Browsing articles in "food trucks"
Sep 2, 2014
Kim Rivers

New food truck El Comedor’s grand opening is Monday



A  taco truck called El Comedor is having its grand opening today at its regular location, on S. 6th St. at W. Greenfield Ave.

Natalio Perez, who worked in the kitchen at Five O’Clock Steakhouse for about six years before launching his business, said he plans to serve the mole of his native state of Oaxaca, Mexico, as one of the truck’s daily specials, likely on Wednesdays.

(El Comedor customers today get a free drink or dessert coupon, courtesty of Five O’Clock Steakhouse.) 

The truck serves steak, chicken and chorizo tacos and tortas, and also serves eggs — such as huevos rancheros and omelets — because it opens at 7 a.m. It will have soups, Perez said; chicken noodle is served with sandwiches.

El Comedor is open until 9 p.m. daily at 6th and Greenfield. Perez is considering taking the truck to the east side from 10 p.m. to 3 a.m. on the weekends.

Perez, who has worked in restaurants for more than 20 years, said it’s his dream to open a bricks-and-mortar restaurant. “This is a start,” he said.

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Sep 2, 2014
Kim Rivers

Food truck owners get new beginning after hurricane

FORT WAYNE, Ind. (WANE) – On August 29, 2005, John Maxwell and his wife Amy were sitting in their second floor hotel room in downtown New Orleans.

“We could see the storm blowing right down Poydras Street, blowing trash cans and cars,” Maxwell said.

This time nine years ago, Maxwell was living in the aftermath of Hurricane Katrina. At the time, he managed Mother’s Restaurant in New Orleans, a popular restaurant off the French Quarter. Even after suffering devastation himself, the chef of nearly four decades got right to work feeding the first responders. He and his wife were preparing around 600 meals a day with no water, gas, electricity, or even trash pickup.

“It was as much a challenge at that time to feed people as it was to not get somebody sick,” Maxwell said.

They fed people around the city until the National Guard forced them out because of safety reasons. It wasn’t until a few weeks later that they were allowed to go back to their home and business.

“That’s when we walked into 400 pounds of catfish that had been sitting in 98-degree heat for two weeks,” Maxwell said. He said he had to throw out around $100,000 worth of food and liquor from the restaurant, but that wasn’t the worst of the situation.

“The entire city smelled like death,” Maxwell said.

The Maxwells stayed in New Orleans for about two years after the storm before they decided to move to Fort Wayne to be closer to his wife’s family. They also both agreed that they didn’t want to suffer through another Hurricane season. After a few years of getting acclimated to Fort Wayne, the couple began a new venture. About three years ago, they started up Big John’s Ragin’ Cajun food truck which featured some of their hometown favorites.

“We couldn’t get the food that we grew up loving in New Orleans,” Maxwell said. “There was no place serving it.”

Business has been good for the couple, and they said they’ve been well-received in the community. If you want to try Ragin’ Cajun, or any of the food trucks in Fort Wayne, there’s a new app that tracks them around the city.

 

 

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Sep 2, 2014
Kim Rivers

Tulane and Loyola launch food truck, newspaper reports – The Times-Picayune

Food trucks have always had fans among the young and the buzzed. So it seems natural for Sodexo, which provides food for Tulane and Loyola, to deploy a truck on those Uptown campuses later this fall, as reported by the Advocate.

The Ironside truck, which will be open to the public as well, has a menu with riffs on waffles, like a hamburger with waffles instead of a bun or a waffle stuffed with duck debris.

The truck is designed to appeal to food obsessed students with more adventurous palates.

Students can use their campus dining cards at the Ironside truck, which will be set up around campus and at home football games.

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Sep 2, 2014
Kim Rivers

Theo’s Neighborhood Pizza: New Orleans food truck guide – The Times-Picayune

Some buy a food truck with dreams of one day owning a restaurant. When Theo’s Pizza launched a truck, they already had three restaurants.

