Disclaimer: If you like Mexican food, there’s a good chance reading this article will make you hungry.
If you have a taste for tacos served with a rich dipping broth you can sip like soup, there’s now a food truck business in the area that is bringing a Mexican favorite to Southwest Michigan.
Jalapeño Grill is the concept of Berrien Springs native David Tobias. He officially opened his play-on-words-named food truck business over the Independence Day holiday, serving roasted beef tacos with a sauce that resembles a consommé. On the menu, they’re called Birria tacos, a traditional food from Jalisco, Mexico. The traditional Birria is served with goat meat, but the U.S. version often uses beef, as does Jalapeño Grill.
“I basically cook it down to where it breaks down really nice and tender. Once the meat is cooked with the seasonings and the chili peppers, it all creates a broth. You have all the flavor from that meat along with the seasoning and everything that it was cooked in and that is what you’re dipping.”
If you’re familiar with Philly Cheesesteak sandwiches, you understand the concept. The slow-roasted beef is stuffed into a taco shell, dipped in the broth, fried, and served along with a cup of the broth.
Tobias said for those who aren’t certain, yes, you’re supposed to dip your taco in the sauce, and you can drink the sauce when you’re done with your tacos.
Born in the United States and of Mexican heritage, Tobias said he first felt the inspiration to take his cooking public three years ago. He was raised in Berrien Springs, moved away, and then returned shortly after COVID hit. He noted a lull in food offerings and wanted to bring something fun and tasty to the community.
“I grew up in Berrien Springs but moved away for a few years. I came back shortly after COVID and… with people either not going back to work or not being able to (staff) establishments, it threw the light bulb into my head.”
Why Birria tacos? Tobias said the idea came to him when he was helping his daughter’s workplace with a customer appreciation event.
“Over Memorial Day weekend of 2021, I said, ‘Let’s make some tacos and we’ll kind of put them out there for the customers.’ So, I did and thought at the end of that day I would have a lot of inventory to pick up. I found they were actually out. My daughter told me the next day they were getting phone calls (asking), ‘Hey, where do we get any more of those tacos?’ That was the push I needed.”
The idea of opening a food truck did not immediately materialize, but he was expanding his network of taco fans. Tobias said during the summer of 2021, he would set up in his driveway, cooking for family and friends and word of mouth spread.
“I remember my wife and I were sitting outside on a Saturday afternoon and I had two people walking by real slow. I asked if I could help them with something and they looked at me and said, ‘Is this where we get tacos?’”
Three years later, Tobias has gone from being the neighborhood’s taco guy to pulling a trailer and setting up at popular events. Most recently, the Berrien Springs Pickle Festival.
Asked about the play on words for the business name, Tobias said it’s something popular with the younger generations, “Basically it’s Jalapeño Grill, or ‘I’m all up in your grill.’ Like, get-out-of-my-face-type-thing. I guess it would be targeted more towards like the younger generation, whereas older people are like, ‘Well, what does that mean?’”
Asked if it was hard to make the transition from cooking for friends and family to starting a street-legal food truck, Tobias said it was difficult.
“I would say it was very hard. Obviously monetarily you have to save and do things like that, but little by little I was able to. I started out with a Blackstone grill and I was doing things from home.”
“The Health Department’s been a big help with providing me information. Going into 2023 is when I purchased a trailer. I took a bare bones trailer and little by little just started building it by myself, putting in the hours to make sure the equipment fit and contacting an electrician and plumber to help with certain things.”
Asked where he sees his business in 10 years, Tobias said the goal is to leave his day job (a job he loves) and operate Jalapeño Grill full time.
“That’s my end goal. But I have to work towards it. This is the beginning stage, which I guess is the hardest part, just getting the name out there, being known, having visibility is important to me. And just making sure that we’re taking care of people and that they just keep coming back.”
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You can find the locations and schedule of the Jalapeño Grill on their Facebook and Instagram social media. Tobias also has a website at https://jalapenogrill.net. In addition to the food truck, Tobias said they also do private events and catering.
