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Philadelphia Mendapat Trak Makanan Hawaii Pertama

Philadelphia Mendapat Trak Makanan Hawaii Pertama



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Poi Dog menyajikan Spam, taco Hawaii, dan kegemaran tempatan yang lain

Bagi mereka yang tinggal di tenggara Pennsylvania dan ingin merasakan tradisi masakan Hawaii yang kaya tetapi tidak akan puas dengan mencicipi makanan itu di restoran yang tidak bergerak, konvensional, penyelesaian yang sempurna telah tiba di Philadelphia. Poi Dog Snack Shop, yang secara rasmi merupakan trak makanan Hawaii yang pertama di bandar, mula menyajikan makanan khas pulau yang diilhami pada awal April, seperti yang dilaporkan oleh The Meal Ticket.

Poi Dog sedang mencipta ceruk khusus untuk menyajikan makanan yang umumnya eksotik, tidak biasa dan tidak dikenali oleh banyak orang Philadelphia. Ini termasuk Spam musubi-nya; seperti namanya, itu adalah hidangan yang mengandungi Spam goreng dengan nasi. Sudah tentu, jika Spam bukan perkara anda, Poi Dog menawarkan pelbagai pilihan lain untuk makan siang dan makanan ringan, mencampurkan temanya dengan unsur makanan etnik lain, seperti di Taco Hawaii, yang termasuk katsu ayam dan perut babi.

Sejak dibuka, orang Philadelphia yang mencari makan tengah hari yang ditanam di Hawaii dapat menjejaki Kedai Snek Poi Dog melalui laman Facebook dan Twitternya. Oleh itu, trak tersebut sering dijumpai diparkir oleh kampus Temple University.


Philadelphia Menang Membawa pulang Cabaran Braket Bojangles®

7 April 2020 & # 8211 Bojangles, terkenal dengan ayamnya yang enak, biskut buttermilk dari awal dan Legendary Iced Tea ®, hari ini dinobatkan sebagai Philadelphia sebagai juara Cabaran Braket Bring Home Bojangles yang pertama. City of Brotherly Love mengalahkan 15 bandar Bojangles lain tanpa kemenangan, membawa mereka melawat trak makanan rantai Selatan akhir tahun ini.

"Bulan lalu ini dipenuhi dengan ketidakpastian, dan fokus kami telah membantu komuniti kami untuk terus kuat, dan kami berharap Cabaran Bring Home Bojangles Bracket kami dapat memberikan sedikit kegembiraan dan kelegaan sementara peminat memilih bandar-bandar kegemaran mereka di kurung, ”kata Jackie Woodward, ketua pegawai pemasaran Bojangles.

Jalan menuju kemenangan bukanlah pencapaian kecil. Philadelphia mengalahkan Las Vegas pada pusingan pertama dan mengalahkan Miami pada pusingan kedua. Philadelphia mendidik New Orleans pada pusingan ketiga dan nyaris dipukul oleh Cincinnati dengan pemukul bel, menang dengan hanya 4% undi pada pusingan akhir.

Apabila trak makanan tiba di Philly, ia akan menyediakan makanan percuma untuk masa yang terhad. Pasukan ini juga akan menyajikan item menu khas Bojangles yang lain termasuk Chicken Supremes ®, Seasoned Fries dan Legendary Iced Tea ®.

"Kami sangat seronok melihat semua bandar mengagumkan kerana berpeluang memenangkan ayam dan biskut buatan kami yang sangat berpengalaman," kata Woodward. "Ketika jam mencecah sifar, Philadelphia adalah yang terakhir berdiri, dan kami berharap dapat memberi hadiah kepada mereka dengan trak makanan kami ketika waktunya tepat akhir tahun ini."

Bandar lain yang bersaing dalam cabaran pendakap, 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 memenangi lawatan dari trak makanan Bojangles, empat peminat juga memenangi $ 1,000 dan beg sandang Bojangles untuk mengundi dalam cabaran pendakap.


Manjakan selera anda untuk percutian dengan sedikit perkara untuk telinga anda - FYI Philly

Sama ada Jamaica, Puerto Rican, Vietnam atau Mexico, kami mempunyai pasport perisa Philly anda.

Berikan Selera Anda Percutian yang Mereka Mesti

Sama ada Jamaica, Puerto Rican, Vietnam dan Mexico, kami mempunyai pasport perisa Philly anda.

Reggae Reggae Getaran, terletak di Northern Liberties terkenal dengan "jerk ayam" dan "jerk chicken cheesesteak."

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

Mi-N-Teh adalah kafe sandwic dan bubble tea milik keluarga dan dikendalikan di Manayunk.

Akhir sekali, La Llorona Cantina di South Philly adalah bar dan dapur Mexico yang menawarkan hidangan klasik dan harta karun mezcal terus dari pergunungan Mexico.

