Mo'Rockin Fusion

The early days were tough for Morad for two main reasons: First, most people didn’t know anything about Moroccan food and were reluctant to try it. Second, it was very hard to secure space for his truck. As Morad recounts, “The first year was hard because it was a new idea and people weren’t familiar with Moroccan food. It was very hard for us to get spaces because the space providers want to see success before they push your food. So in 2016 we only operated two days of the week.”