Behind the Food Carts

Street food stories. Authors of "Food Truck Road Trip: A Cookbook." Winner, Saveur's Best Culinary Travel Blog.

[behindthefoodcarts]

3 Food Carts You Must Eat in Portland

  If it wasn’t for the Portland, OR food cart scene, we wouldn’t be where we are today. The interesting people sharing a piece of themselves through their food in tiny metal enclosures is what inspired us to tell their stories on this blog and what eventually led us to write a book about food trucks across the country. I firmly believe there still is no more authentic way to eat than at a food truck where there’s nothing but you, the chef, and the food. No white tablecloths, no waving down servers, just pure taste.

As tourists keep flocking to Portland, I always get asked what are the can’t miss places to eat. Naturally we always try and steer people towards the food cart scene. As we keep reading about more and more food cart pods closing down, there’s no better time than now to show your support for one of the most unique eating experiences in the world.

    Speaking of Oregon, the classic kettle-cooked chips of Kettle Brand were founded in the back of a van in this beautiful state back in 1982. In celebration of its 35th Birthday, Kettle Brand is thanking fans by giving away $35K worth of prizes in 35 days. Enter now for a chance to win an awesome Portland food exploration trip, including roundtrip airfare, tickets to Feast Portland, accommodations at the Jupiter Hotel, Le Creuset products and more by visiting KettleBrand.com/Birthday. Sweepstakes ends on Nov. 5th. If you’re that lucky winner, here are the 3 Food Carts You Must Eat in Portland:

    1. Nong's Khao Man Gai

What is there that hasn’t already been said about Nong Poonsukwattana and her famous cart. Over the years, Nong’s Khao Man Gai has become synonymous with Portland’s food cart scene. If anything, it’s become a prototype for what you can do from a food cart. A second location, a brick and mortar, a bottled sauce in stores... Nong’s success is well documented and well deserved. It’s truly amazing that all of this stemmed from one simple Thai chicken and rice dish, Khao Man Gai.

What to get: The Khao Man Gai of course! I have an obsession with chicken and rice so much so that I traveled all the way to Singapore to eat it. This is one of the best that I’ve had around the world. I highly HIGHLY recommend you add the liver and fried chicken skin as well.

  Hit them up at their original food cart in Downtown’s famous 10th and Alder pod (that sadly one day soon will be no more).

SW 10th & Alder St.

    2. Caspian Kabob

While you’re at Nong’s, save some room and stop next door to Victor Darchini’s Caspian Kabob. His food cart epitomizes one of the aspects that I love about the food truck scene in America. When someone is ultra passionate about their culture’s food and notices that a city doesn’t represent it well, food carts give that person an opportunity to share that love. That’s what Caspian Kabob is to Portland with its Persian food. I was lucky to grow up in Los Angeles in Little Persia where kubideh was as common as tacos. Now Portlanders can get that same taste that I remember so vividly as a kid.

What to get: The Kubideh. Ground lamb and beef grilled to juicy perfection. This is the dish that will get you coming back again and again.

  SW 10th & Alder St.

    3. Fried Egg I'm in Love

You can’t really leave PDX without partaking in their infamous brunch culture. Why not get that experience plus the food cart experience all rolled up into one. Fried Egg I’m in Love is a classic representation of a Portland food cart filled with passion and quirk. Jace Krause and Ryan Lynch serve up homemade sauces, handmade sausage patties, and a whole lotta yolk in mouthwatering breakfast sandwiches with names like “Egg Zeppelin” and “Smells Like Protein Spirit.” It’s a can’t miss stop on your next trip!

What to get: Our consistent go-to is the Yolko Ono. I can never say no to egg, sausage, and cheese!

  3207 SE Hawthorne Blvd.

    This post was sponsored by Kettle Brand. We've loved their chips for quite some time now. Our favorite flavors are Jalapeño and Honey Dijon. Let us know your favorites in the comments below!

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Tokyo City Guide · Ramen

  It’s no secret that Tokyo is one of my favorite places in the world. I spent a summer there after college and have been obsessed with it ever since. We travel to eat, and our recent trip to Japan was certainly no different. We’d seen the sights; this time we were there to just eat, drink coffee, sleep, and eat some more!

