I had to double take when I saw a photo of this truck enter my Instagram feed.
It’s called the NWA Truck, otherwise known as Ninjas With Appetite. Yes, that’s the name — yes, it’s a play on words from a Compton-based rap group of the late 80s — and yes, I’m laughing, nodding my head in approval and pretending to be offended, all at once. Here is Foodbeast‘s own Rudeluv perpetuating further ignorance by #WhiteRickRossin in front of the NWA Truck:
Yes, new food trucks are a dime a dozen, but this Orange County-based truck with teriyaki-based products permeating throughout their menu definitely has humor on their side. Their truck wrap is pretty eclectic, with tons of references to friends and family scattered throughout. For example, check out this awesome “Stache Can” for throwing away all those napkins:
The wrap is the draw, but the food is the mainstay. They weren’t serving up their Teriyaki Nachos that familiar NWA-ers may rave about, but their bowls, tacos and burritos were absolutely noteworthy. Here’s a food party shot from my friend Wally:
The sauce used is a variation on the truck owner’s family blend, a delicious glaze that finds its way on to a number of the truck’s offerings. No menu has been posted yet, but the truck’s owners promise the website is launching soon. But until then, you can stay up to speed on their whereabouts by following them on Twitter and liking them on Facebook.
Photos by Amanda Martinez
Follow Elie Ayrouth on Twitter:
WEST HAVEN, Conn. (WTNH) — A food vendor was held up in broad daylight at a busy intersection in West Haven Friday.
Now, police are looking for a suspect and a vendor is happy the only thing he lost today was a little money.
What began as a normal Friday for Jose Sequen at the La Patrona food cart, changed dramatically in a split second.
“I’m here every day..here every day, selling food,” said Sequen.
He says a man walked up to the window and ordered five tacos, when he turned around to begin cooking the guy jumped into the cart holding a black handgun.
“He said ‘give me money, give me the money’…what…he shows me the gun, ‘you don’t give me the money I will kill you,’” said Sequen.
The food cart had only been open about a half hour when the hold-up occurred, and the robber got away with perhaps $80 at most.
Sequen tells News 8 he’s parked his truck at the same spot on First Avenue for about a year, and this is the first time he’s been robbed.
Carolena Roman also works at La Patrona. She wasn’t on the job when the cart was robbed, but the incident will be on her mind the next time she comes to work.
“I need to work, I need to work,” said Carolena Roman. “I have family, I need to do something.
“But it’s going to be hard to come back,” asked News 8′s Keith Kountz.
“Exactly,” Roman said.
A couple hours removed from the hold-up Sequen is still a bit shaken, but thankful that nobody was hurt on what should have been just another Friday.
Ready to get some sand in your shoes and enjoy a great bite to eat on the beach? The Downtown Daytona Beach Food Truck Rally rolls Daytona Beach, Fla., Sept. 16 from 5 p.m. to 9 p.m at City Island Park.
For some classic fare, Firehouse BBQ is serving slow-cooked pulled pork, brisket, spare ribs, and smoked chicken. Brisket Bus is offering different takes on brisket and pastrami sandwiches, as well as root beer-cured bacon.
Check out Saigon Sizzle, which offers Vietnamese cuisine, such as barbecue pork buns, steamed rice, and tacos. For a taste of local fresh seafood, try JB Fish Camp, a food truck that serves seafood, or the more exotic SwedeDISH, a food truck dedicated solely to Swedish cuisine.
Other food trucks being featured at the rally include Stay Calm Cupcake, Shred A Bowl, Bemi Bom, Dimples Delight, Ritters Frozen Custard, and Heavenly Café. Admission to the festival is free and most meals and snacks are less than $10.
Tayler Stein is a Junior Writer at The Daily Meal. Follow her on Twitter @TaylerAshlyn.
On the way from Flagstaff to Amarillo, most teams planned, but some chose to sing. When in Texas, the Great Food Truck Race contestants first met with host Tyler Florence who presented a twist to tonight’s competition. That is, the trucks would be featured at a minor league baseball game. Additionally, teams would be allowed a 20 second commercial spot to try to draw spectators to their trucks. Lastly, each team was given $500 of seed money to begin shopping.
While shopping, Tyler would call the teams to give them their first Truck Stop. This would challenge the teams to create a “ballpark special” that would be judged by a ballpark executive.
At the game, Momma’s Grizzly Grub would feature tacos, Seoul Sausage fried balls, Coast of Atlanta catfish with a peach lemonade, and Nonna’s Kitchen a homemade Italian meatball sandwich. Pizza Mike’s would stick with their traditional Italian sandwich, and Pop-a-Waffle a waffle topped with dulce de leche.
