Truck Stop: El Guapo Grill

A Mexican grill on wheels is a driving force for the breakfast and lunch crowd in downtown Detroit


Published:

Just before 7:30 on weekday mornings, a big and boxy black truck lumbers into its spot in the parking lot at the corner of Randolph and Monroe. At the wheel is Doug Runyon, who’s sporting a black T-shirt and jeans — a style departure from the dress shirt and suit he wore in his previous job with Michael Mina restaurants: SaltWater and Bourbon Steak, at the MGM Grand Detroit Casino.

The truck remains at that location, dishing up breakfast burritos and lunchtime tacos to the downtown crowd until its mid-afternoon departure. This is one of two entrepreneurs who are the first to be sanctioned by the City of Detroit to dispense food from a mobile kitchen. Runyon’s business partner is Anthony Curis, a real-estate developer by trade who is the business mind of the duo. Runyon, who now likes to call himself a “trucker,” is the restaurant guy.

Their El Guapo Fresh Mexican Grill — the first of its kind to find a legal welcome in Detroit — is ambitious in terms of fresh local ingredients and preparation. Runyan and Curis worked for more than a year on the project, researching food-truck businesses in Nevada and Texas, before the July debut of their eye-catching truck. Their experience getting approval from the Bing administration was great, they say. “They’ve been phenomenal,” Curis says, singling out Kim James, director of buildings and safety; Nate Ford, head of business development; and group executive of planning and facilities, Karla Henderson, all of whom helped get the project on the road.

The 20-foot vehicle, a used 1995 truck purchased from Wyss Catering Truck Manufacturing Inc. of Santa Fe Springs, Calif., is outfitted with a complete aluminum and stainless- steel kitchen that includes a triple refrigerator and freezer, a flat-top grill, and three exhaust fans. There’s also a computer that speeds orders from customers queuing up outside the truck to Jose Lara, who mans the grill. Another employee, Nneka Austin, works in the prep area. The truck is big enough to accommodate four people — barely.

Most of the prep work, including marinating the meat for 24 hours, is done in a Madison Heights commissary.

The menu is basic, an array of tacos and burritos filled with adobo-marinated steak and chicken, pork chorizo, or vegetables on tortillas, with such accompaniments as rice, beans, guacamole, and four fresh salsas: mild, hot, green, and the house specialty, Guapo salsa, which is a chipotle-ranch mix that Runyon dreamed up in his home kitchen.

Bottles of original-flavor Faygo, Great Lakes coffee, and the sole dessert, Pink Elephant cupcakes, underscore the local approach that is important to Runyon and Curis, who met when Runyon married Curis’ second cousin.  

The business partners appear to be having a lot of fun with their enterprise, which was green-lighted by the city for six months (with a renewal expected), after which they hope to expand their schedule to other parts of the city. The El Guapo truck is also available for private catering.

Food trucks have been a familiar sight in cities across the country for years. In fact, Wyss, the truck manufacturer, has been in business for more than 50 years. Still, food trucks are a novelty in Detroit, and in the early going for El Guapo, the reception has been welcoming, as downtown workers line up for their al-fresco meals, toting them to park benches or simply munching on the way back to the office.

313-720-0360; elguapogrill.com.


If you enjoy the monthly content in Hour Detroit, "Like" us on Facebook and/or follow us on Twitter for more frequent updates.

Edit Module
Edit Module

Hour Detroit Magazine

Edit ModuleShow Tags

Archive »Related Content

This Bank-turned-restaurant is Another Reason to Love Clarkston's Dining Scene

The Fed Community is serving up good food in a kid-friendly atmosphere

River Bistro is One of Detroit's Hottest New Restaurants – and It's Not in Downtown

The Northwest Detroit restaurant is just the beginning for the hometown chef

Red Dunn Kitchen Boasts an Imaginative Menu with Plenty of Originality

Expect the exceptional at the Trumbull & Porter hotel’s restaurant

Review: Inside Detroit Vegan Soul’s New Westside Location

It's one of several restaurant openings in Grandmont Rosedale this year

The World Is Their Oyster

Chefs’ fresh, flavorful fare that highlights seafood from near and far makes a trip to Ferndale’s Voyager memorable
Edit Module
Edit ModuleShow Tags

Most Popular

  1. Why Abdul El-Sayed's Run for Governor Is for Real
    Can a political rookie from Michigan become America's first Muslim governor?
  2. Female Entrepreneurs Are Staking Their Claim in Detroit
    These three women-owned businesses are unstacking the deck
  3. Michigan’s Craft Distilleries Are Setting Their Sights on Bourbon
    Proof that the best things require patience
  4. Inside the Resurrected Takoi
    The restaurant has survived arson and controversy to claim a top spot in Detroit's culinary scene
  5. The Era of Autonomous Vehicles May Be Here Sooner than Expected
    What does that mean for Detroit's legacy automakers?
  6. Introducing the Nordin Brothers: The Duo Behind the Detroit Design Center
    You may not know their names, but chances are, you've seen their art
  7. The Faces of Michigan Wine: Josh Morgan
    To say that 2017 was a pivotal year for Josh Morgan would be putting it mildly.
  8. Meet the Makers: Pingree Detroit
    The brand is employing veterans to craft upcycled leather totes and journals
  9. It's Game On for Detroit's 'Bar Arcade' Scene
    M-Brew, Pop + Offworld, and Ready Player One pair microbrews with retro video games
  10. What You Need to Know About Oil and Gas Drilling in the Suburbs
    Energy companies are staking out new territory in metro Detroit