TodayMonticello Town Square · 11a – 7p

Since 2021 · Monticello, KY

Two kitchens.
One lake.

The Wheelie Taco started as a driveway experiment and grew up on Lake Cumberland. The first taco was an accident. The 50,000th was on purpose, probably at Lee's Ford.

The Wheelie Taco Korean-Mexican food truck parked at a Lake Cumberland marina near Monticello, Kentucky

The food

No fusion gimmicks. Just family.

Everything on the Korean-Mexican taco menu has a story — and a relative who'd argue you're making it wrong. We honor both traditions, then let them argue inside a warm tortilla. Slow-braised short rib. Fresh-pressed corn. House-fermented kimchi. The boring, beautiful basics done with care, then driven to the water.

Eat with us on the lake

How we got here

A short, spicy lake history.

  1. 2021

    A driveway, a griddle

    Soo-Jin was making galbi. Mateo was pressing tortillas. The first taco was an accident on a borrowed driveway.

  2. 2023

    The pink truck finds the lake

    A cabin weekend at Conley Bottom turned into a summer. We painted a retired step-van hot pink and started chasing marina lunch crowds.

  3. 2025

    Voted #1 lake truck

    Houseboats, cabin renters, and Monticello locals ate enough short rib tacos to put us at the top of the lake's unofficial truck list.

Why Lake Cumberland.

We came for a long weekend and stayed for the coves. Monticello is home base. The commissary sits a few blocks off the square. From there we can hit Beaver Creek and Conley Bottom before lunch, Lee's Ford by Friday, and State Dock when the houseboats stack up.

We cook for cabin renters who drove in from Ohio, locals who just want Tuesday lunch, and the crew that booked a pontoon and forgot to pack more than chips. If you need the truck at your dock, that's Lake Cumberland catering. If you just need to know where the food truck is today, text us.

Signature Korean short rib tacos served by The Wheelie Taco on Lake Cumberland

The crew

Three people, one window, and a standing argument about how much chili crisp is "too much" for a houseboat.

SP

Soo-Jin Park

Chef & Co-founder

Grew up in her grandmother's banchan kitchen in Seoul. Still ferments the kimchi herself — even in a Wayne County summer.

MV

Mateo Vargas

Pitmaster & Co-founder

Third-generation Oaxacan cook. If the masa isn't right, the truck doesn't leave Monticello.

RC

Riley Chen

Window Captain

Knows every regular from the square and every cabin family by their pontoon. Will remember your extra lime.