Ottawa’s Torta Boyz take us on their journey from food truck to brick-and-mortar business

When long-time hospitality professionals and friends Luis Guerra and Mahmoud (Moudy) Husseini started a business together, it was not by chance. They had spent years dreaming (and re-dreaming) of what their first restaurant would look like. So when the opportunity to open a food truck came up in 2021, they jumped on it.

The concept for Torta Boyz was simple: laid-back, neighbourhood-style Latino food. Although the fare has heavy Mexican influences, Guerra and Husseini are clear that their vision is not restricted to one part of Latin America. The easygoing comfort food spot spent just nine months in its home on wheels before moving to a takeout-only concept, operating from an existing coffee shop at 60A Lebreton St. N., which the two men now call home.

Now in their fifth year, Guerra and Husseini have a unique outlook on a restaurateur’s journey and what it’s been like to grow (and succeed) in the Ottawa hospitality scene. Their dimly lit, 20-something-seat space has become a hotspot for Ottawans looking for a mix of atmosphere and incredible offerings, most notably the namesake Torta sandwiches that feature a variety of Latin-inspired preparations (my favourite being the Torta Pastor).

With five years under their belt, Guerra and Husseini have noted some unique challenges, including how Ottawans have embraced their style and brand, describing it as a blessing, despite the small space.

However, the Torta Boyz brand is about more than serving great food and cool cocktails. Guerra and Husseini note that the vibe they create is just as important as the food and that music and entertaining has shaped their vision in a way that makes owning a restaurant only part of their overall branding vision. Being able to host events such as their annual block party and other community-driven activities is something that both men are passionate about.

They say that other cities seem to have more of a desire to push these events to the public and make them easier to execute, whereas Ottawa is slow to support such endeavours. 

“There is an invisible line of credibility and a loop you need to jump through before they’re on board with big events and creative things you’d like to do,” says Guerra.

They note that the vetting process is tougher in Ottawa than in other cities and that as a community we need to get past our fear to make neighbourhood events more common.

The shared vision of blending food, culture and music was not always how Guerra and Husseini pictured their business. Torta Boyz was initially conceptualized as a “ghost kitchen,” but when the last-minute opportunity for a food truck arose, they decided it was time to just “get in there” and make something happen; to create food and a vibe and see where it went. Even as the pandemic created uncertainty, both men felt they had enough experience and passion to just give it a try. In their minds, a brick-and-mortar restaurant was always the goal, they just didn’t want to rush into the wrong opportunity. They knew that good food built in a space for fun and good music would create something special. There was no desire for accolades, just to create a good experience for everyone involved.

That goal has evolved to a greater version of the same desire. Doing more for the community, providing more opportunities for Ottawans who share the same passion and, of course, still celebrating music, culture and really great food. The block parties have become a large part of the Torta Boyz identity. 

The transition from food truck to takeout to brick-and-mortar seemed like an overnight development, even though it wasn’t. The transition created unexpected challenges for Guerra and Husseini. While they both had high-level backgrounds in large-scale hospitality, the transition to ownership is one that few are prepared for. The personal attachment for the business and the people involved is a feeling like no other. 

Sure, you can learn to crunch numbers and cook well, but Guerra and Husseini note that there is no way to prepare for the feeling of others’ livelihoods depending on you and the decisions you’re making. Creating a good atmosphere for staff is equally as important as the atmosphere created for guests and the two men took to that in a big way. When you’re a food truck, it is just you and the food, but now it is far more than that. 

Along with its struggles, the five-year journey of Torta Boyz has brought its fair share of rewards, the first and most notable being the customer reception to something the two owners have worked so hard for. And with every guest that raves about what they’ve built, the boys make a point to acknowledge how much they still enjoy what they’re doing. 

“To put in all the work and still feel good about everything. The business, our relationship. The feedback has been incredible and it’s a portrayal of what we’ve built. Being able to employ people is super-rewarding. You become a little family and what you’ve built is able to service all these people and the progression of their careers. Seeing the growth has been amazing.”

That growth has also included catering weddings, with the two men saying that the feeling of being trusted to provide the food on the most important day of someone’s life is incredible, although stressful.

The commitment it takes to run a restaurant in any city is nearly insurmountable. It is admittedly one of the most difficult businesses to succeed in. This sentiment can sometimes feel even greater in a smaller market like Ottawa, but to Guerra and Huessini, they see it a bit differently. 

Huessini says he doesn’t believe Ottawa differs from other cities in regard to what you should be doing, claiming that if you do your thing and stick to your guns then people will come (as long as you know how to run a business). They do note that Ottawa’s lack of competition compared to cities such as Montreal and Toronto can breed complacency, and complacency is a killer. Competition breeds excellence, and we don’t have as much of it in Ottawa.

“To work here you can’t sacrifice your quality or your product and you have to focus on staying consistent. Ottawa shouldn’t have a ‘specific strategy.’ If you’re confident in who you are and what you’re doing you’re going to be successful.”

They note that the city needs to do more work to push people to come downtown and support businesses, and that as a city we can’t complain if we don’t push to make a difference.

When asked if they had any advice for aspiring restaurateurs in Canada’s capital, Guerra and Husseini said this:

“Focus on your product. Whatever you’re making, before you even open, go through the ringer of asking, is this the best possible product I can put out with the means I have? Don’t worry about the noise or who is or isn’t going to like it, just focus on the product and make sure it’s consistent. Even if you go through a hard time in the beginning, consistency always outlasts hype.

“Stop trying to please everybody. Trying to make everyone happy doesn’t work and won’t make anyone happy. Focus on what you love and what you know. Focus on what you’re doing and if you’re unique, people will come.

“Keep it simple. Start small. Don’t stretch yourself beyond your means. It might take a while to gain your rep. If you’re not prepared for that, don’t do it. Margins are tiny and it’s a grind.”

I would echo this sentiment, as it’s important to understand as restaurant-goers. Restaurants struggle to succeed, so remember this when you’re leaving your next review. You have free choice to go where you love and not for you doesn’t mean not for everyone. 

That being said, Torta Boyz may very well be for everyone. Guerra and Huessini ended our interview by encouraging people to come and see them. “We’re making moves and hopefully the moves will speak for us.”

Jordan Pizzuti has been a local Ottawa food writer, content creator and hospitality professional for over 10 years. Through his “best of” series, Jordan has cemented himself as an expert in Ottawa hospitality and nightlife. He continues to promote the Ottawa hospitality scene through his “Are We Having Fun Yet?” brand and his work with OBJ.