By Kate Schmidt | ChicagoReader.com
The Southern’s chef Cary Taylor rolled out his mobile venture in February on a day with a subzero wind chill. “We didn’t think people would stand out in the cold,” he told the Reader at the time. “People stood out in the cold.” On his opening day Gaztro-Wagon chef Matt Maroni—who Taylor calls the “grandfather of the Chicago food-truck scene” though Maroni’s truck launched just six months earlier—came along to show him the ropes. Like most food trucks, the crew announces its itinerary via Twitter (@thesouthernmac). Taylor’s offered several variations, including mac ‘n’ cheese with sun-dried tomato and caramelized onion, pulled chicken with blue cheese and buffalo sauce, smoked Gouda with apple and walnut, and cheddar with grilled Vienna Beef hot dogs (of late called Weiner Mac, after the disgraced former congressman). But if you know what’s good for you, you won’t pass up the sublime blue cheese and bacon.