I recently caught up with TRASHCLUB, and like most good conversations, it started with curiosity and ended somewhere between chaos, joy, and tacos. Before talking with Evan Andree, I clicked through the Linktree and hit play. What surprised me immediately was the range. From the raw urgency of “Burn Up, Burn Down” to the playful punch of “baby you keep me current” and “Shut Up”, TRASHCLUB’s catalog doesn’t sit still. It mutates. That unpredictability is part of the appeal, and it’s exactly what pulled me in: I wanted to know how this band came together, how it’s evolved, and how it keeps reinventing itself without losing its core. That same energy is what inspired the food side of this feature. TRASHCLUB doesn’t feel like a sit-down, linen-napkin meal. They feel like street food eaten standing up, beer sweating in your hand, and loud music playing. Street tacos—messy, smoky, bold, and unfussy—felt like the obvious choice. Check out that recipe later in the feature, but first, let’s get into the band.

TRASHCLUB’s story began years ago in Los Angeles, when Evan was living there and writing songs with other musicians he met through songwriting sessions that leaned more pop than punk. One afternoon, instead of chasing something polished, Evan and a collaborator named Travis made a different call: they grabbed beers, hopped in an Uber, and headed to a beat-up practice space filled with amps, drums, and just enough gear to make noise. No agenda. No polish. Just instruments and instinct. That day, they wrote the bones of about five songs. Another session followed, then another, and soon those tracks became the foundation of TRASHCLUB’s first album—nearly seven years ago now. Since then, the band has taken many forms. Evan eventually moved back to Atlanta. Members shifted in and out. The pandemic paused everything for a while, but the project never stopped living.

 

 

About three years ago, Evan fully reignited TRASHCLUB—writing, recording, releasing, and playing with renewed momentum. Over time, the sound has naturally broadened. What began as a straightforward rock band has grown into something more flexible, drawing on punk, hip-hop, lo-fi, trance, and whatever else feels right in the moment. It’s less about genre and more about permission. That range shows up clearly in their releases, including “Hurt From It All” and “Burn Up, Burn Down”. One of the most surprising moments comes from“Burn Up, Burn Down”, which features what sounds like female vocals—but it’s actually Evan manipulating his own voice. That kind of playful misdirection feels very on-brand for TRASHCLUB.

Lyrically, the band doesn’t position itself as the hero. If anything, the songs often linger in flaws, bad decisions, and self-awareness without judgment. There’s a light nihilism at play—but it’s paired with humor, fun, and a sense that none of this needs to be taken too seriously. 

 

 

Currently, TRASHCLUB is on a brief pause from live shows while Evan and his wife settle into life with their newborn. But creatively, nothing has slowed down. There are seven songs already waiting in the wings. Instead of rushing them out immediately, the band is being more intentional—writing a lot, then choosing what to release and when. Singles still matter, especially in the way people consume music now, but there’s also an eye toward shaping a larger story when the time feels right. TRASHCLUB’s goal has never been about money or metrics—it’s about reach in the purest sense. Making something honest, putting it out into the world, and hoping it lands with someone who feels seen by it. Be sure to check out TRASHCLUB’s music on all streaming platforms. We’re looking forward to hearing more from them in 2026!

TRASHCLUB Linktree

 

 

When it comes to food, TRASHCLUB is about having fun. There are no dietary rules here, no rigid preferences—just habits formed over years of rehearsals and shows. Cheap beer is the closest thing the band has to a ritual. Mexican beer, specifically. Burritos grabbed on the way to practice. Tacos eaten late. References to Mexican street food and LA bars woven into early lyrics. It’s comfort, nostalgia, and fuel all rolled into one. Evan still eats Mexican food at least once a week and makes tacos at home regularly. Snacks are easy grabs: chips and candy like M&Ms. For dessert, Evan’s go-to is tiramisu, classic and indulgent.

But if there’s one food that truly captures the band’s shared rhythm, it’s street tacos. Mexican food and cheap beer have long been part of TRASHCLUB’s orbit—after practices, before shows, or just as a way to come together. It’s less about the specifics and more about the ritual: sitting down (or standing up), cracking open a cold beer, and sharing something good with friends.

There’s a sense of sharing that is core to everything the band does, and an excitement that comes from connection: someone hearing a song, loving it, and wanting to share it. That’s exactly why street tacos felt like the right recipe for this feature. Traditionally made with marinated pork cooked until deeply flavorful, then sliced thin and tucked into warm tortillas, street tacos are bold, juicy, and meant to be eaten fresh. Finished with chopped cilantro, white onion, a bit of jalapeño heat, cotija cheese, and a generous squeeze of lime.

Tacos invite sharing. They ask you to slow down just enough to enjoy the moment, but not so much that you forget to have fun. Grab a plate. Pass the limes. Pour another beer. Press Play. In that way, street tacos perfectly encapsulate TRASHCLUB’s spirit: don’t overthink it, don’t polish it to death, just make something good and let people enjoy it. Relax. Have fun. Enjoy the music. Enjoy the tacos. Check out the recipe below! 

 

 

Shredded Pork Street Tacos 

Ingredients

  • 3 lbs pork shoulder (Boston butt)
  • 1 tablespoon sea salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 4 cloves garlic, minced
  • Juice of 2 limes
  • Juice of 1 orange
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • ½ cup chicken broth
  • Street-size corn tortillas
  • ½ cup fresh cilantro, chopped
  • 2 jalapeños, thinly sliced
  • 1 cup cotija cheese, crumbled
  • Lime wedges
  • 1 diced white onion

 

 

Directions

  1. Pat the pork dry. Rub evenly with sea salt, black pepper, cumin, paprika, oregano, and chili powder.
  2. Heat olive oil in a large Dutch oven or skillet over medium-high heat. Sear the pork on all sides until browned, about 3 minutes per side.
  3. Transfer pork to a slow cooker. Add garlic, lime juice, orange juice, apple cider vinegar, and chicken broth. Slow-cook for 8 hours on low or 6 hours on high, until fork-tender.
  4. Remove the pork and shred with two forks. Return some of the cooking juices to keep it moist.
  5. Spread shredded pork on a sheet pan and broil for 4 minutes, until the edges are slightly crisp.
  6. Warm the corn tortillas in a dry skillet for about 30 seconds per side.
  7.  Now, to assemble each taco. Fill each tortilla with pork, and then top with cilantro, jalapeño slices, cotija, and a squeeze of fresh lime. Add diced onion.
  8. Serve immediately and enjoy!