Since Rebecca Wheeler was in culinary school, she wanted to have a traveling restaurant. It was actually the proposal she used when designing a mock business in school.
While it may have taken 15 years to realize, Wheeler, of Peterborough, is now the proud owner of The Traveling Taco.
“It’s been a dream of mine for a long time and it all came together in the last year,” Wheeler said. With more time on her hands, Wheeler used her availability to work on the trailer she had purchased, outfitting it with everything she needed to make her culinary creations.
The Traveling Taco officially opened in December, spending many days over the winter at Pats Peak in Henniker. This summer, Wheeler will bring the trailer to Post & Beam Brewing in Peterborough every other Friday and Saturday, with the next dates being July 2-3, from 1 to 9 p.m. The truck will also be at Northlands, the outdoor concert series at the Cheshire Fairgrounds in Swanzey, once a month.
As someone who likes to travel to festivals and outdoor music venues in the warmer months, Wheeler has longterm goals as to what The Traveling Taco will be in the future. But for now, it’s about getting the word out about the business and creating the best tasting food that will have people coming back for more.
“People seem to really like it and that’s what matters to me,” she said.
She liked the idea of a traveling restaurant because there’s less overhead and she can always go somewhere new and appeal to a new audience.
“I always thought it was a very interesting idea,” she said.
Even though she knew a traveling food establishment was the avenue she wanted to take, Wheeler wasn’t quite sure what she wanted to serve. Then a conversation with a friend while landscaping provided some clarity.
“I hadn’t decided what our product would be,” Wheeler said. “And then I said ‘what do you picture me making?’ and she said ‘tacos.’”
That was all she needed to hear.
“I love tacos; everybody loves tacos,” Wheeler said. “You can put anything in a taco and you can be really creative with it.”
Wheeler hopes to be stationed at other locations, but it all comes down to time.
“It’s a lengthy process prepping just to be open a day or two,” she said. “It really takes me about three days to get everything prepped and ready to be open all weekend long.”
The menu is a mix of mainstays and specials. There’s the classic ground beef taco, the one “my mom made me as a kid,” Wheeler said. There’s also the chipotle orange pulled pork, which is slow cooked over 10 to 12 hours, and a rotating variety of chicken options. Wheeler likes playing with flavors and combinations, so expect the menu to look a little different each time you visit.
“I really like to be creative and have people say ‘I wonder what she’s making today?’” she said.
There will also be vegetarian and vegan options, with each order coming with two tacos. Add in nachos and taco salads and there’s a choice for everybody. She hopes to add rice bowls down the line, and don’t be surprised to eventually see a soup on the board.
“If I didn’t go with a taco truck it would have probably been a soup truck,” Wheeler said.
Wheeler has been in the culinary world since she was 15, working in all facets of the industry – from being in a server/front of the house role to making food in the kitchen. But even with all that preparation, Wheeler is learning as she goes.
She does most of the cooking on the truck, which is powered by electricity at her home and a generator when on location if a power hookup is not available. She also has propane to operate the flat top grill.
The trailer is pulled behind a camper school bus she bought and converted, so if she decides to take a job far away she will have everything necessary for a weekend away.
For more, search The Traveling Taco on Facebook.