116 3rd St SE
Cedar Rapids, Iowa 52401
Moys Food from the Streets brings Latin fusion under one roof with new Cedar Rapids opening
Food truck establishes its first brick-and-mortar with elevated, casual concept
Nov. 14, 2025 8:59 pm
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CEDAR RAPIDS — A longtime food truck is moving indoors with a concept unique to the Latin American restaurant scene in Cedar Rapids.
With its first brick-and-mortar opening, Moys Food from the Streets has a bit of a misnomer built into its name. But the spirit of street food — fresh, creative and ever-changing — remains as it moves its primary operation inside.
Opened in September at the former location of Pizza World, diners can find a dressed up, fast-casual concept with a seasonal menu spanning Mexico, Central America and South America.
If you go:
Address: 4201 42nd St. NE, Cedar Rapids
Hours: Tuesday through Thursday, 11 a.m. to 2 p.m. and 5 to 8 p.m.; Friday and Saturday, 11 a.m. to 2 p.m. and 5 to 9 p.m.; Closed Sunday and Monday
Website: moysfoodtruck.com
Phone: (319) 481-TACO
Details: Find tacos, birria, Cubanos and more on a seasonal Latin American menu made from scratch in a casual concept. A full bar serves fresh margaritas, mojitos, caipirinhas and more. Full entrées average $15.
The menu
Diners in the Cedar Rapids scene are well acquainted with how many options there are for Mexican cuisine. But at Moys Food from the Streets, you’ll find the menu refreshingly short.
A curated and seasonal menu helps them answer a question every restaurant gets: “What’s good?”
That’s because with a total of three appetizers, three sandwiches, four sides and seven taco flavors, owners Moises and Angelique Yescas have honed their strengths.
“Our menu is not big. When people ask what’s good, we always say everything, because from the salsas to the guacamole, everything’s fresh,” Moises said. “Nothing is frozen, prepackaged or canned.”
As the couple’s food truck moved indoors, they had a chance to expand the menu.
“But we still wanted to keep it simple,” Angelique said. “Some restaurants you go to, you’re flipping through pages, and you get analysis paralysis.”
But it serves a practical application in their mission as well: everything is made fresh from scratch.
Guacamole is made to order with avocados untouched until you do. Tostada chips are made in house for a fresh flight of smoky rojo, verde and tangy pineapple. Queso fundido will be bubbling with a blend of cheeses and roasted bell peppers.
Sandwiches are anchored by the classic Cubano, a sample of Argentina with the Choripan, and a birria grilled cheese — the love child of the United States and Mexico.
Sides are simple but notable for quality. Fries are hand cut daily and topped with truffle oil and cotija cheese. Congri offers a mix of white rice and black beans inspired by Cuba.
“We’re not only a Mexican restaurant. We try to get away from that because we emphasize Latin American,” Moises said.
Tacos, the bread and butter of the food truck business, are now served from a slightly larger kitchen in a mix-and-match style.
Pollo Loco is marinated in a bright cilantro-lime blend, and El Toro offers a sirloin warmed by smoky dried chilies.
Al Pastor pork is marinated overnight and slow cooked at 250 degrees, and chorizo is served with golden potatoes for a mix of bold and hearty.
A fresh concept
In addition to its seasonality and pan-Latin focus, a few other things have helped refine Moys Food from the Streets.
Inside the well-appointed interior design, diners order at the counter and have food brought to their table. Alongside the food menu, a full bar serves fresh margaritas, mojitos, caipirinhas and other cocktails, as well as a custom brew by Millstream Brewing.
Or enjoy non-alcoholic classics like Jarritos Mexican sodas.
“Come in, sit down, have a drink. You’ll notice we didn’t put up any TVs, because the idea is to connect, to be able to talk to people around you or make you friends,” Angelique said. “Enjoy socialization, which we’ve sometimes gotten away from.”
In addition to the changing menu, a series of occasional, prix fixe dinners will introduce diners to other countries through elevated food and drink pairings.
“It’s a great opportunity to inform other people that there are other Latin American foods,” Angelique said.
How it started
Moises, 51, has been in the restaurant industry most of his life.
At 22, the Mexico City native moved to Minneapolis to work for 3M. There, his family established a series of Mexican restaurants, eight of which are still operating today.
Over the years, his career has alternated between finance and food, but food has always had his heart.
“The reason we opened this is because I want to share my passion,” Moises said.
Brought to Iowa by his ex-wife, he came up in the local food scene through the kitchens of institutions like Zeppelin’s and LP Street Food.
In 2017, after leaving the financial industry, Moys Food from the Streets was born as food truck trends started to take off in Cedar Rapids. The food truck remains part of the business.
“Now, they can come whenever,” Angelique said.
Comments: Features reporter Elijah Decious can be reached at (319) 398-8340 or elijah.decious@thegazette.com.
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