First launched in 2010 by founders Juan Miron and Kevin Ho, MIHO Gastrotruck remains one of the best food trucks to ever roam San Diego streets. In late 2013, MIHO ceased its food truck route to concentrate on catering under its A MIHO Experience umbrella, and briefly ran a brick-and-mortar eatery in North Park's Bottlecraft. After a year and half partnership with Please & Thank You, CH Projects' (Craft & Commerce, Noble Experiment) cocktail catering arm, the company has partnered up with Normal Heights' Sycamore Den on Barçon Cocktail Co., which provides cocktail services at events, weddings and more. Sycamore Den owner Nick Zanoni, who just opened the sandwich shop Burnside, says the collaboration enables the bar to tap into MIHO's established catering experience while capitalizing on its in-house talent, including Eric Johnson and Sarah Ellis, who are creating seasonal cocktail menus for Barçon that range from Sycamore Den signatures to new recipes.
Now celebrating its fifth anniversary, A MIHO Experience and Let's Go Clandestino are currently offering tickets to a five-course dinner event cooked by executive chef Ryan Studebaker at Lechuza Vineyard in the Valle de Guadalupe. Hoping to reconnect with the San Diegans who used to frequent their food truck, Miron tells Eater that they also are exploring the possibility of future pop-ups around town.