Browsing articles tagged with " food carts"
Jul 24, 2014
Kim Rivers

Mother, Daughter Die From Food Truck Explosion Injuries

The mother and daughter working at a Feltonville food truck when a propane tank exploded have died from their injuries.

A family member confirmed the mother and daughter injured by a Philadelphia food truck explosion have died from their injuries. The family member told Philly’s Telemundo affiliate that Olga Galdernez, 42, died Sunday and her daughter, 17-year-old Jaylin Landaverry, died on Tuesday night.

A prayer service was held for the victims at Little Flower on Wednesday night.


Thirteen people were injured in the July 1st explosion in Feltonville. A propane tank on the back of the food truck at Third and Wyoming ignited; police believe the unused tank was leaking. A passerby smelled propane before the blast.

The tank that exploded was found 95 feet away, in a rowhome’s yard.

[NBC 10]

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Jul 24, 2014
Kim Rivers

The Owl Restaurant starts food truck

The rumors are true – The Owl Restaurant is coming back to life as a food truck.

The Mechanical Owl is slated to hit Greenville streets the first week of August, but in the meantime, the creators of the truck are hard at work developing flavors and interesting pairings that will delight the senses.

The Mechanical Owl is a collaboration of former Owl owner and executive chef Aaron Manter and former Owl chef de cuisine Joseph McCarter. The two are approaching the food truck with a similar mentality to their approach to the brick and mortar restaurant, but the Mechanical Owl will be distinct.

“It still has the same basic mission statement which is on the truck, ‘fine dining for the working-class,’” Manter says. “With The Owl, we’ve joked you could be in a business suit or a bathing suit and we’ll serve you and you’re fine. It’s really come as you are. That’s how it was at The Owl and we’re carrying that with the truck.”

The truck’s rotating menu will be a mix of thoughtful, flavor-forward and mostly new dishes. Most days the menu will feature 5 to 8, including one or two dessert items, almost all of which will be original to the truck.

The truck, unlike the brick and mortar restaurant, will have a more pronounced vegetarian selection. Manter and McCarter predict that 50 percent of the menu will center on vegetables. That translates to dishes like a roasted eggplant pita with green pea hummus, Israeli salad, harissa yogurt and crispy potato or tandoori cauliflower (a holdover from The Owl) with cucumber raita, peanuts, sriracha and cilantro.

“My personal feeling is I like to cook vegetables because I like seeing people go ‘oh man that’s super delicious,” McCarter says. “Because it’s a little harder to get there. It’s challenging in a way and I really enjoy that.”

Like The Owl, The Mechanical Owl will also give thought to beverage. McCarter and Manter have planned their menu carefully to complement beer and wine served at the breweries and other locations where they will park. The two have worked with the likes of Quest, Brewery 85 and The Community Tap to develop dishes that can be enjoyed alongside local brews.

The Mechanical Owl is set to open the first week of August. For more visit www.facebook.com/OwlRestaurantbut

Should have more details coming later this week so keep a look out!

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Jul 24, 2014
Kim Rivers

Mother, Daughter Die After Philly Food Truck Blast

Associated Press

A mother and teenage daughter have died of injuries they suffered in a fiery explosion inside their food truck earlier this month, authorities said Thursday.

Jaylin Landaverry Galdamez, 17, died Tuesday and Olga Galdamez, 42, died Sunday, according to the medical examiner’s office. The mother owned the truck.

Both died of burn-related injuries suffered from the July 1 explosion of the La Parrillada Chapina truck in the Feltonville neighborhood of north Philadelphia, said Jeff Moran, a spokesman for the office.

Eleven others were injured, three critically, in the explosion, which investigators believe was caused by a propane tank leak ignited by cooking grills.

Jaylin Galdamez hoped to become a doctor. One of her teachers called the food truck her “ticket to their future.” Her father had died a few years ago.

“My understanding is that when Jaylin went home each day, she did her school work and then she began the prep work for the food truck,” said Carol Dauerbach, who taught her at Little Flower High School, a Roman Catholic High School for girls.

Olga Galdamez got up at 3 a.m. to start cooking, and Jaylin sometimes helped her before school, Dauerbach said. In the summers, she would join her mother in the truck.

“(They did) all they could do to get Jaylin where she wanted to be in life,” said Dauerbach, who had been asked to write the rising senior’s college recommendation letter.

