Phoenix is home to a wide array of food trucks; these are their stories. To read the last installment of the Phoenix Food Trucks series,
click here.
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Even on the chilliest of days, Jamburritos brings the heat to the Phoenix Public Market. With just enough flavor, its Cajun-inspired food aims to spice up customers’ lives.
A member of the Phoenix Street Food Coalition, the Mardi Gras-colored food truck can be found on a weekly basis at Food Truck Fridays. It also parks curbside for Wednesday’s farmers market and on Saturdays at the Phoenix Public Market.
Chef Michael Brown, owner of the French Quarter-themed truck, said the food-truck industry is a supportive one.
“It’s just so exciting that it’s hard to be mad at anybody,” Brown said. “When people are realizing their dreams, you can’t help but have a camaraderie.”
Brown compared the “fast-casual” food industry to entertainment — Brown aims to bring happiness to his customers on a daily basis. When the curtain is down, Jamburritos is busy preparing for its next day, but once it goes up, Brown simply describes it as “showtime.”
What goes into the preparation of the zesty Cajun food, however, is an entirely different story.
“Jamburrito” may confuse some, but the moniker describes a combination of jambalaya and burrito. Brown also creates unique items such as the chicken or steak K-Sadillas and the K-Tacos. Those with a taste for Cajun cuisine will appreciate the options on Jamburritos’ menu.
From the popular chicken or steak jamburritos to the Texas toast catfish sandwich, each menu item takes approximately seven to eight minutes for the chef to whip up. On busy days, this time commitment could pose a problem for many food-truck owners, but not for Brown.
He often asks himself why he does things the hard way, but he said he has never been someone to take the easy way out. Brown takes pride in the way he cooks and runs his business, and he understands that, deep down, there is a method to the madness.
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Fifty to 100 stores across the country — a plan to go global.
These are the dreams of the man who came a long way from Long Island, N.Y.
Trained in Cajun, French and Italian cooking, Brown aimed to open up a shop soon after college. His big break occurred in 1989 with Michael’s Back Street Café.
Located on a New Jersey cul-de-sac, the treasured baby of Michael Brown and his wife, Adrienne, initially received major recognition after appearing in the New York Times just a year and a half after opening.
Business immediately boomed, and Brown said he had to turn away 50 people the night the story was published. During the six years the restaurant was open, Brown owned and operated two more cafes.
Now, the humble owner continues doing what he loves and doesn’t take for granted the joy his food brings customers.
“When I go back into the kitchen, my head has to stay the same size or it won’t fit in the door,” Brown joked.
His customers, on the other hand, have no problem raving over his food.
First-time customer Kerry Boesen, 31, said her breakfast burrito was amazing.
“The next time I come down here, I’ll be making a beeline for this place!” she said.
Boesen’s breakfast burrito consisted of Andouille sausage, shredded jack cheese, hash browns and eggs, all for $6.
Kids, teens, couples and friends of all ages and backgrounds flocked to Jamburritos during the 8 a.m. to 1 p.m. event on Saturday. Even after closing time, Brown continued to keep the grill hot just in case a few latecomers wanted a taste of his creations.
Karon Horton, 20, has worked with Brown in the truck for about three weeks and already loves it. The fun, friendly atmosphere makes Jamburritos an ideal place to work, Horton said.
Although the large line can get a bit stressful, Horton knows how to handle the pressure.
“When I see a big line, I just try to prepare myself mentally for what I know is going to come, which is the big rush of orders,” he said.
Regardless of how much praise Brown receives, his pride in his work is his greatest concern.
He insists he will never stop trying to improve and encourages his staff to work with the same mentality.
“You’re only as good as your past performance,” he said.
Contact the reporter at lauren.guzman@asu.edu
