The Food on the Street

Keep on food truckin'
FoodTrucks1

Few topics makes us as happy as food trucking. Millennials love food trucks. We are Millennials. Oh, for joy.

Here’s the deal with food trucks: They’re where we are when we are there, and they’re good, and they’re reasonable (for the most part), and they’re just cool.

Whoever came up with the concept had us in mind, as pointed out in

http://mobile-cuisine.com/trends/millennials-are-the-reason-food-trucks-will-continue-to-grow/

Nearly half of us have eaten at a food truck, whether on the street or in an airport or wherever. Remember, they are where we are when we’re there. That fact is huge.

This next link gives five reasons we love food trucks, but really the reasons go far beyond these five. Let’s look at them quickly:

They’re inexpensive and convenient. True, but lots of other options are, and we don’t love them as much. So is this the top reason? Not so sure about that.

The second reason is the variety of food. Now, this rings a whole lot more true. The specialty cuisine is compelling, and so is the comfort aspect. Like chicken and waffles. Mac & cheese. Some of it is sourced locally – fresh v. pressed.

For the third reason, they’re saying more than a lot of other eateries, food trucks rely on social media to keep consumers updated, something this linked story says Millennials especially love because we can not only stay connected but we can also follow our favorite trucks. Another generation did this with the Grateful Dead, but it was underground social media back then. What’s that about the apple not falling too far from the tree?

Reason number four has to do with the whole social experience. Food trucks are like coffee houses on wheels – we gather at them. When you read this, pick up on the statement that 45 percent of Millennials don’t like to eat alone but prefer to share the experience.

And the fifth reason we’re so drawn to food trucks is that the businesses are small – we like small businesses, and they like us. We get to know each other. When they reach out to us, we reach back. Thus is born a brand.

Here’s a quote: “According to a study by Technomic, food trucks are no passing fad. 91 percent of consumers familiar with them say they are here to stay.” We say, “Yay!”

http://yayaconnection.com/2013/five-reasons-millennials-love-food-trucks/

Our last link is to thrillist, which brings you the list of 21 top food trucks in America in 2014. We’ll list them here; go to the site and read about what they have.

King of Pops, Atlanta: You name it; they got it. Latin and just so very much more.

Via 313, Austin: Go for the pie, baby. Pizza times infinity.

John Mueller Meat, Austin: Smokin’ pitmaster.

Roxy’s Grilled Cheese, Boston: Serious Grilled Cheese with Tomato Soup and other stuff.

The Fat Shallot, Chicago: The Fat Shallots are fries, and they go with everything else on the menu – which is never-ending.

Beaver’s Coffee & Donuts, Chicago: Sweet sweet sweetness. Must. Go. There.

Easy Sliders, Dallas: Baby burgers and other very amazingly wonderful small things.

Quiero Arepas, Denver: Venezuelan cornmeal wrappy, which is kinda a tamale but absolutely wondrous in its variations.

Kogi, Los Angeles: Korean-Mexican fusion with a Sriracha candy bar. Holy moley!

gastroPod, Miami: Lamb-fennel sausage sliders, anyone? Yes, please.

Natedogs, Minneapolis: Hot dogs and brats, mustard and relish from scratch. Caramelized onions. That’s the ticket.

Taceaux Loceaux, New Orleans: Tacos, slow-cooked brisket and pork, chipotle aioli. Day of the Dead décor.

El Olomega, New York: Salvadoran pupusas and so very much more – rice, plantains, beans and Atole de Elote.

Korilla BBQ, New York: Unbelievable selection of combos. Bowl or wrap, rice and protein – sky’s the limit on any and all of those components.

Mac Mart Truck, Philadelphia: Mac & cheese, BBQ, cheesesteak, fried onions. Hallelujah.

The People’s Pig, Portland: House-made porchetta. Need we go further? We think not.

MIHO Gastrotruck, San Diego: Farm-to-street. Grass-fed beef and bacon-chocolate chip cookies. Match made in heaven.

The Chairman, San Francisco: Steamed and baked buns, Coca-Cola braised pork, toasted sesame puree.

Bacon Bacon, San Francisco: Chocolate covered bliss. Also damned good burgers.

Where Ya At Matt, Seattle: Creole shrimp and grits, jambalaya, wonderful, marvelous.

Fojol Bros., Washington, D.C.: Ethiopian cuisine from a fantastical, fictional land. The food is really real and really good.

Here’s that link. Enjoy, and keep on truckin’.

http://www.thrillist.com/eat/nation/21-best-food-trucks-in-america-of-2014-thrillist-nation

 

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