The Story
Born in Miami.
Built for the street.
El Jefe started as a bet. My father said no Cuban food outside Miami was worth eating. I said watch me. In 2017 I loaded everything I learned from his kitchen into a 1991 Chevy truck and drove north.
The recipes haven't changed. The pork still marinates for 24 hours. The bread is pressed the right way. The mojo is made fresh every morning. The truck just keeps moving.
— Marco Delgado, Chef & Owner