To date, the Boricua Soul Food Truck build has been one of our most heartfelt projects. Toriano and Serena are wonderful people and had so many people come together to help them achieve their dream of building a Food Truck and it was wonderful to see all of it come together. They wanted it, worked for it and achieved it.
Toriano and Serena Fredericks –owners of Boricua Soul, came together to make Toriano’s dream of building a Food Truck come true. Serena, a stay at home mom to their son Devin while Toriano works on a Oil Rig, knows that Toriano and Boricua Soul can take them to that next level to keep Toriano shore side. “Team Fredericks” as they call themselves, can do this!
So he purchased his truck from his brother in law and turned it into Boricua Soul aka “The Soul Patrol”, which sells Southern Soul food with Caribbean flair and Euro-African Roots.
Bio on our Client, Toriano and Serena Fredericks:
What is Boricua Soul:
Boricua (bôˈrēkwə) – From the Taíno name for Puerto Rico, Boriquen Boricuas were the natives who lived in what is known today as Puerto Rico. Puerto Rican Boricua means “Brave and noble lord”. Borinquen means “Land of the brave and noble lords”
Soul “food” – a variety of cuisine popular in African-American culture derived from food cook by slaves in the Antebellum South with West African, European and Native American influence. The term may have originated in the mid-1960s, when soul was a common word used to describe African-American culture.
Toriano was born and raised in Connecticut by his Grandparents and despite the New England zip code, the kitchen was situated well south of the Mason Dixie Line. During the Great Migration when millions of southern blacks made their way to the northern states, his Grandmother made her way from Andersonville, Georgia and Grandfather from Hillsborough, North Carolina. They brought with them hundreds of years of culinary history, techniques and ingredients. On any given Sunday, she could be found keeping watch over a stove packed with southern classics like, collard greens, cornbread, fried chicken, sweet potatoes, chitterlings, ham, baked turkey and more. Sunday afternoon dinners were more than cooking big meals for the sake if, it but carrying tradition and habit passed from the early Africans brought to America.
Serena was born in Queens New York to a Puerto Rican mother and multi-cultural father (African-American/Italian American). With that background and the backdrop of cultural melting pot of New York City, Serena was exposed to many strong cultural influences with the Puerto Rican culture having a strongest imprint. When our lives came together, Serena would share stories of different dishes from her childhood; pastellios, tostones, pernil (roasted pork shoulder), Relleno de Papa and I would cook them and love the flavors. Naturally I began blending some of the classic dishes from both of our grandmother’s tables to make unique and tasty dishes.
Mixing and experimenting with foods and techniques of our grandmother’s kitchen’s led us to many thoughts, discussion and learning about two very different cuisines with similar roots. Both cuisines were the by-product of mixing of West African, Native Indian and European ingredients and techniques as a result of the African slave trade. These foods tell the story and act as a vehicle to transport history from the past
Project Build Specs:
Food Truck with a 17ft Kitchen
Truck Size 26′ Bumper to bumper, 8′ wide, 10′ Height
Under body mount Propane tank
41″x 78′ Back Door
48″x 60″ Concession window
12″x 60″ Fold out stainless steel counter, located under window
12″x 72″ Fold out stainless steel counter, for customers to eat at truck
Cummins Commercial Generator mounted under truck
4 Outdoor Speakers – 2 on top of truck 2 underneath
Diamond plate aluminum floor
Stainless steel and FRP walls
Stainless steel tables
220 Volt System
Hood Exhaust Vent stainless steel
4 Channel Wireless Remote System
Bluetooth radio with Speakers
13,500 BTU Air Conditioner
Portable Tankless Water Heater
Triplex Water Pump
46 GAL Grey water tank mounted underside of frame
40 GAL Fresh water tank mounted underside of frame
16 Gauge One Compartment Stainless Steel Commercial Sink with 2 Drainboards – 54″ Long, 18″ x 18″ x 14″ Compartment
Wall Mounted Swivel Faucet with 8″ Centers – 12″ Swing Spout
Wall Splash Mount Space Saver 2 – Hole Hand Sink with Side Splashes
10′ Stainless steel Hood with Exhaust Vent
4 Burner Gas Range with 20″ Space Saver Oven
2 -40 lb. Stainless Steel Floor Fryer
30″x 60″ Stainless Steel Equipment Stand with Under shelf
4′ Flat Top
5′ Sandwich/ Salad Prep Refrigerator
24″ Counter Griddle
24″x 30″ Prep Table
18″x 60″ Serving window shelf
4′ Prep Table