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Head to a Food Truck for Lunch!

The clock has been ticking ever closer to noon. Your stomach is keenly aware of the time, as your mind drifts to how you’ll fill this gnawing void. You spent the past week nibbling sad salads at your desk, but today is different.

What if you could treat your belly, your taste buds and your gourmet tastes to a lunch that is fresh, fast and delicious? Does such a magical noontime combination exist during a busy work week?

Enter Fork & Truck, our Houston food truck where quality ingredients, creative presentations, and fast service will leave you ready to tackle the remainder of your workday with a smile and sated stomach.

Today, treat yourself to a convenient gourmet meal. Be a part of the food truck craze!

Fresh Is Best… and Safer

With smaller kitchens that need to be re-stocked almost daily, food trucks are only able to serve the foods that have been prepped for the day. This means that your food is fresher, and has likely traveled only from the local farm or grocery store to your plate. These reasons also mean that your food is inherently safer.

Fork and Truck follows the strictest of health code guidelines. Each and every week the inside of the truck goes through a rigorous cleaning regime.

More Diverse Menu

Food truck menus are typically much shorter which means the chef has perfected the menu. You’re are likely to see the use of a new ingredient or special ethnic sauce food truck owners that are likely interacting with their customers on a daily basis. A smaller menu means a lot more room to experiment with new ingredients, dishes, and flavors. Food truck chefs and owners can speak with their clientele and ask them how they liked a new dish directly.

The Fork & Truck menu offers sandwiches with wildly different flavor profiles, from the Cuban sandwich to the southern-inspired fried green tomato BLT, to the South American-meets-Mediterranean chimichurri lamb sandwich. Try our food truck catering in Houston to discover your new favorite meal.

Support Small and Local Businesses

In addition to supporting a business where you can get a fast, fresh, and healthy meal, you’ll also be supporting a local business. While fast food chains employ local workers, their profits go to larger headquarters and corporations that are likely not in your hometown.

Small businesses need local support in order to thrive, and when you find one that serves you a thoughtfully-prepared and delicious meal, from their hand to yours, it’s important to reward them with your continued business. Local small business owners, like Chef Martin and his crew at Fork & Truck, support their communities in times of need. Spend your money wisely for folks who support your local community.

Fork & Truck is the Only Game in Town for an Eggplant Parmesan Sandwich From a Food Truck!

At the Fork & Truck, we specialize in taking tried and true classics and putting a spin on them to make delicious comfort food “new” again, but we didn’t touch this one. How do all these elements come together to create an eggplant parmesan sandwich? Let’s look at the two main ingredients, which go together so deliciously.

Eggplant Essentials

Eggplants (also known as aubergines in other parts of the world) are one of the most eye-catching members of the produce aisle. These large, teardrop-shaped fruits are a striking shade of dark purple, with a shiny exterior and spiny green stem. Eggplants originated in India and still grow wild there.

Eggplants are considered fruits, not vegetables. As a member of the family Solanaceae, the eggplant begins as a beautiful violet flower growing from its host nightshade plant. Once sliced open, the eggplant reveals a meaty white interior dotted with bitter seeds.

Its mild flavor is similar to squash, and its texture allows it to hold up to grilling, baking or pan-frying without falling apart. The texture also allows the eggplant to serve as an excellent substitute for meat.  Although this carnivore likes the firm texture of grilled meat, if you choose to go vegetarian, it’s pretty darn tasty.

Say Cheese!

Some people shorten parmesan to “parm” here in the States, but back in its home nation of Italy, it is graced by its official name, Parmigiano-Reggiano. Since traditional parmesan cheese has a fine texture and does not provide the ooey-gooey melty goodness needed for an eggplant parmesan sandwich, at Fork and Truck we only use high-quality mozzarella.

Back to the Food Truck!

We begin with a ciabatta roll, which is the Italian’s answer to the French baguette. Light and airy inside with a crunchy exterior, the ciabatta is the best vehicle for holding the eggplant parmesan’s fillings. The eggplant is breaded and lightly fried to create a crisp exterior, which also softens the meaty interior. Next, a generous portion of mozzarella is melted over the top. The naturally occurring salt in the mozzarella cheese is a perfect foil for the bitter and acidic eggplant. The thick texture of the eggplant is a proper platform for the melted mozzarella, and both elements stand up to each other in perfect harmony.  Finally, house-made marinara sauce is slathered on as the juicy, acidic complement to the salty cheese and crispy eggplant that you’re about to savor. Molto bene!

