wonders alongside Ortis on the flat top stove . The pair often have regulars ’ food ready before they order . Another aspect of Valentin ’ s role is coaxing those regulars outside of their comfort zone when it comes to trying something delicious , like Ortis ’ seasonal birria .
“ They never had birria ” before , Ortis says of her predominantly white customers , who may believe “ Mexican food is only tacos and burritos .” “ No , we have a lot of good plates ,” she says . For the birria , she slow-cooks a bone-in beef stew with pineapple , apple , two kinds of chiles and her own secret blend of spices . The finished product is served steaming hot on a winter ’ s day — full of flavor and hearty bites of meat .
Ortis also prides herself on her enchiladas and fajitas , though the most popular order is a carne asada burrito : “ It ’ s easy to carry , easy to eat , and easy to make ,” and many took comfort in the handheld meal during the pandemic .
The steady stream to La Esperanza still continued when restaurants reopened . Ortis credits that to what drives her and her husband to get up at 4:15 a . m . every morning , then hop on the truck : “ When you make work your passion , you don ’ t get tired . … I don ’ t want much money . I just want a smile on the faces of the people who eat my food . It makes me so happy .”
Esperanza Ortis , co-owner of La Esperanza food truck , says operating a food truck is a lower-stress alternative to running a restaurant .
“ When you make work your passion , you don ’ t get tired .”
Esperanza Ortis , co-owner , La Esperanza
Fast family food
With its plethora of wineries offering the best parking spots in the California Shenandoah Valley , the food truck scene was catching on in Amador County well before 2020 . The symbiotic relationship between wineries and mobile caterers provides an ecosystem in which food creators can stay busy without ever having to get on a freeway .
Yet perhaps the most steadfast supporter of these mobile businesses isn ’ t a winery at all . Amador Brewing Company in Plymouth is a beer-lover ’ s haven , situated among a sea of vineyards . It also offers an ever-changing array of food options due to its pop-up culinary experiences .
“ Being where we are in the Shenandoah Valley , we ’ re the first place you see and the last place you see on the way out ,” says assistant brewer Nate Wilsey . “ If you ’ re married , a lot of the guys don ’ t like wine . They go to a couple wineries up there just to come down here and be stoked for the beer .”
Many patrons also follow their favorite food trucks to the location , as Amador Brewing Company relies solely on vendors for food offerings during its Friday through Sunday taproom days .
Locally owned Blue Stone Pizza is a frequent feature at the brewery , rolling up to the outdoor seating area with a one-ton wood fire pizza oven heated at 800 degrees Fahrenheit . The outdoor pizzeria only started last March , when head chef Payton Slusser and her parents , Pieter and Amber Slusser , saw an opportunity to replace another local pizza company that had lost its mobile oven in an accident .
Already a well-oiled machine , Blue Stone Pizza relies on several high schoolers manning the production line . From ordering to oven-baked bliss , the process takes “ seven minutes tops .” Payton says it ’ s the crust that sets her 10-inch pizzas apart — a slathering of olive oil soaks up the garlic salt sprinkled around the edges before going into the fire , creating a more decadent bite . Blue Stone ’ s menu offers the classics as well as some unconventional combinations like pulled pork , barbecue sauce and pickles .
According to Payton , the pandemic poured fuel on the flames of non-servicebased dining , but this new era doesn ’ t seem to be dying down anytime soon . “ I think everyone ’ s just used to convenience ,” she says , adding that with eateries like hers and the popularity of food delivery
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