Food truck owners Alejandra Gastelum and Carlos Gomez bring both passion and expertise to Churro Boss, regarded as one of the best sources for authentic Mexican churros in L.A., where the competition is predictably fierce. Carlos learned the food service business from his late father, who owned several restaurants and puestos (food stands) in Rosarito and Tijuana, Mexico. In fact, the basic churro recipe served at Churro Boss has been passed down several generations in his family, but with the creation of Churro Boss, Carlos has enhanced it by adding a blend of natural extracts.
Carlos, a former U.S. Marine, is a full-time officer with a Southern California police department, and Alejandra is a recent graduate from the Masters in Social Work program at USC. The Mexican-American couple—Carlos was born in Mazatlán, Alejandra in El Paso, Texas—are proud of their cultural heritage and extremely passionate about ensuring that the culinary traditions of their families are not forgotten in Southern California.
Churro Boss rolls through the streets of the San Gabriel Valley, typically parked on Atlantic Boulevard in multicultural Monterey Park, where the couple resides. There, even recent immigrants from Taipei and Shanghai have discovered the joy of churros. The truck attracts customers from East Los Angeles, Alhambra, South Pasadena, and across throughout the San Gabriel Valley, but the growing reputation of the six-month-old truck also draws customers from as far as West L.A. or Santa Monica.
“We make our dough fresh every day—something you won’t find even at most full-service restaurants in L.A.—and it’s literally steaming hot as we reload our churrera,” says Carlos, who refuses to cut corners or use pre-made products. “We believe in fresh, made-to-order churros for every one of our customers, and when we expand our menu to savory items, it will be done with the same amount of love,” adds Alejandra.
“Although our churros are made very traditionally we wanted to give them a contemporary presentation without compromising on flavor,” says Carlos, who notes the Boss’s churros are cut into bite-size pieces and dressed with any number of toppings, such as dulce de leche, guava syrup, strawberry jelly, or chocolate sauce, so customers can customize their orders. “We also do offer Oreo’s, Fruity Pebbles and Cinnamon Toast Crunch as premium toppings, which transforms traditional churros into something really festive and fun,” he says.
Carlos and Alejandra are currently developing a more extensive menu for Churro Boss, which will include a variety of Mexican antojitos (street food snacks) from recipes Carlos inherited from his father. The truck has already introduced specials like Mexican grilled corn with Cotija cheese, a variety of aguas frescas, and most recently, an all-natural rolled ice cream. Ultimately, the couple would like to open a brick-and-mortar restaurant
When he is not working, 33-year-old Carlos enjoys spending time at the shooting range and collecting antique firearms. Meanwhile, 24-year-old Alejandra can be found participating in charitable, community service events across LA, or plotting their next business venture. Carlos is active with veterans’ organizations and Alejandra is passionate about women’s rights, animal welfare, and creating equal education opportunities.
In many respects, the two owners could not be more different, but Churro Boss—they view the truck as both their greatest blessing and biggest headache—is a labor of love that makes the streets of the San Gabriel Valley just a little bit sweeter.