Embark on a culinary journey around the world with some of the area’s newest micro-restaurants
By Hannah Cumler | August 10, 2024
A world of flavors awaits you, and you can experience it without leaving the Mitten. Northern Michigan is expanding its dining options with a number of new, diverse dining options that can be found on wheels or at your favorite coffee shop.
Grab your passport – we’re taking a culinary trip around the world with stops at Le Metropolitain, Taqueria Mosqueda, Masala Magic by Anita and Sabores Y Colores.
THE METROPOLITAN
Traverse City
Punch your ticket to France with Le Metropolitain. Located outside the Right Brain Brewery, this food truck, also known as Le Metro, is inspired by the Paris Metro, according to owner Eric Fritch. Look for “oxidized copper, Parisian green, and Art Nouveau lettering,” Fritch says.
“The dishes are what I like to call French-inspired street food (or) cuisine de rue,” Fritch explains. “The menu consists of snacks like warm pretzels with bold Dijon mustard and wine-marinated herring on toast.” Le Metro also offers sandwiches like croque monsieur, French dip and a doner kebab, which Fritch describes as a Turkish version of a gyro.
Fritch adds that Le Metro also has an up-and-coming street food dish on the menu: French tacos. He explains that the dish was invented by Algerian street vendors and describes it as a “grilled flat burrito filled with beef or chicken and a cheese sauce and potatoes.”
As he listed just a few of the menu’s highlights, Fritch’s passion for French culture and cuisine is evident. This should come as no surprise considering Fritch and his wife owned and operated a French restaurant for nearly 20 years.
“We wanted to break out of that mold and start a food truck in our early retirement,” Fritch says. “It’s something we’ve always wanted to do.” Now Le Metro is making that dream come true for the couple, welcoming crowds to the front patio of Right Brain Brewery in the summer.
For those who haven’t had a chance to try Le Metro, Fritch says, “I always say I love my menu items like my children, and encourage my regulars to eat everything,” he says. “But for the uninitiated, I recommend a classic croque monsieur, the famous grilled ham and cheese sandwich fragrant with a creamy béchamel sauce.”
Visit @metropolitaintc on Facebook for the menu and more.
MOSQUEDA TAQUERIA
Traverse City (and Northport!)
We continue our journey to Taqueria Mosqueda, a food stand serving authentic Mexican cuisine in the Commongrounds Cooperative’s NoBo Market in Traverse City.
Tony Mosqueda, part of the family that runs the stand, says the new space in the Commongrounds building has given Taqueria Mosqueda the opportunity to realize a dream.
“Our mother, Isabel, learned to cook and sell food on the streets of Mexico at a young age. Being able to offer the most traditional food in Northern Michigan is something she has always dreamed of.”
First came their food truck, currently located at Yard and Lake in Northport. Then in spring 2024, Taqueria Mosqueda opened at NoBo Mrkt, whose company philosophy includes its own incubator kitchen and mentorship program. The stand is open Mondays, Thursdays and Fridays from 11:30 a.m. to 8 p.m., alternating with the days it is located in Northport.
Both locations offer additional attractions: NoBo Mrkt serves coffee, cocktails and a wide variety of food and snacks, including a smoothie bar and Buchan’s ice cream. Yard and Lake attracts visitors with a cocktail bar, beer garden and retail shop.
No matter the setting, all of Taqueria Mosqueda’s dishes are made from scratch using Isabel’s recipes, and Tony says the whole family is proud of it.
Those who want to explore this new food stand can expect a selection of traditional Mexican dishes that seem simple but pack a punch in terms of flavor. When it comes to must-try dishes, Tony says, “You can’t go wrong with tacos and homemade tortillas.” He adds, “Steak and al pastor seem to be our most popular protein options.”
Tony also says the burrito has grown in popularity over the past year. “We seem to sell a lot of burritos. Whether you get a chicken burrito or even a veggie burrito, they’re in high demand right now.”
