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More of America’s Best Food Trucks

Oh Food Truck, Where Art Thou!
Oh Food Truck, Where Art Thou!
Lysa Allman-Baldwin

Like I said in the first part of this adventure, The Daily Meal recently released their annual report entitled 101 Best Food Trucks in America 2013, and these folks are people after my own heart, lending their bodies to the culinary sciences just to bring its readers the best personal information. (To start at Part 1 click here)

To compile a comprehensive list, they canvassed more than 40 cities to check out close to 450 street vendors. “To those we added staff favorites, and any trucks not already included that have been singled out for praise by organizations, and national and local publications, both in print and online,” they said. And they were very specific that they had to be Food Trucks—no carts or trailers, and included only a few dessert trucks that went beyond serving coffee, cupcakes, ice cream, shaved ice and the like. That still left a hefty list of 270 that they judged on three criteria: critical review, social score, and originality.

But don’t blow this off as just a bunch of foodies eating themselves into silly food comas and getting paid for it. They did their homework, employing a whole list of other factors, and the results are phenomenal.

Oh Food Truck, Where Art Thou!

So if you are salivating as much as I am at this point, I won’t keep you in suspense any longer. Here are a few appetizers (sorry, I had to!) to get your Food Truck sampling on the move.

In San Francisco, The Rib Whip has its own onboard smoker in which they cook smoked Texas beef brisket for 13-hours, in addition to St. Louis style barbecue ribs, smoked turkey drumsticks and pulled pork sandwiches.

Chicago diners love The Southern Mac & Cheese Truck which offers six meat—including pulled chicken and pepperoni--and ix vegetarian options with the likes of roasted artichoke, asparagus, goat cheese, habanera and other veggies.

Roti Rolls in Charleston is a flavor cornucopia of delicious rolls highlighting Southern, Asian, Latin and other flavors with what the owners call "farm-to-truck" ingredients.

Indianapolis is the home of Scratch Truck, no doubt making everything from scratch. The Daily Meal noted them for “the Scratch burger, a 1/3-pound custom ground burger with bacon marmalade, gorgonzola cheese, and arugula served on a roll with fries.”

I wish I knew about the Red Hook Lobster Pound when I was in D.C. last summer, because I would have order one of everything – the New England and shrimp and corn chowder, lobster BLT, shrimp rolls and the lobster bisque!

Where Ya At Matt is a Seattle fav, serving Po Boys, jambalaya, shrimp ’n grits, smoked portabella, catfish, and of course, corn bread and Beignets.

All told, Los Angeles had the most trucks on the list with 16, followed by San Francisco with 11 and New York with 10. Some of the more unexpected cities, perhaps? Reno, Nevada with GourMelt, Marfa Texas with Food Shark, and Bruno's GastroTruck in Smith Mountain Lake, Virginia.

Quite frankly, I don’t care where they are, just as long as I try as many as possible. After all, it’s part of my job as your esteemed Travel Writer to bring you the best and the tastiest, no matter the calorie cost – and I take my job very seriously!

To start at Part 1 click here.

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