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

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

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

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

Alaura Kitchen membawa ais krim buatan sendiri ke South Jersey, sementara Vannah Banana Ice Cream mempunyai makanan vegan yang baik dan bagus untuk anda.

Ais Krim - Vegan dan Bukan

Dapur Alaura membawa ais krim buatan sendiri ke South Jersey. Kedai yang dikendalikan oleh suami-isteri terkenal dengan rasa yang tidak biasa seperti lemon basil, madu lavender dan ET Special.
Anda juga boleh mendapatkan makanan keselesaan panas. semua jenis hotdog dan keju panggang. Keju panggang cheesesteak & frait Belgia adalah kegemaran.

Sekiranya anda mencari ais krim vegan, Pisang Vannah adalah jenama baru di Philadelphia yang baru dilancarkan oleh Kiana Walker, yang menjanjikan anda tidak akan kehilangan produk tenusu. Dia menamakan ais krim itu sebagai kakaknya Savannah dan ingin membuat versi ais krim yang lebih sihat kerana dia melihat begitu banyak keluarga dan rakannya mengembangkan apa yang dia sebut sebagai penyakit gaya hidup.

Ais Krim Buatan Sendiri Dapur Alaura | Laman web | IG
36 S Broadway, Pitman, NJ 08071

Ais Krim Pisang Vannah | IG

Vegan Commissary, 1429 Wolf Street, Philadelphia, Ms 19145

Roxborough mendapat kilang bir pertama dan pesta dengan roda yang membawa minuman berkilau untuk anda!

Sudsy dan Berkilau

Roxborough baru sahaja mendapat restoran dan kilang bir perkhidmatan penuh pertamanya. Syarikat Pembuatan Bir Ridge Baru adalah projek semangat adik-beradik Eric dan Chris Endrickat yang membesar membantu ayah mereka membuat minuman di rumah.

Untuk paip yang datang kepada anda, Bubbles and Brews Philly adalah bar bergerak yang boleh ditempah untuk berada di lokasi di acara yang dijauhkan secara sosial anda. Kenderaan itu adalah trak mini vintaj dari Itali yang melayani seluruh kawasan tri-negeri.
Bubbles & Brews PhillyLaman web | Facebook | IG

Syarikat Pembuatan Bir Ridge Baru | Laman web | Facebook | IG

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

Tempat yang popular telah berubah dengan makanan yang selesa seperti daging panggang dan sandwic ayam goreng yang disertakan dengan 6 paket.

Pivot adalah perkataan yang banyak kita dengar hari ini dan hampir setiap restoran terpaksa melakukannya. Bagi sesetengah orang, ini hanya bermaksud menambahkan pengambilan dan penghantaran tetapi untuk Bilik Tidur Tria, menghantui kegemaran lama di sudut 20th dan Walnut Streets, ini bermaksud mewujudkan identiti COVID yang sama sekali berbeza, menjadi sekurang-kurangnya buat masa ini, Joyride Beef & Ale memberikan sedikit keselesaan dengan makanan daging lembu panggang dan sandwic ayam goreng dan sixpack.

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

Sementara mereka menunggu tembakan terbuka, kakitangan memberi makan mereka yang memerlukan.

Stik 48 telah merancang untuk membuka apa yang terasa seperti kekekalan. Kedai stik Center City yang baru sepatutnya dibuka pada musim bunga ini tetapi kerana wabak itu mereka masih menunggu makan di dalam rumah dibenarkan di Philadelphia.

Sementara mereka menunggu, Chef Eksekutif Robert Watson membuat dirinya sibuk, melatih kakitangannya, menyempurnakan menu, membiasakan dirinya dengan dapur canggih dan membantu memberi makan orang kurang bernasib baik di Philadelphia. Chef Watson telah berada di Philly selama hampir setahun membantu membuka restoran tetapi masa lapangnya telah dihabiskan dengan sukarela bersama keluarganya untuk memberi makan kepada mereka yang memerlukan.

Stik 48 Laman web | Facebook | IG
260 S Broad Street, Philadelphia, PA 19102


50 Negeri Lori Makanan

Lebih daripada sekadar tren, trak makanan telah mantap sebagai genre makan mereka sendiri, dan hari ini, tidak pernah ada lebih banyak variasi atau kreativiti dalam apa yang dapat disiapkan di dapur kecil dengan roda. Dari penkek yang diilhamkan oleh rock-n-roll hingga churro sundaes, curd cheese hingga kopi buatan, trak makanan ini menyajikan semangat 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: Trak Makanan Shack Smac

