Dawson City’s blend of old-time charm and contemporary conveniences gives it a rare appeal, so it’s fitting that a taco cart will soon grace this beautiful little Klondike town. Dawsonites Georgia Hammond, Allie Haydock, and Blake Cameron can’t wait to get Aloha Tacosrolling.

The trio behind Aloha has known each other for years, and have all cooked in various capacities.

Hammond is a born-and-raised Dawsonite. She learned many of her culinary skills on the fly—by cooking at placer mines, exploration camps, chili cook-offs, and dinner parties. Growing up in a food-centred household gave her a good foundation:

“I’d like to think I bring a good balance of my mom’s professionalism and my dad’s spontaneity to the table,” says Hammond.

Haydock fell in love with cooking as a volunteer in Dawson.

“As I settled in Dawson, cooking and baking for community events like (the Dawson City) Music Fest and KIAC Youth Art Enrichment was what I could offer,” she says.

After going to Toronto to get certified in chef training, Haydock returned to Dawson to cook Sunday dinners at Bombay Peggy’s. She also worked alongside Hammond in the rink at Zorro’s Cantina.

Working together, Hammond and Haydock realized they needed to create their own dream jobs, and the idea for Aloha Tacos was born. They asked longtime friend and fellow chef Blake Cameron to join the team.

Cameron received his Red Seal through his training and apprenticeship with Le Cordon Bleu Institute and brings his formal culinary skills and a strong kitchen background to the cart.

Hammond describes the diversity of the Aloha Tacos crew:

“I think we have a really balanced set of skills. Blake has so much experience; Allie and I often find ourselves saying something like ‘maybe we should just ask Blake’, because there are so many things that you just have to have done before. Allie brings sophistication to the mix; she’s got an eye for style and food trends that my moose hunting in homemade clothes background does not provide. Where Blake and Allie both have extensive technical skills and the knowledge to do things the right way, I think my experience in remote and limited kitchens has made me a good improviser and problem-solver.”

Together, they believe they have the passion, energy, and know-how to dazzle Dawson and its many visitors with a taco experience they won’t soon forget.

A mobile venue is a good fit for Dawson’s bustling summer pace and a food cart is also the most financially feasible option for young entrepreneurs who have fine-dining aspirations. Haydock says lower start-up costs allow specialty food vendors like Aloha Tacos to be “more able to take other risks with concepts and menu ideas.”

It takes skill and creativity to impress the local population and attract tourists and visitors, a challenge that Aloha Tacos is ready to accept.

Slated to hit the streets on Victoria Day weekend, Aloha Tacos will be parked on Second Ave, across from Bonanza Market.

During the day, the cart will offer a rotating menu of tacos as well as homemade soups, salads, and sides. The menu allows for delicious, complete meals to accommodate vegetarian, vegan, gluten-free, and dairy-free diets.

At night Aloha Tacos will offer hearty, hot burritos and satisfying nachos, filling the stomach for a good price.

Aloha will also cater for all event types, sizes, and budgets. Offering something for just about everyone, Aloha Tacos is bound to be one bumping little cart this summer.