## Taco Truck Economics - Episode 1: The Real Cost of a $3 Taco **[COLD OPEN]** A high-energy montage kicks off with the sound of sizzling carne asada filling the air. Steam rises from fresh tortillas as nimble hands work expertly, assembling mouthwatering tacos. Hungry customers line up, their anticipation palpable, as cash exchanges hands for the coveted $3 taco. It’s a beautiful scene of happy faces savoring the deliciousness in each bite. **[THE HOOK]** But wait—a single taco, just three dollars? It looks innocent, but the reality is far more complex. Behind that price tag lies a world filled with tough choices and razor-thin profit margins. Every taco sold isn’t just a meal; it’s a lifeline for a hardworking vendor trying to support their family. **[THE PROVOCATION]** Now, consider this: you’ll pay $6 for a coffee that costs about 50 cents to make, yet this taco—with real meat, fresh veggies, and handmade tortillas—costs you only three bucks. What gives? **[SERIES TEASE]** In the episodes to come, we’ll dive into the hidden world of taco truck economics. Picture vendors counting their earnings, worried about fluctuating meat prices, facing health inspections, and balancing family dinners with long hours at the truck. Each story reveals the challenges they tackle daily. **[THE PROMISE]** Prepare to see taco trucks in a new light. Behind each order of “dos carnitas, por favor” is an entrepreneur fighting for their survival. Next episode, we’ll follow Maria Gonzalez through a grueling 14-hour workday, where a single equipment failure could change everything for her business.