We didnít used to read WordUp! magazine, but the concept for La Carnita did transition from fantasy to reality in a way similar to Biggieís life, less a few Coogie sweaters. It began when Andrew Richmond, a creative chef trapped in a design directorís body, was hired by Amin Todai, a chilled-out entrepreneur trapped in a chilled-out entrepreneurís body. They worked side by side at OneMethod, Aminís Digital + Design anti-firm, where they were thinking of a master plan:
Start a pop-up (mobile store without a front) experiment that pairs street art with street food and see what happens.
From there we got a local artist to create a DŪa de los Muertos skull out of taco ingredients, called some friends to help cook, sent out a few tweets, and then sold some limited edition art work with some limited edition tacos. Everything sold out so we decided to do it again. We called another artist, called a few more friends, sent out a few more tweets, and popped-up two weeks later. For the next 11 months we did this a number of times, involving a variety of local artists and talented chefs (both who taught us much along the way).
About six months into our run we thought a restaurant might be in order. That was verified at UNO in April, a fairly massive party where we hosted a few thousand people, a number of absurdly talented chefs, and over 35 original works of street art by some of North Americaís finest creators.
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