Seafood, Korean, and normal tacos being served from a food truck were a bulk of a over 1,000 votes expel in part 1 of a best food truck taco contest started 2 weeks ago. Today we are opening adult partial two. The poll.
We received votes from around a world, though for this check we could usually name a food trucks with a 10 many votes submitted. We will be using this check for a subsequent dual weeks and will tighten it out on Friday, Mar 1st during 12 PM (midnight) Central Time. The winning lorry will be profiled here during Mobile Cuisine and will reason a pretension of Best Food Truck Taco for 2013.
Get You Vote in Now!
Please note, if we have issues voting with a polling software, we can contention your vote to email@example.com. We will usually concede one vote per particular and from time to time, a program can retard users from voting formed on their ip address.
2/01/2013 02:00:00 PM
Food Truck of the Week: Salsa Truck Earns Mobile Food Preparer License
All we have to say is, “finally!” Ordinances passed over six months ago that allow Chicago’s food trucks to apply for a mobile food preparer license. Then northing happened. As reported by DNA Info, the first truck, The Salsa Truck, passed final inspections yesterday.
They did not face the same setbacks as the hundred-plus trucks that unsuccessfully applied for a license. Roadblocks such as improper ventilation systems for gas ranges and other modifications requiring thousands of dollars in alterations before they can meet regulations. The salsa truck, however; jumped that barrier by cooking tacos and quesadillas on electric grills. They are served with homemade salsas, hot sauces and guacamole. They plan on rolling out on Tuesday, with food prepared onboard for the first time.
In addition to the food truck, owner Dan Salls, is working on a brick-and-mortar location called The Garage. The Garage acts as a home for the truck, kitchen and will soon house more trucks. According to their website, “It will be Chicago’s only food truck centric commissary- featuring other local food truck entrepreneurs working alongside The Salsa Truck.”
In 2008 a mobile food attention jumped onto a inhabitant theatre when a immature cook named Roy Choi came adult with a thought of holding a a normal taco served from many loncheros in a LA area and mixing it with flavors from Korea. Choi’s Kogi lorry became an instant success and given afterwards has sparked many immature culinary entrepreneurs to try to compare this success around a world. Taco trucks are typically a initial form of food lorry to enter a marketplace when a laws are mutated to concede food trucks to work on their streets. Besides a normal Mexican style, there have been many forms of alloy styled tacos attempted, some have failed, though many some-more have succeeded.
Because of this, we have motionless to open a new competition to find out that food lorry is portion a readers favorite taco. This competition will open currently and will be run in dual stages. For a subsequent dual weeks (we will accept emails submitted by 12 PM Central Time on Friday Feb 8, 2013) we will give a readers to contention their choices around email, and once a information is collected, we will open a check (Monday Feb 11, 2013) to concede voting from a tip 10 email submissions.
To be authorised for a final poll, a food lorry needs to have non-stop before Jan 2013 and contingency frequently offer a taco plate from their truck, transport or trailer. The mixture of a taco can be any multiple of flavors (traditional or fusion), or cuisine and a taco can be served in a tough or soothing shell. The trucks can be located in any nation so feel giveaway to contention choices from outward of North America.
We demeanour brazen to receiving your submissions. Food lorry owners are giveaway to contention their possess trucks for care and electorate might opinion as mostly as we wish. The usually ask we have is that we contention one entrance during a time and embody a name of a truck, a taco name as good as a city or area a food lorry operates in.
The winning lorry will be profiled here during Mobile Cuisine and will reason a pretension of Best Food Truck Taco for 2013.
So let a voting begin. And remember, opinion early and opinion often.
These chilly SoCal night’s pave the way for wonderful opportunities to dine under the stars! Start your 2013 dining experience right by enjoying the food truck dinner gathering in Cerritos-Artesia every Wednesday night.
Join locals at the Atomic Eats food truck dinner rally outside of Babies R Us in Cerritos at 11540 South St. every Wednesday night and splurge on a variety of food truck favorites. The weekly feast takes place in the store’s parking lot every Wednesday from 5:30 p.m. to 9 p.m. Motorists in the lot are reminded to always be cautious of pedestrians.
The Jan. 23 dinner lineup includes:
- Flipping Yolk
- Gringos Tacos
- The Lobos Truck
- El Burger Luchador
- The Bun Truck
- Trailer Park Truck
- Gobbles and Oinks
- My Delight Cupcakery
* Editor’s Note: Patch will be posting the local food truck dinner list every week. For a look at menus, prices, and payment options, visit each truck’s website through the links provided. Participating trucks and schedules are subject to change without notice.
Wholly Frijoles Mexican Street Foods will soon be rolling through a neighborhood near you.
The Mexican food truck company, based in Cuyahoga Falls, will sell tacos, burritos, gorditas, quesadillas and other Mexican and Latino cuisine, according to the Wholly Frijoles Facebook page.
Wholly Frijoles also promises fresh ingredients and spiced-up recipes.
