On the Line: Keba Parker of A Bite Truck, Part Three
Photo by Johannes Dewald
Keba discussed a recent truck stop they had a few hiccups at. They weren't going as fast as he'd like, but he quickly acknowledged that not everybody is as experienced on a luxe lonchera as he. Parker respected the learning curve of his team, and that is what makes his team more of a family. The way they
gossiped spoke about him when off the truck, you could tell that's exactly what they were.
"When you come to my truck, expect a good experience. Expect to have really good food. And if you don't, let me know, and I'll be more than happy to try and figure out what I can do to make it better."
Read our interview with Keba Parker of A Bite Truck, Part Two.
And now, on to Part Three. . . .
Mexican-style Avocado Bruschetta
1 12-inch baguette, cut into 1/4-inch slices
4 Roma tomatoes, diced small
2 ripe, medium-sized avocados, cut into small squares
1 red onion, diced small
2 cloves garlic, grated
1/4 bunch cilantro, chopped
1/2 teaspoon olive oil
Cotija cheese, crumbled (to taste)
Lime juice (to taste)
Salt (to taste)
Olive oil (to taste)
Drizzle sliced baguettes with olive oil and toast in a single layer on a cookie sheet at 375-degrees until just golden, approximately 8-10 minutes.
In a bowl, combine tomatoes, onions, cilantro and garlic. Toss to mix. Gently stir in avocado until just combined.
Add the Cotija and lime juice gradually until desired texture and tartness is achieved. Finish with salt and olive oil.
To plate: Spoon small heaps onto toasted baguette, garnish with additional Cotija cheese and serve immediately.
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