José Andrés is moving from the world of small plates to small trucks. This week the chef launches Pepe, his first foray into food truck land.
Andrés tells Yeas & Nays “hundreds and hundreds” if not “thousands” of sandwich experiments were conducted before settling on eight Spanish-style flautas. “In the end it’s a sandwich,” he said, “but it’s a good one.”
At $8 to $14 a pop, Pepe’s skinny sandwiches fall higher on the price spectrum than some D.C. food-truck fare, but the ingredients, including seared Iberico pork, Serrano ham and piquillo pepper confit, skew to the fancy side. His favorite (and ours too): the Futball Club Barcelona, a cold chicken BLT topped with shallot mayo.
Andrés says that manuevering in the truck’s tiny interior wasn’t easy, but Pepe’s kitchen isn’t the smallest he’s cooked in. “Minibar is smaller,” he said.
Look for Pepe’s silver presence around D.C. on weekdays from 11:30 to 2:30 pm.