Be sure to check out the Fork & Truck’s website for some new additions to our delicious line up.  Also, F&T is going gluten free AND  vegetarian!  Check us out today!

From Cuba to Texas: Best Cuban Sandwiches in Houston

If you’ve heard Camila Cabello’s hit song “Havana” all over the airwaves over the past few months, you’re aware of the song’s love letter to Cuba’s capital. What’s not to fawn over? Gorgeous coastlines, perfectly preserved pastel buildings and a food lover’s paradise. One iconic food from this island that has made its way to the mainland is the Cuban, or Cubano sandwich. However, in Cuba it is known just as a “sandwich,” much like Buffalonians would never call their beloved snack “Buffalo” wings. What is it about this perfect mix of tastes and textures that has transcended Cubans’ plates, crossed into our own hometown of Houston, Texas, and keeps people coming back for more?

The History of the Cuban Sandwich

The Cubano is meant to be a grilled, handheld sandwich perfect for the worker on the go. As many Cubans left their island homeland in the late 1800s to avoid Spanish rule, they also took their favorite recipes with them. Key West, which is only 90 miles away from Cuba, became a natural landing point for Cuban immigrants. The Cubano first made its appearance in Key West in cigar factories as workers brought these beloved sandwiches as their lunchtime meal.

After the cigar industry moved from Key West to Tampa, the sandwich received a cultural infusion from Italian immigrants to that area with their fresh-baked bread. Traditional Cuban bread is made with lard and best eaten on the day it’s made (which is why they are great from food trucks…), and the local Italian bakeries soon found a growing customer base of Cuban cigar factory workers who wanted a taste of home. Even today in Tampa you can see the remnants of this Cuban/Italian fusion with the addition of salami and mortadella to some Cubano sandwiches in Tampa.

Cubanos (Cuban Sandwich) in Houston

The Cubano’s perfect mix of salty, fatty, pickled, vinegary, creamy and crunchy is a delight for your taste buds. It’s no wonder that their popularity has spread as people visited south Florida and wanted to have another taste of this Cuban delight.

Cafe Piquet, owned by a family of the same name, draws on traditional recipes from the owners hometown in Havana. One of the pioneers of Cuban cuisine in Houston, the Piquet family opened a market in Houston in the 1970s to furnish the growing Cuban community with hard-to-find ingredients native to their island. Eventually the Piquet family decided to expand their business with the opening of Cafe Piquet, where they serve a host of traditional Cuban foods based on the recipes they grew up with. Their traditional “El Cubano” sandwich has a combination of roasted pork, ham and Swiss cheese with a side of optional mustard. The fresh bread is grilled under a traditional plancha, or sandwich press, until golden and crispy.

El Rey Taqueria in Houston adds a tangy addition of pickles to their Cuban sandwich and utilizes fluffier French bread as its exterior.

Want to see how versatile the Cubano really is — how about its inclusion on a primarily Hawaiian-inspired menu? At Kona Grill, the Cuban sandwich has braised kalua pork, which is traditionally slow-roasted underground and served at a massive luau. Kona Grill’s version also adds homemade pickles and a baguette to add a twist to the classic sandwich.

At Houston’s eclectic Fork and Truck food truck, the Cuban Sandwich is one of many options on the menu that provide modern interpretations of classic dishes. Keeping the traditional roasted pork, ham and Swiss cheese, Fork and Truck’s version also offers fried pickles and banana peppers to add tangy, hot splashes to cut through the rich pork products. Served on a French roll, the addition of a spicy mojo sauce is a traditional Cuban sauce used in a non-traditional way.

We Made The Top 50 Food Truck Blogs List

Fork & Truck is proud and honored to be featured on the list of the “Top 50 Food Truck Blogs and Websites for People in Food Truck Business”.

The list contains 50 of the best Food Trucks, their website and blogs.  We have continuously put effort behind producing quality blog posts that educate our readers and fans of our food.  It is refreshing to know that in addition to our food truck catering in Houston, the content on our food truck blog is being appreciated.

Special thanks to Feedspot for the creating the list and featuring Fork & Truck.

Click the link below to see the entire list. Top 50 Food Truck Blogs.

Consider a Food Truck for Your Holiday Party Catering

As soon as Halloween’s over, the mad dash toward the holiday season begins, complete with resplendent decorations, oodles of tasty treats, and a succession of festive events.

However, somewhere in the midst of all this holly jolly good cheer comes the realization that magically re-creating the winter wonderland of the North Pole requires a heck of a lot more planning than you anticipated — without any extra elf help.

