Axe ’Em, Jacks!
Spring 2026 service begins Wednesday, Feb. 18
The Lumberjack Express serves lunch 11 a.m. to 12:30 p.m. on Wednesdays during the spring 2026 semester. Tickets are $8 and guests are encouraged to buy their lunch in advance online via the School of Human Sciences and Professional Studies marketplace store. There are a limited number of walk-up meals available and they sell out fast, so guarantee your lunch by purchasing in advance!
The Lumberjack Express is located where the sidewalk ends between the STEM Building and the Education Annex parking lot No. 15 on the SFA campus.
If you have questions or need additional information, call 936.468.4502 between the hours of 8 a.m. and 5 p.m. Monday through Friday.
Spring 2026 dates and menus
Wednesday, Feb. 18
- Coconut Curry Chicken Tacos with Fresh Green Salad and Zesty Vinaigrette
- Two savory coconut curry chicken tacos on flour tortillas with a side of green salad and citrus vinaigrette.
- Head Chef: Braxton Luna
Wednesday, Feb. 25
- BBQ Chicken Tacos with Baked Mac N Cheese
- Two BBQ chicken tacos with crispy onions on flour tortillas with a side of baked cavatappi pasta mac ‘n’ cheese.
- Head Chef: Alanna Robins
Wednesday, March 4
- Beef Gyro Tacos with Roasted Zucchini
- One beef gryo taco folded in pita bread and topped with tzatziki sauce with a side of oven roasted zucchini.
- Head Chef: Paris Watson
Wednesday, March 18
- Taiwanese Caramelized Pulled Pork Tacos with Garlic Green Beans
- Two sweet and savory Taiwanese style caramelized pulled pork tacos on flour tortillas topped with an Asian style slaw with a side of garlic green beans.
- Head Chef: Sarah Decorte
Wednesday, March 25
- Chicken Tinga Tacos with Refried Pinto Beans
- Two chicken Tinga tacos on flour tortillas with a side of seasoned refried pinto beans.
- Head Chef: Ellie Salame
Wednesday, April 1
- Bulgogi Beef Tacos with Korean Braised Potatoes
- Two Korean style bulgogi beef tacos on flour tortillas with kimchi and a side of Korean, soy sauce, braised potatoes.
- Head Chef: Denise Ramirez-Cervantes
Wednesday, April 8
- Cajun Chicken Tacos with Roasted Voodoo Potato Wedges
- Two Cajun chicken tacos on flour tortillas with spicy roasted voodoo potato wedge.
- Head Chef: Jamie Schroeder
Wednesday, April 15
- Buffalo Chicken Taco with Creamy Mashed Potatoes
- Two buffalo shredded chicken tacos on flour tortillas with a side of creamy mashed potatoes.
- Head Chef: Ashlynne Kurtz
Wednesday, April 22
- Cochinita Tacos with Charro Beans
- Two tacos on flour tortillas with an achiote and citrus marinated, slow roasted pulled pork with a side of savory charro beans.
- Head Chef: Sabrina Thornton
Wednesday, April 29
- Chicken Tikka Masala Tacos with Cucumber Salad
- Two chicken Tikka Masala tacos on naan bread with a side of fresh cucumber salad.
- Head Chef: Belle Carrera
A one-of-a-kind learning lab — on wheels!
There’s nothing else in Texas like Lumberjack Express, SFA’s mobile food lab!
The big, purple academic lab provides students in the School of Human Sciences a transformational learning experience that’s as close to running their own food truck as it gets.
That includes developing and executing an entrepreneurial business plan, creating and preparing exciting, theme-based menus, and providing excellent customer service.
All cuisine is prepared by hospitality administration majors under the direction of chefs Todd Barrios and Kevin Hill. Students are enrolled in a customer-relations course taught by Dr. Mary Olle.
The Lumberjack Express also rolls out for outreach and recruiting events, such as career and college fairs, Showcase Saturday and community cooking demonstrations.