Browsing articles tagged with " street food"
Ice Cream Express MAD Sandwiches, two local food trucks, will hold the Riverside Food Truck Rally 10 a.m.-2 p.m. Aug. 28 outside the Harrisburg Regional Chamber CREDC offices, 3211 N. Front St., Harrisburg.
Free parking is available. Diners can eat outside or inside the Chamber and CREDC offices.
According to the chamber, Ice Cream Express is a mobile soft serve ice cream parlor launched in 2009. Menu items include a variety of flavored soft serve ice cream flavors, Italian ices, floats and sundaes. MAD Sandwiches is a local family-owned and operated food truck founded in 2012. They make classic sandwiches and also specialize in Latin cuisine such as empanadas and authentic Mexican tacos.
After a hugely successful inaugural event, the Ann Arbor Farmers Market Wednesday evening market is hosting a second food truck rally on Wed., Sept. 3.
“The first rally was fantastic and far exceeded our expectations,” said evening market manager Carrie DeWitt. “We estimate that we had about 3,000 visitors and most of our vendors sold out!”
Related: Food trucks in America: new U-M study tracks the growth and popularity of this trend
Expect to see many of the same trucks at September’s rally, including Pita Post, Shimmy Shack, EAT, Peteys Donuts, Hello! Gelato and Roos Roast. New for this event will be General’s Mobile Coney and Babo’s Juicery.
“General’s Mobile Coney is the new food truck out of Sava’s Restaurant/Babo market,” said DeWitt. “So we are very excited to have them on board.”
DeWitt said that events for kids and families are planned for this food truck rally, including face painting, live music and a photo booth.
“We are also asking that customers bring their own chair as we had a great demand for seating last time,” said DeWitt. “We want customers to be able to hang out and listen to the live music.”
The food truck rally will take place Wednesday, Sept 3, at the Kerrytown Ann Arbor Farmers Market, 315 Detroit St., from 4 to 8 p.m.
Jessica Webster covers food and dining for The Ann Arbor News. Reach her at JessicaWebster@mlive.com. You also can follow her on Twitter and on Google+.
The call of the open road, the (relatively) low capital needed, and the appeal of being in charge of a restaurant that’s only 20 feet long has attracted a growing number of people to the world of the food truck.
There are at least twice as many food trucks in the Greater Cincinnati streets as there were last summer.
Food “truck” is not exactly accurate when it comes to describing these mobile food vendors. There are some with trucks and with trailers. Some call their vehicles a bus or a wagon. Shaved ice comes from a Smart Car and crepes from a Cooper Mini. There’s even a bicycle-powered popsicle “truck.”
They’re finding new places to go, too, from swim clubs and breweries to weddings and museums. Many do a lot of their business at suburban office parks, and all will do private events. And, no matter what kind of vehicle they use, know that they’ve passed Health Department inspections.
You can follow each truck individually, but you can also find out about many at the same time by checking www.facebook.com/cincinnatifoodtruckassociation or the calendar on www.cincinnnatifoodtruckassociation.org. They also will list food truck rallies coming up.
We’re pretty sure these are all the Cincinnati-based food trucks, but there are new ones all the time; let us know if we’ve missed any!
Bones Burgers serves up big juicy burgers made from grass-fed beef, along with salmon, turkey, veggie burgers. www.bones-burgers.com.
Bistro de Mohr is a project of Mohr’s Animal Acres: They raise the meat they make into sandwiches and other dishes. Hamburgers from 100 percent grass-fed meat are always on the menu; you also might find lamb sausages, duck kebabs or braised rabbit. www.facebook.com/BistroDeMohr.
Texas Joe: Joe Garcia, originally from Houston, Texas, sells tacos, quesadillas and tortas with fillings like chipotle pulled chicken, picadillo, pollo verde, 12-hour hickory-smoked pork, and braised brisket. texasjoethelegalmexican.com.
Fireside Pizza wagon tows around a portable wood-fired pizza oven on a cart. make delicious, thin, crisp-crusted artisanal pizzas that take just a few minutes to bake in the hot oven. www.firesidepizzawagon.com.
