Papa Loco was born out of the challenges of COVID-19. When the country paused, food businesses thrived. Faced with uncertainty in corporate America and unsure about receiving a paycheck, I decided to invest my 401k into opening a food trailer. With no prior experience in the industry, I quickly realized the need to adapt to customer demand. Initially offering gourmet baked potatoes with Mexican toppings, I soon learned that tacos were what customers really wanted. But, how do I incorporate potatoes and stay true to my original idea? Living in San Diego, birth place of Asada Fries, this led to a menu overhaul and just like that OKC was introduced to our Asada Fries. This led to adjustments to improve customer satisfaction, but sustaining the business remained a challenge.
After spending hot summers waiting on the street, I recognized inefficiencies in time and resources and transitioned to events exclusively. This shift posed new challenges: how to efficiently serve hundreds of people at once? Seeking guidance, I honed our menu and perfected our process. Everything we serve is freshly made on the trailer, from homemade salsa to hand-cut fries cooked to golden perfection and topped with premium steak and cheeses.
Since 2020, we've refined our operations and have successfully serviced events throughout Oklahoma. During the intense summer heat, Papa Loco takes a break, and we operate under La Dulce Vida.