Semangat keusahawanan Artious Walker & rsquos dipupuk pada zamannya di Alabama A & ampM University, di mana dia menjual sandwic yang dibakar di atas panggangan elektrik sederhana (sehingga universiti mematikannya). Tidak terpuji, Walker menghabiskan lima tahun untuk belajar mengenai barbeku dan membina traknya yang berbumbung merah dan berlapis-lapis. Smac's Shack Food Truck slats daging asap di festival hujung minggu di sepanjang Gulf Coast, di mana daging babi yang ditarik, ayam cincang dan brisket dapat ditumpuk ke kentang goreng (Smac Stacks), kerepek tortilla chees (Not-Yo Nachos) atau dalam sandwic (Bang & rsquon Baguette ). Untuk rasa tempatan, cari baguette Bang & rsquon ayam cincang, di mana baguette goreng goreng dihiris-dan-diisi dengan ayam cincang salai, kemudian gerimis sesuka hati dengan sos putih Alabama. Sekiranya anda terlanggar trak pada larut malam, pasangkan minuman anda dengan "wangs liar" yang dihisap dengan tiga rasa: sassy (panas), berkelas (lemon-pepper) atau ashy (ranch).

Alaska: El Green-Go's

Sebelum membuka trak taco dan burrito, El Green-Go & rsquos, koki yang berpusat di Anchorage, Tyler Howie bekerja di restoran yang berfokus pada kesihatan yang mengkhususkan diri dalam pilihan vegan, dan setiap kali dia menjalankan spesial vegan khas Sepanyol atau Latin, mereka habis terjual. Kombo itu mengilhami menu trak & rsquos, yang menawarkan riff inventif pada burrito dan taco untuk vegan dan pencinta daging. Howie menghisap semua protein, anggukan pada akar N.C. dan kebanggaan barbeku, dari tauhu hingga ikan dan permainan tempatan. Cubalah tauhu-salai-hitam-kacang-burrito yang dihiasi dengan queso hitam kelapa atau keju vegan nacho, atau taco ikan musim panas yang dilengkapi dengan halibut salai yang dihiasi dengan blueberry tempatan yang acar dengan adas dicukur (gambar di atas). Terdapat rancangan untuk menambahkan taco elk dengan blackberry acar seterusnya. Cari trak di festival musim panas dan di pusat bandar Anchorage di 4th and L Street.

Arizona: Emerson Fry Bread

Walaupun dia hanya mengunjungi tempat keluarganya & rsquos Native American tetapi dua kali setahun, Loren Emerson dibesarkan dengan bau roti goreng, roti pipih lembut yang terbuat dari tepung, baking soda, garam dan air. Nenek Emerson & rsquos Hopi dan rakan-rakannya akan membuat dan menjual roti goreng untuk mengumpulkan wang untuk kumpulan pelancongan keluarga & rsquos, Salt River Band. Warisan diteruskan dengan traknya yang berpangkalan di Phoenix, Emerson Fry Bread, di mana dia menggunakan roti goreng untuk membuat taco India, seperti dengan tanda tangan Jazzy (dinamakan untuk anak perempuannya Jasmine), cakera bengkak yang dihiasi dengan asada carne berair, krim masam dan sebiji roti bakar-tomato-dan-jalaple & ntildeo salsa buatan sendiri. Ini & amp; rsquos hidangan sederhana yang menyangkal latihan sekolah masakan Emerson & rsquos bahkan saladnya bersinar, dibintangi oleh sayur-sayuran bayi, arugula dan mesclun dengan vinaigrette pir berduri. Basuh semuanya dengan teh pir berduri dan simpan ruang untuk roti goreng berinspirasi pencuci mulut, seperti S & rsquomore, dihiasi dengan marshmallow panggang, sirap coklat, cajeta (saus karamel Mexico) dan serbuk keropok graham.

Arkansas: Makanan Seksi Besar

Chef Brent Hale membanggakan dirinya dengan tambang gastropub yang dikendalikan oleh koki, dia keluar dari trak Big Sexy Food yang berpusat di Arkansas, dan peminatnya bersetuju, berkumpul di Arkansas & rsquo I-49, dan penduduk tempatan di Fayetteville, Springdale, dan pusat bandar Rogers tahu tempat mencari trak & iklan tetap rsquo di kilang bir tempatan. Keperibadian Hale & rsquos adalah tarikan besar & mdash dia malah menghidupkan bintang yang tidak dapat dilupakan Guy & rsquos Grocery Games & mdash tetapi dia & rsquos seperti yang terkenal dengan burgernya yang terkenal. Ambil The Nutty Pear-fessor: roti yang disisip dengan jalapeno lada jem dilapisi dengan kusut arugula dan bawang ungu yang dicukur, diikuti dengan roti daging lembu tempatan mozzarella-and-bacon & rsquos dimahkotai dengan pir yang dihiris dan mentega kacang yang renyah. Kemudian ada & rsquos The Oinker, Hale & rsquos kegemaran peribadi dan anggukan kepada barbeku Arkansas, raksasa daging babi setinggi enam inci di atas dengan daging babi yang ditarik barbeku, ham hutan hitam, daging babi tebal dan kulit babi. Seimbangkan karya agung ini dengan pucuk brussel, di mana tauge goreng mendapat sentuhan lembut dengan penamat mousse keju kambing, kenari hitam dan vinaigrette balsamic.

