Since 2019, Chef J’s Latin Dragon has been attracting hungry patrons with its blend of Latin and Asian influences. The food truck puts a modern spin on classic dishes to create unique meals you won’t find elsewhere. Chef Jeremiah “Chef J” Echeandia brings years of experience to create one of The Best New Jersey Food Trucks.
Chef J’s experience stems from studying the culinary arts in school, as well as his travels throughout Asia; where he spent time learning various culinary techniques and diverse recipes. After returning to the US, he began working at premier restaurants across New York City alongside many renowned chefs; until finally becoming an executive chef in New Jersey.
More From Best of NJ
Now he owns his own business, but Chef J’s Latin Dragon is no brick-and-mortar. His food truck offers a refined “farm-to-truck” experience that combines traditional Latin and Asian cuisine. With shifting specials in addition to twists on American classics, Chef J always offers something new for adventurous eaters. Click here to visit Chef J’s Latin Dragon website.
Best of NJ spoke with Chef J about his experiences, his influences and, of course, his food.
Best of NJ Interviews – Chef J’s Latin Dragon
Best of NJ: What kind of food is Chef J’s Latin Dragon known for?
Chef J: We do an Asian-Latin fusion. So the food is mostly classic interpretations of modern Asian cuisine with Latin flavors influencing each dish.
BONJ: How has your background influenced your truck and your menu?
Chef J: I’m very culturally mixed myself. My mother is Sicilian, Dominican, and Jewish. My father’s side is Basque, Puerto Rican, and Scottish. So the fusion is kind of already there. After graduating from culinary school at Johnson & Wales, my chef was from Hong Kong, China. I traveled with him throughout Asia. He was taking a job in Dubai, so we went all around Southeast Asia. We went to Japan, Korea, parts of China, Singapore, Dubai, and a lot of other different areas.
I feel that Latin and Asian cuisine kind of go hand in hand; because you already have a lot of Asian influence in South America, with ginger, garlic, cilantro. All of those flavors really resonate with both cultures.
BONJ: Tell us about your culinary experience.
Chef J: I got my associate’s in culinary, bachelors in hotel/restaurant management. And from there, I worked up in the Hamptons, which brought me to the city. I worked with a lot of really great chefs, really great influences in my Asian cuisine. I worked at different restaurants in the city, and worked with David Burke at David Burke Prime. Then after I gained the experience, I worked at some really great restaurants around New Jersey; and eventually took on the helm of executive chef.
BONJ: What made you want to start a food truck?
Chef J: What it really came down to was the time, but also with going (away) from fine dining. People started visiting places that were a little bit trendier, but a little bit simpler; like comfort food and things like that. So I continued to make great food using great products, all natural products, farm-to-table aspect.
And I liked the way of going out to different areas. When you’re in a restaurant, you’re only in one spot, and not everyone can taste your food. So I thought going into a food truck would be great; because not only do you get to change up your menus and everything like that, but you get to travel. It doesn’t get boring. In a restaurant you’re stuck in a box, and you go out and talk to people afterward. So I felt this was a little more personal, and it’s fun; you get to talk to people and show the craft. Plus, you get to travel all around New Jersey.
BONJ: What was it like adapting to the food truck industry after two decades in the restaurant business?
Chef J: It was different. There definitely were some adjustments I had to make moving from high-end restaurants to a gourmet food truck. You have to be really organized. We have to go shopping more frequently and have a commissary kitchen.
It is an interesting transition, you have to make sure you have everything because there’s no storage. You either have something or you don’t. You often deal with big menus at restaurants, but on a truck you have to pick six, maybe seven items.
BONJ: What are some Chef J’s Latin Dragon menu favorites?
Chef J: Dragon Fried Chicken is our most popular item. We do twice-fried chicken fries, marinated for about 24 hours. We use our own flour blend for the chicken and then twice fry it; so it’s nice and crispy on the outside and juicy on the inside. That comes with a Peruvian stir-fried rice.
One thing we added was chicken and waffle fries. We do a five-spiced brown sugar maple sauce that goes with that; and it comes with seasoned waffle fries and our twice-fried chicken. We call that K-Town Chicken and Waffle Fries. Those are our biggest sellers. The other is a scallion pancake quesadilla; so it’s a scallion pancake, and then we stuff it.
BONJ: Do you maintain a standard menu, or does it change per event/season?
Chef J: We’ll change up our menu occasionally, sometimes per event. For example, with our scallion pancake, we’ll stuff it with something new. We’ll do a cheeseburger deluxe inside the scallion pancake, sometimes pork, chicken, a Cuban.
It’s a common misconception, but nothing on our menu is particularly spicy at all. The “Latin Dragon” just means I’m Latin and we’re making Asian cuisine. But nothing spicy, except for our dragon sauce, which is spicy in case anyone is looking for spicy.
BONJ: Does Chef J’s Latin Dragon offer catering options?
Chef J: During the winter months, when we stop doing events, we offer catering off our menu. But also we’ll make almost anything. During the festival seasons, it’s really just the food truck and our daily routine to different spots and events.
BONJ: Where can guests find Chef J’s Latin Dragon this summer and fall?
Chef J: I post every Sunday where I’m going to be via Instagram and Facebook. We do pretty much 99 percent of the Just Jersey Fest festivals; but we also do corporate events around New Jersey.
Click here to see more of The Best New Jersey Food Trucks.
All Photos: © Patrick Lombardi / Best of NJ
