We had the good fortune of connecting with Marco Arreguin and we’ve shared our conversation below.
Hi Marco, can you walk us through the thought-process of starting your business?
My partners and I were all in a tough spot because of the pandy. We started talking about restarting our careers with a passion project. We began speaking about how to elevate something we all love, the taco cart. How we can bring all of our experience and elevate something that has an oxymoron type of reputation. Taking the positives about Mexican street food and slingshot it into private dining. The team began discussing how to revamp the taco cart until our dreams began melting into reality.
What should our readers know about your business?
Nomada has been a passion project that we feel will bring a level of sophistication to any celebration in a way no one has seen before. Our Mobile Kitchen will be able to bring the feel of sophistication and fine dining to your backyard or wedding venue. We have put countless hours into our design and wrestled with multiple design companies to make our dreams come true. Maneuvered through obstacles that made us feel like our ideas were not possible. Each one of us involved motivating the other when we felt defeated and ultimately not letting each other stop for any reason. Truly believing in each other.
Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
Orange County is filled with great food. It’s been great to bounce from fine dining to street food seamlessly. You could have Michelin star caliber Mexican cuisine by one of the greatest, Chef Carlos Salgado at Taco Maria, to delicious food trucks tucked away on Central Ave and Main St. You can go around downtown Santa Ana and enjoy the best burritos in SoCal at Burritos Las Palmas or go down the street to Tacos y Birria El Guero. There is no shortage is great Mexican food.Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
There is nothing like the support and great examples that were placed before me. Without the experience of working for the best in Mexican cuisine, I would have not had come as far. Chef Javier Zambrano inspired me to work in a kitchen 10 years ago, which lead to working for an amazing chef like Carlos Salgado, and seeing how to run a successful restaurant group like the Adlers are at Puesto. Inspiration has been abundant.