California: Mariscos Jalisco

Sekiranya Los Angeles mempunyai hidangan trak makanan khas, kemungkinan itu adalah taco, memandangkan banyaknya trak taco yang sangat baik di seluruh bandar. Tetapi yang membezakan Mariscos Jalisco daripada persaingan adalah taco udang gorengnya, hidangan yang dibawa oleh Raul Ortega dari kampung halamannya di Mexico, San Juan de los Lagos, di mana dia juga merupakan penjual makanan jalanan. Setelah berpindah ke L.A. lebih dari satu dekad yang lalu, dia menunggang gelombang trak makanan dengan penciptaan tanda tangannya, memperoleh pemuja termasuk Chrissy Teigen, yang memanggil trak itu ke rumahnya pada malam Oscar. Hidangan bintang ini menampilkan tortilla yang digulung di sekitar udang dan sayur-sayuran yang digoreng, kemudian diisi dengan salsa kubis tomat dan alpukat berkrim (Seorang pencinta alpukat yang diakui sendiri, Raul mendahului segala yang ada di menu dengannya.). Ortega juga menyajikan rasa di kampung halamannya dengan hidangan seperti mixta tostado, dengan ceviche ikan, udang utuh dan potongan gurita yang ditumpuk ke tortilla panggang. Dan dengan senang hati, Poseidon yang dulu rahsia, hidangan udang dan gurita dalam aguachile merah, kini menjadi item menu biasa, jadi minta namanya di lokasi tetap trak & rsquos di East Olympic Boulevard.

Colorado: Quiero Arepas

Quiero Arepas bermula ketika Igor Panasewicz akan membuat ispas dari negara asalnya, Venezuela dan menyerahkannya kepada isterinya, Beckie, ketika melakukan perubahan. Tidak lama kemudian, pelanggan juga mula membuat pesanan, membawa kepada pelancaran trak makanan pada tahun 2011. Roti tepung jagung dipanggang, dipanggang dan dibelah untuk diisi. Terdapat versi vegan dan vegetarian, tetapi kegemaran orang ramai adalah La Havana, riff di Cubano yang memaparkan potongan daging babi panggang perlahan yang dilapisi ke dalam saku panggang yang empuk dan dihiasi ham, keju dan acar-mustard- sos mayo. Pasangan ini berkongsi hentian trak di media sosial, dan melakukan lawatan berkala ke Pasar Tani Selatan Pearl Street.

Connecticut: Lori Keju

The Cheese Truck bermula sebagai peluasan semula jadi pemilik Tom Sobocinski & rsquos restoran New Haven yang berpusat di keju (dan kini ditutup), Caseus. Memandangkan kecintaannya pada keju dan tarikan keju panggang yang hampir universal, dia memutuskan untuk menggunakan sandwic yang enak dan sedap. Setiap keju panggang mempunyai ciri khas, campuran tujuh-keju & ​​mdash termasuk lebur tempatan dari Mystic Cheese Company dan Cato Corner & mdash yang boleh disesuaikan oleh para pengunjung dengan makanan tambahan seperti bacon, guacamole, tomato atau babi yang ditarik. Kegemaran peminat adalah kombo bacon dan guacamole, yang mana Sobocinski suka menambah lada ceri panas. Keju dan bahan tambahan ditumpuk ke kepingan roti roti Whole G yang dilumurkan dengan mentega, panggang terbuka untuk menjamin warna emas, dan kemudian disajikan dengan cornichon dan mustard kasar untuk memotong kekayaannya. Sebilangan sup tomato untuk mencelupkan juga sangat digalakkan. Walaupun The Cheese Truck melancarkan acara, pasar tani & rsquo, dan kilang bir di seluruh Negara Perlembagaan, ia sering dipasang di kampus Yale & rsquos di pusat bandar New Haven di mana ia & rsquos menjadi kegemaran di kalangan pelajar, fakulti dan penduduk tempatan.

Delaware: Mojo Loco

Sebilangan orang mungkin menyebut trak makanan yang berpusat di Wilmington, Mojo Loco, kereta hot dog yang dimuliakan, tetapi koki Steve Ruiz menyebutnya sebagai "dapur terbuka di atas roda." Babi mojo khasnya merangkumi menu & membuat taco daging babi rebus sitrus-dan-bawang putih yang digemari peminat & mdash tetapi Ruiz juga meletakkan kepiting biru tempatan yang dicapainya. Jangan lewatkan kek kepiting dan lobster bisque apabila istimewa, bersama kentang goreng yang popular, dibumbui dengan Old Bay, ditumpuk dengan daging kepiting dan diisi dengan pico de gallo, fresco queso dan gerimis peternakan chipotle. Ikuti trak di media sosial untuk jadual mingguan atau temui di pasar tani Downtown Visions di Wilmington pada hari Rabu.

