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"I heard from chef-owner Miguel Escobedo that his popular taco truck relied heavily on brewery station days—he estimates about 70 percent of his business came from being parked at breweries like Harmonic Brewing and Speakeasy—and he doesn’t see how he can reproduce those sales without a dine-in or outdoor drinking scene. He plans to stay nimble, take orders for family meals and even drive them to customers himself, noting "the beauty of the truck is we can move around." - Luke Tsai