Fortunately, as Santa’s special helpers, we have got you covered with our gourmet catering menu and ultra-fresh food. You might think that hiring a food truck for your holiday party catering is an unconventional choice, but when you stop to consider the many benefits that come with this mobile eatery, you’ll wonder how your party ever survived without us. Consider the following points when you’re thinking about catering your holiday party.

Fresh, Made-to-Order Food

How many holiday parties have you been to where the food was the part everyone was raving about? More often than not, sad, limp celery stalks sit next to a tub of warm dip while a Crock-Pot bubbles in the background collecting dust. Guests might take a few bites of food to be polite, but it’s clear that the food at the holiday gathering was more of an afterthought than the main attraction.

Imagine a holiday party that’s brought up several times a year because people are reminiscing about the great food they ate.

“Do you remember that homemade chimichurri sauce on the lamb? Soooo tasty!”

“I dream about that brioche bun.”

“I would take that crispy chicken sandwich over boring ham dinner any day!”

Parties catered by us will make your holiday gathering an event that guests will remember throughout the year because of our fresh flavors, made-to-order items, and unique taste combinations. You want guests talking about your holiday gathering all year long for the right reasons, not because Sandy from accounting got sick from lukewarm shrimp at the buffet table.

Easy Service

Between decorating, organizing and coordinating a holiday party, you also need to find space for a service staff to set up catering stations to serve your guests. Just when you thought your conference room was going to be used for holiday karaoke, you need to reserve that space for food service. Or do you? Since we are a mobile eating establishment, we are able to provide everything you need without taking up valuable space with service staff and equipment.

We can easily handle all the party’s food needs within the truck — and without encroaching on your party’s space. You get freshly made food created on site and served quickly and efficiently from our mobile eatery.

Memorable Moments

Time is perhaps the most precious gift of all during the holidays — it seems as if we never have enough of it to go around. However, by hiring Fork and Truck to holiday party catering, you’re freeing up time to spend mingling with co-workers and guests, rather than fussing over refilling chip bowls and running food from the oven.  You and your guest should enjoy your holiday party.  We’ll make sure you enjoy the food!

Hollywood to Houston: The Origin of Fried Green Tomatoes

Before the movie Fried Green Tomatoes hit the theaters in 1992, most Americans had never heard of, much less tasted, an actual fried green tomato. The success of the movie brought fame for the actors involved, including an Oscar nomination for Jessica Tandy.

It also threw a huge spotlight on the frying of green tomatoes. Why would anyone want to fry slices of an unripe vegetable? How long have people been eating tomatoes this way?

The First Fried Green Tomatoes

If you were to take a poll among chefs and cooks around the country, most would probably tell you that fried green tomatoes are a traditional Southern dish common to Southern tables since before the American Revolution. So, it would surprise most people to find that before the 1970s, you could rarely find fried green tomatoes offered on any restaurant menus or mentioned in recipe sections of newspapers and magazines.

According to food historian Robert F. Moss, fried green tomatoes were not originally a Southern dish. In his article “The Fried Green Tomato Swindle,” Moss relates that fried green tomatoes came to the Americas with Jewish immigrants to the Northeast and Midwest.

The 1919 publication of the International Jewish Cookbook offered fried green tomatoes as a breakfast dish. Before this publication, recipes for fried green tomatoes appeared in locally published favorite recipe collections from 1873 and 1877 put out by Dayton, Ohio’s First Presbyterian Church.

The one Southern reference Moss could find in his extensive research was a recipe mentioned in a 1944 Alabama newspaper. The recipe appeared in an article mocking the wartime dietary recommendations of the United Stated Department of Agriculture (USDA.)

Get the Grease Hot

Ask any person who is truly “Southern born and bred,” and they’ll tell you that when it comes to food in the South, frying is king. Hunters and fishermen are often sent off on their hunter-gatherer outings with the assurance that those left at home will “get the grease hot.”

In the local vernacular, this means that whatever the stalwart hunter/fisherman brings back for the family table will get fried up and served for the evening meal. That’s the traditional Southern way of doing things.

Fried green tomatoes, unfortunately, are not.

From a popularity standpoint, fried green tomatoes as a common dish served in a wartime household or low-end eatery began to decline in popularity by the mid-20th century. By the 1970s, they were more likely to appear in a Midwest menu at a local mom-and-pop eatery.

In the 1980s, fried green tomatoes were rarely prepared by anyone who wasn’t also a backyard gardener. With the decline of home gardens in the second half of the 20th century, the likelihood of fried green tomatoes appearing on the supper menu declined.