The bodies are expected to be flown to Guatemala for burial after a funeral Friday, relatives told KYW-TV.

Nearby surveillance video captured the explosion, which was followed by a huge fireball that engulfed the 25-foot truck and set a utility pole on fire.

The truck carried two 100-pound propane tanks to fuel its grills. Both tanks were full and one was in use at the time of the explosion. Investigators believe the leak occurred in the other tank, which was later found nearly 100 feet away.

The U.S. Bureau of Alcohol, Tobacco, Firearms and Explosives and the city fire marshal’s office investigated. Messages left with those agencies Thursday by The Associated Press were not immediately returned.

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Jul 24, 2014
Kim Rivers

Mother, Daughter Die After Philly Food Truck Blast

Associated Press

A mother and teenage daughter have died of injuries they suffered in a fiery explosion inside their food truck earlier this month, authorities said Thursday.

Jaylin Landaverry Galdamez, 17, died Tuesday and Olga Galdamez, 42, died Sunday, according to the medical examiner’s office. The mother owned the truck.

Both died of burn-related injuries suffered from the July 1 explosion of the La Parrillada Chapina truck in the Feltonville neighborhood of north Philadelphia, said Jeff Moran, a spokesman for the office.

Eleven others were injured, three critically, in the explosion, which investigators believe was caused by a propane tank leak ignited by cooking grills.

Jaylin Galdamez hoped to become a doctor. One of her teachers called the food truck her “ticket to their future.” Her father had died a few years ago.

“My understanding is that when Jaylin went home each day, she did her school work and then she began the prep work for the food truck,” said Carol Dauerbach, who taught her at Little Flower High School, a Roman Catholic High School for girls.

Olga Galdamez got up at 3 a.m. to start cooking, and Jaylin sometimes helped her before school, Dauerbach said. In the summers, she would join her mother in the truck.

“(They did) all they could do to get Jaylin where she wanted to be in life,” said Dauerbach, who had been asked to write the rising senior’s college recommendation letter.

The bodies are expected to be flown to Guatemala for burial after a funeral Friday, relatives told KYW-TV.

Nearby surveillance video captured the explosion, which was followed by a huge fireball that engulfed the 25-foot truck and set a utility pole on fire.

The truck carried two 100-pound propane tanks to fuel its grills. Both tanks were full and one was in use at the time of the explosion. Investigators believe the leak occurred in the other tank, which was later found nearly 100 feet away.

The U.S. Bureau of Alcohol, Tobacco, Firearms and Explosives and the city fire marshal’s office investigated. Messages left with those agencies Thursday by The Associated Press were not immediately returned.

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Jul 24, 2014
Tim Lester

5 Most Delicious Delhi Street Food

In terms of delicious and miscellany of street food in India, the metropolitan capital city “Delhi” unquestionably overruled the country.

Yes, different people have different approach, opinion, and assumption regarding street food but no soul will rebuff that Delhi is no gastronomical capital of India. Perhaps the urban city’s street foods flavor might alter according to season reminiscent of winters are partial with no crispy Aalu Tikkis where summers are finest with gol gappas, bhalla papdi etc and in monsoon season the pakoda’s , bhel puri savor are just ideal.

Among the famous street food places, Chandni Chowk is one of the most famous places where the streets are wrinkled up with a selection of chaats, namkeen, paranthas, Gol Gappe, Chole Bhatoore, Dahi Bhalle, Aloo Tikki, Poori Kachori, Chaat, Pakoda, Bhel poori, Samosa’s and numerous more where Chinese cuisine like Momos and Chowmein are also eminent.

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Jul 24, 2014
Tim Lester

Street food in a cosy ambience

To be honest, I wasn’t very enthusiastic about attending a thattukada festival. I mean, what do they serve at such roadside eateries except pazham pori, parippu vada, omelette, tea, coffee… An ongoing thattukada fete at Cafe Jade, Hotel Hycinth, changed my perception about the range of dishes available at such stalls, however. There were more on the platters than the ubiquitous dosas and porottas.

“Different regions of Kerala serve different eats at such eateries. For instance, chicken kurma, Thalassery meen curry and neichoru are served at the thattukadas in Malabar, while in Kottayam, varathu arachu curries, theeyal, kappa… are popular. In Thiruvananthapuram, thattu dosa, omelette and puttu are some that feature on the menu,” says a chef of the restaurant.

