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Philadelphia Mendapatkan Truk Makanan Hawaii Pertamanya

Philadelphia Mendapatkan Truk Makanan Hawaii Pertamanya


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Poi Dog menyajikan Spam, taco Hawaii, dan favorit lokal lainnya

Bagi mereka yang tinggal di tenggara Pennsylvania dan ingin merasakan tradisi kuliner Hawaii yang kaya tetapi tidak akan puas dengan mencicipi makanan itu di restoran stasioner konvensional, solusi sempurna telah tiba di Philadelphia. Poi Dog Snack Shop, secara resmi truk makanan Hawaii pertama di kota itu, mulai menyajikan makanan khas pulau yang terinspirasi pada awal April, seperti yang dilaporkan oleh The Meal Ticket.

Poi Dog menciptakan ceruk khusus untuk dirinya sendiri dalam menyajikan makanan yang umumnya eksotis, tidak biasa dan asing bagi banyak orang Philadelphia. Ini termasuk Spam musubi-nya; seperti namanya, itu adalah hidangan yang berisi Spam goreng dengan nasi. Tentu saja, jika Spam bukan pilihan Anda, Poi Dog menawarkan sejumlah pilihan lain untuk makan siang dan makanan ringan, memadukan temanya dengan unsur makanan etnis lainnya, seperti Taco Hawaii, yang meliputi katsu ayam dan perut babi.

Sejak pembukaannya, warga Philadelphia yang mencari makan siang bernuansa Hawaii telah dapat melacak Poi Dog Snack Shop melalui halaman Facebook dan Twitter-nya. Karena itu, truk tersebut sering ditemukan diparkir di dekat kampus Universitas Temple.


Philadelphia Menang Bawa Pulang Bojangles® Bracket Challenge

7 April 2020 – Bojangles, yang terkenal dengan ayamnya yang beraroma, biskuit buttermilk yang dibuat dari awal, dan Legendary Iced Tea ® , hari ini menobatkan Philadelphia sebagai juara dari Bring Home Bojangles Bracket Challenge yang pertama. Kota Cinta Persaudaraan mengalahkan 15 kota tanpa Bojangle lainnya untuk menang, membuat mereka mendapat kunjungan dari truk makanan rantai Selatan akhir tahun ini.

“Bulan terakhir ini dipenuhi dengan ketidakpastian, dan fokus kami telah membantu komunitas kami tetap kuat, dan kami berharap Bring Home Bojangles Bracket Challenge kami dapat memberikan sedikit kegembiraan dan kelegaan sementara saat para penggemar memilih kota favorit mereka di braket,” kata Jackie Woodward, kepala pemasaran Bojangles.

Jalan menuju kemenangan bukanlah prestasi kecil. Philadelphia memberi tip melawan Las Vegas di babak pertama dan keluar dari Miami di babak kedua. Philadelphia mendidik New Orleans di babak ketiga dan nyaris tidak dilibas oleh Cincinnati dengan buzzer beater, menang hanya dengan 4% suara di babak final.

Ketika truk makanan tiba di Philly, itu akan memberikan makanan gratis untuk waktu yang terbatas. Tim juga akan menyajikan menu khas Bojangles lainnya termasuk Chicken Supremes ® , Seasoned Fries dan Legendary Iced Tea ® .

“Kami sangat senang menyaksikan semua kota bertarung memperebutkan kesempatan memenangkan ayam kami yang dibumbui dengan sempurna dan biskuit yang dibuat dari awal,” kata Woodward. “Ketika jam menunjukkan nol, Philadelphia adalah yang terakhir berdiri, dan kami berharap dapat menghadiahi mereka dengan truk makanan kami ketika waktunya tepat akhir tahun ini.”

Kota-kota lain yang berkompetisi dalam tantangan braket, termasuk, Boston Chicago Cincinnati Dallas Denver Houston Indianapolis Las Vegas Little Rock, Ark. Miami New Orleans New York City St. Louis San Francisco dan Tulsa, Okla.

Selain Philadelphia memenangkan kunjungan dari truk makanan Bojangles, empat penggemar juga memenangkan $1.000 dan tas barang curian Bojangles untuk pemungutan suara dalam tantangan braket.


Manjakan lidah Anda dengan liburan dengan sedikit sesuatu untuk telinga Anda juga - FYI Philly

Baik itu Jamaika, Puerto Rico, Vietnam, atau Meksiko, kami memiliki paspor rasa Philly Anda.

Berikan Selera Anda Liburan yang Layak Mereka Dapatkan

Baik itu Jamaika, Puerto Rico, Vietnam, dan Meksiko, kami memiliki paspor rasa Philly Anda.

Getaran Reggae Reggae, yang terletak di Northern Liberties terkenal dengan "ayam brengsek" dan "steak keju ayam brengsek".

Boricua, juga di Northern Liberties, dengan bangga menyajikan cita rasa dan resep Puerto Rico.

Mi-N-Teh adalah kafe sandwich dan bubble tea milik keluarga dan dioperasikan di Manayunk.

Akhirnya, La Llorona Cantina di South Philly adalah bar dan dapur Meksiko yang menawarkan hidangan klasik dan dan harta karun mezcal langsung dari pegunungan Meksiko.

Getaran Reggae Reggae | Situs web | Instagram
517 W Girard Ave, Philadelphia, PA 19123

Boricua | Instagram
1149 N 3rd St, Philadelphia, PA 19123

Mi-N-Teh | Situs web | Instagram
4229 Main St, Philadelphia, PA 19127

La Llorona Cantina | Situs web | Instagram
1551 W Passyunk Ave, Philadelphia, PA 19145

Alaura Kitchen membawa es krim buatan sendiri ke South Jersey, sementara Vannah Banana Ice Cream menyajikan suguhan vegan yang sama baiknya dengan Anda.

Es Krim - Vegan dan Bukan

Dapur Alaura membawa es krim buatan sendiri ke South Jersey. Toko yang dikelola suami-istri ini dikenal dengan rasa yang tidak biasa seperti kemangi lemon, lavender madu, dan ET Special.
Anda juga bisa mendapatkan makanan panas yang menenangkan. semua jenis hotdog dan keju panggang. Keju panggang cheesesteak & frites Belgia adalah favorit.

Jika Anda mencari es krim vegan, pisang vanna adalah merek baru di Philadelphia yang baru saja diluncurkan oleh Kiana Walker, yang menjanjikan Anda tidak akan melewatkan produk susu. Dia menamai es krim itu setelah saudara perempuannya Savannah dan ingin membuat versi es krim yang lebih sehat karena dia melihat begitu banyak keluarga dan teman-temannya mengembangkan apa yang dia sebut penyakit gaya hidup.

Alaura Kitchen Homemade Ice Cream | Situs web | AKU G
36 S Broadway, Pitman, NJ 08071

Es Krim Pisang Vannah | AKU G

Komisaris Vegan, 1429 Wolf Street, Philadelphia, Pa. 19145

Roxborough mendapatkan tempat pembuatan bir pertamanya dan pesta di atas roda yang menghadirkan minuman berkilau untuk Anda!

Sudsy dan Sparkling Sips

Roxborough baru saja mendapatkan restoran dan tempat pembuatan bir dengan layanan lengkap yang pertama. Perusahaan Pembuatan Bir Ridge Baru adalah proyek gairah saudara Eric dan Chris Endrickat yang tumbuh membantu ayah mereka membuat bir di rumah.

Untuk keran yang datang kepada Anda, Bubbles and Brews Philly adalah bar seluler yang dapat dipesan untuk berada di lokasi di acara jarak sosial Anda. Kendaraan tersebut adalah truk mini vintage dari Italia yang melayani seluruh wilayah tri-state.
Bubbles & Brews PhillySitus web | Facebook | AKU G

Perusahaan Pembuatan Bir Ridge Baru | Situs web | Facebook | AKU G

6168 Ridge Avenue, Phila. PA 19128
215-330-4677

Tempat populer ini telah bertransformasi dengan makanan yang menenangkan seperti daging sapi panggang dan sandwich ayam goreng yang datang dengan bonus 6 paket.

Pivot adalah kata yang sering kita dengar akhir-akhir ini dan hampir setiap restoran harus melakukannya. Bagi sebagian orang, ini berarti hanya menambahkan takeout dan pengiriman tetapi untuk Ruang Tap Tria, tempat favorit lama di sudut 20th dan Walnut Streets, itu berarti menciptakan identitas COVID yang sama sekali berbeda, menjadi setidaknya untuk saat ini, Joyride Beef & Ale membawa sedikit kenyamanan dengan sajian daging sapi panggang dan sandwich ayam goreng serta sixpack.

Joyride Beef & Ale di Tria Taproom | Situs web | FB | IG
2005 Walnut Street, Philadelphia, Pa. 19103
(215) 557-8277

Sementara mereka menunggu tembakan mereka dibuka, staf memberi makan mereka yang membutuhkan.

Steak 48 telah berencana untuk membuka untuk apa yang terasa seperti selamanya. Restoran steak Center City yang baru seharusnya dibuka pada musim semi ini, tetapi karena pandemi, mereka masih menunggu izin makan di dalam ruangan di Philadelphia.