At first, Theo’s thought the truck would be useful for festivals and catering. But the pizza-makers are now out on the streets regularly for lunch and late-nights. Food trucks, they learned, are fun.

“You’re still serving pizza,” said Jammer Orintas, one of three owners of Theo’s, “but it’s less intense than the restaurant.”

The truck, unlike the restaurants, sells pizza by the slice. It’s a unique variety with a thin, cracker crisp crust. The inspiration was the pizza of St. Louis. All three of the owners on Theo’s attended the University of Arkansas, and they used to cross over to Missouri to buy beer.

The pizza on the truck is made in the exact same manner as the pies at the restaurant.

“We have the same dough,” he said. “We have the same oven we have in the restaurants.”

That oven was built by Bakers Pride and weighs 2,000 pounds.

“If we have a problem with it,” Orintas said, “I’ll never be able to get it out.

Theo’s Neighborhood Pizza

TheosPizza.com / @TheosPizzaNOLA

Cuisine: Thin, crisp St. Louis-style pizza

On the menu: Cheese pizza; pepperoni pizza; The Meathead (pepperoni, sausage, bacon, Italian sausage, Canadian bacon and hamburger); POTA Supreme pizza; sweet spinach salad.

Top seller: The Expert (olive oil, garlic, spinach, mozzarella and bacon)

I said: “Ignore the New York pizza snobs. I went to school in St. Louis, and Theo’s pizza has always been a sentimental favorite.”

Price: $3–$4 (cash or credit).

Regular stops: Tulane Medical Center (lunch); Old Point Bar in Algiers Point, St. Claude Avenue (night).

Truck: 1996 Chevrolet P30.

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Sep 2, 2014
Kim Rivers

Taco truck shooting worries food truck vendors

PERFORMANCE OF THE TEAM. ANYWAY, WE MOVE ON TO A SAD STORY. THIS AFTERNOON A TACO TRUCK OWN ER IS RECOVERING AFTER BEING SHOT AND HOUSTON POLICE ARE LOOKING FOR THE GROUP THAT ATTACKED THIS WOMAN. MARK BOYLE IS LIVE WITH THE INVESTIGATION. Reporter: DOMINIQUE, THIS IS WHERE THAT SHOOTING HAPPENED BEHIND ME. AS YOU MENTIONED THAT WOMAN IS RECOVERING. MEANWHILE THOSE WHO LIVE IN THIS COMMUNITY SAY THEY ARE VERY CONCERNED ABOUT WHAT THEY DESCRIBE AS A BIG CRIME PROBLEM. THIS WOMAN HAS OPERATORED THIS TACO TRUCK OFF HILLCROFT THE PAST FIVE YEARS. HE, LIKE OTHERS WHO WORK THIS AREA, ARE WORRIED VIOLENT CRIME SEEMS TO HAPPEN MORE FREQUENTLY. SAFETY IS AN ISSUE, ESPECIALLY IN THIS AREA. WE HAVE TO OPEN LATE AND CLOSE EARLY. Reporter: AFTER THE ISSUE SUNDAY NIGHT THE WOMAN WHO OWNS THIS TRUCK WAS ROBBED AT GUNPOINT WERE ROBBED AND SHOT IN THE PROCESS. HER AND HER HUSBAND WERE WORKING A TACO TRUCK. SEVERAL MALES CAME. THEY FIRED ONE SHOT THAT JUST BARELY GRAZED THE TOP OF HER HEAD. Reporter: THEY GOT AWAY. POLICE ARE SEARCHING FOR THEM. IN THE MEANTIME OTHER FOOD TRUCK VENDORS SAY ALWAYS BE AWARE. SUSPICIOUS CARS, SUSPICIOUS PEOPLE. IF YOU SEE SOMEBODY THAT IS PRETTY ODD IN THE AREA. WE HAVE BEEN HERE ABOUT FIVE YEARS. INVESTIGATORS ARE SEARCHING FOR THOSE SUSPECTS. THEY ARE LOOKING AROUND THIS AREA TO SEE IF THERE ARE SECURITY CAMERAS TO TRACK DOWN THE SUSPECTS. LIVE FROM SOUTHWEST HOUSTON, MARK BOYLE, KPRC

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Sep 1, 2014
Kim Rivers

Food Truck Friday: The Meat Truck, LLC

(WTNH)– Owner Jose Perez and his cook/cousin Chris Morales from the The Meat Truck, LLC  show us how to make a Chimichurri Steak Sandwich.

