From the basic chuck wagon cuisine of stews, beans and biscuits, we have come a long way and expect a lot more than the old cellophane wrapped sandwich of the 50s and 60s, along with stale coffee. Ethnic cuisines and made to order hot foods are now commonplace for harried on-the-run office employees, and we’re wiling to pay top dollar for its 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 telephone. From ancient ice cream trucks into the hot dog vendors with their Vienna Beef umbrellas, thousands fall out of offices, factories and stores, led to that truck down the road where they know what they will find and do not mind standing in line for it. Who wants stale vending machine foods or fast food burgers when we can get new falafel packed into pita bread, a plate of nachos or an authentic fish and chips wrapped in newsprint. What has evolved in the”roach coach” of the past to a place that launched the career of many executive chefs, food trucks now even cater at special events, college campuses,conferences and weddings.
Let’s examine the most popular and latest offerings from such meals-on-wheels throughout the country. The Majority of these truck operators also have restaurants multiple places, and many are culinary school graduate and chefs:
The Taco Truck – a variety of tacos and toppings, and burritos, Hoboken, NJ
Fukuburger Truck – the real last name of its Japanese owner, burgers feature unusual Asian toppings and sauces, Las Vegas
Mac Mart Truck – takes mac and cheese to a new level with creative ingredients, Philadelphia
Luke’s Lobster – lobster, crab, Raccoon Poop and shrimp rolls for about $17 (obviously 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 – inventive and varied Korean cuisine, Los Angeles
Cinnamon Snail – vegan food to 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 big city Chinatown, obviously you’ll find a preponderance of their native cuisines dotting the streets, but overall these are the most common menu items across the nation:
In the united states, food trucks are a $1.2 billion business. Despite the obvious challenges such as lack of hot running water, strict regulations, licenses and health laws, food trucks play a significant role in our society and provide a very important service to thousands of employees everywhere. Although chuck wagons may only be nostalgia, the concept lives on. Food trucks. When you just can’t wait to eat.