Growing up in El Salvador, Chef Wendy learned how to make fried plantains and traditional pupusas from scratch. Today, she pays homage to her roots by cooking Central American-inspired tapas from inside the moving kitchen of Vchos Truck. Every day, she fills plantain empanadas with sweet custard, slathers her sliders in chipotle sauce, and tucks seasoned chicken and veggies inside crunchy corn pockets called pastelitos. But the food truck's signature items are stuffed pupusas, served with house-made salsa and spicy pickled Salvadoran coleslaw.