SEÑOREATA brings taste, culture and sustainability to the Great Food Truck Race, Interview – Low Calorie Diets Tips

In season 15 of The Great Food Truck Race, the Food Network show says it’s going to heat up the popular summertime food TV series. As the only plant-based food truck in this year’s competition, SEÑOREATA is determined to spark some big flavors while adding some spice to important food conversations.

Each season of the Great Food Truck Race aims to highlight both new food trucks and talented food professionals making an impact on their local food scene. Although great tasting food is always the focus of the show, this delicious bite needs to be paired with smart business decisions. Earning the keys to this food truck requires the right components, just like a perfect meal.

FoodSided recently spoke to SEÑOREATA about their experience with the Great Food Truck Race. Regardless of the end result of season 15, this opportunity was more than just a testament to her culinary talent. That connection to their culture is woven into everything they do.

“Creating SEÑOREATA gave me the opportunity as a first generation woman to take control of my own narrative – without my roots there would be no SEÑOREATA and I want to show Food Network viewers how alive the culture is through food that we manufacture. The people of Cuba do a lot with very little, and some of the foods you see on my menu cannot be found on the island. I recognize the immense privilege I have in America to have access to the ingredients to showcase the foods I grew up with in a modern and sustainable way.”

While they appreciate the opportunity, their food and approach must reflect what foodies want. The message woven into the plate is crucial.

On her culinary responsibilities: “I believe as chefs we have a responsibility to create delicious, innovative and familiar food that also reflects the times we live in. For me, modern Cuban cuisine means using the same flavors and textures as traditional Cuban dishes, without having to develop markets such as animal husbandry, which are the main causes of our planet’s degradation. You can see how we at SEÑOREATA work with plants to recreate the Cuban menu. People in areas of nutritional inequality have access to free recipes on SEÑOREATA social media to recreate simple recipes of mine at home in an economically lean way. In my opinion, it is no longer enough to prepare the food the way we have been doing it for years just for the sake of tradition. If that were the case, we would all still be cooking over a wood fire.”

While there is a history and purpose to flavoring food, many people are looking for that authentic flavor. Although some people may think they know about Cuban food, there are many dishes to explore.

When asked about popular dishes, SEÑOREATA replied: “The Cuban sandwich is our bestseller, but Cuban food is so much more! Picadillo is a very basic, traditional Cuban dish. It’s ground beef, bell peppers, onions, garlic, raisins, olives, tomato sauce and spices. I call it fundamental because it’s reused in several Cuban dishes. You can eat it on a plate with white rice, black beans and plantains, or in a fan-favorite papa rellena (stuffed with mashed potatoes, breaded and fried) or in a delicious meat pie in puff pastry. Cubans know how to make things new out of necessity. The different deliveries of picadillo make this popular dish exciting at any time of the day. “

When people try this picadillo or any food truck dish, many people are drawn to SEÑOREATA because it is plant-based. But there’s more to these dishes than just fitting with a particular dining style. Nonetheless, they accepted the challenge.

“Being the only factory-based truck this season presented more challenges for the truck than for the customers. The biggest challenge was sourcing certain specialty plant-based ingredients while staying within our seed capital budget from specific grocers and small towns. We could never get everything we needed in just one store, and the more time we spent sourcing ingredients, the less time we had selling them!”

While the Great Food Truck Race is a competition, it’s more than just food TV. The experience and knowledge gained can bring success into the future.

SEÑOREATA said: “The greatest realization for me was learning to exist in a fixed space of trust while at the same time embracing fear. From time to time I experience impostor syndrome and had to pinch myself to remember what an incredible achievement it was for me as a chef and business owner to have the business I built from the ground up on Food Network ! The type of stress I experienced on the show with time constraints and limitations has made it easier to take risks and get into a highly functioning flow no matter where I’m cooking or how barebones my gear is.”

And as a chef, SEÑOREATA also wants to set an example for other chefs. In concrete terms: “You are the only one who can make it possible for you. Don’t be the person who always talks and thinks about something – do it. The fire we feel through inspiration is so finite and fleeting; be confident in yourself and your vision and don’t pay attention to what others say about it. It’s not her dream, it’s yours.”

Be sure to watch SEÑOREATA in Season 15 of The Great Food Truck Race. New episodes air Sunday nights on Food Network and are available to stream on Discovery+.

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