When Richard Roblero and his wife Julie started selling food dishes seven years ago in Orange County, they were both at a very difficult point in their lives. “I had gone bankrupt and I really wanted to get ahead and start a business, but I had very little money,” said Roblero, who now owns the popular and viral Little Blue Burrito Truck in Santa Ana. “So, as best I could, I bought a tricycle and we tried to sell everything.” When he started selling from his tricycle, he said they tried offering hot dishes and also snacks like corn on the cob. For him, his wife, and their three children, the start of their new business gave them hope that things would soon improve. They both love to cook, something Roblero says comes from his family, since his grandmother and aunt used to add a special touch to some of his favorite foods. According to the 45-year-old chef, starting a small business wasn't easy; they had little money and weren't yet known on social media as they are now. “When you first try to start a business, some people look down on you or treat you differently, especially when I had my tricycle,” Roblero says. “But I say you have to keep going and not let yourself be brought down by a few people who judge you.” Then, two years ago, after selling food dishes, he and his wife decided to simplify their menu and sell Sonoran-style burritos. At that point, they noticed sales started to improve. "They're something people always buy; rain or shine, they buy their burritos, and that changed everything for us," Roblero said. After that, they started receiving delivery orders from places far from their neighborhoods in Santa Ana and too far to travel by tricycle. That's when he decided to buy a truck to make deliveries to other cities. He went looking for a truck that wasn't too expensive or too big.

“Besides needing something eye-catching, there are some places where I deliveries make where the parking lots are really small,” So I hit the jackpot with my little blue truck,” Roblero said as he delivered an order to a car dealership in Tustin. He and his wife start their days in the early morning. Julie is in charge of preparing all the fillings, of which she can make around 30 different kinds. Before 8 am,The burritos are already wrapped and separated by flavor in their coolers, which keep them nice and warm. Behind his little blue truck, which only has enough room for one person, he fills it with the burritos, salsas, and fresh water of the day. Roblero, who is from Guadalajara, says that every time he visited his country he used to pass through Sonora or Ciudad Juarez, and that's where he first encountered the burritos he now sells. The most popular burritos are: chorizo ????with potato, steak Mexican style, chicharron in salsa, tinga, and pork chop. in chipotle and the rib in red sauce. The burritos are simple, but delicious: some are just filled with stews; others include beans or rice and can be accompanied by one of their agua frescos like hibiscus, strawberry, or chia.

This past year his business has grown considerably, thanks to videos made by social media creators. His delivery service, like his burritos, is known and sought after by many in Orange County, for which he is grateful.

“I really like that many people value the service we are providing; many don't have the time to cook, so this helps them and they tell me so,” said Roblero. "I also love that you never know who you're going to meet; I've met all kinds of people: some repair bicycles, others are nurses; there are people who earn minimum wage and people who even have money to spare." And I treat them all the same, with great enthusiasm that they like my burritos and that they support us.”

For now, Roblero, who is very optimistic and a person who doesn't give up, sells from Monday to Friday, from 8:30 am to 3 pm, with weekends dedicated to private events. The next step he plans to take is to buy a food truck to sell at large events.

“When you come from Mexico to the United States, you really miss the food from there, and I hope that my burritos continue to give people not only a good bite, but that nostalgia for the food of our country,” said Roblero.