July 5, 2011 § Leave a Comment
On a hot summer evening in Fullerton, California, hundreds of people have amassed in a Best Buy parking lot to experience the latest trend in the L.A. cultural cuisine: food trucks. Truck junkies, who most likely spend far too much time on Twitter, wait patiently in line.
If you’ve heard of the food truck craze by now, you’ll know that this trend has taken the Southern California food scene by storm. The infamous Kogi BBQ truck is what supposedly started the movement with its interesting and surprisingly mouth-watering fusion of Korean barbeque and Mexican food. Other vendors have taken Kogi’s lead, inspired by large customer turnouts and the relatively low cost of owning and operating a food truck.
The trucks here tonight were cooking up concoctions such as French toast stuffed with coconut, eggs, pandan leaf, and sugar (Chomp Chomp Nation); all-beef frankfurters wrapped in applewood-smoked bacon and covered in carmelized onions, peppers, and spicy chipayo (Bacon Mania); savory crepes stuffed with a spicy southwestern blend of chicken, peppers, onions, and sharp cheddar cheese (Crepes Bonaparte); and grilled cheese made with brie, garden tomatoes, and fresh spinach on sourdough (Spud Runners).
With the trucks’ recent expansion into the vast outer regions of the Los Angeles area, the business looks as promising as ever for new and existing truck vendors alike. As they strive to privilege the essence and culture of L.A.’s neighborhoods, they set themselves apart from restaurant giants, giving them the unique and friendly reputation that keeps SoCal residents coming back for more.
Written by Jesse Greenwood
Photos by Rachel McChord