There are no rules at The Peached Tortilla. Flavors know no boundaries, either. That could be part of the reason it made number 34 on our list of 101 Best Food Trucks in America 2013. Former litigator Eric Silverstein started the truck in 2010 to marry his loves for both business and food. His diverse taste had a strong influence on the menu; items include classics such as tacos, sliders, and burritos with a twist, like the soul food-inspired BBQ Brisket taco and the bahn mi Vietnamese braised pork burritos. We caught up with Silverstein to hear all about his passion for business and love of food.
What was the inspiration for going into the business?
Initially, our goal was to open a restaurant in 2010. Funding, however, was extremely difficult to come by. Food trucks were really gaining momentum at the time. We figured a food truck was a great platform to test drive the brand and product.
What is the story behind the name?
We serve Asian- and Southern-inspired cuisine. I am originally from Georgia, the Peach State. The Peached Tortilla is a unique name that pays homage to my time spent there. We wanted the name to be playful and fun. We define "peached" to mean "flavor-smitten," but we allow our customers to define it for themselves.
What is the inspiration for your cuisine and recipes?
I am largely inspired by the culinary experiences I had as a child. My mom is Chinese, so I grew up eating traditional Chinese food. I lived in Japan for 10 years, so Japanese cuisine has always been a favorite of mine. We used to travel all throughout Asia as well (Bali, Singapore, etc.). When I moved to Atlanta in 1995, I was introduced to a whole new style of food. It was completely different, but I enjoyed the change.
What is your signature dish/most popular dish?
We have a couple of signature dishes. Our banh mi taco (our take on the traditional Vietnamese sandwich) is a really popular item off the truck. Additionally, our JapaJam burger was recently named one of the 24 best burgers in Austin. There is a lot going on with the burger but all the flavors work well together. We start off with a sweet tomato jam, top it with a 6-ounce freshly ground burger patty, Monterey Jack cheese, a fried egg, tempura beer-battered onion strings, and Japanese BBQ sauce. We use a local bakery for the bun.
If you haven't already, would you ever go brick-and-mortar?
That has always been a goal for us. We are working closer and closer to that end goal daily.