If you’re hungry, feel free to scramble after Boise’s newest mobile eatery. But be aware: Ripsnort Food Truck prefers to stop, park and do the scrambling for you.
Selling “original burritos with original flavors,” Ripsnort opened about a month ago, also offering daily soup, salad and sandwich specials — all “with a twist.”
One of the twists is scrambled eggs. Owners Shane and Shiela Kelso encourage customers to spend an extra buck to add an egg to their creations, “be it a burrito or on top of a steaming bowl of hot soup or chili, for an extra layer of comfort and complexity.”
“The idea for the truck really came from our love for eating breakfast burritos any time of day,” Shiela Kelso explains. “We’d often take our leftovers and make them into breakfast burritos the next day and share them with family and friends. People loved them so much, they started requesting them from us and telling us we should start a business.”
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So they did. Ripsnort burritos are served on a soft flour tortilla and include choices such as The OG ($8, roasted butternut squash, sauteed mushrooms, onions, garlic, parmesan rice, bacon), The Gaucho ($10, grilled steak, roasted potatoes, black beans, chimichurri sauce) and The Yardbird ($8, grilled chicken, cilantro lime rice, avocado, picco de gallo, crema sauce).
“We always can do any burrito as a taco on a corn tortilla or as a bowl with spinach,” Shiela adds, “for those with gluten sensitivities.”
Chileheads will be stoked to hear that Ripsnort makes its own hot sauce, based on pineapple and habanero peppers. You’ll also find sriracha sauce available to heat things up.
Want some greens? Ripsnort’s House Salad ($3) includes corn, jalapeno, cotija or feta cheese and roasted walnuts, dressed with lime juice and cilantro.
Ripsnort doesn’t have a regular weekly schedule, but you can track the truck down on Facebook (facebook.com/ripsnortfoodtruck) or Instagram (@ripsnortfoodtruck). Ripsnort has made appearances at a handful of local breweries. The food truck will visit Payette Brewing Co., 733 S. Pioneer St., from noon to 8 p.m. Saturday, Sept. 2.
Just remember to go for the egg.
“We truly love the flavor the egg imparts,” Kelso says, “and it’s a great way to add some extra protein to your meal. We put it on the griddle with the rest of the ingredients, so it gets blended nicely. It's also a great option for those who don’t eat steak or chicken as an add-on.”