Two trucks come to Vistaprint in Lexington every other Wednesday, and the online marketing services provider springs for all the tacos, hot dogs, and Korean barbecue noodle bowls the employees can eat.
It is frustrating when a good idea goes ignored for years. If only the world were paying attention, you say to yourself, they’d all be on board. Toda la bola.
I always felt that way about the taco truck.
When I was a kid, we had a neighbor, a la otra cuadra, who made his living selling food from the shiny chrome kitchen that sat on the back of his truck. My brother and I played with the family’s kids, and during one Saturday afternoon soccer tournament, our families shared some really tasty tacos and sandwiches. We weren’t really tight, but I remember their truck being a presence in our neighborhood; the big blocky truck sat in the family’s driveway, just like my dad’s blue and white Super Cab sat in ours, every day after the workday was done. It was out there for years.
I was fascinated by the truck; I remember driving past their home and thinking about how cool their truck was, and how cool it was to be able to bring lunch to people por todos lados every day.
It was years before I heard one of the meaner neighborhood kids refer to a food truck as a roach coach. And as I got older, I realized that not everyone shared my fascination. Were the eats safe? Did they have anything other than tacos, Lucas candy, chamoy, pickles and Fritos? Was the lack of running water and a standing water fixture going to be a problem?
That was not fair.
It also was a long time ago. Y cómo cambian las cosas, no?
Today, I think of that neighbor’s truck every time I drive past a food truck park. I’ve read about how tough economic times helped start the ignition on the new wave of food trucks. I’ve heard about the incredible gourmet meals from food trucks that my friends have dined on, although today I guess they call them mobile kitchens. Frankly, I’ve been surprised to see area hipsters embrace the idea that one really can get good eats on wheels.
What I haven’t heard in a while are the words “roach coach.”
Along with gourmet meals served on paper baskets and wrapped in foil squares, here’s what we can take away from modern food trucks: They are a great idea. But they also were a great idea years ago. And I’d like to think that the man with big blocky truck down the street knew that.
I hope those budding chefs in the mobile kitchens know who paved the road for them. And the idea that they might not is one I find frustrating.
Taking place on Wednesday, October 31st at the historic Steam Whistle Brewery in downtown Toronto, the ‘Dia De Los Muertos Pop-up Festival’ brings the sights and sounds of traditional Mexican Day of the Dead festivities and remixes it with a little Toronto multicultural flare! With space limited to 500 guests, the ‘Dia De Los Muertos Pop-up Festival’ is sure to be one of the most sought after tickets this Halloween!
Night Market of the Living Dead
The ‘Dia De Los Muertos Festival’ will bring together a host of food vendors doing everything from traditional Mexican street food, to Asian-inspired tacos, to the best in night market fare from across the globe. There will also be Day of the Dead decor, traditional Mexican sugar skulls for sale, a mariachi band and a few additional surprises—but you’ll have to buy a ticket to find out what they’ll be!
$10 general admission tickets for the Food Truck Eats ‘Dia De Los Muertos Pop-up Festival’ will go on sale Monday, October 15th http://foodtruckeats.ca
With trendy food trucks proliferating in New York City, officials have become increasingly concerned that the restaurants-on-wheels could bring consequences far more serious than the ones produced by mice droppings and unlicensed vendors.
According to a document obtained by Public Intelligence, the FDNY believes food trucks also serve as attractive breeding grounds for terrorist activities.
In the report, “Food Trucks: A Transient Hazard,” the FDNY notes 3,100 trucks permits have been issued this year alone, meaning terrorists could easily get their hands on a black market permit of their own.
The FDNY says trucks are actually an “excellent surveillance platform due to their access and long duration stays.”
The report also expresses concern that terrorists could pack popular trucks, stationed in “high profile” locations, with explosives.
The recipe for the perfect terrorist plot? Who knows.
While it’s comforting to know the city is dedicated to its counterterrorism efforts– see, for example, last week’s foiled Federal Reserve terror plot– we can’t help but remember the city’s tendency to exaggerate terror threats.
So perhaps it’s best not to be too alarmed and we can all get back to chasing overpriced food trucks on Twitter, enjoying all the tacos, ice cream, dumplings, pizza and Korean burritos they have to offer.
Also on HuffPost:
Tavantzis, who attended the first night Friday, said customers quickly began lining up to order food at the sole vendor.
We had a few customers within the first few minutes, she said. The food was excellent. (The owner) was very, very excited.
