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Rousse Fusion Food located between Mijas, and Fuengirola is one of the best examples of a business that has found a niche in the market. The growing interest in gourmet versions of classic Americana, coupled with intense competition, is as hot as the jalapeños and the mode of the moment.
Boliches man, Félix Claros Gómez, an ex-catering specialist for KLM, knew precisely what he wanted: he knew he wanted to perfect American food; he knew how to direct a kitchen brigade; and he knew where it was needed the most. Rousse Fusion Food, a roadside foodtruck that appears modest, has grown to become a casual dining destination for friends, families, and neighbors in the area.
EWN: How did all this happen, Félix?
Félix: While on a walk in Holland, I saw a food truck that was similar to this one but specialized in fried fish. After I returned to Boliches I decided I did not want to work again for anyone else. I wanted to do my own work. I wanted to try something totally different.
The 32-year-old Félix has been working in kitchens since he was 16. As he directs the kitchen staff like a head chef at a top-end restaurant, it is gratifying to watch. Efficient, clear and well-versed in the processes, he is like a dad figure to his staff.
EWN: Your menu is completely unique and different than any other restaurant.
Félix: I’m out of the house all day for work. I eat my breakfast, lunch, dinner, and snacks away from home. Where can I find duck tacos to buy? Marbella? Should I just accept Burger King? Food that is good, of high quality, and at an affordable price. It’s a sure thing.
It’s not that he failed. Four years in business, and a second site in Las Lagunas that specializes in the best Malaga sandwiches (camperos). Both sites are packed out with customers every day who want to enjoy good, honest food that can be eaten with your hands.
His story is reminiscent of the 2014 Jon Favreau movie, ‘Chef,’ in which an accomplished restaurant chef becomes disillusioned with his trade and returns to the soul of cooking, opens a foodtruck and discovers this was what the world was really wanting to eat.
Félix: I have confidence in my brand and I’m confident we will go far. It was hard work at first, but everything takes time to get going. Thank goodness I’ve had it so easy. We’ve had a lot of customers since opening.
EWN: What are your favorite menus?
Félix: My imagination My experience as a cook. I wanted to create a menu with a twist. Not just a burger. Rousse Food Fusion is the result.
Félix is continually greeted by arriving customers, people from the area who come back again and again. ‘They’re like my family. He explains that we’re all part of a large family.
Rousse Food Fusion, located on the Mijas to Fuengirola highway, is next to Aldi.
