MP Chefs catering clients really, really love Mexican food.They come running whenever owners Chelsea Mayho and Tyrone Pedro make taco salad for lunch. “They just flock to us,” Mr Pedro said.He and Ms Mayho are fine with that because Mexican is one of their favourites too. “I am a fan of Mexican food and a lot of different cuisines,” Mr Pedro said. Now they’re hoping that passion will carry over to their next venture — a Mexican food trailer called Conos Locos. “We wanted to model it off the food trailers that they have in places like California and New York, where they have the street food festivals,” Mr Pedro said. “It will be some pretty innovative stuff.”But at this point, they don’t want to specify what dishes will be on the menu. They want to maintain a certain mystique until they’re ready to roll.“The menu is not going to be a really big menu, but it will be an exciting menu,” Mr Pedro said. “We don’t want to put that information out there until our trailer is on the road. “We would rather let people come and see what we have to offer. People know that the MP brand delivers consistently. Our clients will say we don’t know what it is, but we know it will be good and that we will enjoy it.”Ms Mayho said they came up with the idea one day after delivering lunches. “We figured we wanted something new and exciting in Bermuda,” she said.They thought a mobile trailer might be more cost effective, and more fun, than a regular bricks and mortar restaurant.What they didn’t anticipate was all the “yellow tape” involved in launching a food trailer in Bermuda.“Red tape is when you definitely can’t cross this line, but with yellow tape, it takes a lot of manoeuvring and you have to adapt to what people expect,” Mr Pedro said. “You are always jumping through different hoops. It gets expensive.”He wondered if some would-be business owners might get put off when they see how many permits and checks they had to go through to get their business started. “It almost deterred us,” Mr Pedro said. “They don’t make it very easy,” Ms Mayho said.Conos Locos has now received approval from TCD and is passing through a few final hurdles. When everything is finally ready, Conos Locos will start off as a pop-up until they can find a location that suits their needs. Mr Pedro said people have been very supportive since they started MP Chefs two years ago. “We started off with a little number and it grew and grew,” Ms Mayho said. “I thought okay, we can actually do this.”They now provide catered lunches to about 70 workers in five different companies and about 50 individuals. Their lunches are also for sale in three different retail outlets, and they run a popular seafood broil on Friday nights.“The biggest hurdle we have cleared so far is just staying in business,” Mr Pedro said. “That is one of our biggest accomplishments, that and creating a following.” Mr Pedro said the challenge with Conos Locos will be keeping interest up. “People get bored with things really fast on the island,” he said. “People have ideas all the time, and people jump on the wave, and then a couple of months or a year down the line everyone is tired of it. It is a matter of keeping people intrigued, interested and engaged.” For more information about MP Chefs see them on Instagram @MPChefs.bda