PP Pizza: Very similar to Fireside, with a wood-fired pizza oven towed behind. www.pnpwoodfiredpizza.
Catch-A-Fire Pizza: More wood-fired pizza on a truck. Find piping-hot, cheesy individual pizzas (actually, a good size for two) with toppings of your choosing, plus panzanella salad, garlic bites, and panna cotta for dessert. www.catchafirepizza.com.
Pizza Tower, a locally owned pizzeria in Symmes Township, has a truck you can see at festivals, Fountain Square and office parks. www.facebook.com/thepizzatower.
Rosario’s: Thin-crusted New-York-style pizza, plus pasta dishes and subs. It used to be a store in Loveland, but took to the road this year. Find it often at Fountain Square.
HOT DOGS AND SAUSAGES
Mr. Gene’s Dog House: The Poodle, the Doberman, and the Dachshund, along with the Mama Mia and a Chicago dog, are among the Weenies on Wheels from Mr. Gene’s. They just do private events. www.mrgenesdoghouse.com.
Mr. Hanton’s: Expect lots of variations on the hot dog, from chili dogs to lamb sausage and Italian sausage or a veggie “handwich.” Mr. Hanton’s has also opened a brick-and-mortar location in the new U-Square complex near the University of Cincinnati, at 249 Calhoun St. Look for the truck in Mount Adams on the weekends. www.mrhantons.com/truck.
Kamielsky’s: A sausage and hot dog cart that acts like a food truck, setting up at festivals and events and private parties. Features Nathan’s, Vienna Beef, Italian, Polish sausages and burgers. Find them at Facebook at Kamielsky’s.
Quite Frankly: “All-beef franks, mad crazy toppings.” www.quitefranklyllc.com.
Chili Hut: a new truck serving Cincinnati-style chili. They do the usual ways and coneys (a 2-way is $4; add $1 for each way you add), but also have a slaw dog. www.cincychilihut.com.
Gold Star Chilimobile: Coneys and ways, Gold-star style, from a truck. They also do double-deckers and burritos. Find them on Rolling Hunger.
Blue Ash Chili truck: More Cincinnati-style chili from famous Blue Ash Chili, which has locations in Blue Ash and Mason. The truck is mostly booked for private events, but you might run into it at food truck rallies or Fountain Square. They’re on Facebook and www.blueashchili.com.
SPECIALTIES from around the world
Panino: Nino Loreto cures his own Italian meats and is dedicated to locally sourcing just about everything else he puts on his sandwiches and pastas, in his meatballs and other Italian dishes. That means he doesn’t have a standard menu; it will change with the season and the occasion. Find him on www.findpanino.com
Empanadas Aqui: Empanadas are the hand-held pastries folded over various fillings that can be found in many South and Central American countries. This bright-green school bus has a menu of both traditional and modern varieties, including spicy beef, chicken with poblanos and cheese, and guava and cheese. www.empanadasaqui.com.
Cuban Pete: Just like the food truck in the movie “Chef,” Cuban Pete serves pressed Cuban sandwiches, made with roasted pork, ham, Swiss cheese on light crusty Cuban bread. www.cubanpetesandwiches.com.
New Orleans To Go: You cannot miss it; it’s a big truck, wrapped in images of New Orleans. What they serve changes daily, but they might offer po-boy sandwiches or Louisiana specialties such as etouffee or gumbo, all with some Big Easy attitude. www.neworleanstogopoboys.com.
Red Sesame: Try the food sensation invented in L.A. food trucks; a merger of Korean flavors with Mexican dishes. Red Sesame serves a Korean BBQ taco, with beef, chicken or tofu, a burrito, quesadillas, a naked bowl and a R.S. dog. Plus fine-looking t-shirts. Find them on Facebook.
Ricco Food Truck: they make a Chilean-inspired sandwich with ham, bacon, sausage, chorizo, lettuce and tomato, which they call the Ricco, plus other sandwiches and crepes www.riccofoodtruck.com.
