Eric Gitenstein owns, cooks in, and washes the dishes for Portland’s MF Tasty Food Truck. He and his crew became famous for their super secret supper club pop-ups that opened in secret locations around Portland. They’d serve up a secret menu at an undisclosed price to people who’d made reservations. Each dinner had its own specific theme, usually with names like, “‘So Cute I Could Pinch Your Cheeks.”
Eric and his wife Nicole opened up the MF Tasty cart to serve up “Southwest-inspired, Portland-made” food. The Southwest love comes from the 20 years Eric lived in Arizona. The couple’s goal is to blend the best of both cities’ culinary styles to create a delicious fusion of flavors and tastes. Taco Tuesdays are popular with people who love the day but hate the work. Each blue-corn tortilla taco is made out of masa that comes from the Three Sisters Nixtamal. You can fill your taco with beef, pork, organ ribeye beef, chorizo or a vegetarian option, and the final product is topped with chopped onions, cilantro, and lime. A brunch burrito with eggs, spicy potatoes, sour cream, Oaxacan cheese and salsa is a great way to start a weekend or end a day. There’s even a paella of the week if you want something from a bowl.“This Menu” consisted of playful prix fixe dinner menus with a changing theme. Examples were “So Cute I Could Pinch Your Cheeks”. Featured dishes were items like a ceviche of red snapper cheek, and cola braised beef cheeks as an entrée; “Four Courses of Pork” featured items like maple bacon cupcakes, fennel and pepper crusted pork loin served over risotto and so on. You get the idea, we had fun with it.
Now we (myself and my “wife-ager” Nicole) are in Portland serving you with a theme of “Southwest Inspired. Portland Made”. What does that mean? What is Southwestern food? Are there green chiles on everything? Different regions showcase different products. Living in Arizona for about 20 years has made my love for these flavors grow, and I want to share these with Portland. This is where “Southwest Inspired. Portland Made” comes into play. Oregon has some of the most amazing local products a chef could ask for, so we want to utilize these ingredients and combine them with a flavor profile we know and miss. However don’t be surprised if you see a special or two that strays from our wheelhouse. In my ten years cooking I have worked at restaurants specializing in other cuisines, and if we can make it, well we want to share it.