Florida: Santo Dulce

Ada churros, ada sunda ais krim dan kemudian ada Santo Dulce & rsquos churro sundaes, manisan yang telah menjadi sensasi di Miami sama seperti kekuatannya yang manis-manis seperti daya tarik Instagramnya & mdash anda boleh & tidak ketinggalan churros berbentuk halo mahkota setiap Santo Sundae. Sekiranya anda buntu memutuskan antara kombinasi topur dan glazur churro campuran-dan-perlawanan, pilih salah satu kegemaran pengasas Yule Nu & ntildeez & rsquos, Santa Teresa con Fresa (pangkalan ais krim strawberi) yang dipasangkan dengan Sacred Nutella Halo, churro berbentuk halo yang dicelupkan ke dalam Nutella. Yang lain termasuk versi yang diilhami oleh kek tres leches, dan churros yang dibumbui dengan jambu dan keju. Trak itu menghantar jadual mingguannya di Instagram, tetapi pada hujung minggu & rsquos sering di kawasan kejiranan Wynwood di Miami & rsquos.

Georgia: Nana G's Chicken & Waffles

Sebelum dia mula mengeluarkan wafel dan ayam gorengnya yang terkenal dengan daging, Guy Hollcroft bekerja di industri fesyen. Semasa dalam perjalanan perniagaan ke California, di mana dia telah merancang untuk memulakan syarikat denim, dia menemui revolusi trak makanan L.A. & rsquos. Benih itu ditanam, dan setelah ibunya menemui beberapa resipi lama nenek & rsquosnya, dia menemui konsepnya. Nana G dinamakan untuk Nenek Grimes, dan Nana G & rsquos Chicken & amp Waffles sememangnya terinspirasi oleh flapjacks bertabur daging yang dia gunakan untuk melayani keluarganya di samping ayam goreng 48 jam khasnya. Resipi ini telah berkembang menjadi klasik Selatan moden dengan wafel Belgia yang disisipkan dengan daging dan diisi dengan tender ayam goreng, menjadikannya mudah dimakan atau digulung menjadi taco wafel. Nana G & rsquos adalah perlawanan biasa di Georgia Tech, Emory University dan Clark Atlanta University, di mana pelajar bertuah boleh melepaskan kafeteria dan menggesek kad makan mereka di trak.

Hawaii: Porky's

Hawaii banyak dengan rasa tempatan, termasuk daging babi kalua yang disukai tempatan. Ia berfungsi sebagai inspirasi untuk trak makanan yang berpusat di Justin Hier & rsquos Kauai, Porky & rsquos, yang mengkhususkan diri dalam sandwic dengan daging babi tempatan yang dimasak perlahan sehingga dia menggoreng di atas rata sebelum menumpuk ke sandwic. Porky & rsquos biasanya diparkir di Waimea di Kauai & rsquos di sebelah barat yang cerah, jadi setelah seharian mendaki di Waimea Canyon, isi ulang dengan # 3, sandwic keju panggang dengan gundukan babi kalua dan tumis & bawang merah yang terdapat di antara lapisan keju Muenster dan Havarti. Ini & rsquos dipasangkan dengan sisi sos Porky & rsquos gaya barbeku manis-tangy buatan sendiri. Untuk kes keringat daging, gandakan daging babi dengan nombor # 1, dibintangi sosis babi panggang yang dimasukkan ke dalam gulungan Perancis yang dipanggang dan dihiasi dengan nanas, tumis & bawang manis, dan daging babi kalua berasap, kemudian dibalut dengan sos Porky & rsquos.

Idaho: MakyJames Grill

Ketika James Hamilton memutuskan untuk memulakan trak makanan pada tahun 2015, dia memilih konsep klasik Amerika yang mengkhususkan diri dalam makanan panggang dan goreng. Orang asli Boise mengoperasikan MakyJames & mdash mash-up dari dia dan abangnya, Mak & rsquos, nama & mdash dengan ibunya, yang mencadangkan penambahan "grill" ke nama trak & rsquos untuk menonjolkan api terbuka yang memberikan burger trak & rsquos dan ayam panggang char mereka . Cheeseburger bacon klasik adalah pilihan yang baik, terutamanya apabila dipasangkan dengan kentang goreng dan kentang goreng, ruji Idaho yang rasanya seperti hibrida saus tomat. Untuk tandatangan negara lain, pesan stik jari, yang berasal dari Boise. Jalur ramping dan potongan stik dipotong ringan dan digoreng seperti tempatan dan dapatkan & lsquoem dengan sos koktel buatan rumah, walaupun kami membayangkan sos goreng juga bagus. Dan kerana sos jelas terdapat di sini, sesuaikan burger atau sandwic ayam panggang anda dengan sos sos, seperti Sauce Boss Burger yang popular yang mencampurkan sos BBQ peternakan dan chipotle manis.