The MEAT truck is a butcher shop inspired, gourmet sandwich truck. It’s the brainchild of a self proclaimed MEAT addict. Jose Perez, had long envisioned starting a food truck business centered on his favorite thing to eat, MEAT.  Their mission is to build a sandwich truck with an emphasis on quality and freshness. The concept is handcrafted, MEAT inspired sandwiches with the MEAT, being the main attraction.  They slow roast, braise, smoke, and grill all of our their MEATS. Whenever possible, they like to purchase our ingredients from local farmers and suppliers.

They can be found at Science Park Thursdays and Fridays from 11-2 for lunch, 344 Winchester Ave. Also, the Sunoco gas station on Rt.80 in New Haven, 350 Foxon Blvd., Fridays from 3-6 and Saturdays 11-6.

For more information, call 203-928-9021  or go to www.themeattruckco.com.

Easy at home recipe:

Chimichurri Steak Sandwich-

Chimichurri sauce-

1-bunch of fresh chopped cilantro with the stems cut off

5- Cloves of garlic- Peeled and crushed

3- chopped green onion (scallion)

¼ cup of extra virgin olive oil

The juice of half of a Lime, squeezed

Salt and Pepper to taste

Mix in bowl thoroughly

Sundried Tomato spread-

½ a cup of pureed sun-dried tomato’s

½ small can of tomato paste (4 oz can)

¼ cup extra virgin olive oil

3 tablespoons of balsamic vinegar

Salt and Pepper to taste

Blend all ingredients in a food processor until smooth.

6oz- steak of choice to desired doneness. Seasoned with salt and pepper

Bread- Ciabatta sub rolls

First, butter and toast Ciabatta bread. Spread sun-dried tomato mixture on the bottom half of the toasted bread, about 1-tablespoon. Add, sliced grilled steak. Top steak with chimichurri sauce, about 1-2 tablespoons. You can add charred red onions as an option.

Apple wood smoked pulled pork sandwich with Apple slaw-

Apple Slaw-

16oz- sliced green cabbage

4oz-sliced red cabbage

2oz- Shaved carrots

4- green onions chopped

2- julienne Green apples

2oz- white vinegar

2-3 tablespoons of granulated sugar

4 tablespoons of mayonnaise

Lime juiced

Salt and pepper to taste

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Sep 1, 2014
Kim Rivers

The Great Food Truck Race feeds hungry Austin singles on latest episode

A few months ago, The Great Food Truck Race rolled into Austin for a weekend of filming around the Capital City. In addition to a stint at Star Bar, the Rattle Inn and Ranch 616, the Food Network show also taps into our hot dating culture. You can see the results when the episode airs Sunday night.

According to a teaser for the “Dinner Dates, Austin Style” episode, competing teams were paired up and sent to a local Match.com event where they fed “the hungriest singles in Austin.” The teams, whose partnership skills were being tested during the challenge, were then forced to switch trucks and sell another team’s food.

Hosted by Tyler Florence, the show pits eight teams of “food truck hopefuls” against each other in culinary competitions across the country. This season’s road trip stretches from Southern California to the beaches of Key West, Florida. 

Austin is the third stop on the seven-city trek. The new episode airs Sunday, August 31 at 8 pm on the Food Network. More details about the show can be found here

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Aug 31, 2014
Kim Rivers

Meet Big Blue, UB’s first food truck

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