Certain foods have a reputation for enhancing anything they touch, such as cheese, bacon and, at Cuban Gypsy Pantry, Shelby sauce.

Billed as the graduated food truck’s “goes on everything” condiment, the mayonnaise-based sauce is made from spinach, cilantro, garlic and olive oil. The ingredients are natural complements to chef Will Vivas’ empanadas, Cuban sandwich, lomo saltado and fried plantains, among other menu items at the downtown counter service joint. It probably doesn’t belong on the tres leches cake or flan.

Vivas last year started parking his truck on upper King Street, and recently took over the Calhoun Street space vacated by Avila. (Because Avila’s departure was hastened by a personal situation, its short tenure doesn’t necessarily bode badly for Latin-themed food trucks’ settlement attempts at 137A Calhoun St.) He and Chloe Vivas haven’t yet abandoned the mobile operation, and are splitting their time between the building and truck for another week. Cuban Gypsy Pantry will adopt a regular schedule in September.

In the meantime, its hours are posted on Instagram at @cubangypsypantry; the restaurant’s menu is at cubangypsypantry.com.

— Hanna Raskin 

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.