Savor Authentic Michoacán Flavors at La Finca Food Truck: A Homestyle Culinary Adventure!

Park City has a new culinary gem: La Finca Mexican Cuisine. This food truck, run by the Vieyra family, is parked off Old Highway 40, bringing traditional Mexican flavors to the community.

The Vieyra family has deep roots in Park City, having lived here for over 20 years. Their passion for food is a family affair, with sisters Mónica and Sandra working alongside their nieces, Carla and Fernanda, while Edgar, Sandra’s son, helps manage the operation.

Before launching the food truck, the family was already known in the area for their homemade enchiladas and other dishes made in their kitchen. They had been selling food for about a decade, growing their reputation through word of mouth and social media.

La Finca is open Monday through Friday during the summer, attracting a steady lunch crowd. Sandra noted that they serve everyone—from local construction workers to visitors from other parts of town.

The name La Finca, meaning “the farm,” reflects their heritage. It’s a nod to their hometown ranch, reminding them of their roots and the homemade food they create.

One standout feature of La Finca is their handmade tortillas. Each taco, burrito, and plate is accompanied by fresh tortillas made right on-site. “It’s hard work,” Sandra laughs, recalling their sore arms from the early weeks, “but fresh tortillas make all the difference.”

The menu features staples like tacos and burritos but also includes rotating daily specials inspired by Michoacán traditions. For example, Wednesdays offer pork in red sauce and corundas—traditional tamales—while Fridays feature enchiladas michoacanas. Customers can find updates on specials via La Finca’s social media.

On cooler days, hearty options like stews and tamales are available, often paired with warm traditional drinks like champurrado. These comforting meals resonate with the local community as the weather changes.

In addition to their food truck, La Finca has begun catering private events, a venture that pushed their production limits. For their first big event, the family prepared 500 tortillas. “It was hectic, but we managed it,” they said, smiling at the memory.

The food truck is strategically located near construction sites, ensuring they capture a good lunchtime crowd. They’ve even drawn customers from as far as Orem and Provo, all eager to sample their enchiladas.

The family is still deciding whether to keep the truck open through the winter or seek a new location. They’re hopeful about participating in farmers markets and community festivals next summer to connect further with their customers.

For now, La Finca serves up authentic flavors and a warm, welcoming atmosphere. “We pour our hearts into our food so that people leave happy and come back,” Mónica shares.

This community connection is essential, as food trucks like La Finca contribute to local economies. According to a recent report from the Food Truck Association, food trucks have grown significantly, with many now serving as a bridge between local families and diverse culinary experiences.

The Vieyra family’s journey reflects the trend of food entrepreneurs using mobile platforms to reach new audiences while staying true to their cultural roots. Check out La Finca for a taste of home-cooked Mexican cuisine that’s made with love.

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