Illinois: Budaya Kerak

Sebagai bandar pinggir bandar Chicago, Brenton dan Colleen Stafford dikelilingi oleh pesta pizza. Walaupun begitu, pizza Neapolitan mereka menonjol. Diilhamkan oleh saudara Brenton & rsquos, yang mengendalikan trak pizza kayu bakar di Rhode Island, Staffords membina trak khas, menyempurnakan doh fermentasi dua hari khas mereka dan, pada tahun 2017, melancarkan Kerak Budaya di Aurora Utara dengan Valoriani Itali pembakar kayu mereka ketuhar yang mencapai suhu hingga 1,000 darjah. Buat pesanan anda, kemudian tangkap tempat di barisan depan untuk melihat adunan tim, memasang topping dan api pai di depan mata anda sehingga kerak melepuh dan menghasilkan tekstur yang bengkak namun kenyal. Pizza istimewa, Portio di Milo, mempunyai medley manis-pedas-manis dengan mozzarella buatan rumah, sosis Calabria, jalapenos manisan dan bawang balsamic blackberry. Cari pai gaya daging lembu Itali yang akan datang, Stafford & rsquos memberi penghormatan kepada sandwic daging lembu Chicago yang terkenal.

Indiana: Pierogi Cinta

Dengan menggunakan trak penghantaran yang ditukar, Rob Wilder menyediakan pierogi kepada penduduk Indianapolis. Hidangan Pierogi Love & rsquos yang paling popular dipanggil Loaded Lender, riff pada kentang bakar yang dimuatkan di mana pierogi kentang-dan-Cheddar digoreng, kemudian dimuatkan dengan Cheddar, bacon salai epal, krim masam dan chives. Anda & rsquoll menjumpai trak pierogi di kilang bir tempatan, pasar, festival dan acara di sekitar Indianapolis, tetapi bernilai mengikuti trak di media sosial untuk mengetahui kapan pierogis pencuci mulut pisang yang diinginkan memasuki menu.

Iowa: Bun Teratas

Dave Barry adalah orang Iowan yang bangga, jadi tidak mengejutkan bahawa ramuan sumber tempatan adalah keutamaan untuk Top Bun, trak burger yang berpusat di Des Moines. Dia mencari daging lembu, roti tempatan, roti gandum, dan bakso sosej Itali dari Graziano Brothers yang terkenal untuk USS Torpedo, bakso, saus merah, dan hoagie yang diisi dengan provolone. Di bahagian depan burger, cubalah Flyin & rsquo Hawaiian yang digemari peminat, roti sepotong satu pertiga paun yang disusun dengan nanas panggang, lada merah panggang dan teriyaki mayo. Pasangkan dengan pesanan Truffle Shuffle Tots, kentang mewah yang dilemparkan dalam minyak truffle dan Parmesan dengan gerimis mayo pedas. Barry menggunakan jimat untuk menyelesaikan Captain Coyle (gambar di atas), burger sayuran hitam yang dihiasi salsa jagung panggang dan ladang timun. Anda & rsquoll menemui jadual trak & rsquos yang dikemas kini di laman webnya & taman pejabat tempatan, kompleks State Capitol, dan Pappajohn Sculpture Park di pusat bandar adalah semua hang & mdash kegemaran tetapi anda juga boleh membuat pesanan dalam talian untuk masa pengambilan tertentu untuk melewati talian.

Kansas: Kebaikan Torch

Sejak mengasaskan trak cr & egraveme br & ucircl & eacutee Torched Goodness pada tahun 2009, Julia Ireland telah mencipta lebih daripada 30 rasa kastard untuk produk gula-gula pesanannya yang dia jual di seluruh negeri. Kegemaran peminat termasuk karamel garam laut, disiram dengan saus karamel buatan sendiri, atau lavender kegemaran kultus, dipenuhi dengan bunga kering tempatan yang harum. Selasih strawberi yang disiapkan musim panas, disisipkan dengan kemangi buatan sendiri dan dihiasi dengan buah beri segar dan sayu balsamic, dan rasa musim panas yang hangat seperti bacon maple dan rempah labu, adalah antara ciri musiman. Trak hijau pudar berhenti di Pasar Tani Lawrence pada hari Sabtu pagi dan di pameran dan festival jalanan kawasan. Torched Goodness sering juga terdapat di kilang wain tempatan, di mana banyak rasa kustard sesuai untuk anggur, seperti bunga oren cr & egraveme br & ucircl & eacutee dengan Pinot Grigio musim panas.

