Food Trucks that Don’t Exist: a Dedication

So I was gonna post this guy a while ago, but apparently I wrote the draft, took a break before I looked up pictures, and completely forgot about it! So pretend it came out right after this article did!

http://blogs.citypages.com/food/2014/06/fleet_of_dreams_the_best_food_trucks_that_dont_exist_yet.php

                I am in much agree-al with this latest CityPages Hot Dish article! If you have yet to read it, click the link above to view their opinions on Food Trucks we have yet to see. The Dip-based idea seems a bit odd to me (though I can see us having a market for it), but the make-your-own Pie concept could be heavenly.

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                Either way, it got me thinking about OTHER kinds of Street Food our mobile army has yet to tap into, for one reason or another. I did do a post about a year ago about people/restaurants that I’d like to see get in the business, but hashing out the food itself is yet another fun endeavor in itself.

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All things Japanese

                I’ve mentioned it at times in the past, and I’m sure by now many of you have seen some food show or another traveling through Asian, only to learn that the large Continent is a veritable wealth of various stands shoveling out mass amounts of traditional street foods. There are so many things we still have yet to be completely brought in from China, Korea, Vietnam, etc. But the country that excites me most with their Street Food is Japan.

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                Hot Dish already covers our sore need for good mobile ramen, but I would also so love to see someone shoveling out Takoyaki, spherical little “pancakes” cooked in their own grate with different savory fillings (usually Octopus) and covered in sticky sauces and bonito, just waiting for you to toothpick it into your mouth. Similarly, Dango, little sweet rice flour balls (similar to Mochi) already skewered with a bit of sauce on top. Could have a truck that serves both, sweet and savory oriental orbs!

                Then there’s Okonamiyaki, big savory pancakes that are cooked to order and whatever you want in them (drizzled in special mayo and sauce); Bento Boxesfor those on the go and wanting something “special;” Onigiri, simple rice balls stuffed with various fillings, think of all the cool fusion things we could do with that, while still keeping super-simple and affordable options for others; and of course, who could forget Yakitori, skewers of very simply and very skillfully grilled meats from every part of an animal, covered in a perfectly balanced sauce.

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Juicy Balls

                Subs, skewers, sandwiches, soups, fry baskets, what can’t a meatball be used in? And what can’t it be made from? So versatile with such a soul-filling warmth and joy when done right, there’s huge potential for doing something along these lines. And though we do have One Stand that uses a meatball sub, it’s just the one item on the menu; we need a true Specialty, like Devil’s Advocate before they changed their menu up (such a sad thing now…).

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Desserts Galore

                I’ve said it at least once before and I’ll say it again, we need a Dessert Truck! I’m sorry but Cupcakes don’t really count that much anymore, and our one Crepe Truck is… well… either way, all the other cities have one! Why can’t we!? Moooooommmmmmm.

                -cough- Sorry ‘bout that. Anyways, it doesn’t matter what kind, whether it’s one of those trucks that shells out all variety of sweets or a specialist; Pie, Cheesecake, Sundaes, something stuffed in a Cone, I don’t care, and neither should you! Give us more sugar, MOAR! I will say though, a good, proper Ice Creamtruck that makes their own custard from Quality ingredients would be extra awesome. Or hey, if Izzy’s wants to get in the game I won’t complain.

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Tapas for Everyone

                I know I know, we have A La Plancha now which serves up various “tapas” with their food, but it still doesn’t feel like they’ve gotten so deep down into the spirit and wealth of it that they could (and I’ve seen their truck out a few times). There really are SO many different tapas out there, traditional and non, a having a truck focus PURELY on these various small Spanish things which we could pick up and take around could be so fun. And let’s not forget about Pinchos, Tapas close cousin, basically semi-sandwiches or other “small” items with a thin skewer through them to hold together (and also keep track of how many things you’ve eaten). When I go for Tapas, I really want to get into the feel and culture of Spain, so let’s get a mobile eatery that can really do that.

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All Roads Lead to Dim Sum

                So Yeah, I want Dim Sum. If you want to hear my argument why, read this Post I did a while back.

