Well-known Taos chef opens food truck
Offers mix of Mexican, New Mexican and American dishes
Comfortably situated behind The Body Shop off Paseo del Pueblo Sur, La Carreta food truck calls to passersby with wafting scents of cooked steak, rice, beans and Mexican spices that permeate the cold air.
Alondra Galindo, 42, stands over on the grill in this small food truck, where she shares the space with her sister, children and husband — but not all at once. The truck is wrapped in warmth, from the family-oriented operations to the moment the window on the side of the truck slides open and heat from inside seeps out, an extended arm holding onto a paper bag full of what Galindo describes as “homemade” food.
Coming from Chihuahua, Mexico, Galindo has lived in Taos for 20 years, working at various kitchens throughout town, including Graham’s Grill, The Terrace, Lambert’s, Manzanita Market and The Love Apple. However, in October 2022 Galindo’s career changed course when she saw a food truck, formerly known as Amelia’s Papusa, for sale.
“One day I opened Facebook, and I saw [a friend] selling a little truck. I saw an opportunity. So, I came in to see it, and I liked it,” Galindo said. It was “time for my own business,” she added.
After obtaining the right permits and management certification, Galindo was ready to open on Nov. 27, 2022. She opened the truck that day, bringing to it years of experience of not just cooking, but cooking for Taoseños, specifically, she says.
At The Terrace, Galindo was chef for one year, the only time in her culinary years she’s cast the shadow of the toque. It was her work there that opened up an opportunity for her at Lambert’s, where she spent six years cutting and grilling meats. “I was always working the grill, so I really know that, and I really like to cook meats,” she said of her experience at the restaurant on Bent Street.
After working in various Taos kitchens for 20 years, Galindo said she came to understand what Taoseños like to taste.
All of the items of La Carreta’s menu are fairly traditional, but Galindo’s given them her own twist, keeping in mind what she learned about her customer base. Personalizing the menu items in this way, she’s learned how to satisfy the taste buds of Taos, she says.
Despite working in restaurants for so many years, Galindo didn’t find there to be a difficult learning curve when she transferred to a truck. While the differences between a restaurant and a food truck are plentiful, Galindo finds that the kitchens operate similarly.
“For me it’s easier because I have my own recipes and my own ideas, and I prep and cook. It’s small, but it’s more free,” Galinda said, adding that the food truck’s kitchen has fewer staff, creating more space. Working for a food truck also has less responsibility attached to it compared to a restaurant, she added.
Customers can select from an extensive menu, which bears a
wagon wheel logo designed by Galindo’s husband, Armando Galindo. Unlike the establishment, which has found a home, the menu is still on the move. According to Galindo, people have been inquiring about New Mexican dishes being offered on the menu, an extension she’s currently developing.