By Morgan Keith | LAist The pandemic has killed lunch. Nobody is mourning that death more than...
It's a daily culinary performance that plays out across Los Angeles: Top food truck chefs whipping up gourmet meals in spaces no bigger than a restaurant's stockroom or walk-in freezer.
Despite the many tables, stations for hand sanitizer and portable toilets, saying “organized” doesn’t capture the full spirit of the event.
Mike Stanley serves up homemade sandwiches from his Wildwich food truck. A veteran of the restaurant industry, he’s seen Delaware embrace food trucks and food truck festivals over the past couple years and has hope for the Market East Plaza events.
For a memorable fusion burrito, this food truck is a solid choice. The samosa and tofu is a crowd favorite, especially if you are looking for vegan fare.
“So basically when it says ‘traditional,’ it’s food from Mexico City. The huaraches (are) from Mexico City.” On the traditional menu, “we don’t have burritos ‘cause burritos are a Mexican-American food,” Atayde said. “We’re trying to avoid that for now.”
Experts say food trucks face unique challenges in order to comply with sanitation standards.
By Flora Tsapovsky | SF Station Rain or shine, Fort Mason’s Off the Grid is back for the spring-summer season. The food truck extravaganza, with multiple...