    We’re kicking off our Tokyo City Guide series with the one food that is worth traveling to Japan for, ramen. With so many joints strewn throughout Tokyo, it’s not an easy task narrowing it down to a few suggestions. Here were the three bowls of ramen that excited us the most:

  Music: Follow Your Dreams by Scott Holmes

    Tsuta

  Michelin-starred ramen. That’s enough said to get anyone to Tsuta. I had to know what Michelin-starred ramen tastes like. It was definitely a journey to eat here. You have to get there early in the morning, get a ticket to come back, and eat at a certain time slot. Think of it like a Fastpass at Disneyland. We got there at 8am and got tickets to come back and eat at 1pm.

    At first it seemed like an austere environment. Inside, it’s deathly quiet with barely a peep from patrons. The chefs harmoniously dance around plating each bowl of ramen meticulously. It’s always a joy watching perfection at play. But once that bowl was placed in front of me, the flavors are what make all the noise. The subtlety is what shines in this bowl. It’s that hint of shoyu, a touch of truffle, the perfect egg. It’s extremely well-balanced. A can’t miss and totally worth the effort to experience the first ramen place in the world to get a Michelin star.

1-14-1 Sugamo, Toshima 170-0002, Tokyo

    Rokurinsha

  You may or may not have experienced the recent rise of tsukemen (dipping ramen) in the States, but tsukemen has been rocking in Japan for quite some time. One of my biggest regrets from our last trip to Japan was not eating at Rokurinsha. Instead we paid a visit to Taishoken, the originator of tsukemen. There were no regrets this time. We literally woke from a jet-lagged slumber and headed right to Rokurinsha at 7:30 am.

    Well-regarded as one of the best tsukemen out there, Rokurinsha did not disappoint. For those uninitiated, this is a great example of the strong, punch-you-in-the-face bonito flavors that dominate popular ramen bowls in Japan. These are flavors I haven’t had anywhere else in the world and worth a trip to taste it.

Side note: We visited Fuunji on our last trip, another popular tsukemen with strong bonito flavors. I can’t decide which is better. I would suggest trying both! Visiting Rokurinsha also means you get to check out the famed Tokyo Ramen Street that has 8 ramen joints in one place.

1-9-1 Marunochi, Chiyoda, Tokyo

    Afuri

  Having tried most of the greatest hits of ramen in Tokyo, we sought something different. That’s what led us to Afuri. Known for their yuzu flavor bomb, this bright and refreshing broth really complements the saltiness of ramen. As a big fan of yuzu and its unique citrus flavor, who knew it would go so well together! I’m excited to try their first US branch next time we visit Portland to compare.

Side note: We visited the Ebisu branch but there are locations all round Tokyo.

1F 117 Bld., 1-1-7 Ebisu, Shibuya-ku, Tokyo

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Paddy Wagon Sliders · Bay Area

Wanted: Viet and Calvin of Paddy Wagon Sliders. Crime: Concocting bite-sized burgers in creative flavor combinations that are downright criminal. (Tater tots slathered in mouth-watering toppings also wanted as an accessory). Suspects can be found roaming the Bay Area in a black and white food truck. They are considered parmed and dangerous. (Because of parmesan cheese. I’m not great at puns.)

L to R: Viet, Calvin, and the Paddy Wagon team.

Viet wasn’t always a culinary mastermind. Before his gig managing Paddy Wagon Sliders, he spent time working in a sheet metal factory. The dull routine of 9-to-5 factory job left him unfulfilled. It lacked the creativity and spontaneity he felt while experimenting with food in his kitchen. He found an answer meeting Calvin, a man who left the tech world to pursue his dream of opening up a restaurant by way of food truck.

Together Viet and Calvin please the crowd with an impressive variety of fresh-made gourmet sliders and topped tots. Why tots? “It takes people back. The only time you would have tater tots is in elementary school. So when folks come, they have tater tots, and they’re like “Dang, I can’t remember the last time I had these.”

But you won’t find flavors like these in grade school. Check out the Korean Zombie Tots: crispy, golden-fried tots topped with with BBQ Korean rib eye, kimchi, and finished with Paddy Wagon’s signature chipotle/mayo sauce. They go beautifully with the O.G. (Original Gangster) Sliders. These sliders take the classic burger—beef, lettuce, tomato, and pickle—and dress it up with fried cheese curds caramelized on the grill and housemade aioli.

Korean Zombie Tots: BBQ rib eye, kimchi, PWS aioli.

The O.G.: ¼ lb beef, lettuce, tomato, fried cheese skirt, PWS aioli.

Paddy Wagon Sliders has every intention of opening up a brick-and-mortar serving gourmet burgers in the future, but you should definitely head over and grab some sliders and tots before then. It’ll be a crime if you don’t.

