By Rick Nelson | Star Tribune
Introduce yourself to the Indurrito at newcomer Hot Indian Foods, where the burrito meets creative Indian flavors (there’s a rice bowl version, too), tailored for meat lovers, vegetarians and vegans. Chef Janene Holig also plays around with other portable fare, including seasoned popcorn and Limca, the Indian lemon-lime soda. Look for the saffron-tinted vehicle.
At Melch’s Meat Wagon, owners Kent and Brenda Melcher grill up a wide variety of jumbo, lavishly topped burgers (beef, pork and chicken), all served on pretzel-style buns. Snacks? Fried smelt and onion rings.
Each weekday morning, Janna Gustin rises well before dawn and bakes croissants — plain, chocolate, almond, ham-Gruyère — in the kitchen of an Uptown restaurant, loads them in her cheery yellowPaulette Bakery truck and heads to downtown Minneapolis, selling them from 7 to 10 a.m. to a growing clientele. It’s a classic food lover’s tale: After her last trip to France, Gustin couldn’t find croissants that reminded her of those she devoured in Paris, so she set out to make her own. After 12 trial-and-error months, she hit upon the right golden, flaky formula, and then friends urged her to share her talents via the food-truck business. As for Paulette, “she’s my alter ego,” said Gustin with a laugh, explaining that the name is an affectionate nod to Paul, her favorite Parisian pâtisserie and boulangerie. “What better way to pay homage to Paul than with Paulette?” she said. “I just hope Paul doesn’t come over here and sue me.”