Zapiekanka and Beyond: 3 Peaks Food Brings Polish Street Eats to Colorado

In the crowded world of Colorado's food trucks, Andrzej Preger stands out with a unique culinary journey that bridges his Polish heritage and American entrepreneurial spirit. What began as a nostalgic connection to his father's cooking has blossomed into 3 Peaks Foods, a mobile kitchen serving authentic Polish street food.

Polish-born and raised primarily in Chicago, Preger's story might never have unfolded if not for what he calls a miracle. "My dad was there [in Chicago], and then my mom just went there. We got the visa and everything. It was a miracle because we were still under communism. Just a different life. To this day, I have no idea how we got the visa to move and everything," says Preger.

Growing up in Chicago's diverse, food-rich neighborhoods, Preger was exposed to a wide range of global cuisines while remaining deeply rooted in his own. (Coincidentally, another Chicago transplant to Colorado now serves Belgian dishes from a food truck here.) With one of the largest Polish populations outside of Poland, Chicago allowed his family to stay closely connected to their cultural traditions, especially those centered around food. At home, it was his father who kept those culinary traditions alive, regularly preparing the hearty, flavorful dishes of their homeland. Watching him in the kitchen sparked Preger's interest in cooking. "My dad was a really good cook. The goulasz that I make is kind of his recipe in a way. I always remember him making good food and everything," he recalls.

Although Preger developed a love for food and cooking at a young age, he never considered the idea that it would one day become his profession. After all, he trained and worked as an engineer, and for years, cooking remained a personal passion rather than a career path. But when he moved to Colorado about seventeen years ago, something shifted.
"When I got here, I was missing good food. So basically, what happened, I started going to my friends' potlucks, and I started bringing zapiekanka, which is like the Polish pizza, like the French bread pizza I serve. And it was a hit," says Preger.

After noticing how popular his potluck dishes were with partygoers, Preger started to wonder if he could turn his hobby into something more. "Hmm, why don't I just start making the sandwiches on a little scale?" he recalls thinking. "So, in 2012, I had a little pop-up food booth at the Louisville Farmers Market. That was the first step into cooking and trying to see what works. And I have to say, it was phenomenal... a really great experience with food and people accepting and liking what I'm making."

Realizing that he had something good in his hands, Preger began thinking about his next move and taking incremental steps toward something bigger than a pop-up. But before he jumped straight into a food truck, he knew he needed to save money, find the right trailer, develop a business plan and get acquainted with local laws and regulations. He kept working as an engineer while chipping away at logistics. in 2023, more than a decade after his pop-up debut, he officially launched 3 Peaks Food trailer.

At first he kept it simple. "I was just doing the farmers' markets in Westminster and Arvada," says Preger. Now, entering his third season and having left his engineering profession to fully commit to the trailer, he's more excited than ever to share his culture through food. "I can't get over the appreciation and admiration from people, like, 'Oh my god, you make such good food.' And they're coming back. That's the best thing ever," he adds.

Since his initial launch, Preger has honed a menu that reflects both his roots and a desire to introduce people to Polish street food staples they may have never encountered. "I wanted to bring Polish street food to the community," he says. "Not many people know about it. Everybody knows about pierogi, kielbasa, and that's it."

At the heart of his offerings is the zapiekanka, often referred to as Polish pizza, a beloved street food found on nearly every corner in Poland that resembles an open-faced baguette pizza. "Zapiekanka became popular in Poland in the '70s when the French baguette came to Poland and people started experimenting. It's sliced French bread with a face of caramelized mushrooms and onions, topped with cheese. Then I add roasted red peppers and olives, and I finish it with Polish ketchup, which is more tangy and really unique, not like Heinz ketchup," Preger explains. The dish, which first drew attention at potlucks, remains a cornerstone of the 3 Peaks menu.
Another customer favorite is his goulasz, a rich, comforting pork and beef stew served over roasted buckwheat. "That's kind of my dad's recipe," Preger notes proudly. "I slow cook the stew for about eighteen hours." The trailer also features pierogis and sausage that he sources from Chicago.

For those wanting a taste of Polish street food, 3 Peaks offers an accessible and delicious introduction. Beginning in June, Preger will be serving every Saturday at the Westminster Farmers' Market. To find out where else Preger will be popping up this season, follow his Instagram @3peaksfoods or visit 3peaksfoods.com.