Why you should pay attention to the food truck craze?
This post is titled, “Why you should pay attention to the food truck craze?” I guess the answer is obvious. Let me say it to you in this way.
Because the food served by truck owners is amazingly delicious, interestingly innovative and offered at prices that can be paid by the majority.
It is as simple as stated in the previous sentence. You people, who have experienced them, know what I am talking about.
The food trucks craze has been growing and growing the last couple of years. I have to admit that I have started to frequent these mobile eateries a few months ago.
The story goes like this. My husband started to assist the chef/owner of The Twist Burger truck a while back. They met years ago, way before his friend started in the truck business. My husband has been working besides tons of trucks. He has been attending some big events (where more than 40 trucks attend). I have seen the photos. I have been inside the trucks. I have attended some events. I have tasted a lot of offerings. Therefore, I am a converted fanatic.
How is my latest obsession related to travel? Well, by following food trucks around here and there, I have noticed the big hordes of tourists and travelers frequenting these eateries. Because those guys waiting in line with huge, professional cameras can’t be locals. Locals take photos of them next to the truck (with their phones) and then post to Facebook immediately. Plus, my husband comes home every day with stories about the German or French guy he met at lunch time.
Additionally, whenever I visit another city, I see food trucks lining the streets. Last year, I went to Vancouver and the trucks offering unique combinations were many (by the way, Ayngelina from Bacon is Magic recently posted her experience eating at food trucks in Vancouver).
Consequently, this food truck trend can benefit the traveler. I see it as a type of street food (but maybe on a higher gourmet level).
This is why I have decided to share some reasons why you should give food trucks a try. I will address some sanitary considerations that are of interest to many.
- A lot of food truck owners have a culinary educational or experiential background. Some have attended school at gastronomy capitals (ex., Paris). Some have owned restaurants in the past. Others come from families who have been in the food business forever. Believe me, this people know what they are doing with food.
- Trucks offer a wide range of dishes. Seriously, there is a truck for each type of palate. Comfort food (grilled cheese sandwich, mac n’ cheese)? Check. Ethnic food (Vietnamese, Filipino, Hawaiian)? Check. Dishes based on one ingredient (French fries, baked potatoes)? Check. Sweet deliciousness (cream puffs, ice cream, cookies, cake)? Check. As you can see, you can indulge into a wide variety. This is good . Very good.
- Original, innovative and the so called “fusion” dishes are served in many trucks. You probably have heard how the Kogi truck got its fame by serving Korean tacos and burritos (short rib meat, spicy pork, etc. in a tortilla). The truth is that some of the food offered in trucks is hard to find anywhere else. In what restaurant are you going to find Korean tacos, exotic shrimp specialties, fried chicken with a French twist or interesting meatball combinations? Sorry my friends but you will have to visit the trucks (there may be restaurants serving these dishes but they are inspired on truck offerings).
- As I said, the people preparing the food have culinary backgrounds. Therefore, they know how to handle food in order to avoid common sanitary concerns. Moreover, they train their employees to follow proper food handling rules. Plus, they use gloves and hair nets when handling food.
- Trucks are inspected by sanitary institutions and are given grades (at least in Los Angeles). This means they are subject to the same restaurant sanitary standards.
- Some event committees conduct their own sanitary inspections before allowing a truck to participate at an event.
- Trucks are professionally cleaned (with the proper chemicals) every night.
- The ingredients used in food preparation are fresh. Ingredients are bought daily.
- The prices per person vary but they are usually less than 10 dollars per person.
- The food is served faster than in restaurants.
- There is the opportunity of meeting nice people while waiting for your food.
- The trucks are located at strategic, congested areas.
- And last but not least, the food from some of these trucks is really, really good.
This is how I see the situation. I am eager to try different trucks in the future.
Let me finish by saying this. My sister went to culinary school and worked in restaurants for 10 years. Because of her stories, I know restaurants are not necessarily the cleanest, freshest, healthy or diverse places to eat. Because of this fact, there are a good number of different options to experience food. I think food trucks are going to continue gaining a share of the market. Of course, these are great news for the traveler!!
If you want to read more about the food truck trend, take at look at this article published at the Westways Magazine – Meals on Wheels
What about you? Have you eaten at food trucks? What was your experience? Let me know in the comments section below.
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