Sementara mereka menunggu, Koki Eksekutif Robert Watson menyibukkan diri, melatih stafnya, menyempurnakan menu, membiasakan diri dengan dapur canggih, dan membantu memberi makan mereka yang kurang beruntung di Philadelphia. Chef Watson telah berada di Philly selama hampir satu tahun untuk membantu membuka restoran, tetapi waktu luangnya dihabiskan dengan menjadi sukarelawan bersama keluarganya untuk memberi makan mereka yang membutuhkan.

Steak 48 Situs web | Facebook | AKU G
260 S Broad Street, Philadelphia, PA 19102


50 Negara Bagian Truk Makanan

Lebih dari sekadar tren, truk makanan telah memantapkan diri sebagai genre makan mereka sendiri, dan hari ini, tidak pernah ada lebih banyak variasi atau kreativitas dalam apa yang dapat disiapkan di dapur kecil di atas roda. Dari panekuk yang terinspirasi rock-n-roll hingga churro sundae, dadih keju hingga kopi racikan, truk makanan ini menyajikan gairah dan sedikit kebanggaan negara asal.

Foto Oleh: Mike Murray Photography

Foto Oleh: @tenzai23 (Instagram)

Foto Oleh: Jamie Lynne Photography

Foto Oleh: Kelsey Kimberlin

Foto Oleh: DannyK Photography

Foto Oleh: Christopher Hawkins

Foto Oleh: Hailey Bollinger

Foto Oleh: Alyssa Morales (latte)

Foto Oleh: Jessica Wartenweiler

Alabama: Truk Makanan Shack Smac

Semangat kewirausahaan Artious Walker dipupuk selama hari-harinya di Alabama A&M University, di mana ia menjual sandwich yang dipanggang di atas panggangan listrik portabel sederhana (sampai universitas menutupnya). Tidak terpengaruh, Walker menghabiskan lima tahun belajar tentang barbekyu dan membangun truk beratap merah bersisi pinus. Smac's Shack Food Truck membawa daging asap di festival akhir pekan di sepanjang Gulf Coast, di mana babi yang ditarik, ayam cincang, dan Sandung lamur dapat ditumpuk di atas kentang goreng (Smac Stacks), keripik tortilla keju (Not-Yo Nachos), atau dalam sandwich (Bang&rsquon Baguette ). Untuk cita rasa lokal, pilih ayam cincang Bang&rsquon baguette, di mana baguette goreng diiris dan diisi dengan ayam cincang asap, lalu gerimis sesuka hati dengan saus putih Alabama. Jika Anda ingin naik truk larut malam, pasangkan minuman Anda dengan "wild wangs" asap, yang tersedia dalam tiga rasa: lancang (panas), berkelas (lemon-lada), atau ashy (peternakan).

Alaska: El Green-Go's

Sebelum membuka truk taco dan burritonya, El Green-Go&rsquos, koki yang berbasis di Anchorage Tyler Howie bekerja di restoran yang berfokus pada kesehatan yang mengkhususkan diri dalam pilihan vegan, dan setiap kali dia menjalankan spesial vegan dengan pengaruh Spanyol atau Latin, mereka terjual habis. Kombo itu mengilhami menu truk, yang menawarkan riff inventif pada burrito dan taco untuk vegan dan pecinta daging. Howie menghisap semua protein, anggukan pada akar N.C. dan kebanggaan barbekyunya, dari tahu hingga ikan dan hewan buruan lokal. Cobalah smoked-tofu-black-bean-burrito dengan topping queso hitam kelapa atau keju nacho vegan, atau taco ikan musim panas yang menyajikan halibut asap dengan acar blueberry lokal dengan adas serut (digambarkan di atas). Ada rencana untuk menambahkan taco rusa dengan acar blackberry berikutnya. Cari truk di festival musim panas dan di pusat kota Anchorage di 4th dan L Street.

Arizona: Roti Goreng Emerson

Meskipun dia hanya mengunjungi reservasi penduduk asli Amerika keluarganya tetapi dua kali setahun, Loren Emerson tumbuh dengan aroma roti goreng, roti pipih bengkak yang terbuat dari tepung, soda kue, garam, dan air. Nenek Hopi Emerson dan teman-temannya akan membuat dan menjual roti goreng untuk mengumpulkan uang bagi band tur keluarga, Salt River Band. Warisan berlanjut dengan truknya yang berbasis di Phoenix, Emerson Fry Bread, di mana ia menggunakan roti goreng untuk membuat taco India, seperti halnya Jazzy (dinamai putrinya Jasmine), sebuah cakram bengkak dengan carne asada yang berair, krim asam dan salsa panggang-tomat-dan-jalapleño buatan rumah. Ini adalah hidangan sederhana yang memungkiri pelatihan sekolah kuliner Emerson bahkan saladnya bersinar, dibintangi oleh sayuran hijau lokal, arugula, dan mesclun dengan vinaigrette pir berduri. Cuci semuanya dengan teh pir berduri dan hemat ruang untuk roti goreng yang terinspirasi makanan penutup, seperti S&rsquomore, dengan marshmallow panggang, sirup cokelat, cajeta (saus karamel Meksiko) dan remah biskuit graham di atasnya.

Arkansas: Makanan Seksi Besar

Chef Brent Hale bangga dengan hidangan gastropub yang digerakkan oleh koki yang dia hasilkan dari truk Makanan Seksi Besarnya yang berbasis di Arkansas, dan para penggemarnya setuju, berkumpul di Arkansas&rsquo I-49, dan penduduk setempat di Fayetteville, Springdale, dan pusat kota Rogers tahu di mana mencari posisi permanen truk di pabrik lokal. Kepribadian Hale juga merupakan daya tarik besar &mdash dia bahkan mengambil peran utama yang mengesankan Game Kelontong Guy&rsquos &mdash tapi dia&rsquos sama terkenalnya dengan burgernya yang over-the-top. Ambil The Nutty Pear-fessor: roti lapis dengan selai lada jalapeno dilapisi dengan jalinan arugula dan bawang ungu serut, diikuti dengan patty daging sapi lokal dengan topping mozzarella dan bacon yang dimahkotai dengan irisan pir dan selai kacang renyah. Lalu ada The Oinker, favorit pribadi Hale dan anggukan untuk barbekyu Arkansas, babi raksasa setinggi enam inci dengan daging babi panggang, ham hutan hitam, daging asap tebal, dan kulit babi. Seimbangkan mahakarya gemuk ini dengan brussels sprout, di mana kecambah goreng mendapatkan sentuhan cheffy dengan finishing mousse keju kambing, kenari hitam, dan balsamic vinaigrette.

California: Mariscos Jalisco

Jika Los Angeles memiliki hidangan truk makanan khas, kemungkinan besar itu adalah taco, mengingat menjamurnya truk taco yang sangat baik di seluruh kota. Namun yang membedakan Mariscos Jalisco dari kompetisi ini adalah taco udang gorengnya, hidangan yang dibawa oleh Raul Ortega dari kampung halamannya di Meksiko, San Juan de los Lagos, tempat ia juga menjadi penjual makanan kaki lima. Setelah pindah ke L.A. lebih dari satu dekade yang lalu, dia mengendarai truk makanan dengan kreasi khasnya, menghasilkan penggemar termasuk Chrissy Teigen, yang memanggil truk itu ke rumahnya pada malam Oscar. Hidangan bintangnya menampilkan tortilla yang digulung di sekitar udang dan sayuran yang digoreng, lalu di atasnya dengan salsa tomat-kubis dan alpukat krim (Pencinta alpukat yang mengaku dirinya sendiri, Raul menempati hampir semua menu yang ada di atasnya.). Ortega juga menyajikan cita rasa kampung halamannya dengan hidangan seperti tostado mixta, dengan ikan ceviche, udang utuh, dan potongan gurita yang ditumpuk di atas tortilla panggang. Dan untungnya, Poseidon yang dulunya rahasia, hidangan udang dan gurita dalam aguachile merah, sekarang menjadi menu biasa, jadi mintalah namanya di lokasi permanen truk di East Olympic Boulevard.

Colorado: Quiero Arepas

Quiero Arepas dimulai ketika Igor Panasewicz akan membuat arepas dari negara asalnya Venezuela dan mengirimkannya kepada istrinya, Beckie, selama shift bartending. Segera pelanggan mulai memesan juga, yang mengarah ke peluncuran truk makanan pada tahun 2011. Roti jagung dipanggang, dipanggang, dan dibelah untuk diisi. Ada versi vegan dan vegetarian, tetapi favorit orang banyak adalah La Havana, riff di Cubano yang menampilkan irisan daging babi panggang yang berlapis-lapis ke dalam saku panggang yang empuk dan di atasnya dengan ham, keju, dan acar-mustard- saus mayo. Pasangan itu berbagi pemberhentian truk di media sosial, dan melakukan kunjungan rutin ke Pasar Petani South Pearl Street.

