Today we’d like to introduce you to Claudia Willis.
Hi Claudia , we’d love for you to start by introducing yourself.
Growing up, one of the strictest rules in my household was answering the dinner bell when it rang and coming together to sit down for a meal. No matter what else was happening, you always had to make time for family dinner. It has bonded and kept us a family throughout many trials and tribulations. We refer to these moments of sharing in the good and the bad communing at our dinner table in my home as “Sobre Mesa” – a concept I have always wanted to share with the world.
Muy Yum started as a blog – a platform to explore my culinary whims while at Culinary School in Mexico City. I shared stories of dining out and sharing tips from cooking classes, but what it really did was mold my passion for wanting to cook for and share my recipes with others. It was a playful experiment in discovering myself. So, I began selling products at farmers’ markets – salt blends, dehydrated fruit chips, gluten-free pastries, etc. Marrying my nutritional background with my love of food, I became passionate about creating practical food options that weren’t terrible for you.
I remember the exact moment of the current Muy Yum inception: a small coffee tuk-tuk for sale. I made an offer, and the deal fell through, but I couldn’t let go of the idea of having my own shop to share my creations with others. From that moment on, my dream has been to create a space where people feel welcomed, loved, full, and happy in nature, where they can bring family and friends, break bread, share bites and laughs, and come together at a table. Our own “Sobre Mesa”.
The hardest thing I have ever had to learn is patience. Patience brought me to the Muy Yum food truck I get to share with you all today. I feel so lucky to have reached this point and am thrilled it is only the beginning.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
No, definitely more like a roller coaster. I made so many mistakes along the way; trusting the wrong people, struggling with my lack of financial literacy, believing the ” you have to spend money to make money” mentality, counting on blind faith and drive, and currently struggling with our marketing strategies. It is never ending honestly, but you learn so much about yourself in the process, and a resiliancy really begins to shine. There are ebbs and flows, wins and losses, but this industry is a labor of love and inexplicably worth it when you see something you created make someone else feel happy and full!
Appreciate you sharing that. What should we know about Muy Yum Foodtruck & Catering ?
The Muy Yum Foodtruck menu is a fusion of classic deli-inspired cuisine with a vibrant Latin twist. Our thoughtfully curated menu strikes a harmonious balance, offering filling dishes that satisfy without weighing you down and pair perfectly with a crisp glass of prosecco or vino. We prioritize sourcing from Texas and Mexico whenever feasible, ensuring freshness and authenticity in every bite. Embracing the ebbs and flows of seasonal produce, our ingredients vary, celebrating the dynamic flavors of each time of year. We believe dining should be a joyous, engaging experience, whether savored alone or shared with others, infusing every meal with a spirit of playfulness and camaraderie.
I am most proud of our warmth and love of people that come visit us, we greet everyone with “Hola” and “Besos”. I love how our branding includes incredibly profound moments that tell our story. For example, on our website pattern back drop we have sketches of food items that we serve, but additionally we added a depiction of a butterfly. It represents the spirit of my passed father, who is a part of everything we do. We where our hearts on our sleeves and that sentiment is felt when you are here.
I want people to know that everyone is welcome and we are an inclusive brand to all! Lastly, we are undergoing some changes! Adding new menu items like steak frites, and a jamon / brie / prickly pear jam grilled cheese. incorporating some european dishes into the beloved menu.
Can you share something surprising about yourself?
I am Mexican, and speak fluent spanish!
I have a Bachelors in Science degree from the University of Texas in Nutrition, and a Bachelors of Arts degree in Culinary arts from CESSA college in Mexico City, where I lived for 2 years.
I worked at a Michelin star restaurant in Stockholm when I was 24.
Contact Info:
- Website: https://www.muyyumatx.com/
- Instagram: @muyyumatx
- Facebook: muyyumcook
- LinkedIn: https://www.linkedin.com/company/105598248/admin/dashboard/