Other menu items include quesadillas, tortas and bowls as well as side dishes such as chips and guacamole/salsa or rice and beans.
Visit Taqueria Mosqueda on Facebook for the menu and more.
MASALA MAGIC BY ANITA
Williamsburg
Our next food truck stop comes via India and parks at Townline Ciderworks on US-31 between Traverse City and Elk Rapids.
Owner Anita Jogi says Masala Magic was born out of her love of cooking and entertaining others. “Since there are few options for Indian food nearby, my friends love to come over to eat my home-cooked food,” she says.
Every year, Jogi celebrates Diwali, one of India’s most important holidays, with friends at his home. Last year, the guest list was quite long. “To my surprise, 100 people signed up and more wanted to come, but I only have limited space,” says Jogi. “It was a huge success.”
After that meeting, several people asked about the next event and Jogi started thinking about a more permanent solution. “I found the food truck of my dreams online,” she says. “Now I’m living my dream, cooking and offering food from my orange food truck.”
Jogi named her business “Masala Magic,” referring to the masala spice blend she uses in several of her dishes. She says the spice blend is magical because it gives the food a unique flavor.
The striking orange trailer is equipped with a fully equipped commercial kitchen where she can prepare her dishes right at Townline Ciderworks. Masala Magic has a menu full of popular dishes like Butter Chicken Masala.
“There are also some popular street foods,” she says, “like samosas and samosa chaat.” The dish contains chickpeas, samosa, yogurt sauce, coriander, fresh vegetables and more. “Every bite tastes different. It’s spicy, sweet and warm from the chickpea curry and cool from the yogurt at the same time,” says Jogi.
She usually likes to offer a meat option, a vegetarian option and a vegan/dairy-free dish to accommodate dietary restrictions. The trailer also sells drinks, including an original chai for which she uses a family recipe.
And what is Jogi’s favorite menu?
“People often ask me what my favorite dish on the menu is. That’s difficult to answer because I cook most of the dishes myself with a lot of love and care,” she explains. “The most popular dish on my menu is butter chicken. The sauce has to simmer for at least four hours.”
While Jogi continues to serve authentic Indian cuisine in Northern Michigan, she makes sure that Indian food is not too spicy, but still full of flavor.
“I prepare food out of love and spread love through food. Everyone is welcome to come to Masala Magic by Anita. I will personally ensure that everyone finds something they like,” she concludes.
For the menu and more, visit masalamagicbyanita.com.
SWEET AND COLORFUL
Elk Rapids
Our world tour ends with a visit to Sabores Y Colores at The Dam Shop in Elk Rapids. Owner Eddie Villagomez says the inspiration for the food truck came from his mother.
“When I was little, my mom opened a little tent at our local Sunday league called TCFL (Traverse City Futbol League). With my and my mom’s help, she started selling our Mexican cuisine on little paper plates during the games,” he explains. “That little tent and the strong female presence in my family really inspired me to learn to cook and open a luncheda (food truck) to share my culture with my community.”
Now Sabores Y Colores is thriving in Elk Rapids as Villagomez continues the tradition of serving traditional Mexican cuisine as well as fusion dishes.
“Our goal is to bring our Hispanic culture to Traverse City and surrounding cities while bringing a new level of street food from our culture to the table,” he says. Villagomez says his business’ name comes from a Spanish phrase meaning “flavors and colors.”
Sabores Y Colores’ menu offers a variety of tacos, as well as nachos, burritos and other dishes. Villagomez says the menu also features rotating specials.
For those who want to try Sabores Y Colores for the first time, Villagomez recommends two dishes: carnita tacos and barbacoa tacos.
“I like the carnita because it’s soft yet crispy, and the pico really brings all the right elements,” he says. “The barbacoa has great flavor, but what I like most about it is the technique I use to make it.”
While the technique remains a secret, his love for his food and culture is evident.
Visit Sabores Y Colores on Facebook for the menu and more.
