DINING FEATURE FreshMex McKinney food truck coasts into new normal M cKinney residents Mark and Jessica Thibodeaux started their Fresh Mex
3 DISHES TO TRY
BY KAREN CHANEY
All the recipes that are used have been passed down from Jessica’s family. To honor the family tradition of serving only fresh products, the couple insists on prepping what they need for the day that morning, whether it is for a food truck location or a catering event. The menu consists of fresh Mexican cuisine, including $5 tacos, stued avocados for $6, shrimp ceviche for $7-$12 and handmade fresh agua frescas for $5. When the couple started running the food truck, they implemented their Fresh Meal Program. This pro- gram is designed to help anyone who
business in July 2019, but said it was not until recently that they felt like they were reaching a normal workload. Their rst gig consisted of Jessica selling fresh shrimp ceviche and drinks from a tent at the McKinney Farmers Market. Within a year, they added tacos to the menu and purchased a food truck. During the rst weekend in July 2020, they rolled up to the McKinney Farmers Market as a food truck ven- dor, albeit two hours late and under much stress. Jessica explained that they
FreshMex’s No. 1menu item is its carne asada taco that has freshly grilled carne asada steak toppedwith housemade green sauce, chopped onions and cilantro served on two hot corn tortillas ($5 for two tacos). (Photos by Karen Chaney/Community Impact Newspaper)
needs a meal, no questions asked. The request can be made via text and their order will be called out from the truck like any other order to avoid a
“ITWAS IMPORTANT FOR US TOGIVE BACKAND MAKE SURE EVERYONE IS TAKEN CARE OF.”
The portobello mushroom pastor stued avocado ($6) includes onions.
Four crisp churros are tossed in cinnamon sugar ($5).
miscalculated prep time, and then the truck, made in 1986, broke down en route. They were
JESSICA THIBODEAUX, FRESH MEX COOWNER
pleased to see customers waiting for them to arrive, then they realized they forgot key serving utensils, Jessica said. “I remember closing the window and going into the truck and crying,” Jessica said. “[I was] asking myself, ‘Will it always be like this?’” The couple reported that they have enjoyed many successful days since then. “The Day of the Dead Festival in McKinney was phenomenal. We did the most sales ever in four hours,” Jessica said. “We sold out. We’d go out and get more food and sell out.”
stigma or embarrassment. “I didn’t grow up with food
insecurities, but Mark kind of did,” Jessica said. “It was important for us to give back and make sure everyone is taken care of.” Mark and Jessica said they are grateful for their customers. “I don’t think people realize how important it is to support small businesses,” Jessica said. “We’re not a big operation. You’ll see our kids sometimes hanging out with us on the truck. Every catering bill that gets paid goes directly to pay for gymnastics or health insurance.”
FreshMex 714-234-6855 Visit https://realfreshmex.com for the latest locations and upcoming events. Mark and Jessica Thibodeaux keep the food truck’swebsite current with locations and upcoming events, such as this one at the CottonMill. On Saturdays, they are scheduled to be at theMcKinney FarmersMarket at 315 S. Chestnut St.
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MCKINNEY EDITION • FEBRUARY 2022
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