Operating a successful food truck requires possessing multiple personality traits, the ability to multitask and serving food good enough to lure diners from one location to another … often on a moment’s notice.

Even with its mouthful of a name, Johnny G’s Delicioso Mexican Soul Food Truck does all of the above.

Let’s start with Johnny. Here’s a man enthusiastic about the food he prepares along with his daughter, Chelsea, and occasionally with his wife, Toni. Not only that, but they make everything in a kitchen the size of walk-in closet. His friendly demeanor, his sincere appreciation of having people order his food and his willingness to share his cooking processes are immediately engaging. He clearly likes what he’s doing: prepping, cooking, selling and serving.

The menu is composed of recipes from his mother, who ran two food carts in the ’80s in the Los Angeles area “way before it was cool to do this,” he said. The family has been operating the Johnny G’s truck since April.

Starting with the corn and flour tortillas for the burritos and tacos, everything is made from scratch. This includes the chorizo for the breakfast burritos and the pork green chili that’s often available for sale by the quart ($13) or is used to smother the burritos. The latter is called “wet.”

The pork is hand-trimmed by Johnny, made with freshly roasted green chilies and left to simmer for hours. This stuff is hot. As in eye-watering, throat-blazing heat that, were it possible anywhere besides cartoons, could create steam coming out of one’s ears. I like spice and heat, but this was almost overload on the flame index. Fortunately, it isn’t always so hot. I happened to hit a day shortly after a new batch of Pueblo chilies arrived. I know the flavor is there, but it was difficult to fully enjoy.

On the other hand, that breakfast burrito ($8) was easy to appreciate. In fact, it, as did all the burritos, required two hands. Chock full of chorizo, scrambled eggs and cheese, this is mega-meal. The combination of flavors and textures was wrapped in a freshly-made flour tortilla.

I’m a fan of large, thin tortillas. These are the kind most often associated with Sonora, Mexico, and Southern California. The danger is that they don’t always hold up to the bulk when stuffed with multiple ingredients. This was the case with the Surf My Turf Burrito ($10), a blend of carne asada, shrimp, beans, rice, sour cream and cheese. The stand-out ingredient should have been a toss-up between the shrimp and beef, but I liked the beans best.

That’s not to say the carne wasn’t tasty, because it was. It’s possible it was simply overpowered by the sheer volume of food packed into the shape and size of a Nalgene water bottle.

The pork carnitas were, indeed, the star of the La Cochinita Burrito ($9), even though it shared the stage with the creamy beans, rice, sour cream and bacon. The latter was a little difficult to discern, though.

Since corn tortillas are also made by hand, it would have been wrong to not have a taco. The street tacos are small, but that may be only when compared to the massive burritos. Still, the tacos ($2 each) come with a choice of carne asada, carnitas or chicken. They’re topped with lime and cilantro, which adds a bright, fresh finish.

One item I didn’t try, but plan to the next time I find Johnny’s purple and green truck, is the nachos. This fall Johnny was awarded a vendor’s contract to set up shop at Air Force Academy home football games. He’s now calling this combination of homemade corn tortilla chips covered with pork green chili, cheese and sour cream Falcon Nachos ($8). Another variation is the JUANachos ($8), featuring chicken, beans, cheese, salsa and sour cream.

Frequently, specials are added to the menu. These are posted on Facebook and Twitter. Recently, for example, the specials included chicken sliders (three for $8).

Even though the truck’s name can make the tongue trip over its wordiness, the food that comes from the mobile kitchen is very easy to swallow.