Connecticut: Truk Keju

The Cheese Truck dimulai sebagai perpanjangan alami dari pemilik restoran New Haven yang berpusat pada keju (dan sekarang tutup) Tom Sobocinski, Caseus. Mengingat kecintaannya pada keju dan daya tarik keju panggang yang hampir universal, dia memutuskan untuk mencoba sandwich panggang yang meleleh. Setiap keju panggang memiliki ciri khas, campuran tujuh keju & ​​mdash termasuk lelehan lokal dari Mystic Cheese Company dan Cato Corner & mdash yang dapat disesuaikan oleh pengunjung dengan tambahan seperti bacon, guacamole, tomat, atau babi yang ditarik. Favorit penggemar adalah kombinasi bacon dan guacamole, yang Sobocinski suka menambahkan cabai ceri panas. Keju dan tambahannya ditumpuk di atas irisan adonan roti Whole G yang diolesi mentega, dipanggang dengan wajah terbuka untuk menjamin kilau keemasan, dan kemudian disajikan dengan cornichons dan mustard kasar untuk memotong kekayaan. Sisi sup tomat untuk mencelupkan juga sangat dianjurkan. Meskipun The Cheese Truck hadir dalam berbagai acara, pasar petani, dan pabrik bir di seluruh Negara Bagian Konstitusi, ia sering dipasang di kampus Yale di pusat kota New Haven di mana ia menjadi favorit di kalangan mahasiswa, dosen, dan penduduk setempat.

Delaware: Mojo Loco

Beberapa orang mungkin menyebut truk makanan yang berbasis di Wilmington, Mojo Loco, sebagai gerobak hot dog yang dimuliakan, tetapi koki Steve Ruiz menyebutnya sebagai "dapur terbuka di atas roda." Babi mojo khasnya menjadi menu &mdash taco babi rebus jeruk dan bawang putih yang lembut adalah favorit penggemar &mdash tetapi Ruiz juga memberi cap kepiting biru lokal yang dicintainya. Jangan lewatkan kue kepiting dan bisque lobster saat spesial, bersama dengan kentang goreng populer, dibumbui dengan Old Bay, ditumpuk dengan daging kepiting dan di atasnya dengan pico de gallo, queso fresco, dan gerimis peternakan chipotle. Ikuti truk di media sosial untuk jadwal mingguan atau temukan di pasar petani Downtown Visions di Wilmington pada hari Rabu.

Florida: Santo Dulce

Ada churro, ada es krim sundae dan kemudian ada Santo Dulce&rsquos churro sundae, permen yang telah menjadi sensasi di Miami karena kekuatannya yang manis seperti daya tarik Instagram &mdash Anda bisa&rsquot melewatkan churro berbentuk halo yang memahkotai setiap Santo Sundae. Jika Anda bingung menentukan antara kombinasi topping dan glasir churro mix-and-match yang hampir tak ada habisnya, pilih salah satu favorit pribadi salah satu pendiri Yule Nuñez&rsquos, Santa Teresa con Fresa (basis es krim stroberi) dipasangkan dengan Nutella Suci Halo, churro berbentuk halo yang dicelupkan ke dalam Nutella. Lainnya termasuk versi yang terinspirasi oleh kue tres leches, dan churros yang dibumbui dengan jambu biji dan keju. Truk itu memposting jadwal mingguannya di Instagram, tetapi pada akhir pekan sering kali di lingkungan Wynwood yang artistik di Miami.

Georgia: Ayam & Wafel Nana G

Sebelum dia mulai membuat wafel dan ayam goreng yang diresapi bacon yang terkenal secara lokal, Guy Hollcroft bekerja di industri mode. Saat dalam perjalanan bisnis ke California, di mana dia berencana untuk memulai perusahaan denim, dia menemukan revolusi truk makanan LA. Benih itu ditanam, dan setelah ibunya menemukan beberapa resep lama neneknya, dia menemukan konsepnya. Nana G dinamai untuk Nenek Grimes-nya, dan Nana G&rsquos Chicken & Waffles memang terinspirasi oleh flapjacks bertabur daging yang dia gunakan untuk melayani keluarganya bersama ayam goreng brined 48 jam khasnya. Resepnya telah berkembang menjadi klasik Selatan modern dengan wafel Belgia yang diresapi bacon dengan topping ayam goreng, membuatnya mudah untuk dimakan atau bahkan digulung menjadi taco wafel. Nana G&rsquos adalah acara reguler di Georgia Tech, Emory University, dan Clark Atlanta University, di mana siswa yang beruntung dapat meninggalkan kafetaria dan menggesek kartu makanan mereka ke truk.

Hawaii: Porky's

Hawaii kaya akan cita rasa lokal, termasuk babi kalua yang disukai secara lokal. Ini menjadi inspirasi bagi truk makanan Justin Hier&rsquos Kauai, Porky&rsquos, yang berspesialisasi dalam sandwich dengan daging babi lokal yang dimasak lambat yang dia garing di atas flat-top sebelum ditumpuk menjadi sandwich. Porky&rsquos biasanya diparkir di Waimea di sisi barat Kauai yang cerah, jadi setelah seharian hiking di Waimea Canyon, isi bahan bakar dengan #3, sandwich keju panggang dengan gundukan daging babi kalua dan tumis bawang bombay yang terdapat di antara lapisan keju Muenster dan Havarti. Ini dipasangkan dengan sisi saus Porky bergaya barbekyu manis dan tajam buatan sendiri. Untuk masalah keringat daging, gandakan daging babi dengan nomor 1, dengan sosis babi panggang yang diselipkan ke dalam roti gulung Prancis panggang dan di atasnya dengan nanas, tumis bawang manis, dan daging babi kalua berasap, lalu disiram dengan saus Porky&rsquos.

Idaho: MakyJames Grill

Ketika James Hamilton memutuskan untuk memulai truk makanan pada tahun 2015, ia memilih konsep klasik Amerika yang mengkhususkan diri pada makanan panggang dan goreng. Penduduk asli Boise mengoperasikan MakyJames &mdash gabungan namanya dan saudaranya, Mak&rsquos, nama &mdash dengan ibunya, yang menyarankan untuk menambahkan "panggangan" ke nama truk untuk menonjolkan api terbuka yang memberi burger truk dan ayam panggang arang mereka . Burger keju bacon klasik adalah pilihan yang solid, terutama ketika dipasangkan dengan kentang goreng dan saus goreng, makanan pokok Idaho yang rasanya seperti hibrida kecap-mayo yang tajam. Untuk tanda tangan negara bagian lainnya, pesanlah steak jari, yang berasal dari Boise. Potongan ramping dan potongan steak dilumuri ringan dan digoreng dalam pesanan seperti lokal dan dapatkan & lsquoem dengan saus koktail buatan rumah yang enak, meskipun kami membayangkan saus goreng juga cocok. Dan karena saus jelas menjadi yang teratas di sini, sesuaikan burger atau sandwich ayam panggang Anda dengan berbagai saus, seperti Sauce Boss Burger populer yang memadukan peternakan dan saus BBQ chipotle manis.

Illinois: Budaya Kerak

Sebagai penduduk pinggiran kota Chicago, Brenton dan Colleen Stafford dikelilingi oleh para pecinta pizza. Namun meski begitu, pizza Neapolitan mereka menonjol. Terinspirasi oleh saudara Brenton&rsquos, yang menjalankan truk pizza berbahan bakar kayu di Rhode Island, Staffords membuat truk kustom, menyempurnakan adonan fermentasi dua hari khas mereka dan, pada tahun 2017, meluncurkan Crust Culture di North Aurora dengan Valoriani Italian pembakaran kayu mereka. oven yang mencapai suhu hingga 1.000 derajat. Tempatkan pesanan Anda, lalu ambil tempat di barisan depan untuk menyaksikan tim meregangkan adonan, merakit topping, dan membakar pai di depan mata Anda sampai kulitnya melepuh dan menghasilkan tekstur yang mengembang namun kenyal. Pizza khasnya, Portio di Milo, menyajikan campuran gurih-pedas-manis dengan mozzarella buatan rumah, sosis Calabria, manisan jalapeno, dan bawang balsamic blackberry. Carilah pai ala daging sapi Italia yang akan segera hadir, penghormatan Stafford&rsquos untuk sandwich daging sapi Italia Chicago yang terkenal.

Indiana: Pierogi Love

Menggunakan truk pengiriman yang telah diubah, Rob Wilder membagikan pierogi kepada penduduk lokal Indianapolis. Hidangan paling populer Pierogi Love disebut Loaded Lender, riff pada kentang panggang yang diisi dengan pierogi isi kentang dan Cheddar yang digoreng, kemudian diisi dengan Cheddar, bacon asap applewood, krim asam dan daun bawang. Anda akan menemukan truk pierogi di tempat pembuatan bir lokal, pasar, festival, dan acara di sekitar Indianapolis, tetapi sebaiknya ikuti truk tersebut di media sosial untuk mengetahui kapan kue pierogi makanan penutup pisang yang diidamkan muncul di menu.

Iowa: Roti Atas

Dave Barry adalah orang Iowan yang bangga, jadi tidak mengherankan jika bahan-bahan yang bersumber secara lokal menjadi prioritas untuk Top Bun, truk burgernya yang berbasis di Des Moines. Dia mengambil daging sapi lokal, roti lokal dan roti gulung hoagie, dan bakso sosis Italia dari Graziano Brothers yang terkenal untuk USS Torpedo-nya, hoagie isi bakso, saus merah, dan provolone. Di bagian depan burger, cobalah Flyin&rsquo Hawaiian favorit penggemar, patty seberat sepertiga pon yang ditumpuk dengan nanas panggang, paprika merah panggang, dan teriyaki mayo. Padukan dengan pesanan Truffle Shuffle Tots, kentang goreng mewah yang disiram minyak truffle, dan Parmesan dengan gerimis mayo pedas. Barry menggunakan tots untuk menyelesaikan Kapten Coyle (gambar di atas), burger vegetarian kacang hitam dengan salsa jagung panggang dan peternakan mentimun. Anda akan menemukan jadwal truk yang diperbarui di situs webnya &mdash taman kantor lokal, kompleks State Capitol, dan Taman Patung Pappajohn di pusat kota semuanya adalah hang &mdash favorit tetapi Anda juga dapat memesan secara online untuk waktu penjemputan tertentu untuk melewati batas.