Roll with It Cafe: This trailer is wrapped with a life-size photo of the two chefs, Joe and Sean Berry. It’s a truly family-owned and operated affair. They make jerk chicken tacos, chimichurri cheese steak sandwiches, caprese salad, and are especially known for their fried green tomato BLTs, made with their own tomato jam. They grow much of their own produce. Follow them on Facebook at Roll with It Cafe.
Lyric:Food that Rocks is a new truck in 2014. The inspiration for this eclectic menu is from an equally eclectic range of music. There’s an arugula/strawberry salad called Strawberry Fields, Stevie Ray Prawns in honor of the blues guitar god, the War Pig barbecue sandwich after the Black Sabbath song. Facebook, Lyric 2013.
Renegade Street Eats: It’s a truck with the soul of a hot rod: It’s matte black and pinstriped, and a work in progress. Wings are a specialty; also sandwiches, some specialty burgers and desserts; 4-5 menu items available at a time. Find them on Facebook.
EAT! Mobile Dining: This van serves up salads, soup du jour, sandwiches like the Day After Thanksgiving and grilled paneer, and pastas. eatmobiledining.com.
Urban Grill: This is a new truck, colorfully wrapped with scenes from Cincinnati. It offers grilled meats on couscous or pita, plus smoked meats, and a rotating menu of gourmet sandwiches. urbangrillfoodtruck.com.
C’est Cheese: Cheese sandwiches of all sorts, soups, and homemade pickles to go with them, all served from a cheese bus. You might order a Green Lantern sandwich, a red, white and bleu, or Bee Sting. Find them at various farmers markets and business parks. cestcheesecincy.com.
Eclectic Comfort Food: pulled pork, bacon-wrapped deep-fried hot dog, deep-fried bacon-wrapped mac and cheese, mashed potato balls, and egg rolls. They’re @EclecticComfortFood on Twitter.
Waffo: Soft Belgian waffles get paired with toppings both sweet and savory in this truck. They will put bacon in a waffle, or goetta and gravy or pulled pork. You can also get them with nutella, cinnamon sugar, or apples and hot caramel. facebook.com/Waffotruck.
East Coast Eatz: “Fat” sandwiches, fries, pierogies, ziti, cheesesteaks; everything that reminds the owner of summer time eats in East Coast cities is the menu on this truck. Find them on www.eastcoateatz.com.
Wake and Bake Breakfast: pancakes, biscuits, French toast, fruit and yogurt parfaits from an old shuttle bus. www.facebook.com/wakeandbakebreakfast.
DESSERT and Coffee
Bello’s Bike Pops: Emily Carabello sells handmade popsicles from a freezer she takes around on a bicycle. You might find hibiscus pomegranate, raspberry and cream, orange pineapple or latte pops. She’s Facebook at BellosBikePops.
Urbana Coffee: Maybe you’ve seen the adorable mini-truck built on a Vespa scooter at Findlay Market. It’s called an Ape (that’s ap-pay); Urbana’s is a re-painted vintage 1982 model. They pull espressos on an old-fashioned lever machine, and make iced coffees, shakeratos and frappes. www.urbana-cafe.com.
Cooper’s Crepes: A Mini Cooper pulls a mini-trailer with a couple of crepe griddles. Most of the crepes Peter Barton makes are sweet, like a cheeky monkey with nutella and bananas. He does two locations: West Chester farmers market and Whipty-Do. www.cooperscrepes.com.
Sugar Snap!: Cupcakes, cinnamon rolls, pies, frozen cheesecake pops and scones are served out of a pink-striped truck along with La Terza coffee. You’ll find them at festivals and events–if they aren’t busy doing a wedding. www.sugarsnaptruck.com.
Cold Stone Creamery: The mobile version of the ice cream chain offers sundaes or mix-ins from their portable marble slab. www.facebook.com/ColdStoneCaters.
