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Thu, June 20

Kingman chef has roll model for restaurant
Brown finds an outlet for his skills in a big purple taco truck

Beau Mills, left, and Tyson Brown stand in front of their big purple taco truck. <BR>KIM STEELE/Miner

Beau Mills, left, and Tyson Brown stand in front of their big purple taco truck. <BR>KIM STEELE/Miner

KINGMAN - When local chef Tyson Brown made and tasted his first fish tacos, he immediately realized people would eat them up if he sold them.

Enter S'Go! Tacos, a large purple kitchen on wheels that Brown and his partner, Beau Mills, purchased, outfitted and are parking at an area business. The truck offers gourmet tacos made of tilapia, pork belly, pulled chicken, shredded pork and vegetables.

"I wanted to give the people of Kingman a different perspective of Latin food," said Brown. "I wanted to show them that the nachos and chimichangas they get at fast food restaurants are not real Mexican food. They would be unrecognizable in Mexico. There is so much diversity to Mexican food and it has its own culture and technique. I love it."

Brown, 27, was formally trained as a French chef at Le Cordon Bleu College of Culinary Arts in Scottsdale, and then worked as a chef at Windows on the Green at The Phoenician in Phoenix. But the Kingman native moved back home two years ago and, after a stint working in critical care at Kingman Regional Medical Center, realized that cooking food was still his passion. When he met Mills, 28, they quickly formed an alliance.

"I'm a big foodie," said Mills, who invested $30,000 to start the business and now takes orders while Brown cooks. "Kingman has a couple of food trucks, but nothing like this. I was looking for an investment opportunity, and when Tyson came to me, I thought it was a great idea."

Brown said it was a challenge to comply with health and licensing regulations for new food businesses They had to install a three-compartment sink, have tanks for fresh and waste water, offer a menu and keep their food safe. Brown and Mills began the process in September and in March opened the business, named after a shortened version of "Let's go!" Since then, it has boomed.

Every time the truck goes out, said Brown, he prepares for 200 customers and consistently sells out. In fact, Brown is hiring two new cooks so the business can serve customers at more times and locations. Currently, it is parked at 6 p.m. Wednesdays and Fridays at The Cellar Door, 414 E. Beale St., but Brown is planning to offer lunch daily by the end of May.

He is booked up until August at other local events and venues, and is considering either adding more trucks or building a restaurant. Prices range from $3 each or two for $5 for shredded pork tacos, to $4 each or two for $7 for tilapia or pork belly tacos. The tacos come with a variety of items, including avocado, cabbage salad, smoky chipotle and salsa. Mills said the pork belly taco is their best seller.

"The demand has been so great that we're finding it hard to keep up," said Brown. "There was a need for this in Kingman and people have been very receptive and supportive. We took a risk going in, hoping that the food would speak for itself, and the response has been phenomenal. We just didn't expect the business to explode like it did. I'm so happy with it."

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