By Amaris Bourdeau
This article first appeared in print in the July issue of Revelstoke Mountaineer Magazine.
When it comes to Revelstoke’s best food spots, it’s no secret that Taco Club makes it out on top. The colourful Mackenzie Avenue hangout is known for its pan-equatorial Mexican/South American fusion creations, cheerful staff, and knowledgeable bartenders – and now we can add local, organic produce to that already impressive list.
With the grand reopening of Taco Club’s beloved food truck having happened June 9, we’re already seeing an exciting change on the streets of Revelstoke. Fun, mellow, tasty, and relaxing are just a few descriptors. Plus, there’s no better way to a guarantee a good menu than a chef who sees first hand his customers’ reactions to his food.
“We compliment; we don’t compete,” says co-owner Mike Brown, who likes to think of the food truck as a barefoot alternative to the town’s existing sit-down scene. In terms of unique, what it does have going for it, though, is its dedication to composting, waste diversion, and making use of local veg and protein.
The Mexi darling already surprises with the amount of local foods and compostable materials it works with. Certainly it leads the way for locally sourced restaurants in the area, and even more noteworthy is the price point at which it comes. Being a Mexican restaurant, it will never be one hundred per cent local – avocadoes and limes don’t bloom in B.C., sadly. But its food truck is setting a precedent for what can be.
Since the food truck is seasonal (it shuts down for winter), it has the advantage of being present when the veggies are at their happiest. Suppliers will include Mara Valley, Wild Flight Farms, Hoisington Organic Farms, and Lions Gate Fisheries. While local food means the restaurant’s budget goes up, nothing compares to a fresh, organic tomato, for instance, says head chef Austin Luciow.
The food truck’s menu will vary. Both because summer’s harvest permits this and because Luciow will be working with seconds veggies. This means if he receives a bulk load of squash, roasted squash tacos may take over the menu (or at least we hope!).
Plus, this time around, the truck will serve as a tester for the restaurant. What works here will surely be applied to the storefront come fall. For instance, the menu’s handwritten on a chalkboard, making it easy to change. Even better, change is encouraged – based on the truck’s beloved customers’ fave dishes. One thing’s for sure, Luciow plans to keep two veggie options and two proteins at a time. The chalkboard concept along with the food truck’s aim to significantly reduce its environmental impact, are two things Luciow and Brown hope to add to the restaurant.
The truck, parked out by Grizzly Plaza from 11 a.m. to 7 p.m. every weekend, will soon become a most welcome everyday occurrence. We’re thinking après bike, après siesta, après Williamson, etc. Locals and tourists alike are welcome!
Cucumber Serrano Salsa
2 large cucumbers
1/2 red onion
2 Serrano peppers
8 garlic cloves
1/2 bunch cilantro
1 lime zested, Juiced
1 tbsp salt
- Cut the cucumbers lengthwise and scoop out the seeds.
- Dice the cucumber and red onion. Mix together.
- Thinly slice the Serrano peppers and mix in. If you want it to be less spicy you can split the peppers and remove the seeds or use jalapeños and remove the seeds as well.
- Mince the garlic and mix in.
- Chop the cilantro roughly and mix into the cucumbers.
- Zest and juice the lime into the mixture. Add the salt and mix together.