Whether it’s alligator tail empanadas in Miami, a jellyfish baguette in Dallas, or grilled kangaroo in Houston, the lunchtime routine just got more interesting. With the recent launch of the Most Interesting Academy, Dos Equis upholds the brand’s commitment to encourage fans to stay thirsty through interesting, engaging and adventurous experiences. As part of that effort, Dos Equis is hitting the streets beginning on August 21st, 2012 with the Dos Equis Mobile Academy, a fleet of seven different food trucks with menus as unique as the cities they roll in.
The Dos Equis Mobile Academy is a culinary experience featuring adventurous cuisines from a variety of regions and cultures for fans that are craving something new, or are just bored from eating endless variations of the chicken sandwich. Each Mobile Academy truck will have an individualized menu with a corresponding cultural ritual that truly brings the experience to life. Culinary ambassadors will be present at every Mobile Academy stop to provide extensive background on the culture and regions represented.
The Dos Equis Mobile Academy will be at various locations from 11am to 2pm in the cities listed below. For more information on the Mobile Academy experience and locations, visit MostInterestingAcademy.com or follow Dos Equis via Twitter at @DosEquis.
Chicago, August 21-30
Menu created by DucknRoll (@ducknrolltruck), featuring Miso Braised Beef Tongue Served in Steam Buns, Sea Cucumber and Jellyfish Salad.
Dallas, September 12-22
Menu created by Nammi Truck (@nammitruck), featuring Soy Silkworm, Jellyfish or Crispy Spiced Quail on banh mi baguette rolls.
Houston, September 12-22
Menu created by H-Town StrEATs (@HtownStrEATs), featuring Grilled Kangaroo, Barramundi Fillets and Wontons stuffed with Australian Rock Lobster and Sea Urchin.
Miami, September 12-22
Menu created by Los Chamos (@LosChamosTruck), featuring Cow’s Tongue Arepita, Alligator Tail Empanadas and Venezuelan Style Frog Legs.
Phoenix, September 12-22
Menu created by Hey Joe! Food Truck (@HEYJOETRUCK), featuring Python Sisig, Crocodile Lumpia and Camel Siopao.
San Diego, October 3-13
Menu created by MIHO Gastrotruck
(@MIHOgastrotruck), featuring Octopus Takoyaki, Prawn Samosa and Wild Hare Paella.
San Francisco, October 3-13
Menu created by Hapa SF (@HapaSF), featuring Duck Egg Itlog na Maalat, Chicken Feet Adidas Atchara and Pig’s Head Sisig.
“Connecting our fans with incredible experiences that enrich their lives is what Dos Equis is all about,” said Nipa Parekh, Senior Brand Director at Dos Equis. “We’ve got a great selection of local chefs that we’re partnering with across the country, and can’t wait to flip the script to bring fans a new take on the traditional food truck experience.”
As part of the Most Interesting Academy, Dos Equis will also reward adventure seekers with the chance to bring their most ambitious dreams to life through the “Stay Thirsty Grant” competition*. Whether it’s a nationwide tour of the best food trucks in the U.S. or a culinary journey through Europe, Dos Equis will offer applicants the opportunity to realize their dreams. Each grant can have a value of up to $25,000.
Information and photos provided by Edelman PR.