The Truck Stop
When the judge stopped by the food trucks, he enjoyed most the ballpark specials from Coast of Atlanta and Seoul Sausage. This week, however, Seoul Sausage was deemed the winner of the Truck Stop. The reward was $500 to put in their till, and a key that would be worn around their neck. They were told they’d find out what the key was for later.
At the game, the teams really stirred up the fans to come to their trucks. Thus, they were really moving their food. Pizza Mike’s however would make a grave mistake by not having enough product.
The Following Day
The next day, the teams would have to find a place to park their trucks. Pizza Mike’s found a dog lover’s event in a park, Coast of Atlanta, Pop-a-Waffle, Momma’s Grizzly Grub and Seoul Sausage would all end up in the same place near a grocery store. Nonna’s Kitchen parked by a hardware. Starting the second day, five teams were separated by just $400.
For the speed bump, the teams would get a boot on their wheel. Thus, they would have to stay put the rest of the weekend and make the best of their location. Teams were informed there would be another baseball game that night but couldn’t remove the boot. That is, except Seoul Sausage who’d won the key to the boot.
Remainder of the Weekend
With Coast of Atlanta, Pop-a-Waffle and Seoul Sausage being grouped together, competition became stiff. In fact, Seoul Sausage seemed to draw most of the customers leaving Coast of Atlanta really worried. Nonna’s Kitchen also seemed to be faring well. With the dog event ending, Pizza Mike’s would struggle to find customers.
When things slowed down in the grocery store parking lot, Seoul Sausage removed their boot and headed to the baseball game. Nonna’s Kitchen sold so much in their location they’d have to go to the store to buy more ingredients.
At elimination number three, contestants were told they’d made over $21,000 in Amarillo. Each team did well but still one team would be sent home. In first place was Seoul Sausage, second place Momma’s Grizzly Grub, third place Nonna’s Kitchen and in fourth place Pop-a-Waffle. The bottom two this week would be Coast of Atlanta and Pizza Mike’s. In the end Pizza Mike’s was sent home and Coast of Atlanta would go on in the Great Food Truck Race. Next week the contest will take place in Fayetteville, Arkansas.
Lori MidsonWith the mercury continuing to hover in high double digits — and a three-day weekend upon us — most of us will be picnicking and boozing it up in a park, or splashing around in the pool, diving for beer cans.
And on Sunday, you can knock back beers, eat your heart out and bare your bikini at the Justice League of Street Food’s water splash bash, which kicks off at 5 p.m. poolside at TAXI, 3509 Ringsby Court.
But this isn’t just any aquatic playground (or party): The container pool, boasting twelve-foot decks on either side, was constructed using two, forty-foot-long, re-purposed steel shipping containers that were welded together and then painted bright orange. In other words, this is definitely not your average park pool.
But on Sunday, it’ll be part of the festivities at the Justice League soiree, which, as usual, will parade a diverse mix of food trucks and carts, including the Yatai food cart, DipStik, the Panna Cotta Peddler, Pinche Tacos, Mana from Heaven and Biker Jim’s.
And that’s not all: There’s volleyball, a deck bar, music, a hula-hoop showdown, kid’s activities and contests, and, if you work in the restaurant biz, you’ll get a free shot to start the night.
But even if you’re not in the industry, you can still eat and drink for free on Sunday by simply participating in our little contest.
Here’s what we want to know: How much does all that water weigh, in pounds, in the pool?
Here’s a hint: The pool is eighty feet long and seven-and-a-half feet wide, and the depth varies between three-and-a-half feet and eight feet
The person who comes the closest to the correct number without going over (the edge) will get the prize. Please submit your guesses in the comment section below, and make sure to leave a valid e-mail address so we can contact you if you win.
We’ll announce the winner this evening, by 5:30 p.m.
Terry Eddington of Food Truck Connection
Now, there are two Ssahm trucks: twice the pleasure.
Photo by Terry Eddington
It takes some nerve to boldly describe your food as “gourmet Korean tacos,” especially here in Texas where we take our Mexican food as seriously as our barbecue. The words just don’t seem to fit together. Gourmet and tacos? Korean and tacos? Gourmet from a truck?
And then you take the first bite. It doesn’t take nerve when you serve up gourmet Mexican-Korean tacos that taste like nothing you’ve ever had before.