Enter Jessica Tandy’s portrayal of Ninny Threadgoode in 1992, and fried green tomatoes were back on the menu.

Fried Green Tomatoes in the 21st Century

Multiple recipe variations abound for the fried green tomatoes of the modern century. Whether you’re coating yours with a flower and breadcrumb mixture, seasoned to taste, or you’re battering them in a cornmeal and egg dip, this yummy dish is now firmly engrained in American culture as a Southern culinary delight.

Many espouse the importance of an appropriate dipping sauce to complete the dish. That is a personal preference that may or may not sit on the side for most generational Southerners. But personalization and experimenting with new variations is always encouraged.

If you’re looking for something truly unique, and you find yourself in the Houston, TX, area, try the Fried Green Tomato BLT at the Fork & Truck food truck in Houston.

Need the services of a truly original, eclectic food truck or local catering? Fork & Truck has the grease hot and is ready to get a-cookin.’

Why Do Food Trucks Make the Best Sandwiches?

Imagine you’re at your city’s food truck court or gathering and you have dozens of options to choose from. If you’re looking for Korean, sweets, BBQ, tacos, Italian, Portuguese or a myriad of other cuisines, chances are you’ll find it in that location. You hone in on your target, let’s say Fork and Truck’s diverse offerings, and decide that a sandwich is the best way to satisfy your hunger.

You give your order to the window, where they pass along your request to the staff inside the truck, a few feet behind them. You step to the delivery window and wait patiently, mouth watering, for your name to be called. The same person who made your sandwich hands it to you, a personal touch in our often impersonal society. Quickly you grab some napkins and head to a nearby table to tuck into your meal. You greedily take your first delicious bite and wonder, “Damn, why do food trucks make the best sandwiches?” Want to know why food truck sammies are king? Here’s why:

Different Flavors, Familiar Concept

Food trucks have the ability to experiment with different flavor profiles and ingredients on a more regular basis that brick-and-mortar restaurants. A restaurant may not be able to sell its core customer base on a new ingredient, such as kimchi, if it varies wildly from the main menu. However, food trucks can present a wide variety of cuisines and flavors, especially when done through the vehicle of a sandwich. For people who are unsure about trying new foods, pairing the new ingredient in a familiar way, such as a sandwich, is often a home run. For example, Fork and Truck’s Houston food truck menu includes a duck slider sandwich, which is a protein that may surprise some customers. However, when it’s paired with a familiar concept such as a slider roll, someone who’s never tried duck might be willing to take a chance on something new.

Food trucks can also play with old recipes and present then in new and eye-opening ways. Fork and Truck’s fried green tomato BLT is a variation on the classic American diner sandwich. Balsamic bacon and a fried green tomato makes customers rethink a traditional BLT’s flavors while still providing the same tang, crunch and creaminess that makes the sandwich an icon.

Sandwiches With a Personal Touch

Food truck owners are passionate about the products they produce. The smaller menus reflect the smaller space that the trucks have to utilize for line prep, so every item has been carefully and lovingly chosen by the owner. Also, when you order and receive your sandwich from a food truck, you are seeing the process of creating your meal from start to finish. All of this translates into a very personal experience when ordering from a food truck. When your sandwich is handed down to you, you can be sure that hours of thoughtful dialogue and experimentation went into creating just the right ratio of ingredients to make every bite as satisfying as the last.

Being Outside Means You’re Not in the Office!

The environment where you eat your meal also contributes to the overall feeling you get from the food. Sure, a salad at your desk is fine in a pinch. But, if you can dive into Fork and Truck’s eggplant Parmesan sandwich with homemade marinara under a shady tree, this relaxed environment takes your already outstanding sammie to the next level.

There’s a reason why food truck sandwiches are the bomb: Their diverse menus, personal service and relaxed atmosphere combine to make the perfect bite on your perfect sandwich.

We may be on your side of town soon and you can try one of the best sandwiches you’ve ever had.  Find us in Houston!

Hurricane Harvey Relief: Challenge Accepted!

It was on day 4 of Hurricane Harvey that I realized my home was going to make it through without flooding.  Despite my relief, I felt terrible about what was happening in my city so I reached out on Facebook to find other chefs who could plug me in to the Hurricane Harvey relief effort.  I didn’t have a boat so the only possible thing to do was cook. On Tuesday, I dropped off 40 lbs of frozen chicken to Chef Richard Knight who was cooking at Les Begat, but he had enough chefs in the kitchen. Chef Rogers William Closson III contacted me about helping with a huge prep effort over at Grand Prize bar so off I went.