The restaurant has tried to recreate the feel of a roadside eatery by organising live kitchens on mock push carts. Rustic woven coconut fronds, film posters and a board with the day’s menu written in chalk…, all that was missing were long benches and tables, kerosene lamps and old Malayalam melodies.

“Most people enjoy eating at thattukadas once in a while. Thattu dosa, puttu-kadala, kappa-fish curry… everyone has a favourite dish. The monsoon is currently playing spoilsport and many cannot grab a bite at their favourite stall. At this fete, we hope to serve customers not just a feel of eating at a thattukada but the flavours as well,” says the chef.

The kitchen is busy as the chefs prepare puttu, appam and dosas as per the guest’s requests. A waiter dressed in a white t-shirt, a colourful lungi and a thorthu wrapped around his neck takes my order. I ask for a thattu dosa and an omelette.

My dosa comes piping hot with a side of coconut chutney. The aroma from the dosa holds promise and I am not disappointed. The soft dosa goes well with the delectable chutney. The omelette, however, is passé. My friend, who has ordered a plate of puttu is served steaming hot puttu with banana.

The thattukada festival is part of the restaurant’s regular dinner buffet. So, one can start with soups and work their way down to desserts. My friend tries the Kozhi rasam soup. I take a sip. Although I get the flavours of rasam, I don’t get any from the chicken.

I give the salads a go too although there is an interesting array prettily arranged on the platters. My friend tries a bit of the Papdi chaat and the Chutta kappa salad. She gives both a thumbs up. I ask for an appam and team it with the Thalassery meen curry. Unlike the fish curries I have tried before, this one is different. “We use tomato and tamarind as a base; there’s no coconut used in this dish,” says the chef.

I ask for another appam. This time I dip the appam in Malabar chicken korma. A rich gravy (it has cashew nuts, poppy seeds and fresh coconut paste), the korma is creamy and one gets the predominant essence of coriander in the curry.

The neichoru goes well with the varutharacha mutton curry and urulakizhangu varuthathu. The curry is nice and spicy with Chettinad undertones. The pieces of meat are tender and cooked to perfection, the meat falling off the bones. Urulakizhangu varuthathu is thin, fried potato wedges seasoned with chilli powder and salt.

Although there are Chocolate chip tarts, Coconut burfi, Besan ladoo, Black current mousse and more on the dessert menu, I help myself to just chocolate pudding. I don’t regret my decision although my friend says the Pineapple and mango cake, she is having is rather scrumptious. The pudding is perfect for a monsoon evening – warm, gooey and rich of chocolaty goodness. A perfect end to a good meal. The fete is on until July 27.

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Jul 24, 2014
Tim Lester

Nightspots: Hudson Valley food truck festivals

Savoring a cilantro-sprinkled, pork shoulder-topped flatbread as I perched on the steps outside a comic book store in Rosendale, I felt my penchant for more formal dining shift. Up until that moment, I’d preferred booths over bar stools, timed courses over hurried service. All that changed when I tasted the Puerco, a creamy, fresh and flavorful pizza-like snack from the Black Forest Flammkuchen Co. food truck. Voracious for more information about this new style of dining (unfamiliar to me and fairly novel for the Hudson Valley, too), I gathered information about other on-the-go eateries and the festivals where they gather.

Hudson Valley food truck festivals

Hyde Park’s food truck festival is on the first Sunday of every month through October, with Aug. 3 set as the next date. Grab lunch or dinner (or both) and enjoy live entertainment from noon to 7 p.m. at 4390 Route 9, across from town hall. Call 845-229-8612 for more information.

On Aug. 21, Sept. 18 and Oct. 16, the Hudson Valley Food Truck Festival will be held at Cantine Memorial Field, 20 Court Drive in Saugerties from 3-10 p.m. Of course, there’ll be food, but you’ll also be treated to live music, entertainment, and a beer and wine garden. Call 845- 399-2222 for more information.

3 not-to-miss food trucks at festivals and beyond

Ate O Ate serves the perfect summertime fare, such as shrimp Po’ Boy sandwiches, corn chowder and chilled orzo salad. See current menus and find out more at AteOAteCatering.com. Follow them on Facebook to find out where they’ll travel to next.

The Black Forest Flammkuchen Co., my personal favorite, tops flatbreads with local ingredients, such as roasted spring onion greens, hot-smoked pulled turkey and goat milk ricotta. Visit BlackForestFlammkuchen.com for their schedule — they’ll be in Bangall and Poughkeepsie near the end of the month.

