"Especially when they see the clay plates and the presentation, it reminds them of, 'Oh, it reminds me of my hometown in Mexico.'' says Raul Carrillo, Jr.
"Guisados" means stew.
Raul's mother-in-law, Greicy, simmers them in clay pots.
"Right here, we have steak a la Mexicana, which is steak with bell peppers," Raul said.
"Honestly, it's such a great satisfaction," says Greicy. "I love to cook, and we really put a pinch of love in everything we do."
Corn masa is shaped and placed on the grill to get the gordita going.
"And then from the fryer, hotly, open them up," Raul said. "We have the beans, stuff them with beans, the meat of your choice, onions, cilantro and all the good condiments that come in there."
Mine was full of steak.
The shrimp dish has a big following.
"Right here, we have our mango habanero shrimp, which is one of the most popular plates that we have," Raul said. "It consists of a tangy, spicy flavor sauce, which is really good."
If you need to cool off, try one of their agua frescas.
Greicy wasn't done in the kitchen area.
"Right here, we have our quesabirria tacos, which is our barbacoa de res, which is beef," Raul said.
The changing of the seasons brings back a favorite.
We also got a look at the pozole verde, which Raul says they have in both chicken and pork.
Pozole verde has chicken and avocado.
"That's how she (Greicy) makes it in her beautiful state of Guanajuato," Raul said.
The clay pots and plates present a different dining experience.
"I know we're just a food truck, but it's like coming into a five-star restaurant," Raul said.
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