Have you seen the bright yellow food truck that has appeared down at the Aberdeen beach promenade?
The Mexican street food van will open its hatch to hungry customers for the first time this weekend as owner Russell Ogg prepares to serve up a mix of traditional dishes.
Aye Aye Amigo, which is stationed at the Footdee (known locally as Fittie) side of the beach between vegan food truck Roots Catering and The Highlander Bus Cafe, opens tomorrow and will run from 11am to 3pm with the same opening times on Sunday.
Depending on his stock levels, the van may also be in operation on Monday.
What’s on offer?
Fans of Russell’s three staples – tacos, quesadillas and burritos – will be treated to a range of dishes that can all come with a variety of toppings, with everything from pulled pork, pulled chicken, Amigos beef chilli and aubergine chilli available.
From nachos to loaded fries, plus homemade guacamole and lip-smacking jalapeno poppers, there’s plenty to try out.
The 32-year-old entrepreneur first started off with 20 menu items initially, but has whittled it down to less than 10 for the launch.
Whether you’re a super spice fan or fancy something on the cooler side of the heat spectrum, his homemade sauces complement his range of dishes. But it’s his chilli that he’s most proud of, saying the best combination for it is banging it in a quesadilla.
He said: “You can have all the same fillings in them, but there are different methods of eating them.
“The burrito is jam-packed and is wrapped up. The quesadilla is toasted and can easily be dipped into your salsa or guacamole – like how you’d eat a pizza.
“I love pulled pork and chicken, but my beef chilli is the one I’m really happy with. I’ve experimented with it a lot so I’d get that in a quesadilla.
“I’ve also got a bunch of hot sauces. The chilli has a bit of a kick to it, but there’s ones that aren’t so spicy, although I can add more spice for anyone who wants it.”
Supporting local
Working with Grants of Speyside based in Grantown-on-Spey, who source a lot of the meat for local butchers, Russell collects his produce in Craigellachie where he is currently staying after selling his house in Elgin at the start of the pandemic.
Looking to move to Aberdeen in the next six months, he is conscious the supplier doesn’t deliver to the Granite City, so will source meat more locally when the time comes.
For the opening weekend he has 10kg of pork shoulder ordered.
He said: “I want to keep it local if I can, and the quality is really important to me.”
The Mexican food truck
Sitting at seven feet wide and 14 feet long, you can’t miss the bright yellow food truck along the promenade.
Purchasing it six months ago, Russell says while the process of setting up his own business has been rewarding, it has also been stressful.
He said: “I’ve always thought I would have my own business. I worked at a renewable gas plant before this outside of Dufftown. I wasn’t doing something I was passionate about.
“I have always cooked and I wanted to do something different, so I purchased a food van six months ago and decided to focus on Mexican street food.
“There’s not a big Mexican offering in the area and it is always the cuisine that I find is quite rare in Scotland.
“Refurbing the van was quite stressful. I saved up money to get it and it was an Armenian food van originally. I’ve added my own appliances and stripped it right back. The money I thought I needed to invest has probably doubled.”
Why Aberdeen?
Russell was initially attracted to Aberdeen due to its thriving food truck community. With a range already situated down by the beachfront, Aye Aye Amigo brings a whole new flavour to the area.
“My friend in Elgin owns Humble Burger, but I wanted to set up somewhere food trucks were already established. There’s a real community feel for food truck owners in Aberdeen and I felt the business would thrive more in a bigger city,” said Russell.
“The view at the beach is incredible as well.
“My dad is going to give me a hand initially. I think I got my passion for cooking from him so it is nice we can do this together.
“I really hope everyone enjoys the food and I’m looking forward to seeing everyone and cooking for them.”
Russell will post on his social media pages the days he is open every week, but hopes to be running Wednesday to Sunday in the near future.
He also plans to open on Saturdays and Sundays from 11am to 3pm and then 4.30pm to 7pm to accommodate evening custom.
