During the busiest times at his food trailer, Willie Galvan can whip up a smashburger in about ten minutes. When the line is short, it only takes him five. “The buns take longer to toast than the burgers,” he laughs.
Willie and his wife, Angie, decided to offer smashburgers instead of traditional patties. They wanted a quick option to keep up with demand. Luckily, their plan paid off, but success didn’t happen overnight.
This March marked three years of running their food trailer, Culture, where they serve burgers, fries, and mac and cheese. A pivotal moment arrived in January when they secured a spot outside Marian Regional Medical Center in Santa Maria for regular lunch and dinner shifts. This new schedule helped them stabilize their operations.
“Getting in at the hospital was a big deal for us,” Willie shares. They also secured a spot at the California Men’s Colony in San Luis Obispo every Thursday. Their colorful trailer attracts lines of hungry customers, and often, the couple updates their schedule on their website, keeping locals informed about where they can find their next meal.
“We’ve really been busy lately,” Willie says proudly. They serve a variety of items, but the Impala burger stands out as a customer favorite. It’s made from a patty mixed with onions and jalapeños, topped with cheddar cheese, pickles, and chipotle aioli.
The Cadillac burger, Willie’s top pick, has the same smashed patty but also includes red wine garlic mushrooms, a citrus herb aioli, and a pepper jack “cheese crust.” “It’s perfectly balanced,” he explains. “The sweetness of the onions, the crispiness of the patty, and the umami from the mushrooms all come together deliciously.”
To keep their meals fresh, Willie and Angie grind their USDA prime brisket every day and prepare all produce on-site. “We slice the onions and chop the lettuce every day,” Willie emphasizes. Freshness is critical to their operation.
Willie’s culinary journey began at the prestigious Le Cordon Bleu culinary school in Scottsdale, Arizona. His training included classic French techniques, and he holds fond memories of perfecting dishes like crème brûlée. Today, he carries that quality into his offerings at Culture.
The food trailer’s mac and cheese is also noteworthy, featuring a classic béchamel sauce with Swiss cheese and bacon. Their variations, like Korean Beef and Buffalo Chicken mac and cheese, have even won awards.
After returning to Santa Maria, Willie and Angie noticed a gap in appealing food options. They started out by hosting social club nights at home, serving elaborate multi-course meals. Over time, requests for burgers and mac and cheese led them to focus on the comfort food they love.
The couple’s journey together started in the kitchen at Rancho Bowl ten years ago, and they’ve been inseparable both personally and professionally since. Willie runs the kitchen, while Angie manages the front end, keeping everything organized. “She’s the muscle of this operation,” he notes, recognizing her dedication.
Plans for growth are underway, as the couple is excited about their busy trajectory. “We’re ready for this moment,” Willie says with determination.
Their story echoes a broader trend in the food industry, where small businesses thrive by tapping into local needs and preferences. According to a recent survey by the National Restaurant Association, nearly 60% of consumers enjoy trying new restaurants, particularly those that offer unique flavors and quick service.
If you’re curious about Culture’s varied menu or want to catch them at their next location, you can visit their site for updates. Joining the food craze of freshly made burgers and mac and cheese, they’re becoming a staple in their community.
Source link
Angie Galvan,burgers,culture,food truck,mac and cheese,Nipomo,Orcutt,San Luis Obispo,San Luis Obispo County,Santa Barbara County,Santa Maria,smashburgers,Willie Galvan
