Katy Pruitt and Mickey Fratesi, who run The Gypsy together, have both been in the food industry since they can remember. Fratesi owned a restaurant in Saltillo, and was attracted to food trucks for one major benefit: location. Unlike a restaurant, a food truck is never tied down to one place, and can go where the business is. But first thing was first: they needed a truck and a menu, which would take them two years to perfect.
Local Mobile opened up back in August of 2013, staking its pioneering claim as Tupelo’s first food truck, and the state’s second. Back then, food truck laws were few and far between, and Tupelo had yet to add any to its legislature. The city let Kurt McKellan open a truck anyways, operating under temporary event rules and regulations, and would eventually add ordinances over time.
Hannah Quarles, the owner of Rosie’s Grab & Go in Pontotoc, has been dreaming of owning a food truck for years now. For a science project in the fourth grade, she created a sauce; and in the eighth grade, she got her first job at a local restaurant. There, she would learn waitressing by filling glasses or serving food. Her passion for the food industry quickly snowballed, and hasn’t slowed since.
In 1998, Juan Carlos Acosta moved from his hometown of Zacatecas, Mexico, to Tupelo to be closer to family. Along the way, he always knew he wanted to open a restaurant, but worked in construction for 18 years. In August 2015, he took the first steps to achieve his goals by opening Taquería Ferrus.
The day Jake’s Craft BBQ opened in Oxford was the day that the city announced they would be closing all dining rooms due to COVID-19.
“I was nervous there for a little while, but things worked out for me,” Jake Houston said.