Tavantzis attributed the minimal amount of food trucks to a lack of awareness of the program among food truck owners.
About 15 spots are available along Peck Street.
On Friday, two truck owners drove by and showed interest in being a part of the program, Tavantzis said. One of those trucks serves Salvadoran food, she said, noting that the variety of food will be more than just tacos as the program expands.
I expect that, within time, it will be growing, she said.
The Watsonville City Council approved the project during its Oct. 9 meeting, agreeing to allow the food trucks to operate on Fridays and Saturdays from 9 p.m. to midnight for a three-month trial period.
For the complete article see the 10-23-2012 issue.
Melissa’s World Variety Produce Inc., Los Angeles, Calif., will feature its Lime Truck on the expo floor during the Produce Marketing Association’s Fresh Summit in Anaheim, Calif.
The Lime Truck is the second-season winner of Food Network’s “The Great Food Truck Race” program. It won the grand prize of $100,000 on the television show.
The owner of the truck, chef Daniel Shemtob, started his food truck business in 2010 in Irvine, Calif.; he now has four of the trucks.
At Melissa’s Fresh Summit booth, samples of veggie tacos will be handed out.
The Lime Truck uses produce from Melissa’s and is a partner with the company.
BUFFALO, NY - A internal senator wants to assistance a flourishing food lorry attention thrive.
State Senator Tim Kennedy wants a state to establish how most any city or city can charge. This comes after a food lorry debate in Amherst, where town codes concerning food trucks are now being written. And internal leaders contend he’s over-reaching.
For a discerning lunch mangle outward Roswell Park Cancer Institute, some folks contend zero beats Lloyd Taco Truck.
“I adore their tacos. Best tacos in town,” one lady said.
“I adore this place,” another male beamed.
There are large fans who wish to see some-more food trucks around, and Democratic State Senator Tim Kennedy is capitalizing on that sentiment. He proposes a state step in and extent a fees municipalities can assign mobile food vendors to only $250 a year.
Buffalo now charges $1,000 a year, and Kennedy says that is stunting a intensity expansion of a food lorry industry.
“What we’re perplexing to do is grow jobs in New York State. Grow jobs in western New York,” says Kennedy.
But Amherst Town Council Member Steve Sanders countered, “People eat as most as they eat. So possibly we go to a grill or we go to a food truck. The economy’s not going to grow some-more only since we put a food lorry right in front of their workplace or wherever they occur to be during lunchtime.”
Find a whole essay by Lou Raguse at wivb.com here
The first-ever Marietta Food Truck Rally was held Monday night at 218 Roswell St. near the square.
The Marietta Food Truck Rally will be back every Monday from 5 p.m. to 9 p.m. in the Meeting Park development parking lot at 218 Roswell Street until the holidays hit.
What food trucks would you like to see at Marietta Food Truck Mondays? Tell us in the comments.
Smyrna Food Truck Tuesday’s feature their hometown Happy Belly Food Truck. King of Pops is another metro Atlanta favorite. The Yumbii food truck is no stranger to Cobb County, maybe they’ll bring some of their tasty tacos.
This Thompson dude knows where to get tacos at 2am–trust.
The FTC (ha!) can advise on the exact locations and cooking times of trucks across the city, and even help download a food truck app (theres that word again) to your iPhone (still no love for Android!). Now you can find the Big Gay Ice Cream Truck, Rickshaw Dumpling Truck, Tacos Morelos, and more with ease.
It gets better. The New York hotels have come up with a smattering of special Food Truck Lover’ offers.
Here are two we like:
Food Concierge Favorite Food Truck: Wafels Dinges
Weekend package rates at this Financial District hotel begin at $299 through March 31st 2013(subject to availability, blah blah), and include a welcome champagne cocktail and free WiFi.
Food Concierge Favorite Food Truck: TriBeCa Taco Truck
This package guarantees the Best Available Rate for that day, a Fat Witch Brownie welcome amenity, a free Thompson iPhone case and download of local food truck app, and complimentary WiFi.
These specials are bookable via www.thompsonhotels.com using code FOODTRUCK.
If London’s pavement cuisine is finding its feet, San Francisco’s is already high on the local feeding agenda. At this street food meet-up, Off the Grid, 30-plus trucks are attended by hundreds every week.
I accompanied Andy Bates, owner of street food stall Eat My Pies, to taste the American street food trends that London will be taking note of. Here are five we expect to be hitting a pavement near you soon.
What: “What I noticed was the size and the amount of trucks. There were so many more. And they’re more mobile because of that,” says Bates. “It really opened my eyes, especially the branding, the colours. It’s really cool.”
