Today, more than a dozen mobile food businesses roam the city’s streets. And even though the truck owners are having a harder time finding spots to park, according to a story published in The Eagle last week, the number of them just keeps growing.
We caught up with the Kansas food truck to learn more about their inspiration and operation. We started out rotating our menu every two weeks... We've moved it to every month. It's an extreme amount of work but never boring and always a representation of what we're feeling as cooks, as people, and as artists at that time.
Arturo Ray hit the streets with the truck two years ago. He serves a little bit of everything, including fried catfish, fried shrimp, chicken wings, tacos, burritos, brats, pulled pork and Polish sausage.
The line is constant, never overwhelming, and the mood is festive both inside and outside the truck as Shawn takes orders and handles the money, Sidney flips burgers on the flattop and Mike assembles boxes of freshly made Crawfish Mac-n-Cheese, a truck specialty.
Wichita’s food truckers, headed up by the guys at the Flying Stove, have decided to start putting on monthly food truck rallies, usually on the last Sunday of the month.
The food-truck business, I realized, is a classic case of bureaucratic inertia. The city has a right to weigh the interests of food-market owners (who don’t want food trucks blocking their windows) and diners (who deserve to know that their street meat is edible, and harmless). But many of the rules governing location were written decades ago.
Food trucks have been cropping up around Wichita lately, and I recently found myself unable to resist the allures they offer.
Three bites of food truck news
The food trucks just keep rolling and rolling and rolling out. The latest one is German.
We want to hit basically the whole city. Initially, the truck will serve five types of pizzas at a time, rotating among the restaurant’s signature styles.