Kansas: Kebaikan yang Terbakar

Sejak mendirikan truk crème brûlée Torch Goodness pada tahun 2009, Julia Ireland telah menciptakan lebih dari 30 rasa custard untuk permen torched-to-order-nya yang dia jual di seluruh negara bagian. Favorit penggemar termasuk karamel garam laut, diresapi dengan saus karamel buatan sendiri, atau lavender favorit kultus, direndam dengan bunga kering yang ditanam secara lokal. Kemangi stroberi siap-musim panas, diresapi dengan kemangi buatan sendiri dan ditaburi dengan buah beri segar dan glasir balsamic, dan rasa musim gugur yang menghangatkan seperti bacon maple dan rempah-rempah labu, adalah salah satu makanan musiman yang paling menonjol. Truk hijau mint berhenti di Lawrence Farmers Market pada Sabtu pagi dan di area pameran jalanan dan festival. Torch Goodness juga sering hadir di kilang anggur lokal, di mana banyak rasa custard cocok dengan anggur, seperti crème brûlée bunga jeruk dengan Pinot Grigio musim panas.

Kentucky: Truk Makanan Penutup Louisville

Setelah merancang hingga tujuh kue pengantin setiap akhir pekan selama lebih dari satu dekade, Leah Stewart memutuskan sudah waktunya untuk menukar kantong pipingnya dengan truk makanan. Sejak 2011 ia menjalankan The Louisville Dessert Truck, menciptakan makanan penutup yang membangkitkan nostalgia seperti brownies, sandwich es krim kue, dan es loli, semuanya dengan sentuhan cekatan dari koki pastry yang terlatih secara formal. Dia mendapatkan pengikut setia untuk brownies bourbon Maker&rsquos Mark-nya, di mana brownies fudgy dan lengket disiram dengan bourbon Maker&rsquos Mark, dan atasnya dengan permen krim bourbon dan gerimis cokelat. Saat suhu musim panas Louisville melonjak, penduduk setempat mencari es dalam porsi kecil dengan rasa yang tidak biasa seperti elderflower-lemon, teh kembang sepatu, dan burung kolibri, dinamai sesuai dengan kue klasik Selatan&rsquos rasa pisang, nanas, dan kelapa. Dan tentu saja, ada juga es loli bourbon-peach Mark Maker's &mdash Kentucky adalah negara bourbon, setelah semua.

Louisiana: Diva Dawg

Chef Ericka Lassair &mdash alias Chef Diva&mdash datang dengan konsepnya untuk Diva Dawg, yang berspesialisasi dalam hot dog ala New Orleans, setelah dia tidak bisa menghilangkan keinginannya. Diva Dawg berguling-guling di Big Easy slinging signature dawg seperti anjing cabai yang mengoceh, di mana daging babi dan sapi berbumbu Kreol di atasnya dengan kacang merah, ayam goreng, dan saus tomat aioli. Dia terus mendapatkan reputasi untuk saus etouffee crawfish-nya, juga, saus berbasis roux yang dimasak Lassair sampai mencapai tekstur yang lembut dan lembut. Konsistensi membuatnya sempurna untuk mencekik tidak hanya hot dog, tetapi juga kentang goreng dan nacho. Selesaikan dengan pesanan puding roti terinspirasi pai apel yang terkenal secara lokal, selesai dengan glasir wiski apel.

Maine: Pelampung Lobster

Sejak didirikan pada tahun 2017, Lobster Buoy yang berbasis di Bangor telah menjadi favorit di antara penduduk setempat dan pengunjung karena daftar hidangan laut klasik regionalnya. Lobster roll khas datang dalam tiga ukuran: Baby Buoy dua ons, sandwich seperempat pon atau setengah pon (seperti yang digambarkan), dengan daging lobster yang baru dikupas dicampur dengan mayo dan ditumpuk di atas roti panggang mentega, disajikan polos atau dengan mentega panas. Tingkatkan roti gulung Anda menjadi keranjang dan itu akan datang dengan kentang goreng segar dan selada kol buatan sendiri. Pemilik Benjamin Gregory dan Erin Doughty melengkapi menu mereka dengan hadiah Maine tambahan, termasuk kerang perut utuh goreng, keripik ikan & lsquon ', roti gulung kepiting, dan sup lobster. Kiat pro: minta menu rahasia lobster melt, yang melelehkan daging lobster manis menjadi sandwich keju panggang yang lengket.

Maryland: Perusahaan Flash Crabcake

Penduduk asli Maryland dan pemilik restoran Jeff dan Jo Gordon tidak dapat menemukan kue kepiting yang mereka makan tanpa pergi ke restoran, jadi mereka memutuskan untuk membuatnya sendiri. Perusahaan Flash Crabcake yang dihasilkan telah mengembangkan pengikut setia di sekitar Baltimore untuk layanan cepat dan kue kepiting khasnya &mdash kuncinya adalah tidak ada pengisi &mdash serta krim sup kepiting. Cicipi keduanya dengan Best of Both yang diberi nama tepat, dibintangi oleh kue kepiting semua-benjolan enam ons dengan krim sup kepiting. Ketika putra mereka memperhatikan berapa banyak penggemar yang membawa pulang beberapa kue kepiting, seperti yang Anda lakukan dengan sekotak donat, mereka mulai menawarkan The Big Deal, enam kue dan satu liter sup, dan The Very Big Deal, dua belas kue dan dua liter. sup. Pasangan dan dua putra mereka begitu sibuk, mereka bekerja pada truk kedua dan berharap untuk meluncurkan fasilitas produksi dan pengiriman untuk menyebarkan cinta Flash Crab Cake di luar pesisir Timur.

Massachusetts: Sopapillas Isi Papi

Setelah jatuh cinta dengan sopapillas dalam perjalanan ke Santa Fe, New Mexico, Jason Melmed melihat potensi untuk menempatkan capnya pada kue-kue goreng dengan kombinasi rasa yang berani. Sejak diluncurkan pada tahun 2015, Papi&rsquos Stuffed Sopapillas telah mendapatkan penggemar di seluruh Boston. Truk biru (cari sopapilla berkumis yang mengenakan topi koki) mengunjungi festival lokal, pasar petani, dan tempat pembuatan bir yang menyajikan sopapilla yang dibuat dari awal, digoreng hingga renyah, kemudian dibelah dan diisi seperti kantong pita. Pilihan populer termasuk kimchi bulgogi, diisi dengan steak bulgogi yang telah direndam dalam campuran 18 rempah, keju krim manis chile dan selada kimchi, dan pastor babi, dibuat dengan daging babi asap chipotle dan selada aioli cabai hijau, a mengangguk ke kue & akar New Mexico. Favorit Melmed adalah Fluffernutter, diisi dengan marshmallow Fluff (yang ditemukan di Somerville terdekat) dan Selai Kacang Teddie dari Everett terdekat. Buat kombinasi Anda sendiri dan keinginan Anda akan terkabul &mdash legenda lokal mengatakan bahwa pesanan khusus yang paling gila adalah sopapilla isi es krim dengan bacon, selai kacang, Oreo, telur creme Cadbury, dan krim kocok.

Michigan: Sarung Tangan Memutar

Twisted Mitten & mdash yang berbasis di Detroit yang sebelumnya dikenal sebagai Qais Truck & mdash telah mengumpulkan banyak penghargaan, penampilan TV, dan reputasi jalanan utama untuk makanan Mediterania halal dari pertanian ke meja. Pemilik koki Omar Anani menyajikan hidangan yang dibuat dengan bahan-bahan lokal, misalnya bola risotto yang diisi dengan jamur lokal. Favorit penggemar tetap falafel, menggunakan buncis lokal yang direndam semalaman dan ditumbuk dengan banyak daun ketumbar, peterseli, bawang putih, dan bawang bombay & mdash dimasukkan ke dalam pita Yasmeen Bakery segar dengan hummus, acar lobak, salad, dan saus tahini. Cuci semuanya dengan soda buatan rumah, yang hadir dalam rasa seperti stroberi-mawar dan semangka-jalapeño.

Minnesota: Truk Empanada MidNord

Portabilitas Empanada, bersama dengan aplikasi gurih dan manisnya, cukup ideal untuk truk makanan. Atau begitulah pertaruhan Phil Gaffney dan istrinya, Megan. Setelah belajar membuat pai genggam dari keluarga Ekuador di New York City, keluarga Gaffney meluncurkan Truk Empanada MidNord dengan moto "empanada Spanyol tradisional, gaya Minesota." Carilah Juicy Lucita, riff pada burger isi keju lokal yang terkenal. Di sini, adonan diisi dengan campuran daging sapi dan daging giling, diikuti dengan kantong keju Cheddar dan Colby jack lokal yang tajam, kemudian ditutup berkerut, digoreng sampai renyah keemasan dan selesai di oven untuk kelelehan maksimum. Ikuti truk di media sosial untuk mengetahui kapan keluarga Gaffney menjatuhkan empanada pai labu favorit musim gugur, dibuat dengan isian pai labu buatan sendiri, gula kayu manis, dan krim kocok vanila.

