Q&A with Maurico Huarcaya of Gustu Peruano

Feast Unwrapped: Tell us about the Gustu Peruano journey and what led to the launch of the food truck at the beginning of August.

MH: We started Gustu Peruano about four years ago, although it didn’t even have a name at the time. We started small, cooking for friends and family every weekend. We would cook a few plates and deliver them to their places of work. Eventually, other people were reaching out, wanting us to cater parties and get-togethers. We began catering big parties at people’s homes and venues around town. From there, we connected with The Seasoned Gourmet and started teaching classes once a month, and that’s when things got pretty serious for us. We applied to the North Carolina Restaurant and Lodging Association’s (NCRLA) Chef Showdown in 2024, which was our competition under Gustu Peruano, and we won the People’s Choice Award. After that win, we started talking about opening a brick-and-mortar. We looked at lots of places, but everything seemed too big. So the idea of a food truck came to mind. We looked for about eight months until we found the right one. At that point, our second NCRLA competition was about to happen, and we won the People’s Choice Award and Chef of the Year. It happened the week before we launched the truck so it couldn’t have happened at a more perfect time. It’s been a crazy five years, but I wouldn’t change it for anything.

Feast Unwrapped: Your brother Renato has been your right-hand man for a while now, and your girlfriend Hannah often works with you as well. Are they working alongside you on the truck?

MH: Yes, my brother Renato has been my right-hand since day one. He is very determined and passionate about what we do. We feed off each other’s ideas and love what we do day in and day out. It’s not every day that you have two brothers supporting each other and passionate about the same thing. Hannah, my girlfriend, and Baylee, Renato’s girlfriend, are alongside us and helping our dreams come true. We truly have the best team and support system we could ask for.

Feast Unwrapped: What dishes are staples on the truck’s menu, and which ones have become customer favorites?

MH: I would say the Lomo Saltado, which is a beef tenderloin stir fry with red onions, ají amarillo (yellow pepper paste), and tomatoes served with rice, fried golden potatoes and a savory beef sauce, is a customer favorite at the moment. But our new dish that we dropped this week is a strong contender and getting up there as a crowd favorite as well. The dish is called Pan con Chicharrón, which consists of slow-braised pork belly, fried sweet potatoes, crema de rocoto (a spicy red pepper sauce) and sarza criolla (a red onion salsa), all placed inside toasted ciabatta bread.

Feast Unwrapped: On a typical week, how many days do you operate the truck, and which locations have proven to be the most successful for you?

MH: On a typical week, we operate the truck 3-4 days. We make everything from scratch so it’s very labor-intensive. We don’t buy anything pre-made or pre-packaged. The places that have been really busy for us have been The Rift, MOBA and Eagles Dare.

Feast Unwrapped: As the recent recipients of the NCRLA Chef Showdown Chef of the Year award, how did receiving that honor impact you personally and professionally, and has it led to any new opportunities?

MH: So winning Chef of the Year really did come at a great time. It was amazing in its own right, but the publicity that came with it was great. We couldn’t have asked for better timing.

Feast Unwrapped: It’s only been a little over a month since you launched the truck, but are you already thinking about what might be next?

MH: Right now, we are having such a good time with the food truck, bringing the Gustu Peruano experience everywhere we go. Future-wise, a café might make the most sense for us. Somewhere small where we can keep doing what we are doing and providing the same quality and attention to the food and guests.