The untold truth of food trucks
Falafel at 2 in the morning after a concert. A cheeseburger with seasonal jam in a parking lot in Santa Barbara. A quintessential New York hot dog with mustard and sauerkraut. A short rib taco on the streets of Los Angeles. Jackfruit tacos at a music festival. Each of these conjures a distinct memory for me as I can remember the settings, the smells, and the flavors of these iconic food truck experiences in America. These days, you'd be hard pressed to find a city without a solid cadre of food trucks serving lunch, dinner, and late-night snacks to its working and partying populations. These movable feasts join brick-and-mortar restaurants in Zagat ratings and hype alike. But the food truck phenomenon in the U.S. is relatively recent, thriving in a post-recession, socially networked world. So what's the real story behind these delectable, mobile restaurants? A bit of digging exposes the history of this new gourmet movement.