We talked Food Trucks with Angie Ortiz, and found – She’s Woke as Truck

I’ve known Angie Ortiz for quite some time. Just when I thought she couldn’t get any cooler, she opened up a food truck, Tuesdays Taco Truck. With partner Jeff White, a military servant for 21 years as a tanker (thanks for your service, Jeff!), they bring more  Columbus’ delicious cuisine, inspired by his time in Southern California, to tap into the food truck market.

While our sister city, (Phenix City, Al.) already has a food truck park, Columbus still seems resistant to the idea, largely because some people just don’t know how to take it. One of the things Angie first pointed out to us is, “food trucks are everywhere in other cities. But there is an appeal to community members here, such as Reynolds Bickerstaff, who support wholeheartedly that Columbus embrace the idea as an incentive for other food trucks to open.” Food truck festivals bring in people from out of town, and those who wish to operate a food truck need to realize that the cost and red tape is comparable to what it costs to open a restaurant in a brick-and-mortar. However, the benefits include low overhead, flexible hours, and not being stuck in one location. For Angie, not being bound to a building promises a quality of life a brick-and-mortar can’t match.

Angie’s message is simple: restaurants should not feel threatened by the presence of more food trucks, because areas such as the downtown locations are not their market. Currently Tuesdays Taco Truck has its regulars who either follow them or request that they come to them.  Places that you may have spotted their taco truck include Soho and State Farm at Windsor Village (courtesy of Kevin Buffington).  “We have regulars that include police officers, firefighters and others that may be limited to a 30-minute lunch break (industrial parks, Corporate Ridge, AFLAC, and the Macon Road area),” says Angie about the set-up.

For those that want to open a food truck, but have no idea where to begin, Angie says, “The first mistake people make is thinking that the business license is the first step. There is so much more that needs to be completed before acquiring a license to operate. I did a chalk outline in the truck with the specifications of what I wanted and dropped it off to Cobb and Sons while Jeff and I worked on the commercial kitchen. We began the paperwork with the Health Department in March of this year, but weren’t up and running until July.” Because of Angie’s beliefs and business savvy, she has become something of a consultant in the food truck world. “All of the paperwork is warranted to ensure quality food,” she says, and recommends a solid business plan in order to build trust for a bigger food truck community to grow.

So why does she welcome the competition? “City council needs to see this as an innovative way of revitalizing Columbus,” Angie says. “We always need forward thinking. For instance, we could be serving the employees from the government center because right now they are without a working kitchen.”

Food trucks must pass inspections, just like any other restaurant, and it’s important to note that some trucks do not bother with permits or the red tape and will cook out of unregulated kitchens (gross), so look for the inspection sticker with a posted health score. They must have a hub for preparing and storing food outside of the truck. They must have permission from property owners seven days prior to set up in a location, and have restroom accessibility. “We can’t vend in the city’s ‘right of way’ – basically a you can’t park here situation is probably the most frustrating part of the endeavor. “

If you’ve ever wondered about your food truck taco, Angie reassures us, “In some ways we are cleaner than most restaurants because nothing is held for shelf life. We cook on the truck, hand-slice our beef and chicken and make our own pico de gallo daily.” Just stay on the lookout for them as their schedule is updated every Sunday.

Rules for success in opening a food truck include: Location—“We determine the success of the business and can set up wherever we want and the goal is to make people happy.  Also, places appreciate the convenience of everything being done—no mess is left behind after an event.”

Licensed in both Georgia and Alabama, Tuesdays Taco Truck goal is to represent Columbus when at food truck festivals. They also cater for private parties (typically 3 hours on location and will travel up to a 40-mile radius). Find them the first Tuesday of every month at the Chattahoochee Brewing Co. 5 – 8 p.m. I’ve tried everything on the menu, including the elotes (corn on the cob), and it nearly made me cry tears of joy.

For private parties—call Angie 706-289-4151 or Jeff 909-801-1791 or email them: info@tuesdaystacotruck.com. You can also follow on Instagram @tuesdaystacotruck; Facebook @tuesdaystacotruck; Twitter @ tuestacotruck and their website: www.tuesdaystacotruck.com

by April Norris