A life lived between oceans, cultures, music and food.

Señoritas was born from a life lived between oceans, cultures, music and food.

WHERE IT ALL BEGAN

Australian-born Marty went walkabout in 1996, landing in Southern California where he spent years shaping surfboards up and down the coast. He fell deeply into the rhythm of the place — the action, the food, the music, the freedom. It was there, in Oceanside, California, that he met and married California-native Trish.

Together they purchased a home in the small fishing village of Popotla, Baja California, perched above one of Baja’s most iconic left-hand surf breaks. Here, street food wasn’t a trend — it was daily life. Clean eating, surfing, music, travel, and raising children became the foundation of how they lived.

For over a decade, the family moved between California, Mexico, Hawaii and Australia — working music festivals, surfing, cooking, and building a life around rhythm rather than routine.

WHY A TACO TRUCK

In 2012, after influencing the opening of a Mexican restaurant on the Gold Coast, Marty and Trish came to a clear truth:
authentic Mexican food is best expressed through the taco truck.

Seasonal. Adaptable. Affordable. Alive.

The taco truck model allowed them to offer what was in season, change menus and price points for different crowds, and keep overheads low — so flavour and generosity could remain high.

THE TRUCK, THE HEART, THE BEGINNING

That same year, the family returned to Trish’s hometown of Escondido, California, as her father’s health declined. During long nights, Marty and Trish’s brother Matt dreamed up what would become the first Mamacitas taco truck. Trish and her Grammie cooked together in the family kitchen, perfecting the flavours they had grown up with.

Through Trish’s father’s final years, the truck was designed, built, and infused with love. Mamacitas wasn’t a business idea — it was a tribute.

FROM FIRST FESTIVAL TO THOUSANDS A DAY

In 2017, Mamacitas entered its first festival and won Best Food. That moment changed everything.

What followed was a decade of growth through grit and creativity:

• From deep forest bush doofs to major mainstream festivals

• From crowds of 600 to crowds of 75,000

• From serving hundreds, to confidently serving 1,000 meals a day

To support scale, the team acquired and retrofitted a retired ambulance, transforming it into a mobile back-of-house cold room, storage hub and costume-change space — because showmanship matters when you feed people.

Later, a second custom food trailer was built, expanding capacity and refining systems. At peak, the fleet operated as a three-truck cantina, delivering fast, high-quality food with theatre and personality.

COVID, COURAGE & CONSCIOUS CHOICES

In 2020, the team stood onsite at Byron Bay Bluesfest with aprons on and $15,000 worth of food, when the festival was shut down due to COVID.

Señoritas chose not to sue.
Instead, they chose integrity.

They redirected their energy locally, partnering with a brewery along their coastal farm road and continuing to build. It was during this time that Mamacitas was rebranded to Señoritas, with clear intention — knowing one day the business would be sold. The pace of large-scale food trucking requires youth, excitement and fresh energy, and this was always part of the long game.

THE FOOD PHILOSOPHY

The menu evolved with intention.

The Baja Fish Taco was added as an ode to Trish’s father and her childhood fishing the Baja coastline with her brothers. It remains a signature item.

You won’t find bowls of plain hot chips here.
“Dead food isn’t who we are,” Trish says.

Every item must nourish, delight, and carry energy.

PEOPLE FIRST. ALWAYS.

Señoritas runs on a different hospitality philosophy.

Crew come first.
Energy comes first.
Rhythm comes first.

Trish believes that when the team’s wellbeing is protected, the food and the crowd will always be taken care of.

Mistakes don’t happen here — only missed takes, and every missed take is simply a chance to do it again, better.

TODAY

Today, Señoritas is known not just for its food, but for its daily dress-up uniforms, cantina vibe, dinner-and-a-show service style, and queues that move fast — even when they’re fifty deep.

This is a business built with heart, systems, soul, and proof.