Are food trucks here to stay?

March 29, 2011
Denise Simmons, Corporate Chef

I hope so! They are responsible for bringing a host of ethnic foods (or ‘world flavors’) to just about every large city in America. Food trucks also allow chefs, particularly young chefs, to offer their wares in a low-overhead environment.

I recently came across a website listing the 25 Best Food Trucks-Eat Cheap 2010 from New York magazine.

Just a few of the offerings listed for the 25 trucks:

  • Falafels
  • Taiwanese fried pork
  • Chicken Thai basil dumplings
  • Pork & avocado crema tacos
  • Belgian waffles
  • Whoopie pies (traditional chocolate & seasonal pumpkin)
  • Papusas
  • Nicoise Sandwiches
  • Curried Goat.

I wonder if food trucks will ever make it to smaller cities? I realize they wouldn’t be able to support the variety of foods offered in big cities, but hope that one day I can hit downtown Roanoke for a Kobe beef hot dog with apple slaw or a wasabi pea ice cream cone. Well…maybe not the wasabi pea ice cream…think I’d rather have granola frozen yogurt.


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