|E. Katie Holm|
|Trucks are lining up to feed you. Here's where to find them.|
Our ever-evolving food truck scene has undergone yet another wave of transformation.
Back in its infancy, the main challenges facing these vehicular restaurants were getting proper permits and finding available street parking. Then came the success stories, the kooky concepts, the carts, the one-offs, and the brick-and-mortar dreams. Fairs and rallies were organized. Inevitable turf wars surfaced
. Winter-specific trucks like Warming House
popped up and made us re-think these mobile kitchens as a spring and summer-only affair. Existing restaurants got the bright idea of adding trucks as an offshoot of their thriving businesses. Kickstarters launched
. Some succeeded
. But most importantly, the trucks found their fans, the people followed their favorites from downtown lunch to weekend brewery event, getting to know the dedicated makers behind those sliding service windows.
If you've been meaning to get out and discover the truck that makes your ideal meal, now's your chance: The warm weather means the fleet is out in full force. Here's a handy guide to our picks for best new and returning food trucks.
What they're known for: Fully gluten-free, nutrient dense meals from brunch-y hashes to whole grain salads, all designed by the registered dietician who also happens to own the truck. Without a doubt our favorite dish here is the rich tomato-y braised beef with creamy cauliflower mash.
What's new: Sweet potato chips, Paleo-friendly tortillas, coconut-chocolate bars
|E. Katie Holm |
|Behold the glorious Indurrito|
Hot Indian Foods
What they're known for: Their sole and signature item is the Indurrito. As the name suggests, it's an Indian version of a burrito made with warm roti (a type of flatbread), rice, and your choice of spicy, saucy filling. We love the fragrant aloo gobi version with curried cauliflower and potatoes.
What's new: Hot Indian Foods is moving into the stall left behind by the Left-Handed Cook at the Midtown Global Market. They're expecting a late-May opening, but the bright orange truck will still be in regular rotation outside local taprooms.
What they're known for: Pulled meats and a fresh take on soul food. The dry rub achiote pork is a game changer served as a sandwich with mixed greens and queso fresco or as an almost poutine-style entree with pomme frites, pickled veggies, and a smooth, peppery sauce.
What's new: Cafe Racer is showing up more regularly in the taproom rotation. Look for them at Harriet Brewing where you can pair a delicious brew with their tender shredded beef.