Kentucky: Lori Pencuci Mulut Louisville

Setelah merancang hingga tujuh kek perkahwinan setiap hujung minggu selama lebih dari satu dekad, Leah Stewart memutuskan sudah waktunya untuk menukar beg paipnya untuk trak makanan. Sejak tahun 2011, dia & # 39; s menjalankan The Louisville Dessert Truck, mencipta pencuci mulut yang menimbulkan nostalgia seperti brownies, sandwic ais krim dan es krim, semuanya dengan sentuhan hebat dari koki pastri yang dilatih secara formal. Dia & rsquos mendapat pengikut yang setia untuk pembuatnya & amp; rsquos Mark bourbon brownies, di mana coklat, gooey brownies disimbah dengan Maker & rsquos Mark bourbon, dan dihiasi dengan gula-gula krim bourbon dan gerimis coklat. Apabila suhu musim panas Louisville melambung tinggi, penduduk tempatan mencari ais kecil yang terdapat dalam rasa seperti kotak elderflower-lemon, teh bunga raya dan kolibri, yang dinamakan untuk kue Southern & rsquos pisang, nanas, dan kelapa. Dan tentu saja, ada & rsquos juga Makers Mark bourbon-peach popsicle & mdash Kentucky adalah negara bourbon, bagaimanapun.

Louisiana: Diva Dawg

Chef Ericka Lassair & mdash aka Chef Diva & mdash muncul dengan konsepnya untuk Diva Dawg, yang mengkhususkan diri dalam hot dog gaya New Orleans, setelah dia tidak dapat memenuhi keinginannya. Diva Dawg melancarkan dawg tanda khas Big Easy seperti anjing cabai, di mana frank daging babi dan daging lembu khas Creole dihiasi kacang merah, ayam goreng dan aioli saus. Dia & rsquos terus mendapat reputasi untuk sos etouffee udang karang, juga sos berasaskan roux yang dimasak oleh Lassair sehingga mencapai tekstur yang lembut dan berkrim. Konsistensinya menjadikannya sempurna untuk menahan bukan hanya hot dog, tetapi juga kentang goreng dan nachos. Selesaikan dengan kuat dengan pesanan puding roti yang diilhamkan oleh pai epal terkenalnya, selesai dengan sayu epal-wiski.

Maine: Pelampung Lobster

Sejak didirikan pada tahun 2017, Lobster Buoy yang berpusat di Bangor telah menjadi kegemaran di kalangan penduduk tempatan dan pengunjung untuk senarai klasik makanan laut serantau. Gulungan lobster khas terdapat dalam tiga saiz: Baby Buoy dua ons, sandwic seperempat paun atau setengah paun (seperti yang digambarkan), dengan daging udang udang segar yang dicampur dengan mayo dan ditumpuk ke roti panggang mentega, disajikan biasa atau dengan mentega yang panas. Naik taraf gulungan anda ke bakul dan rsquoll disertakan dengan kentang goreng segar dan coleslaw buatan sendiri. Pemilik Benjamin Gregory dan Erin Doughty melengkapkan menu mereka dengan hadiah Maine tambahan, termasuk kerang perut goreng, kerepek ikan & lsquon, gulungan ketam dan rebusan lobster. Petua profesional: minta menu rahsia lebur lobster, yang mencairkan daging udang galah menjadi sandwic keju panggang.

Maryland: Syarikat Flash Crabcake

Penduduk asli dan pemilik restoran Maryland, Jeff dan Jo Gordon tidak dapat menemui kuih kepiting yang mereka makan ketika makan tanpa pergi ke restoran yang duduk, jadi mereka memutuskan untuk membuat sendiri. Flash Crabcake Company yang dihasilkan telah mengembangkan pengikut setia di sekitar Baltimore kerana perkhidmatannya yang pantas dan kepiting khas & mdash kuncinya adalah pengisi & mdash serta krim sup ketam. Nikmati kedua-duanya dengan nama Terbaik dari Kedua-duanya, yang dibintangi oleh kek ketam enam-ons serat di atasnya dengan krim sup ketam. Apabila anak mereka menyedari berapa banyak peminat yang membawa pulang beberapa keping kepiting, seperti anda dengan sekotak donat, mereka mula menawarkan The Big Deal, enam kek dan satu liter sup, dan The Very Big Deal, dua belas kek dan dua liter sup. Pasangan itu dan kedua anak lelaki mereka begitu sibuk, mereka & # 39; semula bekerja di trak kedua dan berharap dapat melancarkan kemudahan pengeluaran dan penghantaran untuk menyebarkan cinta Flash Crab Cake di luar pesisir timur.

