From the basic chuck wagon fare of stews, beans, and biscuits, we have come a long way and expect far more than the old cellophane wrapped sandwich of the 50s and 60s, along with stale coffee.
Ethnic cuisines and made-to-order hot foods are now commonplace for harried on-the-run office workers, and we're willing to pay top dollar for the convenience.
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In the 50s, mobile canteens serviced U.S. Army troops on bases and maneuvers, but they were little more than regulation chow. Americans have come to expect far more and creative vendors gladly answer the call. From early ice cream trucks to the hot dog vendors with their Vienna Beef umbrellas, thousands tumble out of offices, factories and stores, headed to that truck down the street where they know what they'll find and don't mind standing in line for it.
Who needs stale vending machine foods or fast food burgers when we can get fresh falafel packed into pita bread, a plate of nachos, or authentic fish and chips wrapped in newsprint. What has evolved from the "roach coach" of the past to a venue that launched the career of many executive chefs, food trucks now even cater at special events, college campuses, conferences, and weddings.
Let's examine the most popular and latest offerings from these meals-on-wheels across the country. Most of these truck operators also have restaurants multiple locations, and many are culinary school graduate and chefs:
The Grilled Cheeserie – from basic to designer grilled cheese sandwiches, Nashville
The Taco Truck – a variety of tacos and toppings, as well as burritos, Hoboken, NJ
Fukuburger Truck – the actual last name of its Japanese owner, burgers feature unusual Asian toppings and sauces, Las Vegas