Photo by Terry Eddington
Let’s get right to it: The tacos and burritos are unlike any you’ve had before, but my absolute favorite food from Ssahm are the kimchee fries. What do fries have to do with Korean or Mexican, you might ask? Who cares? These are the best fries I’ve ever had, anywhere, anytime! The caramelized kimchee is smooth and spicy at the same time, there’s Monterey jack and cheddar cheese with a bit of cilantro and onion thrown into the mix. Add your choice of meats and this is a meal all by itself. The regular order at $5 is generous, and the $7 large order assures leftovers for breakfast.
Food trucks can be a challenge to find (but isn’t that part of the fun?), but they make it simple by listing their location on their website, Facebook, and they tweet them, too. And, they’ve made it easier than before. Now there are two Ssahm trucks, red and black, bringing you twice the pleasure!
Photo by Terry Eddington
When it comes to the burritos and tacos, you have your choice of meat:
- KALBI (beef) – marinated certified Angus chuck short rib
- DAEJI (pork) – spicy marinated pork
- DDAK (chicken) – spicy marinated chicken; or
- DUBU (tofu) – grilled organic tofu
The kalbi taco has a sesame soy vinaigrette topping with caramelized kimchee, salsa rojo/verde, Cilantro, and onion. The balance of ingredients is just right. Top with a squeeze of fresh lime and you’re all set!
Photo by Terry Eddington
The burrito is another meal all by itself. It may not be as big as Freebirds, but the flavor is so big you’ll never miss the bulk. The key is the cilantro lime jasmine rice. Lighter than most rice found in burritos, it avoids that heavy, sometimes sticky sensation in other burritos and then gives you the hint of citrus from the lime. The flour tortilla is filled with your choice of meat or tofu. There’s a great balance between the meat and the rice. It is stuffed with Monterey jack and cheddar cheeses, and caramelized kimchee play their supporting roles perfectly.
And now Ssahm is offering a BBQ hot dog. Yep, buried under that mountain of dressings that includes everything but the kitchen sink is a plump all beef BBQ dog. Good luck getting your mouth wrapped around this monster dog. And a word of warning, do not attempt to eat this sitting down unless you have a table you can lean over to protect your lap.
Pegasus News Content partner – Food Truck Connection
CHICAGO (CBS) -- You see them along the streets in the neighborhoods of Chicago: food carts selling everything from tacos to frozen ice drinks.
But there’s absolutely no city regulation or inspection of food carts in Chicago. So is it safe to eat from these carts?
The 2 Investigators checked some of them out and found potential health and safety violations at each of the eight food carts they visited with an undercover camera.
At one location, a group of tourists from Mississippi seemed to be enjoying a Mexican corn specialty called “elotes” — steamed corn, mixed with mayonnaise, butter and other toppings.
But food safety expert Kantha Shelke reviewed CBS 2 video and pointed out something that was not so good: a tub of mayonnaise sitting out in the 98-degree heat.
“The tub has been sitting out for an extended period of time, not chilled,” Shelke told Zekman. “So, it could also not only be loaded with bacteria, but the bacteria in it could be multiplying.”
At a coconut drink stand, the server used bare hands to scoop ice for a drink and worked on a dirty countertop to cut up the meat inside and serve it with condiments to eat.
“Even if I was in the prime of health I would be very concerned about the kind of bacteria I would be inviting into my body,” Shelke says.
Pre-made tamales are a popular offering at many carts. CBS 2 checked out one operated by a woman who said she makes them in her kitchen.
The problem, Shelke says, is that there’s no way to know if the product was chilled or reheated to the right temperature and kept at the proper level of at least 140 degrees (the temperature at which bacteria is killed).
The tamale CBS 2 purchased was only 127 degrees inside.
As for the question about whether the city of Chicago should license and inspect vendors like these, Shelke says they indeed they should.
“It’s a social responsibility for the city to make sure that these food carts also are regulated and are safe for consumers everywhere,” she says.
City officials say they are aware of the problem.
“Unlicensed food vendors pose a public health risk and are subject to a variety of enforcement measures,” the city says.
Penalties include fines and possible impoundment of the food cart.
As usual, the best advice for consumers is: Buyer beware.
By Staci DaSilva
He won a Sioux City Growth Organization grant and now Chef Paul Seaman has seen his dream become a reality.
Chef Seaman has used the $5,000 he was given to bring to life “Sprout Stream.”
A mobile food vehicle to serve his organic, preservative-free food. And his truck? Well, that’s a renovated airstream camper!
And Seaman says his priority is keeping it all local.
