La Cochinita, the food truck known for salbutes, black al pastor and bolis, has bought a building in south Minneapolis for $600,000, a move that will let the business leave its commissary kitchen behind as it chases bigger plans in catering and wholesale.
The purchase was first reported by the Minneapolis/St. Paul Business Journal, which detailed the $600,000 price tag and noted that La Cochinita will ditch its commissary kitchen now that it has a building of its own in south Minneapolis. The outlet reported that the food truck hopes to expand its catering and wholesale operations as a result of the purchase.
From Truck Window to Building Owner
La Cochinita has built its reputation on Southern Mexican cooking, with flavors tied to the Mexican state of Tabasco. According to Food Fleet, which partners with the truck for catering bookings, the flavors of Southern Mexico shine through dishes like salbutes, described as puffy tacos, along with black al pastor and bolis, the Mexican frozen treats. Food Fleet also lists La Cochinita among the food trucks available for catering around Minneapolis.
The move from a shared commissary kitchen into a dedicated building marks a shift in how the business operates day to day. Leaving behind a commissary setup, where food trucks typically rent space to prep and store ingredients, often signals a business is scaling up its production beyond what a truck alone can support.
What Comes Next for Wholesale Plans
Expanding into wholesale food production in Minnesota comes with its own regulatory path. The Minnesota Department of Agriculture says anyone intending to operate a wholesale food manufacturing business in the state must obtain an MDA Food Handler License. The specific agency that ends up licensing and inspecting a given food business can vary, too; per the department, that depends on the proposed menu and where the business operates, with oversight falling to the Minnesota Department of Agriculture, the Minnesota Department of Health, or a local city or county health department.
For now, the headline numbers are what's confirmed: a $600,000 building in south Minneapolis, an exit from the commissary kitchen model, and stated ambitions to grow both catering and wholesale. Fans of the truck's salbutes and bolis will likely be watching to see how those plans take shape in the new space.