When I arrived at Grand Prize around noon, I found Chef Closson and his co-worker Rusty in a postage stamp-sized kitchen with 1,000 lbs of donated beef. What started out as chili soon became a deconstructed shepherd’s pie as we had to be out of the kitchen by 10:00 p.m.  At 9:55, we loaded the last of the food into a delivery vehicle and I felt a great sense of accomplishment and personal satisfaction in being able to assist in the effort.

Chef Tony contacted me about cooking the next morning early (7:30 a.m.) at the only available kitchen, Saint Danes on Elgin.  The challenge was to prepare a meal for 300 people in a tiny kitchen meant to prepare bar food within 2.5 hours at which time the bar staff would arrive to open the kitchen for business.  My experience operating a Houston food truck had prepared me for this. Challenge accepted!

Relief for Hurricane Harvey at Saint Dane's

Wednesday morning, I met up with Chef Tony and Chaise Dykes at Saint Danes and went in to check out the facilities.  The kitchen was only big enough for 2 people at a time and the tiny stove had 4 burners, but we fired it up and started water boiling for pasta Bolognese.  Have you ever tried to cook in someone else’s kitchen and you don’t know where anything is?  Well, it was like that—we had to do a little McGyvering to make it work.  Luckily, we found a large chinois to strain the pasta water and utilized large spatulas to move the ground meat around in large pots so it would brown but we pulled it off!

We loaded up 7 large aluminum pans with penne pasta and meat sauce, covered them in foil and drove it over to Reef, which was the designated drop-off for food to be picked up and delivered to shelters and first responders.  Once we had unloaded not only the pasta but the 200 lbs of frozen fish that Cat Nguyen had found and boxes of vegetables that other chefs had collected from their sources to help feed rescuers and rescuees affected by Harvey that I took a moment to let what was going down wash over me and I felt what I can only describe as a sense of community flooded through me.  I am very thankful to have been a part of a huge effort—it was the most humbling and gratifying experience of my life.

Snack Trends Throughout the Decades

snack food trends over the years

There’s no doubt about it– Americans love their snack foods. In 2014, we spent over $300 billion on snack foods alone. From ice cream, to potato chips, to cupcakes, to elote fritters, we’re a nation of enthusiastic eaters. Snack food trends evolve and grow throughout the years as our tastes change and we are exposed to new flavors. Let’s take a look at some of the most popular snack food trends from previous decades.

1900s Snack Trends

The St. Louis World’s Fair in 1904 was a powerhouse of snack food exhibition, introducing crowds to now legendary soft drink Dr. Pepper, cotton candy, hot dogs and waffle cones for ice cream. For the first time, these foods were introduced to visiting fairgoers, and the landscape of American snack foods was forever changed.

1920s Snack Trends

Although alcohol was still prohibited, Americans indulged in candy and chocolate bars for their sweet snacks. Baby Ruth (named for President Grover Cleveland’s daughter), Mounds, Mike and Ike, Reese’s Peanut Butter Cups, Heath Bars and Butterfingers were all the rage during the roaring 20s.

1940s Snack Trends

The second World War created several snack icons out of wartime necessity. Classic sponge cake snack Twinkies originally had a banana-filled center in the 1930s. However,  a shortage of bananas during the war led to the vanilla-filled center that we still enjoy today. Even the classic chocolate M & M’s have a wartime origin; their hard candy shell was created to send chocolate snacks overseas to soldiers without melting.

1950s Snacking Trends

After the war is when fast food exploded in our nation, propelled by the new interstate highway system and Americans’ love of automobiles. French fries and hamburgers were not new snack inventions, but suddenly became all the rage as franchises such as McDonald’s, Burger King and Jack-in-the-Box gained popularity and made these foods accessible to more hungry Americans.

1960s and 1970s Snack Food Trends

The decades of space exploration, political unrest, and working moms led snacks to take on bold new risks while also comforting consumers with quick snack solutions. Pringles chips in their new stay-fresh tube were a runaway success, as were individual snack puddings– perfect for lunches packed with juice boxes and Fluffernutter sandwiches.

1980s Snacking Food Trends

The American snacker became increasingly concerned with their waistline during the 1980s, so many companies came out with “diet” or “light” versions of their traditional snacks. Crystal Light, Diet Coke and Lean Cuisine meals all courted the diet trend of the 80s. On the other the end of spectrum, this was also deemed the “decade of excess,” so snackers were treated to wild creations such as cool ranch Doritos, Fruit Roll-ups, and movie themed products like Ecto-Cooler juice boxes.