Dojo Gelato: Get homemade Italian ice cream, otherwise known as gelato, in at least a dozen flavors served from a sleek truck. They also make excellent espresso. Find their locations on Facebook.
Chill Ice Bar: The most adorable food truck ever! It’s actually a tiny Smart Car — with a battery-operated shaved ice machine and a sink in the back. They do natural syrups on shaved ice. Find them at Krohn Conservatory and at Findlay Market on Saturday and Sundays.
Wiggy Dip: This is really a mobile ice cream parlor. Instead of ordering from a window, customers walk inside the truck and order from 14 flavors of hand-dipped ice cream. They are mostly booked by businesses for events for employees. www.wiggydip.com.
The Bee Sting
C’est Cheese’s most popular sandwich
2 pieces of Italian bread
1 1/2 tablespoons butter
1/4 teaspoon red chili flakes
1 cup shredded mozzarella cheese
1 tablespoon of basil-infused honey
6-8 pieces pepperoni
Mix red pepper flakes into softened butter. Butter the outside of each piece of bread – we use a tuscan pane. Open up the sandwich and put about 1 cup of shredded mozzarella cheese down. Drizzle basil infused honey on top of the cheese. Place pepperoni on top of that and then place the second slice of bread to make a sandwich. Grill on each side until golden brown and cheese is melted.
Basil-infused honey: On very low heat, simmer 2 cups of honey with 1/4 cup fresh basil leaves. Gently bring it almost to a boil, then remove. Don’t let it boil. Strain, store in refrigerator.
Brown SugarSnap! Cookies
These are like snickerdoodles, but more cinnamony
1 stick butter, room temperature
2 tablespoons cinnamon
1/2 cup granulated sugar
1/2 cup light brown sugar
1-1/2 tsp vanilla
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups flour
Cream butter, cinnamon, granulated sugar, light brown sugar, vanilla and eggs. Mix dry ingredients (baking powder, baking soda, salt and flour) together and add to previous mixture. With a 2 tbsp scoop, roll in balls. Roll cookies balls into following mixture:
1/4 cup of dark brown sugar
1/4 cup of granulated sugar
1 tbsp of cinnamon
Bake at 325 degrees for 12-15 mins
from Lyric: Food that Rocks
Mark Knight, whose food is inspired by song lyrics, makes this wrapped sandwich with chicken he rubs with his house spice mix and smokes. If you don’t have a smoker, you can instead broil or grill the chicken and poblano peppers. His house Lyric Love Rub is a bbq spice blend with pepper, anise, cayenne, cumin, brown sugar, and more. You can use your favorite bbq rub, or just with some brown sugar, cumin and cayenne.
5 pounds skinless chicken breast
1 rib celery
2 poblano peppers
1/2 cup sliced grapes
1/4 cup candied walnuts
1/2 cup of shredded sharp cheddar
1/2 large red onion
1/4 cup golden raisins
4 oz of Lyric Love Rub
1 tablespoon of honey
4 tablespoons lime juice
1 1/4 cups of mayo
5-6 large tomato basil flour wraps
Rub 2 tablespoons of bbq rub on chicken breast and place in a smoker for 1 hour with the poblano peppers, or broil or grill until done. Let the chicken and peppers rest. Once the chicken is chilled dice into 1/2 inch cubes and place in bowl. Small dice the celery, poblanos, and red onion and then toss in the bowl. Add the grapes, walnuts, cheddar, and raisins to the bowl. Mix the mayo, honey, the other 2 ounces of love rub, and lime juice, then pour into the bowl with the other ingredients. Mix thoroughly, taste, season as needed.
Take 3/4-1 cup of salad place in middle of tortilla and add a handful of arugula. Then fold the ends in and wrap it up.
Food trucks aren’t a new phenomenon in the US—they were popularized in the suburbs after World War II, and in their earliest incarnations, they even predated the invention of the automobile. But the gourmet variety now plying $15 lobster rolls and artisanal slushies to urban foodies only arrived around six years ago, fueled in part by Twitter, which alerts customers to their whereabouts.