Slidin’ Dirty: Order breaded and fried avocado with chipotle cream, cheese-filled spicy egg rolls and an array of sliders. Keep up with their schedule at SlidinDirty.com — they’re usually in Albany and Troy, but they do make their way down to Poughkeepsie from time to time (they’ll be at Vassar College on Sunday).

Lindsay Pietroluongo writes about nightlife in the Hudson Valley for the Poughkeepsie Journal. E-mail her at lindsaypietro@gmail.com

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Jul 24, 2014
Tim Lester

The Great Outdoors

EatStreet, photo by Paula Mourenza

Providing something simple, cheap and good to eat in Spain is easy – as long as there’s a proper fire exit and plumbing. Life is harder for street vendors and food trucks: Spanish law permits cooking and selling fresh (unpackaged) food in street stalls only during festivals or events or in markets run by an organization.

With the street food phenomenon at a fever pitch everywhere else in the world, the restrictions in Spain are proving to be a serious drag for itinerant chefs, urban culinary entrepreneurs and their would-be fans here. The growing demand among these groups has spurred a number of initiatives whose ultimate goal is to change Spanish law – but for now, the new projects operate within its confines. This means using private spaces, as with Michelin-starred chef Koldo Royo’s food truck El Perrito Cervecero, which serves gourmet burgers out of a supermarket parking lot in Palma de Mallorca. It also means street food markets, like MadrEAT in Madrid (date and location to be determined), and collaborative food festivals, such as EatStreet in Barcelona, inaugurated just this year and held every two months.

We just attended the summer edition of EatStreet, which is organized by the fresh, independent and trilingual (Catalan-Spanish-English) cultural magazine BCNMES. The third edition of the event was held in collaboration with Flea Market Bcn, mixing food, secondhand clothing and vintage objects with DJs and local craft and commercial beers – something for everyone on a sunny Sunday in a location next to the Museu Maritim and amidst sea breezes in the pleasant atmosphere of Raval.

Fogò de la Terra's spelt pasta with trout, photo by Paula MourenzaThe food vendors offered a huge range of international cuisines, with stands representing local restaurants Tonka and Mirilla (both Mediterranean), Tlaxcal (Mexican), Sri Lestari (Indonesian), La Vietnamita (Vietnamese), Funkychiken (Caribbean), Galanga Cooking Atelier (India), El Fogò and Café Mandacarú (both Catalan), as well as California street food specialist Eureka! and independent operators like Japanese chef Kentaro Terajima. Some offered dishes with precooked ingredients assembled without the use of a kitchen: ceviche, couscous, salads, rolls and cold soups, all for under €5, in just the right portions for tasting a little here and there.

We especially loved the dishes from the Fogò de la Terra stall, which was formerly installed in another great flea market – and a permanent one – Los Encants. It served traditional summer Catalan specialties made with local produce from direct suppliers. We had a cod esqueixada salad with arbequina olives, sun-dried tomatoes from Vall d’Arán and beans from La Segarra. There was also a lovely Japanese-influenced dish of Catalan spelt pasta with trout from the Tavascan River (located in the Pyrenees of Lleida province), dressed with rice vinegar. We washed it down with some Raval India Pale Ale from Barcino Brewers and ate in the company of old and new friends.

EatStreet, photo by Paula MourenzaOn the one hand, it’s certainly true that Spain has a strong sit-down dining culture (or at least we’ll find a way to anchor our elbows to a bar), and we like to take our time at the table and under a roof if we’re going to eat. But on the other hand, we’ve got great Mediterranean weather and a world-class roster of chefs, so it totally makes sense that we would welcome this street food phenomenon with open arms – and mouths. So while we wait for the law to change, at least we have the next EatStreet to look forward to.

(photos by Paula Mourenza)

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Jul 24, 2014
Tim Lester

8 Must-Try Treats at the SF Street Food Festival

Pull on the stretchy pants and get an early start if you want to beat the hungry hordes that will once again invade the Mission for the sixth annual San Francisco Street Food Festival.

During this daylong party on August 16, over eighty food makers and restaurants will set up booths to present creative, cheap, global street snacks to an expected crowd of 80,000.  La Cocina, a nonprofit incubator kitchen that provides subsidized commercial kitchen space to help low-income and immigrant food entrepreneurs launch their businesses, hosts the event. It alleges this will be the festival’s final year in the Mission.  

