Quesadilla King

CASPER, Wyo. — Retired oilfield worker was anointed the king of quesadillas somewhat by accident.

He'd dreamed of launching his own food truck for years, but never had a particular concept in mind. Thanks to his friendship with A long time friend, owner the Casper Spuds baseball team — his royal destiny to conquer hunger started to become clear.

'They wanted something quick and easy, and they had a quesadilla guy before,' he said. 'I had no intention of doing quesadillas.' The handheld nature and popularity of grilled quesadillas was too good to resist, so he accepted his accession but hadn't settled on a name.

'On the excitement of July 3 they were gonna announce my [food truck], but I didn't have a name yet,' he said, 'so I just said, 'Oh, just say Quesadilla King' and thought I'd figure it out later.'

After that, the culinary crown was his to keep.

'It stuck, so here I am, the Quesadilla King.'

He reigns over every Spuds home game, slinging quesadillas stuffed with various meats and fillings to hungry subjects across the ballpark. But his rule doesn't stop there. The food truck he purchased locally allows him to visit breweries and parking lots across the Casper kingdom.

While he doesn't have formal food training, he's always been a foodie and a fan of cooking shows. He also travels to Colombia, Ecuador and Mexico during Wyoming's colder months, allowing him to pick up new ideas and techniques. The quesadilla and its iterations have been a Mexican staple for centuries, but the ingredients and varieties vary from region to region.

One of those newer ideas is a birria quesadilla, which isn't yet on the menu. Birria is a savory and spicy sauce made by simmering meats, chilis, onions and other spices over many hours. 'It's a two-day process,' he said. 'It was fascinating for me to meet some people and learn [their techniques].'

What he offers now are options for Carnitas Gringo, chicken with Hatch chilis and a Smoked Brisket variety. Grilled onions and peppers are also available to add.

The popularity of a food truck dedicated to quesadillas can't be understated. The concept has been a hit, and his bookings are increasing for the season. 'It's not about me trying to find customers, it's me trying to feed the customers,' he said.

'I look at the demographics, and it's surprising how many people like the quesadilla,' he said. 'The main thing is, it's fresh. I make the meats in the mornings or overnights, and I'm giving people fresh quality every day.'