Noticing that the lines had disappeared from the Crispy Tacos truck, which parks at Townsend at Fourth every weekday, SFoodie wandered over to take a look. Chef Matthew Griffin ― whose spiked blond hair
is unmistakable ― was no longer inside, and the women we spoke to said he was "taking a break." The truck still advertises "crazy crispy tacos," including bacon al pastor
, but the. (A tip here: Don't get the Korean crispy tacos. Just don't.)
When we called Griffin, he confirmed that he had left the truck world behind; the truck's owner, Jose Anyarin, is now running it with Anyarin's girlfriend. What did Griffin's plan in? The costs: Rent for the commissary (commercial kitchen) for prep, the lease for the truck, the gas guzzled driving the truck over from Oakland every day. "[Street food] is a tough business," Griffin said, "but if people put money out to buy a truck outright, instead of some crazy lease like I was paying, it can be a viable thing."
Now the former Hotel Nikko sous chef is souping up a pushcart so he can sell Malaysian satays. No more lunches for Griffin ― he's talking to bar owners about making regular nighttime appearances.