While it’s easy to overload on steaming momos, fried chicken bahn mi, and curried noodles, save some space for dessert.

Here are eight treats to look for:

Doughnut Sandwich from Frozen Kuhsterd ($6.50)

Excess, meet your incarnation. Build your own frozen custard sandwich starting with one Dynamo Donut split and stuffed with your choice of frozen custard and toppings like cornflakes, ube sauce, and nutter butter. Too tired from all that eating to make a decision? Go with the famed “Mission Style” sandwich. A bacon doughnut stippled with apple bits that have been cooked in bacon fat pairs with Four Barrel coffee frozen custard and a glaze of burnt caramel. It’s a smokey, caloric monstrosity that somehow doesn’t taste heavy. You can also grab plain scoops as well as old fashioned chocolate sodas composed of heavy cream, organic chocolate syrup, and carbonated water.

Cheesecake from Crumble Whisk ($3)

Newcomer Crumble Whisk manages to make cheesecake exciting without resorting to deconstructionism or bizarre flavor combinations. I Cart NYC has the flavor of a classic New York slice but a fluffy texture that keeps it light.  A chopped strawberry basil compote mixed with a bit of ginger drips down the top of each square piece.  For a richer option, try the Madagascar Bourbon Vanilla speckled with little black vanilla bean dots. Both fillings rest upon owner Charles Farriér’s thick and buttery homemeade shortbread crust. One taste, and you’ll wonder why graham crackers have dominated the cheesecake crust market for so many years.

Frozen Banana from Kika’s Treats ($3)

The carnival classic returns and tastes even better than it did when you were a kid. Order your creamy, cold banana in a dark or milk chocolate cloak with or without crumbles of Cristina Arantes’s buttery coconut shortbread cookies (“with” is the correct choice). If the fog decides to party crash, try Cristina’s hot chocolate spiked with cinnamon, nutmeg, clove, and a twinge of chile or her famed homemade marshmallow s’mores, torched onsite and slid between one plain and one chocolate-covered caramelized graham cracker.

Ice Cream Sandwich from Three Twins ($5)

Party like it’s 1990 with an ice cream sandwich reminiscent of the kind served at your childhood pool parties. Organic madagascar vanilla ice cream squishes between two soft homemade chocolate wafer cookies. Alternatively, you can go with a scoop of one of Three Twins’s new flavors: chocolate chip cookie dough, land of milk and honey, or brownie batter chunk.

La Luna Cupcakes ($5 for 4 mini cupcakes)

La Luna’s customers clamor for tres leches. Rich vanilla cake soaks in three kinds of milk—evaporated, condensed, and regular—giving it a milky pocket that’s not quite wet, but goes a step beyond moist. At the festival, owner Elvia Buendia will also serve her popular red velvet with cream cheese frosting and smear of chocolate ganache (pictured), summery strawberry, and chocolate mint. For something more portable, try a cake pop. These orbs of blended cake and frosting served on a stick get dunked in white chocolate and sprinkles to resemble decorative golf balls.

Tequila Jelly Shot from Sweets Collection ($5)

Art and booze collide in these jello shots for classy folks. Rosa Rodriguez uses a small knife to etch flowers into each one, which she pumps with milk custard. At the festival, she’s juicing them with tequila and flavoring each with lemon and grapefruit.

Almond Crack from Nosh This  ($3.50-$13)

Chopped organic almonds stud these squares of buttery toffee wrapped in dark Guittard chocolate. A salty finish lingers thanks to Esprit du Sel (grey sea salt) that’s cooked into the candy. Nosh This will also sell its beloved bacon crack made with applewood-smoked bacon from Zoe’s Meas. You’ll find single pieces, boxes of four, and bags of Crack Rocks.  

Cotton Candy from Sugar Spun ($3)

Put a wad of this grownup cotton candy on your tongue, and feel it melt almost instantly. Dots of cayenne fleck the light yellow Spicy Salted Mango which makes it look more menacing than it tastes. Biscoff Spread and streaks of ground Oreo-like cookies (Sugar Spun uses the 365 brand from Whole Foods) look like black pepper riddling the Cookies and Cream flavor. Find pre-packed containers of the above as well as Peanut Butter Jelly. Or, order yours spun on-the-spot in options that include Nuetella strawberry, chocolate black sesame, and matcha green tea latte.

