Chacho’s Tacos
Food Truck will be parked behind Bond’s Brewing Company, 411 S. 2nd Street
Website: https://www.chachostacostruck.com/
Country Represented: Austria
Special: Hascheknödel with sauerkraut, a rustic Austrian specialty
An Austrian potato dough dumpling filled with ground pork and apple filling. Pan fried in sage brown butter. Over a bed of sauerkraut and onions and a cider vinegar reduction.
Bond’s brewing Company
Address: 411 S 2nd St, Laramie, WY 82070
Website: https://bondsbrewing.com/
Country Represented: Austria / Switzerland
Special: Pilsner Beer
Philipp Gabathuler
City of Laramie Planning Manager
The dish that evokes the strongest memories of my heritage is Hascheknödel with sauerkraut, a rustic Austrian specialty my grandmother made every Sunday. Growing up, I spent every summer in my mother’s homeland of Austria, and without fail, one of our first family meals up arriving would feature this beloved dish waiting at the table.
Hascheknödel are tender potato dumplings stuffed with savory minced meat, seasoned simply but perfectly. When you cut into them, steam escapes and the rich aroma fills the room. Paired with tangy, slow-cooked sauerkraut, the contrast was unforgettable—the hearty, comforting warmth of the dumplings balanced by the bright, sour bite of the cabbage. It was a combination that felt both humble and extraordinary!
But more than the flavors, it was the ritual that made it special. Sundays meant family gathered around a well-worn wooden table, conversations in a blend of English and German, and my grandmother moving gracefully between the stove and her seat, making sure everyone had enough. The dish carried stories, laughter, and generations of tradition in every bite.
Even now, the taste of savory meat and sour sauerkraut transports me instantly to those Austrian summers—to the mountains in the distance, the clinking of plates, and my grandmother’s kitchen filled with warmth. Hascheknödel is more than my favorite dish; it is the flavor of home, heritage, and love.
Ingredients: potatoes, flour, egg, salt, pepper, ground meat (beef/pork or speck/ham), onion, garlic, parsley, marjoram (optional), sauerkraut (fermented cabbage), caraway seeds, bay leaf, sugar or vinegar
Here’s a similar recipe for reference (not exactly my grandmother’s, but very close): https://www.sbs.com.au/food/recipe/potato-and-pork-dumplings-hascheeknodel/it00ee11z
Talent: I can play the accordion in Lederhosen, bringing a little Austrian spirit and festive energy wherever it’s needed. I could also lead a hands-on workshop on making sauerkraut, which I prepare regularly at home. It’s beautifully simple—just two ingredients: cabbage and salt—but the process feels almost magical!