Mississippi: Oxsicles

Oxsicles berbasis Oxford digulung untuk menyegarkan. Pemilik Lauren Klimetz membuat es loli alami dalam semua warna pelangi, menggunakan buah-buahan dan sayuran untuk mewarnai setiap rasa & bit mdash untuk merah, wortel untuk oranye, bayam untuk hijau dan ganggang air tawar biru untuk biru. Sebagai bonus, sebagian besar pops bebas susu, banyak yang tidak menambahkan gula dan, karena pembatasan dietnya sendiri, pops juga bebas kedelai dan gluten. Strawberry tetap menjadi penjual teratas, didukung dengan lemon dan dimaniskan dengan madu lokal, meskipun Klimetz suka menganggap Mesin Hijau-nya sebagai pop khasnya, nomor krim, manis-tajam yang dibuat dengan nanas, alpukat, madu, dan bayam. Carilah suguhan musiman yang luar biasa seperti chai fig, yang memadukan chai dingin dengan buah ara yang ditanam secara lokal, atau 'cheesecake' labu vegan siap musim gugur, yang dibuat dengan labu lokal dan kacang mete yang direndam. There are even peanut-butter-and-banana Pupsicles for furry friends, which are mounted on a raw-hide-alternative dog chew instead of a stick. Find the pops at the Oxford Community Farmers Market and Oxford Mid-Town Market, and check the website and social media for up-to-date schedules.

Missouri: Seoul Taco

Though there are now brick-and-mortar Seoul Taco locations in Missouri and Illinois, the O.G. food truck remains a St. Louis staple. Open since 2011, when neither food trucks nor Korean food were prevalent in the city, David Choi's Seoul Taco puts a contemporary, approachable spin on the Korean flavors and foods Choi grew up eating. The menu features bases such as burritos, tacos, nachos, and bowls, which diners can spin into their own Korean-fusion creations by adding items such as kimchi, bulgogi beef and gochujang peppers. Fan-favorites include kimchi-fried-rice-stuffed spicy pork burritos or bulgogi steak tacos, which nestles Korean barbecue-style beef into tortillas with mixed greens and sesame vinaigrette. You'll find the truck at local breweries like Four Hands Brewery, as well as office parks and summer festivals.

Montana: Blue Smoke Barbeque

Winters in Big Sky Country are notoriously tough, so when Bozeman locals see the Blue Smoke Barbeque truck come summer time, there's guaranteed to be a line. They're likely to smell the truck even before they spy the plume of the trademark blue smoke, when the air is redolent of wood-fired sizzling 'cue. Chef-owner Justin Koller smokes locally sourced meats in the style of Texas barbecue, so beef brisket, smoked over a combination of imported Texas oak and local apple and cherry woods, is a prominent feature. There are also the requisite ribs and pulled pork, but Koller's personal favorite are the whole chickens, which he brines in a local IPA before giving each the low-and-slow smoker treatment. Order a half or whole chicken, then take any leftovers home to make tacos or sandwiches. Given his chef pedigree, all sides and sauces are made from scratch pair the brisket with a smoky sauce made from Bozeman Brewing Co.'s porter and smoked peppers and onions. You'll find the truck posted up outside an old A&W drive-up restaurant in Three Forks, as well as at breweries and events in Bozeman.

Nebraska: Mosaic Pickle

Deanna Jones has always loved to cook, but the idea for and confidence to run a food truck came after winning a local chili cook-off. To allow for maximum creative freedom with the menu, she named the truck Mosaic Pickle, evoking an eclectic patchwork menu of inspirations (plus, she's a huge fan of pickles). Since launching her Omaha-based truck in 2013, she's put her stamp on street food, transforming the components of a gyro into a puffy Greek-inspired steak taco with tzatziki and Cuban sandwich sliders, starring slow-cooked, citrus-marinated pork topped with brown sugar-glazed smoked ham, pickles, mustard and garlic-Parmesan aioli, which took first place in a state-wide food truck competition. But for all the global inspiration, you'll also find sought-after dishes that hit close to home, including deep-fried, local corn on the cob (a nod to the state's Corn Husker nickname) and a classic Reuben, fashioned after the original at Omaha&rsquos Blackstone Hotel, where corned beef, Swiss cheese, sauerkraut, and Russian dressing are piled high between slices of grilled marble rye from Rotella's Bakery. Look for the truck at local businesses, night farmers markets, festivals and breweries around town.

Nevada: The Cookie Bar

Jennifer Baumgartner had the name for her dream bakery picked out long before it became a reality. But in 2012, she took the plunge and launched The Cookie Bar, popping up at events around Las Vegas with her small batch cookies. It was at one of these events that she met her now-husband Caleb, who owned a Chicago-style food truck and was himself an experienced food truck builder. Ready to help Jennifer grow her blossoming baked-goods business, Caleb helped transformed two old postal trucks &mdash just ten feet long and six feet wide &mdash into a mini fleet of The Cookie Bar food trucks. The menu features desserts both boozy and non-boozy for a kid-friendly treat, opt for the perennially popular Kitchen Sink Bars, which stuff an Oreo or peanut butter cup between chocolate chip cookie dough and brownie batter, to bake and top with milk chocolate and candy. For a more adult treat, there&rsquos the rum-infused caramel-coated Booze Munch, or the Twisted Krispie, a brown-butter-and-sea-salt-infused marshmallow-puffed-rice-cereal confection that can be spiked with wedding cake-flavored vodka. Hey, what happens in Vegas, stays in Vegas, right?

New Hampshire: Lunch Lady Food Truck

Rather than pick a singular food truck concept, JJ Hall opted for a "not your average lunch lady" approach, so she could dish up something for everyone, from barbecue to quinoa. Hit the Concord-based Lunch Lady Food Truck early if you want to snag an order of the crowd-pleasing Reuben Egg Rolls, stuffed with corned beef, tangy sauerkraut, shredded Swiss and a touch of pepperoncini, served with house Russian dressing. The Skirted Burger smashes a quarter-pound Angus patty on the griddle before it's flipped and topped with a hefty mound of shredded Cheddar, then and steamed until the skirt of cheese is melty. Pair with the Garlic Parm Fries, crisp crinkle-cut fries tossed with fresh garlic and grated Parmesan cheese &mdash it's garlicky enough that each order comes with mints on the side. For a regionally inspired dish, try the arugula apple salad, starring local apples, maple-candied pecans and a maple-lemon vinaigrette. The Lunch Lady is regularly stationed at Douglas N. Everett Arena and Lithermans Limited Brewery, but check the website and social media for updates.

New Jersey: Romano’s Disco Fries

A New Jersey diner staple, disco fries typically feature crinkle cut fries topped with brown gravy and melted mozzarella. Long-time chef and restaurant consultant Pat Romano pays tribute with his food truck, Romano&rsquos Disco Fries, turning out a classic version with his own cheffed-up beef gravy, as well as a Jersey-pride version topped with fried Taylor ham cubes and Cheez Whiz. His signature fries also serve as the base for signature creations, like Philly cheesesteak fries loaded with chipped ribeye beef, Cheez Whiz and diced onions, or buffalo chicken-topped fries complete with chopped celery and blue cheese dressing. Up next, he hopes to roll out a pulled-pork-topped disco fries. Look for the Ocean County-based food truck at Icarus Brewery in Lakewood, and events across Manasquan.

New Mexico: Oni Noodles

In Albuquerque, Oni Noodles has earned a reputation for deeply flavorful bowls of ramen made from carefully sourced ingredients. Co-owners David Gaspar de Alba and Daniel Linver met while working at Sliver Leaf Farms in Corrales, New Mexico, where they bonded over their love of local ingredients. The pair teamed up in 2017, at first slinging noodles once a month, but eventually scaling up to bi-weekly. Oni Noodles' signature (and most popular) ramen is the shoyu, which stars a broth made from slowly simmered roasted local pork bones from Talus Wind Ranch, bobbing with springy Sun Noodles, a sous-vide egg, thinly sliced local pork belly and roasted seasonal vegetables. For a hyper-local (and vegan) taste, don't miss the pecan dashi ramen (pictured above), where the broth is bolstered with local chiles, toasted sesame purée and pecan milk. Linver recommends adding smoked bone marrow to your bowl &mdash it's served in the bone and can be scooped out to eat solo or stirred into the broth for an added smoky, savory layer. You&rsquoll find Oni Noodles at Marble Brewery weekly or by checking the schedule on the website and social media.

New York: Cinnamon Snail

At first glance, Cinnamon Snail might seem exceedingly gluttonous, but the popular food truck is entirely vegan. Since 2010, legions of New Yorkers have stopped in their tracks to ogle the gorgeous display of doughnuts, in flavors such as vanilla-bourbon crème brûlée or blueberry-rhubarb, or spent the better part of their lunch break waiting for over-the-top veggie burgers like the Beastmode Burger Deluxe, an ancho-chili-seitan-burger topped with jalapeño mac and cheese and smoked chile-coconut "bacon" on a grilled pretzel bun slicked with chipotle "mayo." You&rsquoll find the truck at vegan food festivals across New York, Pennsylvania and New Jersey. Follow the truck on social media for up-to-date appearances.