Two researchers—Todd Schifeling at the University of Michigan and Daphne Demetry from Northwestern University—took advantage of that social-media trail to conduct a quasi census of the new wave of US food trucks. Using Twitter, they counted 4,119 trucks—all of which served their first meals since 2008—in the 289 US cities with populations over 100,000. And they dug into the data to explain why food trucks have clustered in certain areas.
Some of their conclusions are intuitive. Cities with more college graduates, more workers in creative industries, more diverse populations, and more craft breweries and farmer’s markets (institutions that align with what Schifeling and Demetry call “the new authenticity economy”) have more food trucks. As do urban areas that have fewer chain and fast food restaurants.
That suggests food trucks aren’t simply an economic phenomenon—a result of the rising costs of brick-and-mortar stores—but a social one. So if you’re looking for a promising city to park your kati-roll-BBQ-fusion business, you might first check if there’s a place to buy kale nearby.
LOS ANGELES—The posts and blogs from the social media were increasing and too many to ignore, so I decided to pay a visit. After all, Dollar Hits Pinoy Street Food was just up my alley, two miles away from work at the LA Civic Center.
The trendy street barbecue fare juts out of Temple Mart in Historic Filipinotown on Temple Street. It is what you would call the poor man’s bunker hub, a few minutes drive from white-collar business center downtown. Temple is dotted with Filipino restaurants that have changed owners over time but still persist because there is a captive market longing for the nostalgic taste of home.
At 6 p.m., the line starts forming, the patrons looking like more of the young millennial college types from Westwood than those of Evans Community College nearby. Elvie Chan, proprietor of the street food, calls out to the waiting patrons: “Malapit na! We have ‘Enrile, Betamax, Adidas, kwek-kwek, pares, goto!”
At 7 p.m. she claps: “Ready na — dollar everything!” drawing a roaring reception from the waiting “kababayans.”
For the unfamiliar, here’s a glossary: “Enrile” is a tempura coated head of chicken; “Betamax” is congealed pig’s blood forming a rectangular shape and grilled to perfection; “Adidas” is marinated chicken feet; “Kwek-kwek” is pigeon’s egg in batter; “Pares” is combination flavored jasmine rice and tender beef tendon and fat with meat simmered with spices; and “goto” or “lugaw” is the Philippines’ national food, basic rice porridge famous for its tripe and chicken ingredients and topped with crispy garlic and green onions. There’s “balut”; for those who are well versed in “Fear Factor,” that needs no further explanation. For the less adventurous, there’s always the go-to staple of the pork barbecue, marinated Pinoy way — copious amounts of sugar and garlic with soy sauce.
The line that has reached a block now startsmoving, patrons seemoblivious to the tedious wait, chatting away. They buy not one or two sticks of barbecue; they fill aluminum trays with the delicacies that remind them of what they’d left behind.
“I spent $35,” says Julius from Corona (some 60 miles away), who heard about “Dollarhits” from Instagram and Yelp (probably posting his own delicious meal on the app later on).
Sisters Josephine, Elvie and Nellie (not in photo) Chan operate the wildly successful Dollar Hits street food.
Mark A. from Anaheim blogged: “Being born in the Philippines, this was a great experience for me. The ambience reminded me of back home when eating street foods such as isaw (intestines), betamax (pork blood), and adidas (chicken feet) was the best alternative for lunch and dinner. The background music added the great experience as well as the friendliness and hospitality of the vendors. Parking is very limited so you may need to park on the side street. Food is already precooked and you can heat it up on the open grill near the food truck. The taste is to look forward to on its own, but it’s the overall experience that makes it fun.”
The line is obviously entertained by Hotdog music blaring in the background:
“Hinahanap hanap kita Manila
Ang ingay mong kay sarap sa tenga
Mga jeepney mong nagliliparan
Mga babae mong naggagandahan
Take me back in your arms Manila
And promise me you’d never let go
Promise me you’d never let go
miss you like hell, Manila
No place in the world like Manila
I’m coming home to stay”
Dollar Hits was started in January this year by the three enterprising Chan sisters and family. Elvie, Josephine and Nellie from Pampanga know from the heart what Manila street food means to the homesick.