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A Bit of Our History

                You know, now that I think about it, we really don’t have any trucks yet that focus on some sort of Eastern Europeanspecialties (besides that one Strudel Truck, but we barely see it anywhere). No Germanic, Russian, Polish, Czech, or anything like that, which is a shame ‘cuz it’s all really good food. True the idea doesn’t immediately conjure up “Street Food” images, besides bratwurst covered in sauerkraut (and we already have plenty of that), but there are some foods we know of (and many that we don’t I’m sure) that could do a great job on a truck. There’s Pierogies, cuz who doesn’t love dumplings; Piroshki, which are like Pasties but with a more bready dough (there’s a market stand in Seattle that makes awesome ones, perfect street food); Borscht and the Crepes like I said; many many regional snausagesto be used in dogs, sandwiches, what have you; various stews like Goulashwhich could be shoved in something; etc. And don’t forget the many many uses of sauerkraut and potatoes. It’s basically like talking about our favorite MN foods, so why not express them on the street?

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Everything Cake

                It hits me that we, and many others, have a Crepe Truck, a Waffle Truck, but why not have a Pancake truck? Thick and fluffy, but one could still wrap it in a cone or fold in half. Could fill and top it with anything, sweet or savory, as all different versions of pancakes do. Which is another thought, instead of just doing the one basic kind, a Pancake Truck could offer different batters (either pick and choose or each with their own crafted fillings): Potato, Johnnycake (cornmeal), Buttermilk, Thin European, etc. Who wouldn’t love the joy of taking something simple and nostalgic and getting serious with it, much like the Grilled Cheese idea (thank god I no longer need to add a “grilled cheese” section to this list).

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Fried Fury

                A lot of people like Anchor, our local Fish and Chips based restaurant and truck, but it feels like the menu is more restaurant-based than fish-and-chips-based; I mean they only have the onefish. How cool would it be to have a pure, simple, and classic Fish and Chips truck that, like the shops back home, have a whole selection of different fish to go in the fryer! Or maybe they take the fish and fries and stuff it in a grinder or tortilla (or, with the nation’s Indian ties, Roti) to make it fully portable! Slather on that Tartar sauce (per request of course) and really give us a Deep Fried delight. And why stop there, why not make a whole Deep-fried themed menu, span more than one kind of food item, cover some random crap in batter and crisp it up with heart-destroying deliciousness. I know there’s a place in New York (I think it’s called The Chip Shop) that does it, and they’re quite successful.

                Or at the least, maybe get a truck that specializes in Fried Chicken. We have some that do it (very well I might add) in sandwiches, but let’s get a place that really does it justice as the MAIN item.

Temaki

Temaki

                Oh come on, you knew I was gonna say it at some point (well, if you read my blog frequently). Sushi Fix STILL has yet to offer this perfectly walkable coneof Nori stuffed with sushi rice and filling. I won’t go into it much this time, but I still believe it would be such a great, fun, delicious Toe Ring type item to sell for the sushi lover on-the-go.

                Well, that’s my list, what’s yours? Do you have any particular Foods or Cuisine you’d like to see on the Minnesota Street?

A La Plancha

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https://www.facebook.com/alaplanchatc  

https://twitter.com/aLaPlanchaMPLS  

Main Location: Minneapolis, Etc

            Spanish cuisine isn’t something our Trucks have hit on too much; general Latin certainly, and an obvious influence of Mexican flavors and wrappings through the street-food regular tacos. True, traditional Spanish cuisine, on the other hand, is still rarely ever touched on this sense, despite the obviously popular Tapas trend in various restaurants.

            A La Plancha hopes to fix that; starting out in Catering, Plancha has opened this year as our first Tapa-based Food Truck. Big and red, with a Mexican Wrestler (or “Luchador”) Poster festooned on just about every side, along with a whole line of “tapas.”

            Though the actual options are highly seasonal, there ARE many solid standbys to be seen. They hold two large sandwiches, a Cecina (seared beef and pimento) and Cubano, the latter also coming in Slider form at times. A set Gazpacho is often seen, along with Guacamole and tortillas of course. Various other tapas can and often include Croquettes, some form/s of Salad, Potatoes Brava (fried/sautéed with paprika), Empanadas, and some sort of “Tortilla,” which is actually very much like a very fluffy, thick omelette or frittata (traditionally with potatoes).  All of these being very traditional or close to traditional style and options, giving customers a comfortable way to ease into the new Truck cuisine.

            Hard to figure out where to start with all of this, but I think my first trip went well enough.

 

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Food: 8

             A Cubano marked my first meal at this Truck of Tiny Tapas (alliterations galore, yay!), yielding and interesting exploration to this pressed pickle, pork, and swiss delight.