I spot 3-Sum Eats, an enormous van serving chicken fried in Rice Krispies (bizarre but popular, apparently) and a gigantic steamed bun truck called The Chairman about which one man tells me “there is always a line — the pork belly is amaaazing”.
Where in London: We’re getting there. Green Goat Food is a converted school bus from which two boys serve fresh sustainable grub made on the spot. Rainbo Food is a sizeable 1948 Ford pickup dishing up Japanese dumplings.
What: The app called Square which turns your phone into a card payment system. “Lots use it for my truck during the week. It’s super-convenient,” one trader says. Bates predicts we will be using it before long: “A lot of people ask if I take cards at my stall. If I think of the number of times I’ve lost business because [people are] asking me where the nearest cashpoint is … This way it could actually bring business to you.”
Where in London: A secure card payment system called iZettle was trialled over the summer at Shoreditch’s Red Market at an event called the Silicon Drinkabout. Its creators hope it can be rolled out in London markets soon.
MEX TO THE MAX
What: Tacos get serious. The Taco Guys make theirs filled with cinnamon-braised beef cheeks, marinated duck breast, batter-fried sustainable ono and other things. At a stall called Don Bugito there was corn covered in chilli-infused cream and even insects.
Monica, Bugito’s founder says: “The reaction has been positive. The corn is inspired by Mexican-hispanic cuisine and on a good day we can sell around 100 to 200 per day.”
Where in London: Death by Burrito, a restaurant on Kingsland Road which opened last month, is a restaurant dedicated entirely to these. Noma’s Rene Redzepi served up ants on lettuce leaves on a recent trip here.
POWER OF THE CAR PARK
What: “They’ve got these huge great car parks. We have got some but you can’t believe all the restrictions here that you have to go through. It’s more organised and they’re ahead of the game — simply because they’ve been doing it longer,” thinks Bates.
Where in London: Leonard Street car park was used during the Olympics for three weeks of graffiti art and street food; a Friday night market called Street Feast London moved around car parks throughout summer. It has now settled under cover but others have been planned. Brockley Market takes place every Saturday in Lewisham College car park.
CRÈME DE LA CRÈME
What: Pudding stalls. At OTG I found extensive queues at a stall selling only crème brûlée. Outside it, two film-makers are eyeing up the options which include dulce de leche, chocolate and the delicious, creamy vanilla bean. “Restaurants are worthless when there is street food like this available. Just look at this, I mean, Get.In.My.Belly. We’re going to get crème brûlée first and have normal food later,” they say, excitedly.
Where in London: No crème brûlée yet but the popularity of vans like ice- cream seller Sorbitium Ices, stalls like The Meringue Girls and You Doughnut prove that sweet street food is on the up. Rice pudding is next.
Andy Bates presents American Street Feasts on Food Network UK (Channel Freeview 48
and Sky 262/263), weekdays 12.30pm and 6.30pm
DRINKS FROM AMERICA
BarChick’s round up of the latest US drink trends that are popping up in London’s bars.
What: Vinegary fruit concoctions which were once fruit preservatives. These add a wonderful umami quality to drinks.
Where in London: Clapham’s Powder Keg Diplomacy bottles rhubarb with white wine vinegar and sugar, and shakes it up with gin in their popular Rhubarb and Raspberry Shrub.
What: At New York’s Booker and Dax bar, CO2 is added in advance to drinks to make them bubbly. ‘Gin and Juice’ is gin and clarified grapefruit juice, carbonated and served in a champagne flute.
Where in London: Bermondsey’s Hide Bar – bartenders use a Perlini carbonation machine to pump bubbles into a mixture of muddled raspberries and white wine, their twist on a Bellini.
FOOD AND COCKTAIL PAIRING
What: At Aviary in Chicago the hot ticket is the 10-course Kitchen Table menu accompanied by cocktails. Cocktail and food pairing was also a category at this year’s Diageo World Class cocktail competition.
Where in London: London’s Andy Mil won the UK finals by pairing a smoky and sweet Johnnie Walker whisky based cocktail with a rich foie gras.
WINE ON TAP
What: New York hangouts have started installing taps on the bar for keg wine. It doesn’t work with all wines, but for crisp, chilled whites and roses it’s convenient, eco-friendly and keeps drinks fresh. In Manhattan April Bloomfield pours her white wines from kegs.
Where in London: Caravan Kings Cross serves Prosecco on tap.
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