 

Follow Alissa Merksamer on the blog Glamorous Snacker or twitter @glamsnack.

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Jul 24, 2014
Jim Benson

What to eat at Food Cart Fest Vancouver

Now in its second year at its location between the Cambie Street Bridge and the Olympic Village (215 West 1st Avenue), the fest takes place every Sunday until August 31 from noon to 5 p.m. A sister fest launches August 2 at Surrey’s City Hall Plaza (13450 104 Avenue, Surrey) and runs from noon to 5 p.m. every Saturday until August 30.

Situated in a massive repurposed concrete lot, Food Cart Fest Vancouver gets a whole lot of unrelenting sun and heat when the weather’s good. Fest veterans come prepared with parasols, jaunty straw hats, and plenty of sunscreen. This year there’s an artificial turf area complete with umbrellas, lounge chairs, a DJ, and Ping-Pong tables. Look out for urban gardening demos and a kids’ bouncy castle.

Of course, the main attraction is the diverse gorging that can be done, especially if you invite a gaggle of friends who aren’t possessive of their food. (Sharing is indeed caring.) On a recent visit, carts in attendance included Ze Bite (a crêpe or baguette with rosemary ham, grainy Dijon mustard, tomato sauce, and greens for $8.50), Mogu (featuring a pork katsu sandwich with house-made red miso sauce and Asian hot mustard coleslaw for $8), JJ’s Trucketeria (garlic fried rice with Filipino barbecued pork and a fried egg for $9.50), and Slavic Rolls (a pastry cylinder with a filling such as Nutella or Bavarian cream for $5.99). All trucks post a list of local ingredients they’re using.

Other food vendors were also on-site, such as the Pie Hole with its sweet and savoury pies, Delish Gluten Free Bakery, and Lukes General Store.

After much debating, we decided to start at Varinicey Pakoras with a small order ($5.50) of the original pakoras, which feature battered and deep-fried onion, ginger, carrot, kale, yam, and Swiss chard. The pakoras arrived crispy, with subtle spicing, and were especially delicious dipped in the cooling raita and sweet mango chutney. Tip: try not to dig in too quickly, lest you burn your fingers and tongue.

Fliptop Filipino Fusion Food Truck’s pulled-pork sandwich ($8) was a daunting and unwieldy tower of slow-cooked pulled pork, barbecue sauce, roasted-garlic aioli, achara (pickled green papaya and cabbage), and crispy leeks—all on a sweet pan de sal bun. Sadly, some of the tender pork hit the pavement despite our best efforts to contain it all, but overall we loved the combo of textures and ingredients.

Community Pizzeria sells Neapolitan-style thin-crust pizza, baked at 900 ° F in a wood-fired oven. Frankly, we were in awe that staff could stand to be in the truck on an already blazing summer’s day. The prosciutto and arugula ($11.50) version was a refreshing choice in the heat, the fresh, peppery greens pairing well with the salty prosciutto. The crust had great char and a nice chew to it—pretty darn good for food-truck pizza.

The gargantuan lamb kebab pita ($9) from Mangal Kiss Mid East BBQ was packed with organic greens, cucumber, radish, daikon, fresh mint, hummus, fig vinaigrette, harissa aioli, and zhug (Middle Eastern hot sauce). Each bite offered a zippy and crunchy mix of veggies alongside the tender ground-lamb kebab.

By that point, it was time to surrender and finish with frozen yogurt at Sweet Ride. We opted for the crowd favourite, Sweet Monkey ($8), their signature plain, tart frozen yogurt topped with Nutella, peanut butter, banana slices, Skor bits, and a Belgian Liège waffle. We weren’t fans of the froyo’s sandy texture but happily scraped off and ate the sweet goodies that accompanied it.

Our wait time at each truck ranged from five to 10 minutes, although by the time we were done, the more popular trucks, like Mom’s Grilled Cheese and Pig on the Street, had lengthy lineups. But judging by the satisfied expressions of visitors chowing down, the food at this year’s Food Cart Fest is well worth the wait. And if you can get there early and beat the crowds, even better.

Entry to Food Cart Fest Vancouver costs $2 per person, or it’s free with a nonperishable-food-item donation. (It’s also free for Vancity and Car2Go members, children under 13, and seniors over 65.) For more information, see the Food Cart Fest website.

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