On the Line: Bob Brown of Spudrunners, Part Three
Photo by Mary Pastrana

On the Line: Bob Brown of Spudrunners, Part Three

While some luxe lonchera owners delve into cuisine normally reserved for white linens and table crumbers, Spudrunners keeps things classic and comfy. Whether cheesy or carblicious, Bob Brown and his team serve it up from their mobile kitchen. He's been so busy working on their next venture with Chronic Taco(!!), we barely had enough time to conduct part two of our interview.

In accordance with with OTL's (unofficial) trending of uncomplicated meals, Bob leaves us with a meal encompassing meat, starch, dairy and even vegetables besides potatoes!

Santa Fe Fries

*Serves as many as you're willing to share with



10 ounces french fries, uncooked
3 ounces Tillamook cheddar cheese, shredded
1 ounce fire roasted green chiles
1 ounce grilled onions
3 ounces lime cilantro chicken, diced (chicken marinated in lime juice and cilantro)
Diced tomato to garnish
Chopped cilantro to garnish
Chipotle ranch dressing (we can't tell you ours, but you can find a can of chipotle peppers at the market).


Fry french fries for 5 to 7 minutes. While frying, saute your onions, green chiles, and marinated chicken.

When fries are complete, top them with cheddar cheese, then top with sauteed ingredients. The cheese should naturally melt.

Garnish with chopped tomatoes and cilantro. Don't forget that chipotle ranch!

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