Whats The Hype for Food Trucks

From the fundamental chuck wagon cuisine of stews, beans and biscuits, we have come a long way and expect a lot more melbourne fl animal removal wrapped sandwich of the 50s and 60s, together with stale coffee. Ethnic cuisines and made to order hot foods are now commonplace for harried on-the-run office workers, and we’re wiling to pay top dollar for the advantage.

In the 50s, mobile canteens serviced U.S. Army troops on bases and maneuvers, but they were little more than regulation chow. Americans have come to expect far more and innovative vendors gladly answer the call. From early ice cream trucks into the hot dog vendors with their Vienna Beef umbrellas, thousands tumble out of offices, factories and stores, headed to that truck down the road where they know what they will find and don’t mind standing in line for it. Who needs rancid vending machine foods or fast food burgers when we can get fresh falafel packed into pita bread, a plate of nachos or an authentic fish and chips wrapped in newsprint. What has evolved from the”roach coach” of the past to a venue that launched the career of many executive chefs, food trucks today even concentrate at special events, college campuses,conferences and weddings.

Let’s examine the hottest and latest offerings from such meals-on-wheels across the country. Most of these truck operators also have restaurants multiple places, and many are culinary school grad and chefs:

The Grilled Cheeserie – from basic to designer grilled cheese sandwiches, Nashville

The Taco Truck – a variety of tacos and toppings, as well as burritos, Hoboken, NJ

Fukuburger Truck – the real last name of its Japanese owner, burgers feature odd Asian toppings and sauces, Las Vegas

Mac Mart Truck – requires mac and cheese to a new level with ingredients that are creative, Philadelphia

Luke’s Lobster – lobster, crab and shrimp rolls for about $17 (clearly not for those on a budget) New York City

The Cow and Curd – cheese curds, batter dipped and deep fried, with dipping sauces, Philadelphia

Kogi BBQ – creative and varied Korean cuisine, Los Angeles

Ms. Cheezious – more designer grilled cheese sandwiches, one of America’s favorite comfort foods, Miami

Cinnamon Snail – vegan food for the more health-conscious and non meat-eating crowd, with not a snail in sight (go figure) NYC

Oink and Moo BBQ – award-winning steak and pork BBQ with all the trimmings, NJ

If you venture into cultural areas, such as a large city Chinatown, obviously you’ll find a preponderance of their native cuisines dotting the roads, but these are the most common menu items across the country:

Barbecue

In the united states, food trucks are a $1.2 billion business. Regardless of the obvious challenges like lack of hot running water, strict regulations, licenses and health laws, food trucks serve an important function in our society and provide a vital service to thousands of employees everywhere. Although chuck wagons may simply be nostalgia, the concept lives on. Food trucks. When you just can not wait to eat.

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