Trap Kitchen: From Compton Kitchen to Cultural Phenomenon
- Compton Chamber Admin
- 21 hours ago
- 5 min read
In 2013, in a modest kitchen in Compton, two former gang members made a decision that would transform not only their own lives, but also the narrative around food, entrepreneurship, and redemption in their community. Malachi Jenkins (known as Spank) and Roberto Smith (known as News), once affiliated with rival gangs, joined forces to build something entirely different: a food brand rooted in hustle, flavor, and second chances.
They called it Trap Kitchen.
The word “trap,” often associated with street culture and survival, was reclaimed and reframed. Instead of representing confinement, it became a symbol of transformation — turning hardship into heat, struggle into seasoning, and survival into strategy.
Social Media as the Storefront
Operating out of Smith’s grandmother’s kitchen, Jenkins and Smith posted photos of their food on social media, took direct messages for orders, and personally delivered plates around Compton. Their very first dish — an enchilada pie — sold out immediately. What they lacked in infrastructure, they made up for in flavor, branding, and authenticity. The food quickly spoke for itself.
Their menu blended:
Soul food
Southern comfort cuisine
American classics
Occasional Asian influences
One of their most iconic dishes became fried chicken and waffles — offered in variations like blueberry or cinnamon apple waffle bases. Rich, indulgent, unapologetically bold — it was comfort food elevated through presentation and personality.
Celebrity Co-Signs & Cultural Momentum
The brand’s grassroots momentum eventually attracted high-profile attention, including from Snoop Dogg. According to interviews, Snoop would call at random times and purchase every plate they had available. That kind of celebrity co-sign did not just boost sales — it amplified credibility.
Trap Kitchen’s authenticity resonated beyond Compton. It wasn’t a manufactured brand. It was real — and people could taste that.
Media appearances followed. Coverage in major publications and features on shows like Today helped solidify the brand’s national recognition. But notably, even after media attention, the founders kept their original ordering model intact.
Expansion Without Losing Identity
In 2018, Trap Kitchen launched a food truck in Portland, followed by additional trucks in Los Angeles. The brand hosted pop-ups in cities such as San Francisco, Las Vegas, and Miami.
Yet despite expansion, Trap Kitchen never transitioned into a traditional brick-and-mortar restaurant model. Instead, they leaned into:
Pop-ups
Catering
Food trucks
Instagram-based ordering
Special event menus (such as Super Bowl BBQ packages)
Their Super Bowl menus have featured baby back ribs, BBQ chicken, loaded baked beans, mac n’ cheese, and potato salad — large-format comfort food designed for gatherings and celebrations.
This flexibility has allowed them to scale without the overhead burden that sinks many restaurants.
Beyond the Plate: Publishing & Brand Power
Trap Kitchen expanded further by releasing four cookbooks, sharing not only recipes but also their journey from gang rivalry to culinary partnership. The cookbooks reinforce what the brand has always represented:
Redemption through skill
Entrepreneurship without permission
Cultural authenticity
Community transformation
Their success story challenges conventional pathways into the culinary world. They were not classically trained chefs emerging from culinary institutes — they were self-taught entrepreneurs who understood flavor, branding, and demand.
This 2022 Eater LA article highlights how Compton pop-up sensation Trap Kitchen and its founders turned their street-food legacy into a globally inspired mac-and-cheese cookbook while building a Los Angeles culinary empire.
Following the success of Trap Kitchen: Bangin’ Recipes From Compton, chefs Malachi “Spank” Jenkins and Roberto “News” Smith return with Trap Kitchen: Mac’N All Over The World, a globally inspired celebration of mac n’ cheese. Featuring over 50 easy, affordable, and creative recipes, the cookbook blends Compton roots with international flavors. Born from their Instagram beginnings and growing food truck empire, the book offers simple yet gourmet twists on the comfort-food classic. Designed for busy students, beginner cooks, and comfort-food lovers alike, it delivers versatile, globally influenced mac n’ cheese dishes perfect for everyday meals. You can order this exceptional recipe book at https://www.frogandtoadstore.com/trap-kitchen-mac-n-all-over-the-world.html
Why Trap Kitchen Matters
Trap Kitchen is more than a food business.
It represents:
The power of digital entrepreneurship
The evolution of the “ghost kitchen” model before it was mainstream
Community-driven branding
Second-chance success stories
Cultural ownership in cuisine
In many ways, they pioneered the Instagram-to-income model years before food influencers and delivery-based kitchens became common.
From a grandmother’s kitchen in Compton to celebrity catering and nationwide pop-ups, Trap Kitchen stands as proof that flavor plus authenticity plus hustle can disrupt traditional restaurant systems.
It is a story of heat — both in the kitchen and in transformation.
📱 Primary Contact Methods
Instagram Ordering / Pre-Orders:
Text: (562) 618-4063 — used for pre-orders and menu info on social media.
Instagram Accounts (where most ordering & updates happen):
@trapkitchenpdx (Portland chapter) — includes email and website links.
@trapkitchenofficial_ (official brand account).
@trapkitchen_news (founder Roberto Smith).
📧 Email Contacts
Catering & business inquiries: trapkitchenbusiness@gmail.com
Catering requests (alternate): trapkitchencatering@gmail.com
Portland location email: TrapKitchenPDX@gmail.com
🌐 Website
Portland branch website: www.TrapKitchenPDX.com
Note: Trap Kitchen does not currently operate a standard brick-and-mortar restaurant with a public street address — they focus on Instagram ordering, pop-ups, catering, and food trucks. Official contact and ordering instructions are most reliably found through their social media channels listed above.
Closing Statement from the Compton Chamber of Commerce
The story of Trap Kitchen is more than a food success story — it is a reminder of what is possible right here in Compton.
Two individuals started with no storefront, no large capital investment, and no formal infrastructure — just skill, determination, and a willingness to use the tools available to them. They leveraged social media, community support, and relentless work ethic to build a brand recognized nationwide.
Compton has never lacked talent.
It has never lacked creativity.
It has never lacked resilience.
What we need — and what we continue to encourage — is bold action.
The Compton Chamber of Commerce calls on our residents, entrepreneurs, home cooks, designers, coders, artists, mechanics, and innovators:If you have a gift, develop it.If you have an idea, test it.If you have a skill, monetize it.
Today’s marketplace allows you to begin from your kitchen table, your garage, your laptop, or your phone. You do not have to wait for perfect conditions. You can start small, build steadily, and grow intentionally.
Entrepreneurship creates:
Economic independence
Local job opportunities
Community pride
Generational wealth
When one Compton business rises, the entire city benefits.
The Chamber stands ready to support, connect, and champion those willing to step forward. Our city’s future will not be defined by its past — it will be built by those who choose to create opportunity where others see limitation.
Compton is not just a place people come from.
It is a place businesses are built.
Let’s continue building — together.
