When COVID closed the doors to travel, Pensacola seasoned chefs Steven Chang and Mike Riccio found themselves reminiscing on their favorite trips around the globe with now business partner Imarah Thompson

Those stories often included foods they wished they could taste again.

“The stalls, the street food, the vendors – that’s where you get the culture,” Chang said.

That’s when the idea hit them that they had the opportunity to give Pensacola a taste of the global market through a new food truck focusing on international street fare. Leaving their roles in Pensacola’s kitchens behind, they created a concept all their own.

Their food truck, No Borders Street Food, was built off the principle of “feeding the masses” and being accessible to everyone, according to Chang. That’s why you’ll see the food is priced in the $6 to $7 price range.

Their food shouldn’t be something you have to save up for, Riccio said, but an everyday place to get a nourishing and interesting meal.

They also want to bring back the communal style of sharing meals, which is why the menu is designed for customers to come with friends and pick several items to share, such as their dumplings and Chinese egg rolls.

“That’s something that has been lost on new generations,” Chang said of communal dining.

However, there are heartier, individual-sized meals if you would rather go solo.

The menu will have some items that you may recognize, but with a No Borders twist, like stuffing Cajun jambalaya inside of an Italian arancini.

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The three spent months creating in the kitchen, taking the base things they know and enjoy making, but then elevating them.

The little made-from-scratch details are what set the food truck apart, from the roasted red peppers in the housemade cream sauce to the Sichuan chili oil used to coat the Dan Dan noodles.

“This is a labor of love. The quality is made by our hands,” Chang said. “From start to finish it comes from these hands.”

The plan is to widen Pensacola’s perception of what various countries have to offer, such as Vietnam bringing more to the table than just pho.

While their inaugural menu’s items will likely stick around a while, they are open to bringing on rotating specials as they gather new inspiration.

Riccio said the food is intended to take you from the “panini stands of Sicily to the vendors of Asia.”

He also hopes it may change people’s negative preconceptions of certain foods, such as the use of the spam in their musubi, which is inspired by the Hawaiian Islands.

“We want to try to break that wall, that stigma,” Chang said.

Chang hopes that the food truck will fill some of the gaps in Pensacola’s food scene and reflect the diversity of the people that live in the city.

“We’re ready to share it with the community and add to the growing food scene in Pensacola,” Chang said.

The three are planning to make Pensacola’s City Hall their home base for lunch from Tuesday through Saturday but expect to set up at various festivals this spring.

Follow No Borders Street Food on Facebook and Instagram for updates and information.

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