reviews ranged from:
                      1. Bahn Mi Chicken sandwich - bread was kind of stale, like day old, but ok
                      2. Potato dumplings with Saffron Aioli - really yummy but only 3 little potato dumplings more like an appetizer than a full lunch.
                      3. Conchita tacos - pretty good, nothing I would rave about
                      4. Salad - disappointing and not enough choice for vegetarians. Salad uninventive...just simple bib lettuce, cherry tomatoes, unremarkable croutons and a simple basalmic vinaigrette.
                      5. "The Bohn Mi is ok. I had one in Portland that was to die for, it's not that. I wouldn't crave this, but it's a truck, what do you want."

                      -----
                      Kearny's
                      8310 Clairemont Mesa Blvd, San Diego, CA 92111

                      5 Replies
                      1. re: kimsykes0117

                        As a reply to Kim S - I felt sort of the same way with MIHO's. I appreciate that their stuff is organic, homemade, etc, but for those prices for small portions, it needs to taste damn good. $6 for a small banh mi when I could have gotten a full size one at a Vietnamese shop for $4? To me, a food truck needs to be A) *more* affordable than a sit-down eatery or B) So delicious/unique that I am willing to pay for more their food than at a sit-down eatery. IMO. I don't think they are there yet. I am confident they will continue to improve though.

                        1. re: uberkelly

                          LA shows that most foodtrucks are more expensive (and not always better) than sit down restaurants

                          1. re: honkman

                            Well, I guess they just need to find the audience that is willing to pay more for quality, organic, etc., and I think they are doing it. My bf was like "screw this! I can get a bigger banh mi for $4 at Cali Baguette!" But then I guess he is not the audience they are going after!!

                            I am just playing devil's advocate. I like MIHO and would go there again tomorrow.

                          2. re: uberkelly

                            My guess is that a banh mi made with those ingredients at a sit down place would be a lot more than $6. Two dollars more for food that isn't from a factory farm is two dollars well-spent, IMO.

                            1. re: uberkelly

                              I dunno, maybe there's some old Linkery pricing that needs a tweek or 2.