1990s Snack Trends

Everything became more “extreme” in the 1990s, from 3-D Doritos to purple and green ketchup, to soft drinks with orbiting tapioca parts. This decade pushed snackers’ taste buds to the limit!

2000s to Today

Fusion foods, a mixing of different cultures such as Mexican/Japanese or Italian/Jewish hit American taste buds in the 2000s. This was combined with a major shift in how we snack due to the proliferation of food trucks. In Houston, food trucks started to gain steam in 2014 when the city allowed food trucks to park together into a mobile food court setting.

Put this all together, and you have food trucks in Houston like Fork and Truck who play with different cuisines, flavors and snack ideas on their menu. Can you imagine a hybrid French-Creole-Chinese snack? Fork and Truck did with their Foie Gras Boudin Eggrolls, mixing French delicacy foie gras with pork and rice, wrapped like an egg roll and dipped in Creole mustard dipping sauce. A perfect example of a 2000s fusion snack from the food truck trend.

Even though our country’s tastes have changed over the past 100 years, one thing is for sure — America’s appetite for snacks is insatiable!

The Most Decadent Food Truck Meals In Existence

The past decade has certainly seen no shortage of incredibly intriguing and completely unmissable food trucks pop up throughout the country. From Mexican-inspired chili dogs to triple-fried Mars bars, you can find whatever flavor your heart desires on a truck these days. So, what are some of the most indulgent meals you can find on four wheels? Here are our top picks:

Fork & Truck – Houston

Fork & Truck’s menu bridges the gap between traditional classics and modern fare. Martin Lowe, founder of Fork & Truck, is the mastermind behind the creative, diverse menu, which is influenced by Chef Martin’s varied past as a line cook for some of Houston’s most unimaginative kitchens. Test out the totally mouthwatering Chicken Beignets, which lend a certain Cajun flair to classic chicken and waffles grub.

Kogi BBQ – Los Angeles

Roy Choi’s Kogi rules the streets of L.A. with its mashing of Korean and Mexican ingredients – try the kimchi quesadilla if you’re feeling adventurous. There are vegetarian options, caramelized Korean BBQ menu items and cilantro-inspired salsa toppings galore. Arriving on the scene in 2008, Kogi was one of the first to make a splash on the food truck scene, and it is one not to be missed.

Grilled Cheeserie – Nashville

A list of decadent meals surely has to include this ageless comfort-food staple – grilled cheese. Since 2010, The Grilled Cheeserie has been a Nashville legend, where it’s been serving happy customers gourmet grilled masterpieces with gooey cheeses and seasonal flavors. Created by Joseph Bogan and Crystal De Lune-Bogan (a Le Cordon Bleu-trained chef), the Grilled Cheeserie’s food is perfect for a night at the drive-in or a picnic in the park.

The Cow & The Curd Philadelphia

Battered cheese curds? Yes, please! The Cow & The Curd gained their mass following by combining the Philadelphia cheesesteak with the relatively foreign cheese curd. These little gems are made through separation from the liquid during the cheese-making process, so they start out 100-percent natural and unprocessed – but they are delightfully battered and fried when ordered from The Cow & The Curd!

The Lobos Truck – Los Angeles

Dive into some seriously indulgent calories at The Lobos Truck. If you’re not afraid to tackle something incredulous, go for the OG Wachos, nacho-style waffle-cut fries. You’ll find yourself with a pleasing mess of guacamole, bacon, scallions and blue cheese piled on top with a number of other sauces. This feel-good food is the kind of hearty American meal that fills you up for days.

Mac Mart – Philadelphia

Drexel University’s campus got a new treat in 2013 when Marti Lieberman decided to tackle the street truck version of the Mac ‘n Cheese – everyone’s favorite comfort food. First, she perfected her trademark cheese sauce and then added the most delicious, tender macaroni in existence. Smoky, cheesy and golden on top – what more could you ask for?

Coolhaus – NYC, Los Angeles, Dallas

What’s better than a melding of traditional ice cream truck offerings and decadent five-star desserts? Coolhaus dishes out on-the-go ice cream treats that are in high demand at each of its three locations throughout the country. Think chewy cookies, and classic and intuitive flavors combined with the creamiest ice cream you could wish for from a truck. Even the wrappers are edible. So, if you’re not already full from chowing down on one of the savory options above, check out Coolhaus for a quick dessert on the run.