North Carolina: So Good Pupusas

So Good Pupusas' owner Cecilia Polanco ensures that her pupusas &mdash a griddled, filled flatbread from her family&rsquos native El Salvador &mdash live up to the 'so good' part of her Durham food truck's name. First off, they taste jadi good &mdash stuffed with a paste-like filling that gets its deep flavor from an hours-long process of thrice-cooking ingredients. But Polanco also aims to do good, funding her non-profit Pupusas for Education, which provides scholarships to undocumented students pursuing higher education opportunities. Perennially popular picks include the chicharron y queso, pork and cheese, the vegetarian-friendly frijol y queso, beans and cheese, or one of Polanco's personal faves, the ayote, or zucchini and cheese. The pupusas are served with traditional toppings of curtido, or pickled cabbage and carrots, and mild or spicy salsa. Find the blue-and-white truck at regular haunts like La Cooperativa Latina LCCU and at Cocoa Cinnamon&rsquos Lakewood and Geer Street locations.

North Dakota: Up North Catering

Run by experienced chefs Cody and Denise Monson, the Bismarck-based Up North Catering food truck is heavily inspired by their roots in North Dakota and the "up north" part of Minnesota. Look for clever riffs on hearty regional dishes, like the best-selling Bat Out of Hell, a wild-rice-meatloaf sandwich with aged Cheddar, barbecue aioli, sarsaparilla onions and arugula. Or take the Curried Knoephla Soup instead of serving the German dumplings in a traditional potato soup, they're set adrift in a creamy curry broth with vegetables and crispy leeks. Look for the red-and-white truck at the BisMarket farmers' market Saturday mornings, Dialectic Brewing Company and local festivals.

Ohio: The Chili Hut

Growing up, Fadi Khalilieh's family owned a diner, slinging breakfast all day, burgers, sandwiches, and their signature Cincinnati-style chili, which is often served over spaghetti (a local delicacy). Khalilieh took the family recipe and top-secret, 20-spice blend (like most Cincinnati chili, there&rsquos cinnamon in there) and, together with his dad, slings classic Cincinnati-style chili from his food truck, The Chili Hut. You can order your chili different "ways" &mdash the numbered combinations are well-known among locals, two-way for spaghetti and chili, for instance, or five-way with spaghetti, chili, cheese, beans and onions. For a hand-held take, opt for the Cheese Coney, an all-beef chili dog topped with mustard, onions, cheese and jalapeños, or the Eden Pork, which features a Queen City Sausage Hot Mett &mdash formally known as Mettwurst, a German smoked pork sausage &mdash that's smothered with chili and finished with the same toppings plus homemade coleslaw. If you&rsquore really in the mood for on-the-go fare, opt for the fan-favorite Walking Taco, Fritos or Doritos (or both, no judgements here) topped with chili and a medley of taco toppings. Find The Chili Hut at weekend festivals and food truck rallies around Cincy, or follow them on social media to get your up-to-date chili fix.

Oklahoma: Whole Latte Pie

The aptly named Whole Latte Pie specializes in pies by the slice and carefully crafted espresso drinks. For a signature pairing, opt for a slice of the Samoa pie with a Mexican mocha. The pie is fashioned after the eponymous Girl Scout cookie (fun fact: Girl Scout cookies started in Oklahoma) where a velvety cream cheese caramel filling is blanketed with toasted coconut and a chocolate drizzle, all nestled inside a buttery chocolate graham cracker crust. The Mexican mocha mingles locally roasted espresso from EÔTÉ with Abuelita's Mexican-style hot chocolate, steamed milk and whipped cream. It's worth following the Oklahoma City-based truck on social media not only for its schedule, but for the weekly pie specials, like the guaranteed-to-sell-out salted caramel, which boasts a crushed pretzel crust, fluffy cream-cheese filling and dulce de leche topping.

Oregon: The Pancake Underground

Shenan Hahn and Christopher Kemp once joked that Portland had a food cart for every taste, from vegan organic barbecue trucks to rock 'n' roll pancake carts. But when they realized that there wasn&rsquot actually a music-themed sweet-and-savory pancake cart, they decided to turn the anecdote into a truck of their own: The Pancake Underground. To wit, the Elvis Pancakesly features two buttermilk pancakes layered with peanut butter, banana and bacon, while the Bone-In Thugs N' Harmony rivals any chicken and waffles by pairing bone-in fried chicken with the fluffy rounds. Popular dessert 'cakes include the namesake Pancake Underground, a red velvet pancake topped with banana, maple whipped cream, chocolate and cream cheese drizzles, or the fan-favorite Butterscotch Blondie, in which two butterscotch chip pancakes sandwich a generous dollop of maple-whipped-cream and warm salted caramel (pictured above). Find The Pancake Underground's re-furbished 1957 Jewel camper at the Cartlandia food cart pod on South East 82nd Avenue, or popping up at local events. Fun fact: The owners took the camper's original oven and turned it into a free community library, and anyone who donates to it gets a free pancake with butter and syrup.

Pennsylvania: Authentik Byrek

When Albanian native Arber Dhima couldn't find byrek, a flaky, savory-filled pastry, in his newly adopted hometown of Philadelphia, he learned to make it himself. It was a hit every time he brought it to parties, and soon he had requests for orders piling up. He decided to launch a food truck, first returning to Albania to master homemade phyllo to make his version even better. It worked: Philadelphians have fallen for Authentik Byrek's flaky triangular parcels, stuffed with traditional fillings such as ground beef with sautéed onions, mixed cheese, or Dhima's personal favorite, spinach with feta cheese. He&rsquos even been inspired to create a Philly cheesesteak version, after the locally beloved sandwich, mixing thinly sliced steak, sautéed onions and provolone and Cheddar for the filling. Even so, the traditional ground beef version remains the most popular pick at special events and food trucks.

Rhode Island: Portu-Galo

Rhode Island has one of the largest Portuguese-American populations in the country, and while there are plenty of Portuguese restaurants, Levi Medina noticed that there weren't any food trucks serving his family's cuisine. He's changing that with Portu-Galo, which sells Portuguese sandwiches around Providence. One of the truck&rsquos most-popular combinations is the Bifana, a sandwich so ubiquitous in Portugal, it could be the country's national food. Portu-Galo's version starts with pork loin that's been marinated fresh garlic, pimento moida (a Portuguese red chile paste), salt and a splash of white wine. Thin slices are then pan-fried, topped with caramelized onion and garlic aioli, and piled onto a fresh roll from a local Portuguese bakery. Besides finding out where the truck will be parked, follow Portu-Galo on social media to find out when it'll be serving Bolacha Maria, a traditional Portuguese dessert of espresso-soaked Maria-brand cookies layered with cinnamon-infused whipped cream and sweetened condensed milk. Get there early the limited servings usually sell out within an hour.

South Carolina: The Holy City Cupcakes

The Holy City Cupcakes started as a farmers' market stall and a now-shuttered brick-and-mortar bakery before Rachel and Allen Carpenter expanded to a food truck in May of 2017. The truck's oversize cupcakes are so popular around Charleston that the truck is out twice a day most days (check Facebook or the Street Food Finders app for the most up-to-date locations). You can customize your confection depending on your cravings or choose from a menu of signature creations. Popular picks include the Bourbon Pecan Vanilla Bean, a vanilla cupcake topped with vanilla bean icing, a bourbon caramel drizzle and crushed pecans, or the Elvis Presley, a chocolate cupcake frosted with peanut butter icing finished with banana chips and a chocolate drizzle. Rachel's personal favorite is an off-menu cupcake that consists of a Southern-inspired red velvet cupcake topped with cheesecake icing, a bourbon caramel drizzle and crushed pecans.

South Dakota: The Big Orange Food Truck

Dean Marshall set his sights on owning a food truck back in culinary school, encouraged by the idea of a flexible schedule and creative license to change the menu while working closely with local farmers. He launched The Big Orange Food Truck in late 2018, traveling around downtown Sioux Falls, to local breweries and around the summer festival circuit. Fans love the cheesy flatbreads and the Green Meat Burritos, which tuck citrus-marinated slow-smoked pork shoulder into a kicky sauce made from jalapeño, serrano and green peppers. For a taste of the region, try the chislic, small bits of skewered meat cooked in local sweet cream butter. Lamb is traditionally used, but you'll also find locally sourced meats ranging from venison to pheasant to goat.

Tennessee: Red’s 615 Kitchen

Chef Erick White honed his chops in Nashville kitchens for more than a decade before striking out on his own with a food truck. It takes a lot of moxie to take on an iconic food like hot chicken, but White was confident he could put his own stamp on it at Red's 615 Kitchen. His signature recipe starts by brining chicken for 36 hours in a buttermilk-and-hot-sauce mix, which keeps the chicken juicy and infuses it with its first layer of heat. Next, the chicken is breaded and rested for two hours (to ensure maximum crispiness), then fried to order. Finally, the chicken obtains Nashville Hot Chicken status once it's slathered in a top-secret, spice-lard mix, which gets its signature heat from spices such as cayenne, ghost pepper, habanero and Carolina Reaper, chased with just a hint of sweetness. Put out the fire with an order of 'slaw or a side of pimento mac and cheese. Follow the truck on social media for current schedules and to keep tabs on coveted spring time specials like the Hot Soft-Shell Crab Sandwich.

