Progress...

We went to check out our trailer this week. She is a beauty... We are getting anxious now because we want to open up in the middle of February, but the process is going slower than we thought. Adam and I are not very handy, and we cannot build things, so we have to just patiently wait for it. The counters are in, and so is the stove and service window, but it's still missing a whole lot.

We have an awesome artist painting the outside of our trailer next week. That is a big step because when we try to get a spot in downtown or in any "food cart pot," the first thing the landlord asks for is a picture of the trailer. Apparently, the trailer doesn't only have to be aesthetically pleasing, but it also has to match with the other carts in the pod, as far as the funkiness level. We are hoping for a funky painting, but we are not so concerned with it, because that's one thing that is easy to change.

There is one guy who manages all the City Center lots in downtown, and his name is Al. I am not going to publish his cell phone number here, but if you call their main number, they will provide Al's number. Once our cart is ready on the outside, we email him a picture and he will email us the lots that are available. Most of them are $500 monthly with no contract. Some lots come with electricity on each spot, but some don't. We might need to get an electrician to pull the wires.

FEIJOADA

Feijoada originally came from Portugal, and today it is considered the national dish of Brazil. Brazilian cuisine is very diverse depending on the region, but feijoada is common ground. The stew recipe includes pork, beef, jerked beef (or cured beef), and black beans. The side dishes vary, but the most common ones are white rice, sauteed collard greens, pork rind, farofa (cassava flour), and oranges.

According to the legend, feijoada used to be the food of the slaves because it was cheap and made with scraps, such as pig feet, tongue and other parts not so commonly used today. One batch of feijoada usually feeds many people. However, some historians will argue that the Brazilian feijoada is just another version of other European stews.

Because feijoada is such a heavy food, most restaurants in Brazil only offer it for lunch. Some restaurants have special days of the week that they serve feijoada, the most typical being Sunday. The feijoada is usually washed down with a good "caipirinha" or a beer. The most typical restaurants also have a samba band playing in the background, and the eaters can join the dance floor, or pick up an instrument, if they can stand up after the feast. To be clear, feijoada on Sundays is the Brazilian version of "brunch."

Opening the Business

Before we start looking for a location, we will have to get all our permits in place. So first things first... I went to the bank and got a business account. In order to get a business account, I had to register my business with the state of Oregon. Anyone can do it online http://www.filinginoregon.com/ it only takes a few minutes, and it costs $100. After that, you have to register an employer account with IRS, for tax purposes.
My banker explained to me the difference between a corporation and an LLC, although I don't quite get it... I did understand that by being either of those, as opposed to an individual, you avoid being sued as an individual, keeping your finances separate. Corporations have almost the same rights as a human being, but not as much responsibilities, I guess I can take advantage of that ;-)

Birth

I met this girl, Erin Halton, on Craigslist that said she would build me a food cart for $5,000, excluding the permits, of course. I said, wow! That's a great price! Let's go for it!
I had been thinking about building a food cart since I came to visit Portland, when I lived in Miami. The first reason was because I didn't see any Brazilian carts anywhere, second reason is because I believe to be a great cook myself (don't we all?). I got a job before moving to Portland, so the idea was kind of pushed aside, then Adam also got a job, that he hates with extreme passion. I decided to invest all of my little savings in the food cart idea, and let Adam run with it, what the hell?
He is not too fond of the kitchen, but since we started materializing the food cart idea, he started to gain some love for art of cooking. Hopefully, our fellow Portlanders will love our food, and I can quit my cubicle job and we can dedicate all of our time to the Samba Shack!
Erin finally found us an old Shasta trailer that she is using to build our cart. It's very small, but Adam can stand up inside, which is good. Next week we should be able to see some more and add some pictures of it.