The coriander gave the beef an herbiness and the sriracha a little heat, which got stronger as the meal progressed. The beef was a tiny bit chewy, but there was no fat to be found anywhere on the meat.
At the end of April, we checked out a new food truck called Fresh & Hearty. It wasn’t one of the better lunches we’ve had, but the owner emailed us afterwards and asked us to give them another try. After all, it was within their first few days out.
The Veg Head features a large spinach tortilla, organic spinach, Romaine, feta cheese, avocado, seasonal vegetables and a choice of dressings. Each is a full and filling meal unto itself. But if you have a really big appetite, add one of the salads — broccoli bacon, homemade potato salad or coleslaw — or soups: taco, split pea and ham or chili.
The new food truck is named Sweet Chili. The chef and owner, Lisa Fernandes, serves what she calls Thaietnamese cuisine, which takes aspects and ingredients from both Thai and Vietnamese cuisines.
the food truck has allowed Kushner to draw on some of the creativity she channeled as an interior designer. Though there was a “learning curve” in her first couple weeks, Kushner said she has fun at the truck window interacting with patrons.
Giordano’s plans to satisfy Chicago’s craving for on the go stuffed pizza by hitting the streets Monday.
We’ve never been big salad eaters, but there were 28 different ingredients to choose from, plus a dozen dressings on the salad menu
University of Mary Washington chef Bob Beaudry said his favorite menu item is the taco salad, which includes either pork, chicken or beef in a crispy shell with sides such as lettuce, guacamole, cheese, salsa, sour cream and tomatoes. The menu also features burritos, soft tacos and salad bowls. Chips and salsa are a popular side dish, according to Beaudry.
Mexicue’s new mix & match menu has some now items, so click through to see what they are, and to hear about the lunch they made up just for us.