It's a New Year 2017

Its Summer and the future is now. It is prime time. We’re starting to book into September wow! So here’s what we know for now. We’ll be with our friends at Oakshire on Sundays from noon to 7:00pm and Mondays from 4:30 to 9:00pm or so. Sundays is a good time to catch us for some Brunch items and then Elliot Martinez is hosting his Trivia Night on Monday …. come out and enjoy. The only other fixed day we have going is on, so far, is Thursdays over at Ninkasi’s, great beverages and fun environment in the  Whitaker from 4:30 to 9:00pm. We are a Mobile Food Truck!  Which means our schedule will be changing every week. We’ve got Weddings scheduled, along with Special Events like the Eugene Mission Food Truck Festival and Lane United Soccer games. We’ll be at wineries like Sweet Cheeks, Lavalle, Valhalla Winery, and more, to keep us busy, and you almost as busy trying  to follow us. The easiest way to stay connected on a weekly basis is by going to the Street Food app, www.streetfoodapp.com/eugene. You can download it onto your favorite device and find out where Navarro’s Latin Creole Kitchen is that day or week.  We also connect that schedule to Navarro’s Facebook page, so keep your eyes and apps open. Remember to indicate that you’re a fan!

Current Schedule

Here’s our current schedule: Sunday – Oakshire Public House, 207 Madison, Eugene, from 12- 7pm; Monday – Oakshire Public House, 207 Madison in Eugene, from 5 to 9pm; Ninkasi Tasting Room 272 Van Buren.  There are additions to our schedule so please check with our Facebook page and or get the Street Food app and look for Navarro’s Latin Creole Kitchen.

Our Truck

Navarro's Latin Creole KitchenOver the past years the food scene has certainly evolved and changed and so have I. New innovative restaurants have sprung up all over town, and the mobile food cart/truck scene has taken off. Navarro’s Latin Creole Kitchen is a mobile food truck enterprise. Our rig is a Class IV mobile food truck, which means we can prepare food in the truck. The foundation of our rig is a 1970 21-foot Harvester 1500 step-van. It is equipped with refrigeration, a flat-top griddle, a char-broiler, 2-burner stove, fryer, and a full-size commercial smoker/oven which we roll out onto our rear platform. What all of this means is that we can cook just about anything we want.