Track’s End keeps chugging away on recipe perfection

Creamy, velvety, cheesy broccoli soup. Hot-off-the-griddle Philly cheesesteak. Ooey, gooey tres leches cake.

If those three scratch-made dishes sound like perfection — with no room for improvement — then you haven’t met Track’s End head cook Julie Hudson.

“We like to change things up, try new things,” said Julie.

For instance, why not add tender hunks of chicken to that soup, making it more protein-packed? As for the Philly cheesesteak, why not replace the bread with scrambled eggs and make it a creative, low-carb omelet?

“I had a customer one day who said that everything in the Philly would probably be good in an omelet. I said, ‘You wanna try it?’” Julie said.

Both the Philly cheesesteak and the chicken Philly are now available as omelets. And they’re quickly becoming best-sellers, said Julie, whose tweaks on the diner’s tres leches cake are also making it one of the most popular homemade desserts.

Tres leches is a traditional Mexican cake, steeped in three milks and topped with fruit.

“I replaced the whole milk with heavy cream so it’s much richer,” said Julie. “I also replaced the peaches on top with kiwi and strawberries.”

Then, the whole cake is soaked overnight in the blend of milks, packing it with sweetness so moist it comes close to perfection. But who knows what Julie will come up with next?