Of the four food trucks featured during Springfest, which is sponsored annually by the Associated Students of Citrus College, the most famous was the Grilled Cheese Truck. With nearly 40,000 followers on Twitter, it is by far the most hyped of the bunch.
The Grilled Cheese Truck offers a variety of signature sandwiches, ranging from $5.50 to $7.75, but the prices can go much higher depending on what you want to add. Customers have the option of combing 15 different toppings, five varieties of cheese and six styles of bread to hold it all together.
Brie Melt is the second sandwich on the menu but ranks at the top in creativity and flavors. Between two slices of black peppercorn potato bread, this creation includes double cream brie, homemade fig paste and smokehouse almonds.
The brie was soft and smooth. The fig paste complimented the brie very well, and the almonds added a crunchy texture to the gooey center.
The combination of sweet and savory in this sandwich was similar to that of a gourmet cheese and fruit platter.
The Brie Melt costs $6.75.
While the Brie Melt was delectable, the unique flavors don’t reflect those of a typical grilled cheese.
If customers want something a little more traditional they can order the sharp cheddar cheese on wheat stuffed with cheesy macaroni and bacon. This trifecta of taste is a patron-generated combination and it’s not listed as a signature sandwich.
The bacon was crisp and the smoky flavors emphasized the savory taste of the sharp cheddar.
The macaroni noodles provided soft flavor explosions of a creamier cheese flavor engulfed within the melted cheddar. This combination sandwich costs $8.75.
The second most popular food truck at Springfest was Komodo Food.
Named after the Komodo Dragon, the largest lizard species in the world, the bold creations of this self-proclaimed gourmet food truck delivers tastes that are equally as big.
The selection includes six different street-sized tacos priced at $3 each, and four largely portioned sides priced around $5.
Shrimp from a food truck isn’t always a good idea, but at Komodo, it’s the best.
The Blazin’ Shrimp taco delivers succulent “Singaporean-style” shrimp combined with a sour cream salad and cilantro piled on top of two warm corn tortillas.
The first bite of the Blazin’ Shrimp packs a flavorful, peppery punch with a residual heat that is controlled by the sour cream salad. The cilantro accents the citrus subtleties of the shrimp without overpowering the dish, as it so easily could.
Such intense flavor is hard to find in a brick-and-mortar restaurant, which makes it even more impressive when producing a kitchen on wheels.
Komodo Food burns out the competition with their Blazin’ Shrimp tacos.
Another dish that followers of the Komodo truck rave about is their truffle fries. The reality lives up to the hype.
Fries tossed with an Italian truffle oil and parmesan cheese provide a unique eating experience. The savory fries have almost a nutty taste. The parmesan offers a dry cheese finish, which ties the package together.
Ta Bom is Portuguese for “It’s good,” and that’s an appropriate name for this Brazilian style taco truck.
They offered some of the cheaper food at Springfest with $2 tacos, $5 pastels and $7 spinach wraps.
The pastels stood out as the most culturally tied item on their menu. Brazilian pastels are deep fried pastry pockets filled with a selection of meats usually combined with cheese. Pastels are often sold on the streets in Brazil, so it is appropriate for Ta Bom to offer them here.
The thin pastry dough of the chicken pastel absorbed the salty flavors of the poultry, and the gooey mozzarella locked in the moisture. Each mouthful offered juicy chicken bites with the crispy, flakey pastry shell that was quick to melt upon chewing and tasted great.
The temperature at Springfest felt more like summertime, so the Longboards Ice Cream truck was just the thing to help students combat the heat. They offered a variety of fruit flavored ice cream, like mango and strawberry on a stick, for $4 a pop with chocolate dipping and topping rolling in full force.
Their signature ice cream bar titled “The OG,” was a strawberry ice cream dipped in a creamy milk chocolate and rolled in peanuts and a corn flakes cereal.
The delicious treat stayed frozen while I ate it, despite the sun’s trying its best to make a mess of things.
Longboards Ice Cream was a perfect way to end afternoon spent in the spring heat, eating delicious food.
The outstanding selection of meals and snacks offered by the four food trucks made this year’s Springfest one that won’t easily be forgotten.