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arepa: griddle-cooked corn dough stuffed with oozing cheese, avocado, tender shredded beef and pico de gallo.  Then, the patacón pisao: a sturdy platform of fried green plantain, a consistency somewhere between a french fry and a tortilla chip, topped with black beans, beef, avocado, cheese and salsa. Finally, the empanada: corn dough fried to a delicate veneer that cracks under your teeth as you break into the creamy potato and beef inside. Adriana Monge, who owns El Sitio, Eugene’s only Colombian food truck, with her husband, Mario Monge, says a Colombian American customer once came to her food truck telling her she hadn’t eaten empanadas since her mother died six years ago. She came to El Sitio to remember her mother, to revisit her kitchen through her taste buds. 

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