TIJUANA.- The idea behind The Lunchbox is to offer restaurant style food, i.e. duck, pork loin, rinds, and octopus, to guests that don't have time to sit down at a restaurant for an hour and a half. At the same time, they wanted to offer delicious and nutritious food.

Carlos Gallegos, and his father Jesus Gallegos, thought up the idea to offer to event banquets, but it has since expanded to join the food truck market, with an added twist.

The menu, designed by Chef Marco Mundo, a graduate of the Culinary Art School, combines haute cuisine, with street food in that no cutlery is needed, and it is quick and easy to eat. Things like shrimp skewers, and jicama tortillas to eat tuna, amongst other things.

Although some of the food is made elsewhere, the bus has been adapted to contain all needed appliances such as a stove, oven, and fridges. This small kitchen enables freshly prepared meals to be made in a clean environment.

When I took the pictures, I was taken aback by how small the interior was. As the third person standing inside I felt I was in the way because of how reduced the space is. When I asked assistant Maxim Perez, also a graduate of the Culinary Art School, on the comforts of working inside he said that they have had up to six people working in side and that as long as things are coordinated and everybody is focused on their task they can work together as a team.

The biggest advantage of food trucks is that they can constantly change locations, and if a spot is working they can easily adapt. Also, there is no overhead for rent as only a mobile vendor permit is required.

Another advantage is that they can be called on for events, and have participated in many thus far including the Craft Beer Expo, All My Friends festival, and the Tijuana Makes Me Hungry festival.

One of the main disadvantages is that they cannot sell alcohol, and if anything happens to the truck you are grounded. Of course, you are also at the mercy of the weather, which varies greatly from day to day in Tijuana and cannot always be controlled.

The Lunchbox is not only present here in Tijuana, but also at Emeve wineries in Valle de Guadalupe, where a fully equipped container is set-up to serve meals while you enjoy wine tastings (and so that that you don't get too tipsy). The container will be running from July through September.

When it comes to the culinary environment in Tijuana, Chef Marco Mundo thinks that this city is writing a new chapter on food. Especially the fact that millennials are creating projects where there creativity can be exploited, and involving fun projects, without the formality of an established restaurant, and where they can easily implement their own ideas.

Don't miss: The new Black Hamburger, which is not yet on the menu, and can for now be tasted in mini versions.

Location: On the corner of Mision de Mulege and Paseo de los Heroes near Hospital Angeles, from Monday through Thursday 12:00 to 7:00; Friday through Saturday on "La Recta" near the Hippodrome from 12:00 to 7:00 pm; and in Valle de Guadalupe's Emeve Friday through Sunday from noon to 6:00 pm.

Recommendations:

Carlos Gallegos and Marco Mundo: Tostada de Lechon, a tostada made of pressed rinds and the Black Hamburger.

Maxim Perez: the onion rings, and french fries, the Duck Sandwich, and the Sheriff Hamburger.

As for me, I especially liked the french fries, a weakness of mine, and the Sheriff Hamburger is delicious. I love these unique projects, and especially the fact that this container and food truck are run by young people that are passionate about food and about kicking off successful careers.

VIDEO : The Lunchbox

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*Visit the Gallery of "The Lunchbox" here.

*For more news about Tijuana and Tourism, visit "Bienvenida a Tijuana"

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