Today we’d like to introduce you to Nancy Alayon.
Hi Nancy, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
Food has always been a creative outlet for me. Food is transformative, it carries memories, love, and tradition. I truly feel like food is healing, not in the same way that people buy bulk celery for celery juice but in the simple way that food can welcome people and connect them. It also creates spaces for people to be seen. Those are the founding ideas of Que Tal Street Eats. Idealistic, maybe, but as a Salvadoran immigrant growing up in Minnesota in the 90’s I spent most of my childhood trying to assimilate, to be just like everyone else. There were very few places to feel connected to my culture let alone share it and celebrate it with others. So it’s been my work for the last three years to create space to honor, celebrate and share Salvadoran culture. We were the first Salvadoran Food Truck in Minnesota and we’ve been able to introduce Salvadoran food to so many people around the Twin Cities. We are known for our delicious pupusas showcasing authentic traditional fillings and some new modern takes on the favorites!
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
We are a young business, just three years old, and the last two years, like most service and food businesses, we have only known struggle. There are so many stories to share about the hardships of running a small food business in the last two years of this pandemic but what I feel is important to share is this; despite the struggles, obstacles, and hardships, our food truck community came together to support each other. We had communities invite us into their neighborhoods; other small businesses host events so that they could park and serve their customers; we always looked out for other food trucks sharing events, business contacts, and general support for each other. We were truly in this together, and so many relationships have grown from not seeing each other as competitors but as a team coming together to make sure that we make it to the other side of this pandemic.
As you know, we’re big fans of Que Tal Street Eats . For our readers who might not be as familiar what can you tell them about the brand?
We truly love what we do at Que Tal Street Eats! When we see us out there serving you, we truly have the most fun! Our music is playing and I am usually yelling at my team to “make more chips” their running joke is that they can hear me even in their sleep. We put so much pride, love, and joy into the food we make. Pupusas are little pockets of deliciousness, and we still get so many customers who haven’t tried them before, and we want that first experience to be truly memorable! When I started Que Tal, I took time to sit with the matriarchs in my family and learn our family recipes; there are so many stories behind everything you try. I took those recipes and made them my own using new creative ingredients adding new takes on our family favorites.
Our best-selling pupusa is not a traditional one; it is our beef brisket pupusa made with traditional Mexican chiles. It comes from another matriarch, my sister-in-law, the recipe handed down to her by her grandmother. I think about that pupusa a lot, how it came to be, and how authentically non-traditional it is. It brings me so much joy that so many people love it! I am proud of what we do, but I am most proud of my small team. We are primarily woman-run and operated, and this small group of badass women show up and make a one-of-a-kind food experience.
Networking and finding a mentor can have such a positive impact on one’s life and career. Any advice?
Honesty, reach out! Introduce yourself, and don’t be afraid to make the first move. I am not the best at this either, so it’s more advice I am trying to give myself.
Contact Info:
- Instagram: www.instragram.com/quetalstreeteats
- Facebook: www.facebook.com/quetalstreeteats
Image Credits
Jessa Anderson Photography