Chef Paul Seaman said, “The biggest thing I’m trying to do is to highlight our local ingredients. I’m not trying to make revolutionary foods. We’ve got wraps and tacos and salads. It’s simple fare, what’s different is that we’re using all the local ingredients and we’re processing it as little as possible.”
Now because Sprout Stream is mobile, Chef Seaman and his locally-grown food will be moving all around Sioux City.
To find out where Sprout Stream will be at any time, visit its website here.
For many Vancouver foodies, the words “food cart” have a Pavlovian effect. Eyes light up with excitement, out comes the smartphone with apps mapping the current whereabouts of their favourite vendors, and discussions of which dishes they’ve tried ensues. In Vancouver, having someone make your meal on the side of the road and eating it curbside is still a novelty—so new that the city is still learning how to handle all of these roaming restaurants, and granted only 12 new vendor licenses this year.
In the United States, it’s a different story. Cities like Portland, San Francisco, New York, and Austin all have established and burgeoning food-cart scenes. In fact, the food-truck trend in the U.S. may have already hit its tipping point.
An article this week in Adweek talks about the rise of corporate food trucks across America. Chain restaurants like Sizzler, Taco Bell, Applebee’s, Red Robin, and Jack in the Box have all debuted branded food carts, using the vehicles as moving marketing campaigns, finding new customers, and testing-driving new products. According to the article, the accidental partnership between food trucks and Twitter is also being utilized by these big companies. Earlier this year, Taco Bell successfully launched its Doritos Locos Tacos by encouraging customers to use a Twitter hashtag in conjunction with visiting the Taco Bell food truck.
Restaurant chains aren’t the only large companies riding on the success of the food-cart trend. Clothing brand The Gap wheeled its Pico de Gap truck around Los Angeles in 2011, somehow tying in “tacos” with “denim”. Customers who showed up at the cart’s window with a receipt displaying a same-day Gap denim purchase received their meals for free. Those who just wanted to buy some tacos would receive a $20 coupon towards a pair of Gap jeans.
So perhaps it’s no surprise that a contributor to Forbes recently listed food trucks at the top of “America’s 8 Worst Food Trends”, saying that these carts offer nothing new to consumers, that they actually encroach upon neighbouring brick-and-mortar restaurant business, and that food-cart gatherings are nothing more than a hipster interpretation of shopping mall food courts.
While Vancouver has yet to experience corporate- or chain-restaurant food trucks on its streets, several of the 103 carts in our city are associated with local restaurants, such as La Brasserie Street and Vij’s Railway Express.
You can follow Michelle da Silva on Twitter at twitter.com/michdas.
Two years after a crowd of more than 1,000 people swarmed a food truck event on the corner of 14th Street and Santa Monica Boulevard, the trucks returned to the lot Wednesday afternoon to serve less than 100 customers.
Turnout was meager at the first day of “Hump Day Food Trucks,” which will occur every Wednesday, as the name suggests. At 6:30 p.m., about a dozen people milled around the four food trucks. But organizer Brian Spire said he is confident that the eveny—the first all-day private food truck lot in Santa Monica—just needs to time to get over its first day slump.
“First days are always hard, we just have to get the word out,” Spire said.
A food truck event hosted at the same location drew thousands of Angeleno foodies in 2010, but was shut down because of permit violations.
“Two years ago, food trucks were random pop-ups. You’d text you’re friends and say ‘hey come to this place.’ They’re more common now, but the regularity of something like this is still unique,” Spire said.
A resident of Santa Monica for 25 years, Spire said he thought the area was the perfect place to host the event, and decided to revive it after acquiring the proper permits from the city.
Although the lot itself does not have seating, The Central Social Aid and Pleasure Club, a music venue located across the street from the lot, offers free seating for foodies who purchase a drink from the club. Spire said he hopes to work with the venue to provide music and entertainment at future events.
Wednesday’s food trucks included Gringo’s Tacos, the Fry Girl, Me So Hungry and Ragin Cajun. When asked what kind of trucks to expect in the weeks to come, Spire rattled off a variety of ethnic cuisines (Filipino, Korean and Vietnamese, to name a few), funky eats from trucks Potato Tornado and Trailer Park Truck, as well as big name trucks Border Grill and The Grilled Cheese Truck.
Once he gets the buzz gets out, he said he hopes to see crowds of 800 to 1,000 at the event.
The Hump Day Food Truck Lot is at the corner of 14th Street and Santa Monica Boulevard. Trucks will serve lunch and dinner every Wednesday. Lunch hours are 10 a.m.-3 p.m. and dinner hours are 4-9 p.m.
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