“Balik sila ng balik; we’re here Thursday to Sunday from 6 to 12 midnight. Don’t come late on Sunday ‘cause the food is gone early. Sometimes tourist buses come and stop to buy on the weekends. There are customers who spend hundreds to take to potlucks. Vegas residents, people from up North like San Jose, San Francisco, from out of the country come; they who found us in Facebook,” says Elvie.
Owner Josephine Chan serving Filipino snacks.
Most of the food is pre-cooked and colorfully arranged next to the large food truck parked at the old Pinoy market owned by the Chan family. There are three large barbecue pits at the store’s parking lot where patrons heat up their prized buy. There’s an endless bonus of cantaloupe melon drink– “sa malamig” for a dollar.
Despite warning visits from the County Environmental health inspectors, the joint has kept open, optimistic that its compliance with standards (and the inspectors’ own hearts) would keep it operating for a long while.
Other street vendors of various ethnicities have opened similar haunts nearby attracting patrons with the sight and smell of billowing smoke from the outside grills. None of those we passed by offered the same festive atmosphere as Dollar Hits.
Omar from Colombia in South America is among those trying to keep a place in the line with his wife Angela. His favorite is “goto,” of course flavored with patis and lemon, along with its toppings.
“We’re on vacation in LA and my wife introduced me to this place and besides the delicious food, it reminds me of a festival.”
And it’s cheap. A meal of goto and two barbecue sticks would cost $3. We saw families lining up to get their generous amount of dinner for an affordable price. Even though the low prices are countered by the high calories, who’s afraid of cholesterol? Obviously not the young who frequent the place daily.
“Pag may kasamang bata, pinapauna namin; kasi kakain na yung bata,” quips Elvie. Whatever. There’s really no logic to the excitement of both patrons and entrepreneurs here.
“You can take the people out of the country, but you can’t take the country out of the people,” laughs screen actor Muni Zano who has come with us for the ride.
An immigrant to LA for more than 45 years, Muni observes that the lines at Dollar Hits beat even the number of patrons of the famous Tommy’s a few blocks away. “I’ve never seen a Filipino street business do this well; what a concept!” he says.
As the song goes: “Miss you like hell, Manila!”
When it comes to the type of pedestrian traffic and activity that food trucks seek, Indian Wells and its lack of a centralized commercial district might not be the most appetizing.
But in case a restaurateur decides to forge ahead anyway, Indian Wells city leaders are considering new restrictions that ensure food truck operators can’t just drive in and park anywhere.
The new proposal, which will be considered Thursday, would require trucks stay at least 150 feet away from any business, stay off all streets with speed limits of 35 mph or less, and obtain a temporary-use permit if they are part of special events.
The proposed restrictions come during a valleywide debate over how to encourage business growth while not being inundated by new mobile food options.
“If you don’t have very clear restrictions … it’s going to be a huge mistake for the city,” Mayor Pro Tem Ty Peabody has said about regulating food trucks.
Riverside County on April 8 started allowing food trucks to operate within the county. But it is up to individual cities to regulate them within city limits.
Cathedral City and Indio have approved laws. But Palm Desert and Palm Springs have moratoriums on the mobile operations, allowing them more time to review potential regulations.
Indian Wells council members first broached the subject in March, which spurred concern over health regulations and a potential overabundance of food trucks if they were allowed on private properties.
Peabody — whose wife owns Don Diego’s restaurant in Indian Wells and who used to operate food trucks in the 1990s — suggested more than a dozen requirements be part of an ordinance.
Many of his ideas, including the 150-foot restriction, are included in Thursday’s discussion.
City staff had originally suggested banning food trucks from being within 10 feet from the outer edge of any business entrance.
City leaders also want to require a temporary-use permit for special events or participation in a city-sponsored event, in addition to a city business license and mobile food facility permit.
