Foodies Can Get Mad Messy at the Mall Now

A beloved an Angelo cheesesteak food truck has expanded to the mall recently.

The unmistakable big green Mad Messy Food Truck that’s been downtown at the intersection of West Beaureguard and South Abe Street has officially expanded into Sunset Mall, where the former Charley’s dining spot used to be.

What I am here to tell you is, this is not just a one-for-one swap of one cheesesteak place for another.

Far from it.

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A Little Background

I have to admit that I’ve known James for several years now.

I have enjoyed his cheesesteaks from the very beginning, when he first opened around September of 2022, located where Elohim Grounds Coffee Co. is today, adjacent to the cosmetology college.

He was making killer cheesesteaks then, and he is making killer cheesesteaks now.

The only difference I see now is that the demand is clearly growing; word is traveling far across Texas, and the menu is growing.

It’s All About the Flavors

I happen to like both the classic shaved steak, and the classic shaved chicken equally: I truly cannot pick one over the other.

Both come standard with Mad Messy white sauce, grilled mushrooms and red peppers, melted provolone, lettuce, and tomato and mayo (no mayo for me).

Here is my interview with James:

When did you first plan to expand to the new mall location?

We didn’t originally plan to expand Mad Messy into the Sunset Mall.

Our first idea was to open a second, much larger food trailer, in Robert Lee, Dyess AFB, or Abilene — next to another Eskimo Hut. We had already leased the trailer and were in the process of finishing it when Charlie’s Cheesesteaks was closed by the City of San Angelo.

Why the mall since you have a prime truck spot in downtown?
We reached out to the mall, but were told nothing could move forward until the legal issues were resolved. So, we put the trailer plans on hold.

A month later, the mall contacted us and invited us to begin the tenant process. Even with the bad publicity from Charlie’s shutdown, we knew we could turn that location into something positive. We trusted our reputation for good food and strict cleanliness standards to overcome the negative image—and so far, it’s worked.

Will that spot be staying there as is or not now?
Now that we’ve secured the mall spot, we’re transitioning our larger food trailer to replace the current one at 333 W. Beauregard, while the smaller trailer will be used for big events and catering.

What makes MM such a unique eatery? What are you doing differently compared to any other place in the CV?

From day one, I knew I didn’t want to do tacos, Mexican food, or BBQ—we already have plenty of those options. Instead, I wanted to build something different around cheesesteaks. I spent months researching how they’re made in Philadelphia and New York.

Our brand name says it all: It’s Mad, it’s Messy, and it’s Good. If you don’t need extra napkins, we did something wrong. We don’t use frozen Philly meat pucks.

Instead, we buy whole cuts of beef in bulk, process them ourselves, slice to our preferred thickness, and season to perfection.

Our bread is shipped straight from Philadelphia, and our sauces are made in-house by only a select few, and our vegetables are delivered daily to maintain freshness.

Our portions are generous, because I believe if you’re paying a fair price, you should never leave hungry.

“You won’t find burgers like ours anywhere else in the Concho Valley.”

When we added burgers to the menu, we applied the same philosophy: they had to be unique, big, and bold.

Our burgers are half-pound patties, hand-pressed daily, served on brioche buns with fresh vegetables prepped every morning.

Favorites like the Straight Up, Shroomburger, and Texiburger have quickly earned their own following. You won’t find burgers like ours anywhere else in the Concho Valley.

I’ve been building companies in San Angelo and West Texas for over 15 years, and Mad Messy is by far my most challenging venture.

People warned me the food industry was one of the hardest to break into—and they were right. Finding good staff, dealing with rising food costs, and riding out the ups-and-downs of revenue are tough.

But once you push past those struggles, the reward is incredible. You see your creation become a city staple.

You watch people smile while eating food you spent years perfecting. You hear folks argue online over whether our burgers or cheesesteaks are the best in town (which they are, of course).

That’s what keeps me going—the persistence, the determination, and the payoff of seeing an idea turn into a reality. None of it would be possible without God, my family, my friends, and my amazing team who stand beside me every day.

What would you suggest locals who have never had a cheesesteak or anything else from your truck or mall location try out to get a genuine first-time experience?

If you want an authentic cheesesteak, I always suggest starting with our Original Wiz Wit (or Wiz Without)—the true Philly way. Thinly shaved steak, grilled onions (or not), topped with hot Cheese Whiz.

If you want a little kick, go for the Texican—steak with grilled onions, peppers, jalapeños, mushrooms, chipotle mayo, and pepper jack cheese.

Burger lovers should start with our Straight Up for a classic experience, or the Shroomburger for something a little messy with sautéed mushrooms, white American cheese, and our chipotle mayo and Mad Messy White Sauce.

At the mall location, we’ve added a fresh salad station, offering chicken salads, Philly salads, or a simple house salad.

One of our newest and fastest-growing favorites—Philly cheesesteak eggrolls with cheese whiz dipping sauce.

How many people make up the MM business right now? Will it be expanding now with the mall location opening?

Right now, our team includes 4 full-time employees and 4–5 part-timers. With the mall location now open, we’re already planning ahead.

Once we switch out the trailers at our downtown spot, we’re looking at expanding Mad Messy into a second city with a brick-and-mortar location that we already are in negations with. By the end of 2026, you may even see a third location in operation.

Is there anything else you want locals and readers to know about you and the MM business I did not cover already?

Yes—support your local small businesses.

Big-name restaurants in San Angelo make millions, but often give little back to the community. Small businesses like mine live and grow here. We reinvest into local teams, schools, and causes—whether it’s sponsoring kids’ sports, donating during disasters like the recent floods, or supporting schools quietly, without needing recognition.

So even if it’s not Mad Messy, go eat at a local place you love. Every dollar helps keep small businesses alive and thriving in our community.

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