The owners at Ms. Cheezious know a thing or two about steaming up a standard grilled cheese. This Miami food truck is decorated with a blonde beach babe posed on top of an oozing grilled cheese and the truck claims to "arouse your palate." The truck made our list of 101 Best Food Trucks in America 2013 at number 48 because of their creative approach to an American favorite. The menu includes six standard grilled cheese sandwiches and a build-your-own option, which gives you eight cheeses, five breads, and six extra fixings to choose from. Notable combinations include the grilled blue and bacon, goat cheese and prosciutto, and crab salad and Cheddar. We caught up with the husband-and-wife team Brian and Fatima Mullins to talk about the business, the truck, and most importantly, the food.
When did you launch your truck?
What was the inspiration for going into this business?
We loved the idea of using our restaurant experience in a way that would allow us to travel to different areas and events and meet new people every day.
What's the story behind the origin of your truck's name?
We wanted the business to be character-driven. We came up with the pinup logo and since we were taking the classic grilled cheese and making them more edgy we thought it would be a great play on words.
How did you come up with your truck's design? Is there a designer you'd like to give a shout-out to?
My sister-in-law is an amazing artist and she brought our idea to life.
Does your truck have a vanity license plate? And if so, what does it say?
Nope, the wrap says it all.
What model truck do you have?
We have two: one is a Freightliner and other a Workhorse.
What's your signature dish? Is it also your most popular dish?
All our "must-haves" are equally popular as well as recurring specials, such as our chicken and waffle melt and our house smoked BBQ pulled pork melt.
What's the inspiration for your cuisine and recipes?
We take inspiration from all kinds of places and food we love to eat and find ways to transform our ideas into delicious grilled cheese.
What's the most challenging thing about running your food truck?
Being in south Florida, we have to say that weather is our biggest challenge. It rains a lot!
If you haven't already, would you ever go brick-and-mortar? And if you have, is there anything you feel gets lost in the transition?
We are in the process of opening our first brick-and-mortar in Miami, with others to come in Los Angeles, Dallas, New York City, Chicago, and Las Vegas.
What one piece of advice would you give someone looking to get into the food truck business?
Have restaurant experience and do your research.
Lots of things happen when running a restaurant, and that probably goes double on the road. As such, be it weird, funny, good, or bad, what's one superlative or particularly outstanding moment or story that's ever occurred with your truck be it with customers, in the kitchen, or just in general?
We have amazing and loyal customers who have become friends on our journey and that makes everyday a good day!