“The way we set it up … we want to make sure we are reviewing the food trucks coming into the city,” said Warren Morlion, community development director with the city.
If you go
Indian Wells City Council meets at 1:30 p.m. on Thursday at Indian Wells City Hall, 44950 Eldorado Drive.
Information: (760) 346-2489
Granting relief to street food vendors in the city, the Delhi High Court on Wednesday set aside two notices issued by the three municipal corporations of Delhi (MCD), which had, in effect, banned street vendors from selling food and fruit juices on Delhi roads without licences.
Food standards are already in place under the Food Safety and Standards Authority of India (FSSAI) Act and rules,” the court of Justice B D Ahmed and Justice Siddharth Mridul said.
“Where is the requirement for the MCD to interfere? FSSAI will ensure compliance with Food Safety Act. The general guidelines of the MCD give way to the FSSAI Act and rules,” the court said.
The High Court was hearing a PIL filed by the National Association of Street Vendors of India (NASVI), stating that public notices banning sale of such food items were issued “arbitrarily without any relevant material in place and the same is ultra-virus to the parent statutory provision under the DMC Act”.
“After going through the various Acts and regulations (on food safety and street vendors), we are of the view that public notices issued by the MCDs need not be in place, in view of the fact that specific provisions have been made with respect to maintenance of safety and hygiene of food… Insofar as street vending is concerned, subject matter is entirely covered by Street Vendors (Protection of Livelihood and Regulation of Street Vending) Act, 2014. It is an admitted position that survey has not yet been completed. Therefore, provisions of the Street Vendors Act will be applicable and no street vendor can be evicted,” the High Court said.
The court was also informed by NASVI counsel Indira Unninayar that since a survey of street vendors has not yet been completed, therefore “no street vendor can be evicted”.
Unninayar also informed the court that the rules regarding cut fruits and street food were in the process of being created, and the notices issued by MCDs were “harassing the vendors”.
The court, however, told the FSSAI to ensure that food standards were in place.
“You will have to take initiative, you can’t say that till regulations are made people, can die,” the court said.
The CDs had earlier issued a public notice banning vendors without licences from selling food, cut fruits and sugarcane juice in Delhi on grounds that cholera and other diseases were being spread through the contaminated food.
The MCDs had also come up with stringent guidelines for street vendors, which were criticised by the NASVI as being “excessive” and “impractical””
The last food fight you had may have been in your middle school cafeteria, but here in Houston, a much more serious fight is about to get underway. On one side, the 800 food trucks that roam the city, which includes a growing number of chef-driven foodie favorites. On the other, the Greater Houston Restaurant Association, the group that represents thousands of restaurants in Houston.
The debate is whether propane-based food trucks should be allowed to operate in the downtown business district (CBD) and the Medical Center.
Take for example, the Pho-Jita truck. On this Wednesday, it was parked along Post Oak in the heart of the Galleria. The truck dished out food to eager office workers. It uses propane to cook, and that’s perfectly legal in the Galleria area.
“As of now the city doesn’t permit us to be within the confines of downtown and that’s a pretty big area, considering Houston is such a big area,” says John Tapia, in between taking lunch time orders.
Tapia and other operators of trucks would love to serve the 250,000 office workers who flood downtown every day. Long time city regulations prevent propane-based mobile food units (MFU) from operating in the CBD and the Medical Center. Mayor Annise Parker tried to update the regulations a few years ago, but lost that battle. She says outdated regulations unfairly stifle competition, and wants to tackle revamping city rules again.
“Competition is competition, and we’re not in the business of protecting existing businesses, we’re about allowing competition to take place,” said Parker
The mayor wants to eliminate the propane ban, and make several other adjustments that would allow the MFUs to operate downtown. That includes getting rid of the rule that benches or other seating must be at least 100 feet from a truck. However, the Greater Houston Restaurant Association is against any loosening of current regulations. The association points out that most brick and mortar restaurants had to make significant investments into their establishments and pay a variety of taxes and fees. They view the loosening of regulations as unfair competition.
