Max Parfait

- Location & Hours: 
  Roving - follow on Twitter and Facebook or sign up for newsletter to learn varying times and locations.
  Saturdays: 9 AM - 1 PM - 4th and Guadalupe @Austin Farmers Market
  Sundays: 11 AM - 3 PM - 414 Waller St - @HOPE Farmers Market
- Telephone: 512-522-6514
- Website: www.maxparfait.com / Facebook: Max Parfait / Twitter: maxparfait
- Cuisine: Texas Burgers & Belgian Fries


Zarghun and Edeaicsa (Eddy) Dean opened Max Parfait on July 4, 2010 after a ten year run starting and selling Tribeza magazine.  It might surprise you to find out that Zarghun passed up a career in law to pursue a trailer food business but he seems destined to be successful at whatever he puts his heart into.  Regarding the leap into the food industry, he explains, “Food has been the center of my family as long as I can remember.  I’m originally from Afghanistan, I was 8 when we moved here.  A lot of Afghan families would have a weekly get together and bring food and prepare something.  My mom was the stand out cook in that community – she did a phenomenal job of cooking for us – the burger she made was one of them.  So once I met my wife and we got married, she is from Veracruz, Mexico and she is a phenomenal cook when it comes to Mexican food.  She and my mom really bonded over the cooking and passage of information took place as a result of that.”




Their menu is limited to a few items that they do really well with the burger being Zarghun’s favorite and their best seller.  In his words, “We used a recipe my mom developed and passed on to my wife – my wife tinkered with it and she makes home made buns.  It’s a stand out burger; we season it a bit so it’s different from other burgers you’re going to eat in Austin, Texas.  We wood fire it so it adds another dimension.” 

The couple wasn’t crazy about offering a veggie burger, so Eddy came up with a recipe for a portabella sandwich for any vegetarians who might come by and it has been surprisingly popular with even their meat eating customers.  Their Belgian fries are right up there with the burger in terms of crow favorites.  I asked Zarghun to explain what makes it ‘Belgian’ and he said, “It is the process of cooking them.  They are cooked twice – at a lower temperature first, and then the fries have to rest and sweat a little.  Then you cook them a second time at a higher temperature.  This gives them a crispy outside and a mushy inside like baked potatoes.  We go a step further by using organic potatoes and we fry them in olive oil.”


As far as their name ‘Max Parfait’, it was inspired by an old duke Ellington song that was a tribute to his drummer Max Roach.  When Zarghun heard the song and album he thought about a fictional character called Max Parfait and the trailer was born.

The Mighty Cone

- Location: SoCo Trailer Eateries - 1603 South Congress Av. - @Monroe
- Hours: Tuesday - Thursday: 11 AM - 9PM 
              Friday & Saturday: 11 AM - 11 PM  
              Sunday: 11 AM - 9 PM
- Telephone: 512-383-9609
- Website: www.mightycone.com / Facebook: The Mighty Cone / Twitter: The Mighty Cone
- Cuisine: Upscale trailer food - sliders and fried (cone-shaped) items

Jeff Blank owned Hudsons on the Bend for over 25 years here in Austin before making a debut in the street food scene. Having mad success at the Austin City Limits Music Festival for 8 consecutive years with the 'Mighty Cone', he thought he would do a trailer to see how it was accepted. And accepted it was. People like the Hudsons' quality with the low price. In fact, they have reported seeing people in Hudsons' on a Friday night and then at the Mighty Cone on a Saturday lunch (in the same dress). We don't blame her - some folks just can't stay away from a Hudsons' prepped meal.

Jeff's favorite part about the business? "We have Low Brow Fun with a High Brow Attitude". The chicken and avocado cone is his personal favorite and a best-seller. But what exactly is a Mighty Cone? This street food concept was developed for festival goers to have a tasty yet inexpensive food option. Jeff teamed up with Executive Chef Robert Rhoades to create a unique batter for the chicken, which they wrapped in a tortilla and dropped into a paper drink cone. While they have a variety of toppings, the original Hot 'n' Crunchy Chicken Cone comes with a mango-jalapeno slaw and ancho sauce. How could you refuse the fusion of southern fried goodness, mexican flare, and ease on the pocket book for a hefty meal you can walk around with?