The prestigious Eater awards came out Monday this week, and we were honored to win Food Truck of the Year 2011. It has been a long, strenuous journey to the top since we launched in 2010; it's nice to be recognized for our hard work. We strive to continue to produce a top product. We have multiple projects lined up in the near future which will introduce our fans to broader, more diverse flavors.

Big news, ATX! This Saturday, October 29th, we'll be participating in Aftershock, a food truck mash-up at Circle Brewing Company (2340 W. Braker Lane) from 12PM-3PM.

For those that haven't heard, half our team will be off to San Francisco next week to serve up banh mi and pad thai tacos at the San Francisco Street Food Festival. The festival is scheduled for Saturday, August 20th from 11AM-7PM.

Last month I sat in my Atlanta hotel room staring at my Blackberry in the early morning when my twitter account lit up. @technosailor, a loyal customer of ours, had tweeted a link to an article written about food trucks on salon.com. I read it. And then I re-read it.

Thanks to all of you who showed up and ate at the truck during SXSW. It was an awesome, albeit tiring, experience for all of us.

For those that have been in hiding today, we announced that we will be opening a permanent location right on the Drag near UT at the corner of Guadalupe and Dean Keaton.

These days, that's the question I keep getting asked. And the answer is unequivocally "yes." I'm six months into this food truck journey (four months of operation) and it has been a rollercoaster ride to say the least.

peached tortilla fans - A lot of exciting things are going on this month of December. A quick rundown is in store as Austinites continue to get peached!

Do you play to win or do you play not to lose? There's a subtle difference and if you fall by way of the latter you may be headed down the road of mediocrity.

A press section will be added at some point to the website, but for right now, I have hunted and gathered some of the most recent and interesting press on the peached tortilla. Enjoy.

Our presence at the Gypsy Picnic on November 6th would not have been possible without our "volunteers" who sacrificed the majority of their Saturday to help us out.

The most frequent question I get while working the food truck is "why did you do it?" Why did you leave a high paying job as an attorney to jump into a notoriously difficult to succeed industry? The simple, one word answer? Fear.

For those that don't know, our regular weekend post-up on Fridays and Saturdays is at Star Bar located at 600 W. 6th St. We'll be serving dinner and late night eats from 7 PM up through 3 AM.

For those who have been in hiding over the past couple of weeks, C3 Presents (of ACL fame) is putting on the first annual Gypsy Picnic Festival November 6th from 11AM-8PM at Auditorium Shores.

Our fourth week of operation is staring us in the face and a quick recap of our past two weeks is in order. Already, I think we have some of the best customers anyone could ask for.

As our first week in operation ended early Sunday morning and our crew traveled back to our commissary, I reflected on the week that was. The movie "Into the Wild" was the first thing that came to mind.

On 9/25/10, the peached tortilla opened its doors to Austin. We had an amazing turnout of over 200 people. Thank you Austin for your support!

In May of 2009, I sat in my St. Louis apartment with an idea for a food concept that I believed would satisfy an unsatisfied niche. A concept which was innovative and different but still familiar to most Americans.

Austin, please get some rest over the next two weeks. Because on Saturday, September 25, 2010, we want you to be a part of our launch event. You'll be offered a comfortable, engaging environment at an Austin institution, Star Bar, to sample the newest and most flavorful food to hit the streets of Austin. Need we say more?

Why not? In creating the peached tortilla, we wanted a trip to our food truck to be an escape from the drones of your average day. A place where it's OK to let flavors explode and to eat something a little bit different.