The company is just about ready to hit the streets, but in the meantime, it’s asking that Mexican food lovers “Like” its Facebook page to see what the business is all about.
SAN FRANCISCO, CA - Kwasi Boyd has wrapped vehicles with printed vinyl for some-more than a decade. Lately, his business has gotten a large lift.
Behind a bang is a rising series of food trucks in a Bay Area. Mr. Boyd’s Emeryville-based business, Custom Vehicle Wraps Inc., covers vehicles with wallpaper-like material, that is an choice to paint jobs, charging around $6,000 to hang a 30-foot truck. In a past 3 years, food trucks have turn some-more than 40% of his business, and their numbers are flourishing most faster than a debate buses and sports cars he differently works on, he says.
“It’s flattering crazy,” says Mr. Boyd, 41 years old, who says he wrapped 6 food trucks by a initial 7 days of 2013 and has brought on 5 people to assistance him. “There are times where we had to do 10 trucks during once.”
Mr. Boyd is one of many small-business owners in a Bay Area who are benefiting from a proliferation of these trucks, that prepare and offer an collection of epicurean travel foods, such as Korean tacos, oven-blistered pizzas and Indian sandwiches. Parking-lot operators, hardware stores, striking designers and mobile-kitchen makers are also removing new business.
There are no central statistics on a series of food trucks in a Bay Area, though a landscape shows justification of fast growth.
Matt Cohen, who runs a renouned “Off a Grid” food-truck gatherings and a consulting business for food trucks, says there were 5 epicurean food trucks in San Francisco when he started his association in Jun 2010. “We work with 100 trucks a week now,” he says. “We design that to grow to 200 by a finish of a year.”
Others in a attention have placed a series of food trucks in a Bay Area during some-more than 250.
As a result, Mr. Cohen hired 5 full-time employees to assistance him classify and run food-truck events in 2011 and combined 13 some-more final year, including a demographer who total out where a best places are to reason new events. (The answer: areas with lots of 25- to 45-year-old professionals that are permitted around open travel and have other businesses nearby.) He skeleton to double his staff again this year.
Meanwhile, El Monte Catering Trucks, that puts kitchens in used smoothness trucks, changed from Los Angeles to San Jose 4 years ago since it sensed that there was a flourishing marketplace for food trucks in a Bay Area, says Yari Garcia Lyndsey, a manager.
Find a whole essay by Ben Worthen during The Wall Street Journal here
Hundreds of Valley residents bundled up and headed out to the New Times-sponsored Street Eats Food Truck Festival this past weekend. Salt River Fields hosted 50 food trucks from around the country covering everything from Cambodian ginger curry to Creole gumbo to Hawaiian fusion tacos. But the food trucks were only half the fun. Cooking demonstrations, shopping, bars, and live bands also showed up.
- Street Eats Food Truck Festival: Day One (Slideshow)
- Street Eats Food Truck Festival, Day One: Shorter Lines, Better Organized Than Last Year, and We Share Our Favorite (and Not So Favorite) Tastes
Photos by Andrew Pielage
Published on January 14, 2013
When most people hear food trucks, they usually think of a big city, but one of Bay County’s newest restaurants is trying the trend and everyone seems to be on board for the ride.
Late Friday morning, the red food truck rolls up to Diver’s Den off Tyndall Parkway and prepares to open up for business.
“What can I get for you today?” says the woman working the window of the E. Street Café Food Truck to their first customer.
Even with a limited menu, there’s something for everyone in the food truck. Menu items range from fried green tomato BLTs to Korean tacos. The restaurant on wheels opened up in September and relies soley on current customers to bring in new customers.
“Social media has been the corner stone of the business,” said owner Yi Lynne Weber. “I don’t do any print marketing, basically everything is word of mouth.”
So far, the tech savvy approach has worked, from first time customers to dedicated fans.
“We have been following them on Facebook until today,” said first-time guest Stacey York. “A week ago we actually saw that they posted they were coming to this location at Diver’s Den on Tyndall Parkway and we said, okay – we’re going that day.”
“My husband kept sending me pictures of the food, like from Facebook and was like, this is delicious so finally he was like, I’m gonna take you,” said Leslee Johnson, who visits the food truck on a regular basis now.
While the journey to get the truck to Panama City was a long haul, Weber says it was worth every bit of work.
“I’m here and I’m running and I’ve never been happier than doing anything in my entire life.”
And for Weber, it’s about more than just the food. The tag for the truck, “Specializing in the Evolution of Comfort Food,” hopes to take its customers back to their childhood.”
“If I can go out every day and just make somebody say I remember something, this something I remember as a kid eating or this is something that I remember as a kid, just a grown up version that I can appreciate now,” said Weber, “the memories that it evokes, it’s the greatest, it’s the best feeling in the world.”
The E. Street Café Food Truck is open Monday through Friday in various locations throughout Bay County for lunch. You can find them on Facebook to see when they’ll be in your neighborhood.
