"I first stumbled upon the Pre-Hispanic Mexican Cuisine food truck at San Jose's Rose Garden Farmers Market. At least a dozen people were in line, and I joined the queue out of curiosity. I was expecting a traditional taco truck menu; instead, I was stunned by unfamiliar offerings. I ordered a small feast of al pastor negro, huitlacoche (corn fungus) quesadillas, and octopus and chorizo tacos. I was hooked and visited regularly to sample the rest of the menu."
"Five years later, the owners have anchored down with a full restaurant serving a larger variety of unique Mexican dishes. At Pre-Hispanic Mexican Cuisine in Morgan Hill, you'll find dishes rooted in Mayan cuisine. Present-day Mexican food is an amalgamation of the culinary techniques of Mexico's Indigenous people groups and ingredients, like beef and pork, brought by the Spaniards in the early 16th century."
"For the past five years, they have popped up at farmers markets, breweries and other events across the South Bay. In September, the chefs opened their first brick-and-mortar location in downtown Morgan Hill. "The food trucks were successful, and it was time for the next step," Albarran said in a recent interview. "We chose Morgan Hill because they have been a grand supporter of our food truck. We would come here three times a week.""
Pre-Hispanic Mexican Cuisine began as a food truck offering uncommon Indigenous Mexican dishes like al pastor negro, huitlacoche quesadillas, and octopus-and-chorizo tacos. The menu emphasizes Mayan-rooted flavors and uses recado negro, a smoky Mayan chile paste that underpins several dishes. Owners Jesus Varguez and Cenobio Albarran met while working in San Jose and launched the truck in 2021, popping up at farmers markets, breweries, and events across the South Bay. After five years of success, the chefs opened a brick-and-mortar restaurant in downtown Morgan Hill, where the community's support helped prompt the expansion.
Read at SFGATE
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