“I had to build grease traps, build parking, file for a liquor license,” says GHRA President Reginald Martin, also a restaurant owner. “This is a disadvantage to me. Because there are a lot of costs we can’t recoup overnight.”
Food truck supporters and opponents turned out in full force at a City Council Committee hearing on the issue. Not all the proposed changes will require City Council approval. Some can be done administratively by Parker.
It’s clear both sides will fight for their rights. For now, food trucks can operate anywhere else in the city, except Downtown and the Medical Center.
Mamak Asian Street Food is coming to the Mills 50 district.
The new restaurant will be located at 1231 E Colonial Drive [GMap].
Owner Alex Lo tells Bungalower that they will serve a mix of traditional cuisines from Malaysia, Singapore, Hong Kong and Indonesia with a twist.
“We’re trying to mix a little bit of everything,” Lo said.
The menu, he says, will be mostly tapas style so you can come in and try three to four items for what you would normally pay for just one entrée.
Mamak Asian Street Food is expected to open in September.
MOORPARK, Calif. – A large crowd gathered Sunday afternoon on the Moorpark High School baseball field to try out culinary favorites from popular food trucks, all while supporting a good cause.
This was the first year the nonprofit Moorpark Education Foundation hosted its Food Truck Meetup, and money raised from the event will go back to fund programs and initiatives beyond what tax dollars can provide in local schools.
Organizers expected more than 1,000 people at the event, which featured food from eight different food trucks. By the end, they estimated about 3,000 people were actually in attendance.
The event also included live music coordinated by Moorpark High School graduate Hunter Van Dam, vendors and games provided by PTAs from local schools.
Moorpark High School also showed the movie “Monsters University” inside the auditorium and sold “spirit wear” during the event.
Mindy Yaras, who co-chaired the event with Tina Valdez, said the foundation was looking for a way to be included in an activity that benefited their community, and to also introduce people to the foundation and what they do.
“In Moorpark, we’re such a tight-knit community, and we wanted to do something that used the city’s July 3rd celebration as a premise since it is very popular and brings everyone together,” said Yaras.
While the event was free for visitors, Yaras said money was raised from sponsors and vendors.
Both Yaras and Valdez were pleased when the gates opened at 3 p.m. and the crowds began arriving for the event.
“I think this is going to way surpass our expectations,” said Valdez.
“It’s something different and everyone loves food trucks, which are very popular now,” said Yaras’ daughter, Jennifer Berger, who came to the event with her husband, Shawn Berger, and their sons Jack, 7, and Nick, 4.
The family enjoyed cucumber lemonade from the Mambo Juice truck and cherry-flavored Italian ice from Bella Italian Ice.
“This event is great because it brings everyone together before school starts on Wednesday. It’s a great way to kick off the school season,” said Laura Schelvis, of Camarillo, who enjoyed watermelon-flavored shaved ice at the event.
Teresa Cherew and Andrew Grant, owners of Bella Italian Ice, said this was their first event in Ventura County.
“We’re doing really well so far. It’s a bit cooler here than in Los Angeles County, which is nice,” said Grant.
Shawna Stevenson, of Moorpark, and her friend Jennifer Hammer, of Simi Valley, pondered trying the very popular Grilled Cheese Truck, while sampling food with Stevenson’s son, Michael, who will be starting kindergarten at Arroyo West Elementary this week.
Moorpark Planning Commissioner Daniel Groff sampled bacon cheese Kobe sliders and garlic fries from the Slammin’ Sliders food truck, while Moorpark Councilman David Pollock tried a calamari stick with Srirachi sauce from the Asian food-inspired Tainamite truck.
Megan Wilson, 14, of Moorpark, opted for the “Brat Jovi” bratwurst infused with aged cheddar from The Greasy Wiener. Her mom Leslie Wilson ate souvlaki gyros from Good Greek Grub and a red velvet cupcake from Sweet Arleen’s.
“The lines were very long, but worth it,” said Megan Wilson.