Texas: Valentina’s Tex Mex BBQ

Tex-Mex and Texas barbecue find ideal harmony at Austin food trailer Valentina's Tex Mex BBQ. Whether you order from the "Tex" side or the "Mex" side, you'll be served pitmaster Miguel Vidal's signature smoked meats, including pulled chicken, pork and brisket, all seasoned with a proprietary rub. Go Tex to have the slices of brisket piled onto a roll, paired with tangy slaw and mesquite-smoked BBQ sauce, or Mex to get the smoky slices nestled into warm homemade tortillas topped with guacamole and tomato-serrano salsa. Either way, popular sides include soupy charro beans, redolent of spice and bacon, and smoked corn, tossed with crema and spice rub. Since this is Texas, you'll also find queso and chips. There&rsquos usually a line come weekends, but it&rsquos worth it for barbecue "hecho con amor," or made with love.

Utah: The Lost Bread

While watching an episode of The Great Food Truck Race, Jake Trembath and his brother, Aaron, joked about starting a food truck of their own, making their favorite breakfast, French toast. In 2016 they launched Salt Lake City's The Lost Bread, named for pain perdu, a dish French peasants made to salvage stale bread by soaking it in an egg-and-milk custard before baking it. The Lost Bread's signature French toast and bread pudding both start with oversized slices of custom-baked local bread, which are soaked in custard, baked till golden then topped with freshly whipped cream and a medley of sauces and fruit. Favorites include Strawberry Sunshine, which pairs fresh strawberries with orange butter, and the Peaches and Cream, a rich, caramel-topped peach combination. Hack the lunch menu with the secret-item Monty Cristo, where slices of French toast house a turkey and pepper Jack grilled cheese with mixed berry sauce. Though the brothers have served mayors, movie stars, and the Utah Jazz, one of the highlights of their food truck journey so far has been their own star turn on The Big Food Truck Tip.

Vermont: Pioneer Food Truck

Burlington-based Pioneer Food Truck serves dishes inspired by owner Jean-Luc Matecat's French heritage and his world travels with his fiancée, Lindsay Taylor. Dishes are made using local ingredients, including Vermont cheese, for dishes like a brisket melt topped with an Alpine-style melter called Savage by Von Trapp Farmstead. Though the menu changes often, the Frontier Crispy Chicken Sandwich is a staple that gets a flavor jolt from a combination of tarragon aioli, hot-pepper honey and mint. Pair any order with skinny, Parisian-bistro-style frites that are sprinkled with roasted salt seasoned with herbes de Provence. Look for Pioneer Food Truck every week at Arts Riot Truck Stop and Foam Brewers or follow them on social media for an up-to-date schedule.

Virginia: Hanu Truck

Since 2017, the vibrantly orange Hanu Truck has traveled to breweries, coffee shops, office parks and festivals around Roanoke and throughout the New River Valley area, serving contemporary Korean street food. Popular dishes include a Bulgogi Sesame Bowl, which pairs the traditional soy-marinated beef with stir-fried noodles, slaw, egg and a double drizzle of garlic sauce and kimchi aioli. After discovering how much their Virginia fans love barbecue, especially pulled pork, Chef Pat Ohpark and his wife, Jessica Ra, added the Beer Belly Bowl to the menu, including low-and-slow beer-smoked pork tossed with sweet chile sauce, then piled onto noodles along with kimchi pickles, soft-cooked eggs, a flurry of fresh herbs and fried dumpling skins for crunch. Whatever you order, don't sleep on a side of the Bunch of B.S. &mdash those fried Brussels sprouts, tossed with crispy wontons and a sweet chile drizzle, could convert even the staunchest sprouts hater.

Washington: Pilgrim Coffee House

Seattle is spoiled for choice when it comes to coffee houses, but there's distinct pleasure in having the coffee come to you. When Justin Shaheen came up short in his fundraising goal to open his dream coffee shop, he took his business on the road in a vintage Ford truck. In addition to offering classic espresso drinks made with house-roasted beans, Pilgrim Coffee House's menu takes a seasonal approach to its craft beverages. Cooler weather means a winter spice latte that warms with a mix of white chocolate, mulling spices and peppermint, and summer brings cold brew mocktails, such as the Delight, crafted with lavender syrup, or the ultra-refreshing Black & Yellow, bolstered with fresh lemonade. (A cold brew ice cream float option is also in the works.) No matter the season, the drinks all pair well with fresh pastries from Temple Pastries, particularly a croissant-muffin hybrid. The truck is hard to miss, and you'll likely spot it driving around Seattle or parked at farmers markets, art fairs and night markets on the weekends.

West Virginia: Southside Sliders

Named for the area of Huntington where owner Jason Webb grew up, Southside Sliders has a reputation for warm hospitality and great cheeseburger sliders and tots, which can be loaded like fries with toppings such as cheese, chili, ranch or bacon. Keep an eye out for the slider of the month, like November's The Lindsey, a nod to Thanksgiving dinner that features a patty topped with roasted turkey, sage-and-onion stuffing, cranberry sauce and mayo, all piled onto a roll. In June, the slider of the month pays homage to West Virginia with a namesake burger paired with steak-fried local bologna, grilled onions, and mustard. For another local favorite, opt for the WSAZ-Fritos, a nod to the local TV station&rsquos chili cook-off fundraiser, where patties come topped with chili, cheese and sour cream.

Wisconsin: Curd Girl

Best friends Jessica Wartenweiler and Kayla Zeal grew up in Monroe, Wisconsin, a town known as the Swiss Cheese Capital of the U.S. and host to the Cheese Days festival, which brings in more than 100,000 visitors to their town of 10,000 people. The line for the festival's hand-battered, deep-fried cheese curds was often over a block long, so the women didn't have to look far for inspiration for their Madison-based food cart, Curd Girl. Fresh-made cheese curds are the key to keeping a springy, squeaky texture after frying, so the pair source curds from local dairy Crave Brothers, which they dunk in a top-secret beer batter made with local lager, then fry until golden-crisp outside and gooey-stretchy inside. Dip them in homemade ranch or sriracha aioli. During the Curd Girl season, they pop up at Madison's Dane County farmers market and at local summer festivals.

Wyoming: Bonafide

Not for the faint of appetite, Bonafide in Sheridan has a sterling reputation for its signature two-pound Bombass burritos and gourmet doughnuts, which are dished out at local breweries and the local Farmers Co-op. Since beef is king in Wyoming, opt for the fan-favorite beef-and-potato burrito, which packs two pounds of juicy, well-seasoned beef into a tortilla with home fries and mild or spicy salsa. Doughnuts nearly always sell out, so don't skip out when you see them. The striking rounds come in creative combinations such as raspberry glaze with matcha green tea dust or vanilla bean Bavarian cream with chocolate ganache and fresh berries.


Soccer Star Brian Ching Debuts New Hawaiian Hot Dog Truck

— Former Houston Dynamo player Brian Ching will debut Hula Dog, a new food truck serving dough-wrapped hot dogs, at his EaDo soccer bar Pitch 25. The truck is an expansion of the Hawaiian original, which Ching tried on a trip to the island earlier last year. In Hawaii, it’s known for its taro-and-bacon flavored buns that are stuffed with a hot dog, sauces, and relishes. The truck is expected to start serving its first Hula Dogs next week. [kron]

— Hickory Hollow, a barbecue restaurant known best for its chicken fried steak, will close its doors next year. The 31-year-old eatery’s Heights Boulevard building has been sold to developers who are currently seeking a new tenant. The Heights location is set to close in February 2019, but Hickory Hollow’s Fallbrook location will continue to operate normally once it’s gone. [CultureMap]

— Houston is now home to Whole Foods 365. An offshoot of the organic grocery giant, 365 at 101 North Loop West in Independence Heights made its debut on August 22. In addition to the organic groceries and sprawling cheese selection, the grocery store also offers drinks from Austin juice bar Juice Society and eats from Houston’s own Peli Peli. [Houston Business Journal]


Here’s Everything You Should Know About Philly’s First Hawaiian Restaurant

After four years of selling Hawaiian snacks out of little cart, Philly’s only Hawaiian food specialists are ready for more. Falling in line with what’s become the preferred method for food truckers, Kiki Aranita dan Chris Vacca will take their Poi Dog Snack Shop from wheels to walls with a brick-and-mortar at 102 South 21st Street, in the old Rotisseur space.

Aranita tells Eater that much of the brick-and-mortar’s menu will be the same as what she’s been selling from the cart — mochi nori fried chicken, pork belly adobo, spam musubi, etc. — but a larger kitchen means that many of the cart’s daily specials will be available more frequently. And poke — real poke, “not Chipotle-style” build-your-own bowls — will play a main role on Poi Dog’s menu. They’ll open for lunch and dinner, with Hawaiian-style brunch on weekends, which means spam-rice-and-eggs and Okinawan donuts called andagi.