             Placing between a Ciabatta (or ciabatta-like) bun, no toasting is done on the inside, I mean it’s a cubano, there shouldn’t be; instead pressing  to crisp the outside, bringing a nice, complete texture out of the bread (as opposed to the underbaked doughy flavors of certain other Trucks). However, they have yet to achieve anything near to the full squished, almost Panini-like press of many successful, traditional cubanos (I might actually suggest they think about getting a few machines, or change the bread to better press). Which is probably why the Swiss has only the lightest of melt on it, lacking much of that “goo” factor we look for in any griddled sandwich with cheese. As for the pork aspect; the Ham tastes nice, as does the actual Pulled Pork, but the latter is noticeably lacking in moisture and any “wow” elements.

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             The star of the show comes in the Pickles, which are of course housemade (and kept in various jars throughout the kitchen). Completely PILED onto the top bun, their tangy, sharp vinegar bouncing off the acidic and intense seeded mustard on the bottom, cutting through and lifting the meat and cheese in their crunchy texture and rich flavors. Ultimately, though it’s not too impressive compared to the “true” cubanos, as an actual sandwich it all comes together very tasty.

             This was served with a side of tortilla chips; fried themselves from Masa tortillas (I can tell). If one has the craving for this particular Truck lunch, and/or has a few extra bucks, and/or is smart, you’ll get a side of their Guacamole. I haven’t actually tried it myself, but the one behind the register (the owner?) gave me a peak at what it looked like.

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            Mmmmmm, that is some sexy, chunky guacamole. I’m not one for all the mixings of tomatoes and onions, but even that looks good to me; keeping it minimal, fresh and rich. That would be a good guac I’m sure.

            And finally, they were kind enough to be handing out little sample containers of their Gazpacho to various people who enquired about it. Tomato based, they blend theirs with Honeydew and Peppadew; the tomato brought in richness and acid, the melon gave that fun little pureed-fleshy texture, and the pepper some zing and an extra note, not to mention the other little spices and such they added. A really tasty cold soup.

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Holdability: 8

             Highly dependent on what one gets. First off, I’d say the sandwiches are actually pretty darn easy to hold in one hand (with the basket under the other); sorta like Brava’s Lamb. Soup seems pretty simple, not sure what kinda container they use for the bigger guys, but could probably just drink it down like a smoothie. Most other items are sure to be similar two-handed, though things like Potatoes Bravas and various other seasonal possibilities may lead to things which need to sit down or stand still to consume comfortably.

Price: 8.5

              Bigger, sandwich entrée-like items hang around the $8-9.50 range, with cheaper eats like quac and gazpacho at $3-ish. I’m unsure of the various other seasonal items, though I don’t think it’d be too much of a stretch to envision other items around the $3 with things like empanadas or tortillas between the two extremes. Dependant on when one gets there, can possibly load up with a bunch of fun little fellas.

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Speed: 8.5

             Once again, depends on the item; soup and guac are instantaneous of course, I assume fried items like croquettes are a little faster than average, and sandwiches and others come in at average waiting periods.

The TOE: 8

             Not too much I think I can say at this point; they’re definitely on their way, they have a fun little truck with a new idea in our mobile scene. When going in those times which they have a fuller tapas menu, I think one can enter into quite the interesting experience, especially during special events and Food Truck Days. And it doesn’t hurt they have a big, colorful Luchador decorating the sides.

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                           Tally: 41/50

                       

Final Thoughts

            Certainly an interesting truck compared to others. Definitely a great stop for multi-truck snackings or if one wants to grab multiple items for cheap. Though it’s not too bad a place for the larger, sandwich-based lunches.

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            If you’re a stickler for a very traditional quality Cubano, this probably isn’t the one for you; though it’s still a good sandwich item in general, especially for pickle and mustard lovers. For those who love getting the Guac and Tortilla sides and various Trucks, I think this is the place for you; get your rear out of Hola’s line and grab this nice, chunky dip of goodness.

            And of course where is a suggestion here without the various small items? Definitely go for the Croquettes once they start frying, not to mention the Tortillas. Empanadas I’m unsure of, not having tried them yet… if the price is low enough, certainly give them a shot, though if you’re craving a meal of them and Midnord is out I wouldn’t put my money and risk on a place that only makes one.

            Don’t forget the Gazpacho when the day is hot; who needs soda when one can get a good cup of cold soup?