Tipsy Moon

It’s been a long road for the Tipsy Moon food truck.

From a taco grill, to ice cream truck, to now a full restaurant on wheels, the Tipsy Moon food truck started serving the Antelope Valley in October of last year.

Three young entrepreneurs, Mario Miranda, his younger sister Angelica Miranda, and his fiance Briana McKendall, started out with their own “American dream.”

“We come from a family of seven siblings and two hard working parents,” Mario Miranda said. “Money was tight so our family had to make what food we had available taste delicious.”

The Mirandas have cooking in their blood. Their father, Papa Juan, started making corn tortillas at age eight from growing the corn in the fields, to harvesting, to waking up at 3 a.m. to start the piles of tortillas from scratch. Their mother, Mama Maria, also started cooking at age eight, learning her grandmother’s recipes the Tipsy Moon uses today.

Mario and Angelica Miranda began cooking and flipping tortillas at six years old, active in the kitchen and fighting with all seven siblings for the first fresh flour tortilla to come off the griddle.

“We just loved food as kids,” Mario Miranda said. “We necessarily never saw ourselves as professional chefs, just some serious home cooks who wanted to eat. Learning how to make these dishes was a plus.”

In 2010, Mario started working for the Antelope Valley Union High School District and pursued his love of food on the side. He sold his 1969 Camaro to get the marketing truck and taco grill up and running. It wasn’t long until that turned into the ice cream truck they kept in business for a year. After gaining some experience, he moved on to the permitted food truck and the Tipsy Moon was born, named after a childhood game.

“We like being mobile because we’d rather bring the food to the people; it’s more convenient that way,” Mario Miranda said.

What do they cook? Authentic Mexican food with a few modern twists they call being “tipsyfied.” Try the “Tipsy Keto Taco,” which infuses cheese with grilled jalapeños to get some extra crunch on a taco. Or “Tipsy Corn” — corn in a cup.

“We cook everything from scratch,” Mario Miranda said, “We like to serve quality.”

They also collaborate with local businesses such as the Modern Tea Room and Corvo Coffee. Breweries like Transplants, Lucky Luke, and Bravery Brewery also enjoy the meals on wheels.

“We wouldn’t be here without our parents and all our friends who volunteer and support us in everything we do,” Mario Miranda said.

For details or to find out where the Tipsy Moon will pop up next in the AV, follow them on Instagram @thetipsymoon.

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