Interview: Jason Scott of THE TACO TRUCK

As a proud New Jersey native, Jason didn't grow up eating tacos. He grew up eating Taylor Ham, egg and cheese. But he fell in love with tacos when fly­ fishing in Mexico, which has some of the world's best saltwater fly­ fishing - and the world's best tacos, bar none. Back in New Jersey, with the help of some seasoned restaurant veterans and Jason's relentless pursuit of taco perfection, The Taco Truck was born. If you can't find Jason at a TTT location, there is a good chance he's playing hooky, wearing waders and gone fishing.

Broadwayworld.com had the opportunity to interview Jason Scott about his career and The Taco Truck.

What was your earliest interest in hospitality?

In New Jersey, I grew up eating Taylor Ham, egg and cheese sandwiches which are classic to North Jersey. My ultimate dream was to spread them and make them a national phenomenon.

Who were some of your career mentors?

My father has always been an incredible resource. He offers sound advice and is critical when he know it's going to benefit me. Also, Danny Meyer and his ability to infuse hospitality in everything he does in a genuine manner.

What led you to opening a Mexican street food concept?

As a proud New Jersey native, I didn't grow up eating tacos. I grew up eating Taylor Ham, egg and cheese (as mentioned above). But I fell in love with tacos when fly­ fishing in Mexico, which has some of the world's best saltwater fly­ fishing - and the world's best tacos, bar none. After a day on the water, a taco and a beer is ambrosia. Back in New Jersey, with the help of some seasoned restaurant veterans, The Taco Truck was born.

What do you consider the most distinguishing features of your work? You can mention what makes your approach to hospitality unique or what sets you apart from other restaurateurs.

The Taco Truck was started with the passion of spreading authentic Mexican street food throughout the Northeast. Our menu is unique and authentic and every part of the business - our truck, pop-up, cart, catering services, brick and mortar locations - stays true to that authenticity.

What is your favorite meal?

It would actually be The Taco Truck's Berenjena Torta, a toasted Mexican sandwich with white onions, pickled jalapeno, avocado, crema, black beans, crispy eggplant and chipotle salsa.

Tell us a little bit about The Taco Truck for our readers.

The Taco Truck brings authentically crafted, naturally delicious Mexican street food to the Northeast. Inspired by their adventures in Mexico, Co-Founders Jason Scott and Chris Viola set out to bring the flavors of a Mexican taqueria to the East Coast. They've successfully created an authentic, Abuela-approved artisanal menu. Guests can enjoy flavorful foods like Al Pastor Tacos (marinated pork, onion, cilantro, pineapple, fresh green salsa), Aguacate Tacos (crispy avocado, black beans, sesame seeds, pickled onion, tortillas fritas, chipotle salsa), a Barbacoa Burrito (braised beef, onion, cilantro, roasted red salsa, red rice, black beans, crema) or a Carnitas Torta (a toasted mexican sandwich with white onions, pickled jalapeno, avocado, crema black beans braised sweet pork, cilantro) and so much more!

The truck launched in 2009 - one of the first gourmet food trucks in the Northeast - and quickly gained popularity, accolades and awards for its authentic Mexican street food. After gaining a loyal following, the first brick-and-mortar location opened in 2010 in downtown Hoboken, NJ. The Taco Truck prides itself on being a friend to the planet, promoting sustainable living by composting all food waste and to-go packing and obtaining LEED Silver Certification at the Hoboken location.

The Taco Truck has brick-and-mortar locations in Hoboken (NJ), Princeton (NJ), Morristown (NJ) and King of Prussia (PA). The truck and cart operate in New York, New Jersey, Pennsylvania and Connecticut.

For more information on The Taco Truck, locations and menu, visit their web site at https://www.thetacotruck.com/.

Photo Credit: Courtesy of Jason Scott

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