Sabrosa BarbosaFood Truck in Portland, Oregon
You can bet the car...t now be a regular on my "food cart friday" rotation! !
Super nice folks making truly AMAZING food!!
I just got back from SLP Mexico and am so fired up to launch Sabrosa Barbosa again. It will not be a food truck but rather a small eatery (think Chipotle but less seating and tastier GLUTEN FREE food). I'm targeting spring, but in the meantime, how many of you would be interested in buying a DIY molé kit? I've been playing with the idea of putting together a small kit with the key ingredients to make my delicious molé (from scratch), guaranteed to taste like mine when you follow directions. You would provide the fresh ingredients: sweet onions, tomatoes, garlic and chicken stock.
Does anyone like that idea? Send me your feedback!
Dear fans, Sabrosa Barbosa will be closing until further notice. Our goal from the start was to get our sauces in the stores and frozen, ready to heat and serve meals. The cart was a vehicle to get our food out there and see if there was a market for it. The overwhelming positive feedback we've received from you and the love of our flavors has been blown us away. I know we've truly started something special and it makes sense to also have a brick and mortar location.
Please keep following us on Facebook for details. We will also have our sauces available for sale online before the end of the year. We're excited for the next phase of our venture!
Thank you so much for your loyal support.
We've been staying open longer and selling out. So we're going to take advantage of rainy days and cook as much as possible. We will be open the rest of the week and all weekend long (yes, Sunday too). Hang in there fans and please come get your fix tomorrow
If you missed us at lunch today, please come see us for dinner! We'll be open until 7:30pm tonight. FYI: the last couple of batches of our pork green chile has been "atomic"... This batch has the perfect amount of heat.
This is how we feel today... I knew I should have set last night's alarm to 5am and not 6:30am
Sorry fans, we will satisfy your grumbling tummies by 12:30ish. So please hang in there if you're craving our molé or green chile (you know nothing else will hit the spot). Thanks for your patience and loyal support
After a little debate this morning, we decided it was un-American to open today. Happy Independence Day. Enjoy your family, friends and fill your bellies with lots of great BBQ today. You can eat molé and green chile tomorrow
Our molé in the simmer stage. It'll simmer for an hour then get blended smooth. The chocolate is added last.
Molé fans, we need your feedback! Would you like to see pork molé added to the menu? We're thinking of giving you the option of molé sauce served over chicken or slow roasted pork as well as a vegan option. What do you think?
Our deepest apologies fans! We had to dump this mornings molé batch because we suspect it might contain a small piece of glass. We can't be sure but aren't about to risk your health. Unfortunately, by the time we make another batch, it'll be too late to open. We're going to spend the day cooking and being fully stocked for 4th of July.
Good eating and good health to all
Our apologies for running out of our yummy Peruvian whole and refried beans yesterday! We've come prepared with twice the amount, so come and try our delicious tostadas today.
Mention this post and we'll take $.50 off your tostada! I promise you'll be hooked! We'll be open by 11:30 today.
As Matt and I read our latest Yelp! review from Sarah T., we were both delighted by her enjoyment in our food and in disbelief that another restaurant could get it so wrong. Our $3 tostadas and $2 quesadillas may not be our star dishes —but you better believe we serve them up with the same pride and care as our protein bowls or dinners.
Your 100% satisfaction is always guaranteed