Captain Poncho's Tacos

Caroline Escobar was born and raised in Mexico. Like many kids her age, she spent lots of time in the kitchen, learning traditional recipes and cooking techniques from patient family members. It wasn't until she moved to California that she learned another important skill that would change her life forever: how to operate a food truck. In 2009, with both of those skill sets under her belt, she moved to Chapel Hill and opened Captain Poncho's food truck with her husband, Hector. The rest is delicious history.

What sets Caroline and Hector's food truck, and its sister storefront, apart from other Mexican eateries is its focus on freshness. Every ingredient in the tacos, burritos, and enchiladas comes courtesy of a local farmer, meaning nothing travels far or sits for weeks on a grocery-store shelf before becoming lunch. But fresh ingredients don't amount to a hill of beans—even if they're refried—unless they're cooked capably. That's where Caroline's background comes in. Using the skills she learned in her youth, she turns out authentic versions of carne asada tacos, chicken enchiladas, and chilaquiles covered in homemade tomatillo sauce.