The early food trucks or loncheros (lunch boxes), as they were called in Spanish, served mostly tacos that can be prepared fast and eaten easily on the go. The gourmet food truck revolution that we are now experiencing was also spearheaded in California by a Korean infused taco truck called Koji from chef Roi Choi. This time we have another trailblazer that is giving a new twist to the traditional taco. Chef Dillon Ellis, Casey Mc. Tavish, and Corey Mc. Tavish, together with other family members, bring Not’cho Ordinary Taco to Bolivar, Missouri and its surrounding areas.
Having worked as an Assistant Manager at Taco Bell, Corey decided to team up with professionally trained Dillon to express their passions by bringing good quality, fresh, and innovative food to the community. “But it was Casey who brought the idea to life and it was also him that made all of this possible. We were also lucky to be the first food truck in our area and the first to serve this kind of food,” shares Corey. This is one of the reasons why they were warmly welcomed by the city and the guys have been overwhelmed by the response they have been getting from their customers.
Not’cho Ordinary Taco offers a variety of fillings and sauces not found on your regular taco. The best-seller is their Never Fake Cheesesteak that is just like a cheesesteak but with jalapeno cream cheese, lettuce, tomatoes, cilantro, and a chipotle aioli. You can also have a taco with pulled BBQ pork, a Po Boy styled taco with battered shrimp, a Cordon Bleau one with breaded chicken, ham and Swiss cheese, or a vegetarian Fajita filled hone-soy grilled portabella mushrooms. Othe Not’cho Eveyday Tacos include yellow fin tuna steak with Ceasar’s dressing, a Sriracha honey glazed shrimp with teriyaki slaw, a Chicken and Waffle taco, plus a Hawaiin Surf and Turf that is made up of teriyaki glazed rideye steak and shrimp. For those who want to go down the road even less travelled, you can make Yo Taco! by mixing and matching all of the fillings they have to offer.
Hawaiian Surf and Turf NotCho!
BBQ Pork Taco!
Yo Taco creation! Waffle shell with Parmesan and avocado topped with buffalo fried chicken and maple syrup. Yum!
Aside from the smell that’s coming off the grill, it is hard not to spot the graffiti designed truck that was done by local artist Ian Zimmerman. Aside from the college kids that you would expect to be drawn to a concept such as this, Corey revealed that a lot of their clientele were middle aged ladies. It just shows that good food has no boundaries. “My most favorite part of the business is being able to see the smiles of our customers, once they take a bite from our tacos. And it’s amazing how news about our food has spread so fast. One guy would come in and have a bite and when he comes back he’s got five friends with him.”
Corey’s advise to those who want to go into the business is to “Keep it real! The easy way may not always be the best way, but if you put your heart and soul, plus hard work into it you’re gonna make it just fine. Just as long as you got a ‘real’ reason for doing all of this.”
The guys actually plan to travel with the truck and eventually hit a few music fests. They are open five days a week and you can catch them mostly around Bolivar and Stockton, but they also visit Buffalo, Springfield and El Dorado Springs. A monthly schedule is posted in advance on their Facebook page. Or you can reach the boys at 417-399-1101.
Not’cho Ordinary Taco Menu where you can mix and match the various shells, fillings, sauces, and toppings they have.
