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If you’re looking for a delicious taste of Filipino fare, you’ll find it at Tatay’s Truck (pronounced /tah TIES/ truck), a mobile operation which serves up a taste of the Philippines through items like pinoy (barbequed meat kebabs), pancit (flavored rice noodles) and adobo pork.
Founded in 2014 by Alexa and Matthew Alfaro under the Meat on the Street name, the truck underwent a rebrand in 2021 which aims to showcase the intersection between Filipino food, family and culture. The truck is the mobile division of the Meat on the Street brick and mortar location inside the Eleven25 at the Pabst, 1125 N. 9th St. (there you'll find even more Filipino goodness, including brunch, ube ice cream, specials and more).
The new truck, designed by accomplished visual artist Emma Daisy Gertel, incorporates visual elements central to the Philippines and Filipino culture. Familial images, representing the passing down of tradition, are integrated with images of the sampaguita flower (the national flower of the Philippines), the Filipino sun (which represents liberty) and three stars, which represent the three largest islands in the Philippines. Together, they represent the way culture can be shared through food.
Type of food: Filipino fare including barbequed meat skewers, adobo pork and veggie bowls, plus desserts like bibingka (sweet rice flour cake) and leche flan.
Vegetarian/vegan/gluten-free options: Hot tofu (vegetarian, vegan without aioli) and vegan bowl are both gluten-free
Most popular item(s): Hot Chick, pork adobo and kebabs with garlic rice or pancit are all popular items
Where can people find your truck this summer? Tatay’s Truck is on the move. Get their full schedule online at tataystruck.com
If you could park your truck anywhere for one day where would it be? “Anchorage, Alaska because that’s where my dad’s family lives and they could try and see the food truck,” said Alexa Alfaro.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
