It should come as no surprise to us that there’s yet another addition to the College Hill food truck scene. Meet Fusion Gourmet, a spiffy and flavorful set of wheels that opened its windows at the end of May 2013. BlogDH reached out to the chefs, Jason Vargas and Nina Vongsomphou, to get the essential answers to the essential questions… and the inside dish.
Why did Jason and Nina open Fugo?
The idea of opening their truck came about when they wanted to open a restaurant and share their vision of food with others. However, the finances required to open a restaurant were not feasible, so they jumped on the food truck bandwagon.
What’s the inspiration behind Fugo’s menu?
The boyfriend and girlfriend duo both share a strong passion for trying new food. In fact, before opening the truck they trekked out to California to check out the booming food truck scene. However, their menu is heavily influenced by their personal backgrounds: the flavors in their dishes combine Jason’s Dominican and Nina’s Laotian backgrounds. Thus, their menu items such as Korean braised beef with cabbage mango slaw and kimchee and shrimp tempura wraps served with roasted corn salsa and avocado slices (Ed.-Droooooool) are a play on fusion cuisine, which blends Latin and Asian influences. Also enticing is the “filling” menu from which customers can select from a unique variation on beef, chicken, pork, or tofu to eat as either two tacos, a burrito, or bowl. Continue Reading