Selma Salcido, her husband, Joe, and employee Jesse Ceballos, from left, prepare a large to-go order Friday during the lunch hour at El Pique Taqueria in Dallas.
January 08, 2013
DALLAS — Joe and Selma Salcido’s customers at El Pique Taqueria are glad the couple has finally moved their popular taco stand indoors.
El Pique opened as a taco cart last summer, establishing a loyal following at farmers markets in Dallas and Independence. After the markets ended their seasons, the Dallas couple moved the taco stand to Ellendale Plaza, serving customers from the food cart outside a former cafe they were setting up as a taqueria. They made the move indoors on Dec. 30, just as the weather was getting really chilly.
“People kept asking, `When are you going to be inside?’” Selma Salcido said. “They were eager for us to open. It was getting too cold for them outside.”
But not yet unpleasant enough for people to stop lining up during the lunch hour for Joe’s now-famous burritos.
“I don’t know why,” he said of his burritos’ popularity. “People love those things.”
The Salcidos are similarly surprised at the whirlwind of success that led to them opening the restaurant.
Selma Salcido said her husband simply announced one day last year that he wanted to sell tacos in town. He built a portable food cart and began selling in the lot next to Dallas Fuel Foodmart off Main Street.
A first-time food cart owner, Salcido had to navigate the city and health department permitting process.
He’s grateful to Bonnie Dreier, Polk County Bounty Market manager, for helping him set up properly, but the market offered much more to the new business. It was when El Pique become a Thursday market fixture that sales really took off.
“It was the best thing that ever happened, going there,” Joe Salcido said.
Word spread and El Pique was invited to attend other area farmers markets, too.
“As soon as the farmers market ended, he (Joe) was like, `Let’s open a restaurant,’” Selma Salcido said, adding he wasn’t the only one who wanted El Pique to establish an eatery. “The community … it responded really well to the taco stand. People kept asking, `When are you guys going to open a restaurant?’ We just went with the flow.”
Selma Salcido, who also has a full-time job, said she had some concerns at first. But with such strong support, the couple felt the opportunity was too good to pass up. They took over the former Marty Michelle’s Cafe, setting up the taco stand outside while finishing the inside.
El Pique Taqueria has expanded its taco cart menu, offering tacos, burritos, enchiladas and tostadas with rice and beans. They will offer chili verde once per week.
“Our menu right now is kind of small,” Selma Salcido said. “We are just trying it out to see what the community likes.”
One of Joe Salcido’s goals when he opened El Pique was to help those in need, either through providing meals or fundraising. Joe and Selma want to continue that effort and will hold their first fundraising event on Friday for a Dallas family whose son is fighting leukemia. Half of the restaurant’s sales that day will go to the family of 4-year-old Lincoln Jones.
They are also considering serving free Thanksgiving and Christmas meals and children’s birthday parties for families who can’t afford them.
“We just want to be able to help people who are less fortunate, in some way,” Selma Salcido said.
Give It A Try
What: El Pique Taqueria.
Where: Ellendale Plaza, 289 E. Ellendale Ave., Suite 401, Dallas.
Hours: 11 a.m. to 8 p.m. Monday-Saturday. Closed Sunday.
For more information: 503-385-7884.
In a query to keep a readers adult to date with a latest stories relating to a food lorry attention has gathered a list of a stories that strike a handle this weekend from Huntington Beach, Austin, San Diego and Norwalk.
January 4 2013
Man’s Food Truck Stolen But Thieves Can’t Keep Him From Feeding Homeless – HUNTINGTON BEACH (CBSLA.com) — John Grooman’s Chevy Silverado was stolen from a drive of his home final Friday.
Normally a burglary of a 2006 automobile wouldn’t make news, though a 65-year-old Grooman used that china lorry each week to assistance feed more than 1,000 homeless and needy people.
Find a whole essay with video here
Watch Paul Qui Fancily Plate His Food Truck Food – AUSTIN, TX - What happens when food lorry food is plated in a demeanour of upscale dining?Paul Qui breaks it down in this new video, presenting his East Side Kingdishes a approach he competence have finished when he was in a kitchen at Uchiko.
January 5, 2013
Food trucks forcing movement – SAN DIEGO, CA - The inhabitant food lorry disturb invaded North County final year, forcing many of a region’s cities to fast correct regulations in response to complaints and threats of litigation.
But instead of handling in lockstep, cities have taken widely varying approaches to food lorry manners and policies.
Find a whole essay here
January 6, 2013
City check gets steeper for food trucks – NORWALK CT - Andres Vazquez, owners of El Placerito Tacos, was among a travel food vendors to learn recently that he’ll need another permit from a city to work his business.
“What are we going to do? We need it to work,” pronounced Vazquez, station inside his food lorry alongside Wilson Avenue on Friday.
In a past, such travel vendors were authorised to work with an annual permit — now $250 — from a Norwalk Health Department.
Find a whole essay here
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