When the sun is out, it is nothing more than an empty spot in front of Capital One on 41 street and Queens Blvd. However once it’s 8 pm, the smells of grilled chicken, steak, and fresh tortillas can be traced to an aluminum Ford truck that has occupied the empty spot. This is the food truck that is named El Vagabundo but is referred to by Sunnyside locals as the taco truck on 41 street. The owner Mr. Rahul Rodriguez and his two companions operate the food truck. Its goal, aside from making profit, is to come out every day of the week in order to the serve the area authentic Mexican food.

Mr. Rahul did not always own or had intentions to own a food truck. When he came to the United States from Puebla, Mexico, Mr. Rodriguez began to work with food. His first job was at a party venue as a cook and then proceeded to work in the food truck industry for 17 years. He recalls the majority of his knowledge stems from working in a Greek food truck located by St John’s University.  At this establishment, he learned how to operate the components of the truck and how to interact with customers. Little did he know that this knowledge would prove to be helpful in the long run.

During an impulsive buy about ten years ago, of the 1980s aluminum Ford truck; El Vagabundo just happened to land in his lap. He began by taking over the spot on 40-20 Queens Blvd, Sunnyside, NY from a friend, who was in the same industry.  He admits that when he started he didn’t have a taste for tacos nor did he expect to sell them for a living.

However, business was not great when El Vagabundo first started. The business faced great resistance from the community. Mr. Rodriguez shared that “People look at you differently, and they ask you a ton of questions. But they don’t buy anything. They just ask questions and walk away”.  He goes on to say that this is normal and advises that when one opens/runs a business, they should go into the situation with their glass half empty not full and be patient. Meaning they should keep an open mind and learn as much from the experience as they can.

The difficulties did not stop there for El Vagabundo. According to Mr. Rodriguez, El Vagabundo faced discrimination from the police. This was brought on by Mr. Rodriguez’s nationality, Mexican. He told stories of the police giving him tickets for conducting business and trying to trick him into moving his truck next to the park, which was illegal and resulted in being towed away. He specifically recalls that on his first day, a police lieutenant issues him a $115 ticket and he only made $125 for the night, leaving him with a profit of $10. Despite being unwelcomed by the local authorities, Mr. Rodriguez continued to be polite and friendly to them, for as he stated “They were just doing their job.” Eventually, the local police officers became accustom to El Vagabundo and left Mr. Rodriguez alone.

El Vagabundo endured past those ordeals and has continued to serve its customers. It has been able to bring in revenue in a spot that was thought by others in the industry as a place that could produce a maximum of $250 weekly. However, its revenues surpass expectations; in colder climates Mr. Rodriguez expects to bring in a minimum of $400 weekly. While during warmer climates Mr. Rodriguez expects to bring in a minimum of $900 weekly. Regardless of climate, its most active days are Thursday, Friday, and Saturday.

The revenues acquired were partly aided by its location, Sunnyside, NY. According to the census of 2000, the median household income in Sunnyside has ranged from $34,000 to $43,000. The ACS report of 2006 – 2010 identified that the median household income ranged from $40,000 to $55,000.  Therefore, Sunnyside is a considered a middle class neighborhood, which signifies that locals have expendable income to spend in surrounding venues. In addition, since El Vagabundo is surrounded by bars and conveniently by the 7 train, it can take advantage of commuters and those enjoying the night life.

The clientele basis has also played a part in helping El Vagabundo gain revenues. Its clients stem from different ethnicities and range from different age groups. In some instance, customers have dedicated their loyalty to it. One customer confessed “I live in Flushing and I come here three a times week. They’re the best tacos I’ve had since I was in South Texas.” In other instances, the groups of customers enjoying their meals in front of it, attract others passing by. One woman approached El Vagabundo for the first time, and claimed “I need to get something from here. Customers keep coming and coming.” However, the key factor to maintain its clientele basis is Mr. Rodriguez and his companions. They have an ability to remember the clients, their preferences and to connect with them on a personal level.

Its rarity to contend with competitors contributes to its increased revenues. For it is the only food truck within a five block radius. The closest food truck, which also happens to sell Mexican food, is located on 46^th street and right off Queens Blvd. Mr. Rodriguez mentioned that the owners of that truck were his relatives.

However, El Vagabundo has also had to focus on its expenses in a shifting economy. It has had to make adjustment according to their budget. Mr. Rodriguez tells that originally he used to use a high quality steak but as the 2000s progressed it shot up in price. That is when he had to switch to a less expensive alternative but not one of low quality. For similar reasons, tongue, which is offered in most Mexican venues, cannot be found on its menu. Tongue sells for $6 per pound and is an ordeal to prepare. Mr. Rodriguez explains that he would not make any profit if he was to sell tongue tacos for the current price of $2.50. Therefore, he favors pork and chicken for the prices for those meats do not fluctuate often.

El Vagabundo translates to the vagabond which is a person who wanders. The name is rather fitting for a food establishment on wheels. However, it seems that El Vagabundo has found its home in Sunnyside, NY and has no intentions to leave. As Mr. Rodriguez said “I’m going to stay here until they kick me out.”