Inside, the shop will seat about 18 with counter seating, but given its proximity to a booming Center City lunch crowd, take-out and catering is still part of the equation — they’re even keeping the cart operational for those purposes. They won’t do much to the building except for some cosmetic upgrades, but they’re converting the basement into a catering kitchen. Expect the restaurant to open in early 2017.

For a preview of what's to come, head to East Passyunk's ITV for a Poi Dog pop-up from noon to 4 p.m on Saturday, December 10. The menu (below) is a little taste of what they'll be doing up in Rittenhouse—plus ITV’s bartenders will pour your some fantastic drinks to pair.

Menu:

• Pork Belly Adobo with atchara
• Mochi Nori Fried Chicken with togarashi-yuzu mayo
• Spicy Ahi Poke
• Purple Yam and Pancetta Gaugee
• An assortment of bibingkas and butter mochi


Hawaiian Food Truck Opens New Restaurant in Sunset Valley

Hawaiian food truck Big Kahuna opened its first brick-and-mortar in Sunset Valley in mid-June. The new restaurant is found within the Brodie Oaks Shopping Center at 5207 Brodie Lane.

The Hawaiian-leaning menu features dishes like loco moco (rice, hamburger patty, fried egg, gravy), imu-style kālua pork and cabbage wrapped in banana leaves, poke, and a bunch of teriyaki meats, fish, tacos, and burgers.

Big Kahuna’s original food truck, found on 5000 Burnet Road, remains open. Television chef Andrew Zimmern visited the food truck during the Austin episode of his latest show The Zimmern List, which aired earlier this year.

Big Kahuna’s brick-and-mortar took over what had been a location of barbecue chain Dickey’s BBQ, which appeared to have closed sometime in June. Co-owners Mark (who is also the chef) and Lori Jakobsen opened the truck in San Marcos, and relocated to Austin.


Kamikaze Poké gears up for its first full summer food truck season

As a memento of humble beginnings, the team behind Kamikaze Poké keeps a framed receipt recording the food truck’s first-ever sale. “The first person who walked up to the truck asked us for money, and our first sale was a bottle of water,” co-founder Wilton Yeh told St. Louis Magazine.

Kamikaze soon found customers who were enthusiastic about their poke bowls, and with a little trial and error they’ve found a groove that includes regular stops at Washington University Medical Center and Citygarden. Now they’re gearing up for their first full season of outdoor festivals and markets.

Yeh, along with friends Stavros Karagiannis, Eric Liao, and Edward Lin launched the poke truck in September 2018. “We wanted to offer something that was delicious but didn’t make you fall asleep after lunch,” Yeh told SLM.

Poke, the Hawaiian dish traditionally featuring diced, marinated tuna served raw over rice with a range of dressings, certainly matches that description. Yeh had wanted to do a poke restaurant for a few years, and the original idea for Kamikaze was to open a brick-and-mortar venue. That remains part of the long-term vision, but after various false starts trying to find a space, the four friends decided to take their concept on the road. “Instead of just waiting and not doing anything, we said let's just pivot and do a food truck,” Yeh said.

Karagiannis is in charge of Kamikaze’s food and day-to-day operations, juggling the truck with his responsibilities at Surf & Sirloin, his family’s long-running steakhouse in Des Peres. He, Yeh, and the other co-founders, explored poke’s traditions as well as its current popularity as they developed Kamikaze’s menu. “We bought some poke books, and then we ate a lot of poke,” Yeh said.

The poke bowls come in three sizes: ono (8 ounces, $7.75), nui (16 ounces, $9.75), and sumo (24 ounces, $14.75). Customers can choose from four “premade” bowls or create their own combinations, starting with the base (white rice, brown rice, or mixed greens) and protein, then choosing from 12 toppings and six sauces. Customization may be more limited at busy events, to streamline orders and minimize waiting times.

For traditionalists, white rice is the traditional base, with ahi tuna the go-to protein. Poke tuna is usually marinated in soy sauce, and Kamikaze initially honored that conventional preparation. However, Yeh said the marinated tuna left some inexperienced poke eaters confused, which led the partners to decide to stop marinating. “It was fantastic,” Yeh said. “But people’s first reaction was ‘Oh, your tuna isn’t bright red or bright pink? Is this really fresh?’ We were like, ‘You have no idea how fresh this stuff is.’”

The tuna is indeed Kamikaze’s most commonly ordered protein, but Yeh said they had added chicken teriyaki and shrimp to the menu to accommodate customers who are wary of eating raw fish—after all, poke is still a relatively new concept in St. Louis. Other proteins offered include salmon, tofu, and SPAM. Hawaii eats more of the processed meat than any other state.

The toppings are where you get the chance to set your bowl apart by combining ingredients like sweet onion, pickled ginger, edamame beans, tobiko (flying fish roe), seaweed, avocado, and pineapple. Finally, Kamikaze’s chefs make six sauces from scratch, including the yuzu, an east-meets-west Japanese citrus ranch, and the wasabi aioli. The secret to the Kamikaze sauce, a ponzu mayo injected with extreme heat, is Blair’s 3 a.m. hot sauce. “It’s something like two million Scoville units,” Yeh said. “It definitely gives it a kick.”

The majority of customers take the customized route, but if your indecision risks holding up the line, the premade bowls are your friend. Yeh said that the spicy “Get to the Choppa” (pictured above) is the most popular of the four possibilities. Jalapeño peppers and “Volcano” sauce bring the heat, with pickled ginger, tobiko, scallion, and furikake seasoning adding to the flavor. Another, The Choy, pays tribute to Hawaii’s “Godfather of Poke,” celebrity chef Sam Choy. “It’s a little lighter and more complicated,” Yeh said, with pineapple, cucumber, pickled ginger, scallion, and sesame vinaigrette piled on top of your choice of protein and rice.

Yeh said his partners are always on the lookout for fresh, fun ideas to keep things interesting, and new items like spring rolls and bao buns will be debuting soon. In the longer term, a physical restaurant remains the goal, but first, the Kamikaze Poke just want to enjoy their truck’s first summer.

Keep an eye on Kamikaze Poke’s schedule for upcoming dates and locations. Follow the truck on Twitter, Instagram, or Facebook for the most recent updates.


1/ The Perfect Bite ATX

The Perfect Bite serves anything but basic burgers

This place, while still under the radar, is carving out a name for itself in the ridiculously-good-burgers-and-sandwiches category. The owner and likely the person making your food on any given day, Jason Goad, uses high-quality ingredients and makes good food.

At our food blogger event, Goad brought out tasty burgers first. Then he brought out these insane fried pickles, made like egg rolls with a pickle spear and slice of Havarti cheese inside. The Perfect Bite also makes a mean, green salad!

The Perfect Bite makes scrumptious fresh salads

The Perfect Bite’s meatloaf sandwich was a huge hit, too.


The Vendors

Balô Kitchen
Tay balo, the Vietnamese phrase referring to Western backpackers, helps explain the merging cuisines at Balô Kitchen. As to the specific origin of the food, chef and owner Huy Nguyen, who also runs the food truck Pho Wheels, says, “Don’t dig into it just take it for what it is.” Nguyen uses modern techniques on comfort food, like his 24-hour sous vide pork belly, deep fried and served with jasmine rice cooked in chicken fat. Also on the menu: spaghetti rigati with fermented bean curd cream sauce.

Block Bar
Block Bar serves cocktails inspired by Arturo Mei’s travels with recipes developed by general manager Jane Park (who created the food hall’s industrial-chic aesthetic, hand-painted the vendor’s logos and designed the oft-Instagrammed Love VA string artwork). Cocktails vary from Homage, an ode to island time with pineapple and black tea, to Dark Side, a wallop of Jameson, Kahlua and cold-brew coffee. Also on the menu: weekday happy hour and snacks from Balô Kitchen chef Huy Nguyen.

Munch
With a spring opening planned, Munch’s menu is still being finalized, but this stall by The Block’s Arturo Mei will feature housemade ice cream sandwiched into doughnuts.

Pokéworks
Pokéworks, with outlets from California to Massachusetts, opened its first Virginia shop in The Block. Poke, 2016’s breakout trend with Hawaiian roots, is a dish of marinated raw fish. At Pokéworks everything is customizable, from the base (bowl, burrito, salad, noodle) to protein (tuna, salmon, chicken, tofu) to toppings (edamame, seaweed, avocado, ginger, wonton crisps …).

Roots Thai Street Food
Chef and owner Joey S. credits his dad with teaching him how to cook at age 12. After spending his early teens in Bangkok, he returned to Virginia for high school, where he’d practice cooking his favorite street foods. His boat noodles (kuaitiao ruea), based on his grandmother’s recipe, hit all the tenets of Thai cooking: sweet, salty, sour, spicy and bitter. It’s served with rice vermicelli, rib-eye and meatballs. Also on the menu: tom yum noodles and braised pork with rice.

SnoCream
Arturo Mei, the mastermind of SnoCream (as well as The Block, Block Bar and Munch), likens his dessert to shaved snow. The base flavor and dairy are frozen into blocks then thinly shaved. Flavors include green tea, taro, honeydew and coffee with toppings of fruit, boba, Nilla Wafers, nuts, cereal and jellies. Also on the menu: snotea. –Kathy Phung


Tonton videonya: OUT COOKING ON THE FOOD TRUCK


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