We sat down with Executive Chef Amina Guennoun of The Rockin' Moroccan Food Truck in North Carolina. At Rockin' Moroccan, family comes first. As a family-owned and operated food truck, everything they create comes straight from the heart. This is far more than a side gig or a temporary venture; it’s their true passion, livelihood, and daily dedication. Their strong connection to the local community drives everything they cook and serve.

The Rockin' Moroccan Food Truck in North Carolina: Meet the Chef

Tell us about what your morning routine looks like, and how you like to end your day?

My day starts with a strong cup of espresso and a trip to the market to hand-pick fresh ingredients for the day. Our meats - including our signature saffron chicken and fall-off-the-bone lamb shanks - slow-cook overnight for 12 to 14 hours. Once we're back from the market, we begin prep for a full day ahead. We usually operate in two shifts: lunch (about 2 hours) and dinner (about 3 hours), serving anywhere from 100 to 300 people per shift. After service, we spend at least an hour deep-cleaning the truck and prepping for the next day. By the end of the night, I usually pass out watching something on my phone - then wake up and do it all over again. It's a long day, but every moment is worth it because everything we serve is made from scratch, with heart, soul, and precision.

Do you have any awards or achievements you’d like to mention?

We were proudly voted the Best Food Truck in the state, which means a lot to us considering how competitive the scene is. We've also been featured in several news articles and magazines, but one of our biggest accomplishments was being the first and only food truck ever featured on the front page of the Triad Business Journal - a major business publication in North Carolina. To our knowledge, no other food truck has received a full article in that journal, let alone made the cover. We're also proud to be the only Moroccan food truck or restaurant in the entire state, introducing people to a cuisine that's both rich in history and incredibly underrepresented in the Southeast.

Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?

I admire a lot of chefs because each one brings something unique to the table - it's hard to name just one. I pull inspiration from a wide range of styles and cuisines, and I'm always open to learning and exploring. If I could give any advice to aspiring chefs, it would be this: follow your heart and your passion. Don't get stuck chasing trends or rigid recipes. Be curious, experiment, and don't be afraid to blend different cultures and flavors. When you cook from the heart, everything else will fall into place.

What do you typically cook at home?

At home, we're all about fusion and variety. We love to cook dishes from all over the world - Asian, Spanish, Italian - really anything that inspires us. We got married young and spent years cooking together at home long before starting the business. Cooking has always been a big part of our family life. It's not unusual to find our kids in the kitchen helping out or coming up with creative ideas of their own. For us, it's more than just making meals - it's about creating memories, sharing cultures, and simply enjoying great food together.

What’s a food trend that you’re loving right now and why?

There are a lot of fun trends out there right now, but one I really love is the rise of trompe-l'il desserts - those incredible pastries that look exactly like fruits or other realistic objects. I think it's so creative, innovative, and just beautiful art in general. Before becoming a chef, I spent years as a pastry chef, so I naturally gravitate toward dessert trends like this. I'm always looking for ways to make something unique that no one else has - and that approach has served us really well in our business. All of our cakes are our own original creations, and that spirit of creativity is a big part of what makes us stand out.

What’s the strangest food combination you’ve ever tried? And, did you like it?

One combination we came up with that surprisingly worked - and honestly turned out even better than we imagined - was blending our homemade baklava with our signature saffron chicken. It's a salty-sweet fusion inspired by Moroccan bastilla, but with our own unique twist. It combines flaky pastry, slow-cooked savory chicken, crushed nuts, warm spices, and just a touch of powdered sugar on top. It's not traditional, but it's flavorful, comforting, and layered - and we loved it so much we're seriously considering adding it to the menu.

What drink do you enjoy most?

Right now, I'm all about a classic Moroccan mint tea - it's warm, refreshing, and a tradition I'll never get tired of. I also really enjoy a good spicy tomato juice - something about that bold kick just hits the spot. Whether it's a cozy cup of tea or something with a bit more heat, I like drinks that wake up the senses.

Have you ever cooked for a celebrity? Do you have a story to tell?

I haven't had the chance to cook for a celebrity - yet! But I would absolutely love the opportunity to collaborate with a celebrity chef or even cook for a well-known figure one day. I think it would be a lot of fun and an incredible learning experience. I've always believed that food brings people together, no matter who they are - and I'd be honored to share our flavors with someone in that space. Who knows, maybe the next chapter includes a celebrity collab!

What’s your Instagram so readers can follow you?

You can find us on Instagram at @rockinmoroccan_gso. We share everything from behind-the-scenes prep to fresh food right off the truck. Whether it's our signature saffron chicken, rotating desserts, or special events, you'll always find something crave-worthy in our feed. Come follow the journey - and come hungry!

Why should readers visit The Rockin' Moroccan Food Truck in North Carolina?

At Rockin' Moroccan, it's all about family. We're a family-owned and operated food truck - just me, my husband, and our kids - and we truly do this from the heart. This isn't a side hustle or a pop-up; this is our passion, our bread and butter, and what we pour our lives into every day. We're not chasing big festivals or massive events. We're deeply rooted in our local community, and that's who we cook for. Our customers are like family, and they've been our biggest supporters since day one - so much so that we're already fully booked through 2026.

We cook everything from scratch, using spices brought directly from Morocco. We don't cut corners. We focus on generous portions, fair prices, and honest food that reflects who we are. If you're looking for something real, something personal, and something unforgettable - Rockin' Moroccan is it.

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