Massachusetts: Sopapillas Papi's Stuffed

Setelah jatuh cinta dengan sopapilla dalam perjalanan ke Santa Fe, New Mexico, Jason Melmed melihat potensi untuk meletakkan capnya pada pastri goreng dengan kombinasi rasa yang berani. Sejak dilancarkan pada tahun 2015, Papi & rsquos Stuffed Sopapillas telah mendapat peminat di seluruh Boston. Trak biru (mencari sopapilla kumis mengenakan topi chef & rsquos) mengunjungi festival tempatan, pasar tani dan kilang bir yang menyajikan sopapila yang dibuat dari awal, digoreng hingga garing, kemudian dibelah dan disumbat seperti poket pita. Pilihan yang popular termasuk bulgogi kimchi, diisi dengan stik bulgogi yang & diasinkan dalam campuran 18 rempah, keju krim chili manis dan selada kimchi, dan daging babi al pastor, dibuat dengan daging babi salai chipotle dan selendang aioli cabai hijau, angguk kepada pastri & rsquos Akar Mexico baru. Kegemaran melmed & rsquos adalah Fluffernutter, diisi dengan marshmallow Fluff (yang dicipta di Somerville yang berdekatan) dan Teddie & rsquos Peanut Butter dari Everett yang berdekatan. Buatlah kombinasi anda sendiri dan kehendak anda dapat dikabulkan & mdash legenda tempatan mengatakan bahawa pesanan tersuai yang paling gila adalah sopapilla yang diisi dengan ais krim dengan bacon, selai kacang, Oreo, telur creme Cadbury dan krim disebat.

Michigan: Twisted Mitten

Twisted Mitten & mdash yang berpusat di Detroit yang sebelumnya dikenali sebagai Qais Truck & mdash telah meraih banyak anugerah, penampilan TV dan penghargaan utama untuk makanan Mediterranean halal dari ladang ke meja. Pemilik koki Omar Anani menyajikan hidangan yang dibuat dengan bahan-bahan tempatan, misalnya, bola risotto yang diisi dengan cendawan tempatan. Kegemaran peminat tetap menjadi falafel, menggunakan buncis lokal yang direndam semalaman dan digiling dengan banyak ketumbar, pasli, bawang putih dan bawang & mdash dimasukkan ke dalam pita Yasmeen Bakery segar dengan hummus, acar lobak, salad dan pakaian tahini. Basuh semuanya dengan soda buatan sendiri pada draf, yang terdapat dalam rasa seperti strawberry-rose dan semangka-jalape & ntildeo.

Minnesota: Trak MidNord Empanada

Kemudahalihan Empanada & rsquo, bersama dengan aplikasinya yang enak dan manis, sangat sesuai untuk trak makanan. Atau mempertaruhkan Phil Gaffney dan isterinya, Megan. Setelah belajar belajar membuat pai genggam dari keluarga Ekuador di New York City, Gaffneys melancarkan MidNord Empanada Truck dengan motto "empanada tradisional Sepanyol, gaya Minesota." Cari Lucita Juicy, riff di burger yang disajikan dengan keju yang terkenal di tempatan. Di sini, adunan diisi dengan campuran daging-daging dan daging, diikuti dengan poket keju dari jack Cheddar dan Colby tajam tempatan, kemudian ditutup, digoreng hingga garing dan selesai di dalam ketuhar untuk lebur maksimum. Ikuti trak di media sosial untuk mengetahui kapan Gaffneys menjatuhkan empanada pai labu kegemaran, dibuat dengan pengisian pai labu buatan sendiri, gula kayu manis dan krim disebat vanila.

Mississippi: Oxsicles

Oxsicles yang berpusat di Oxford bergulir untuk menyegarkan. Pemilik Lauren Klimetz membuat ais semula jadi muncul di semua warna pelangi, menggunakan buah-buahan dan sayur-sayuran untuk mewarnai setiap rasa & bit mdash untuk merah, wortel untuk oren, bayam untuk alga air tawar hijau dan biru untuk biru. Sebagai bonus, sebilangan besar pop bebas susu, banyak yang tidak mempunyai gula tambahan dan, kerana larangan dietnya sendiri, pop juga bebas soya dan bebas gluten. Strawberry tetap menjadi penjual utama, diperkaya dengan lemon dan dipermanis dengan madu tempatan, walaupun Klimetz suka menganggap Mesin Hijau miliknya sebagai pop khasnya, nombor lembut dan lembut yang dibuat dengan nanas, alpukat, madu dan bayam. Cari makanan bermusim yang luar biasa seperti ara chai, yang menggabungkan chai minuman sejuk dengan buah ara yang ditanam secara tempatan, atau 'cheesecake labu vegan' yang siap digunakan, dibuat dengan labu tempatan 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 begitu 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. [Kronik]

— 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


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