We have a fried chicken gyro, a loaded potato twister, which is our version of loaded nachos to which we add chicken and cheese and salsa and crema.
Food truck fare has come a long way from the deep-frying caravans that hawk funnel cakes and fries at the Kentucky State Fair.
All our meats are hand-cut and marinated overnight. We have five different tacos. They are: Korean Bulgogi Beef Tacos, Spicy Pork, Teriyaki Chicken, Tempura-Fish, and Tempura-Veggie Tacos. The customers love to get a combo of three different tacos combos, what we call "Taco-Trio." They also love to start with pan or deep fried dumplings (yakimandu or gyoza).
We serve dessert. That includes brownies, CookieWiches, Turtle Sticks, BigModjeskas, assorted ice cream novelties, sometimes, pie, sometimes cake — whatever I'm in the mood to make. The most popular items are the Maker's Mark Bourbon Ball Brownie and CookieWich.
Food Truck Friday returns to the Herald-Leader from 11 a.m. to 2 p.m. on June 12.
McAuliffe thinks food trucks are innovators and government shouldn't impede their success, spokesman Brian Coy said.
Food trucks are introducing new flavors, excitement and risk to Louisville's cuisine scene.