Paddy Wagon Sliders - Bay Area, CA Website | Twitter | Instagram

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The Best Gilroy Garlic Festival Eats

We absolutely love festivals! And obviously, it’s for one reason alone. It’s to see what kind of street food they have to offer. When we moved to the Bay Area, there was one festival that we’ve been wanting to visit that we haven’t yet, the Gilroy Garlic Festival.

What makes the festival eats here quirkier than your usual fare is that you have to have at least one dish that contains garlic. So we spent the day making sure we tried all the garlic specialities everyone had to offer. Bad breath be damned, we were going to get garlicked up. Here's a behind the scenes look at our favorite eats:

Alice Glass of Gourmet Faire

Crab Garlic Fries

Crab Garlic Fries

These Crab Garlic Fries from Gourmet Faire are hand battered and use fresh Gilroy garlic. The creamy sauce balances well with the crispy fries. And let's be honest, how can you resist anything topped with crab!

  Turkey Legs

Garlic Steak Tacos

Garlic Steak Tacos

When we spoke to Alberto Mireles, he said that their specialty is turkey legs. So what did they do for the garlic festival? They whipped up a new taco dish featuring steak marinated in garlic, topped with beans and pico de gallo. A fun garlicky take on a classic street taco.

  Garlic Ice Cream

One of the festival's most famous exports is undoubtedly the Garlic Ice Cream from Marianne's. It's made by infusing the cream with garlic before turning it into one of a variety of ice cream flavors, like pecan praline. It initially tasted odd at first, almost as if you just ate a bunch of garlic and decided to have an ice cream afterwards. But once you got used to it, it became quite addicting and one of the dishes that had the most concentrated garlic flavor.

  Gourmet Alley

Volunteers preparing food at Gourmet Alley.

Shrimp Scampi

Gourmet Alley's Shrimp Scampi

The festival kindly gave us a behind the scenes tour of one of their annual food traditions, Gourmet Alley. Hundred of volunteers come together to prepare and cook the festival's mainstays. Our favorite (because I can never resist garlicky shrimp) was the Shrimp Scampi. At the end of the festival, a portion of the proceeds goes to the organization that the person is volunteering for.

  Gilroy Garlic Festival - Gilroy, CA Website | Facebook | Twitter

  This post was sponsored by Motel 6 who features the Gilroy Garlic Festival as part of their America’s Top 6 Quirkiest Festivals series.

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Torraku Ramen · San Francisco

“A good ramen requires a great broth.” - Benny Ng

Honestly, we think ramen is a perfect food. Chewy noodles in a hot, savory broth topped with crunchy green onions, tender meat, and the rich flavors of mushrooms, roasted nori, and a perfectly, soft-boiled egg? We will never, ever, ever turn down a bowl of ramen. If you ever hear the words, “No, thank you” pass our lips upon being offered ramen, maybe assume we’re being held hostage or incubating an alien lifeform plotting to conquer Earth, because something is very wrong.

Owner Benny Ng

Owner Benny Ng of Torraku Ramen gets it. When first arriving in New York City at the age of 19, ramen was his gateway food to a love of Japanese cuisine. Originally from Jakarta, Indonesia, where ramen is more of a stir-fried affair, Benny stood in line for hours in the snow just for bowls of ramen from iconic restaurants such as Ippudo and Totto Ramen. Upon moving to San Francisco, he was surprised to find the ramen craze that flourished in New York had not yet caught on in the Bay Area.

Chicken and pork based broth

Kakuni, braised pork belly

The lack of a good ramen place was also noticed by Chef Chen, Benny’s co-worker at a start-up restaurant. Benny dreamed of having a place of his own, but lacked the capital. So he purchased a food truck and nabbed a spot in SoMa StrEat Food Park with a little help from a regular customer. “Carlos [Muela] was excellent, stopping by many times in the restaurant when he purchased ramen,” says Benny. “I didn’t know he was the owner of this park. When I explained that we were going to start a food truck, he quickly understood and supported us all the way here at SoMa Food Park. It’s kind of been a journey for us to start everything from the bottom, but everything has been good...except for the rainy days.

Chef Chen, Benny, and wife Peggy

Torraku Ramen (“torraku” is Japanese for truck) has been serving ramen since December 11th and is already building a following thanks to their attention to detail and made-to-order freshness. Ramen relies on three essential components: the broth, the noodles, and the toppings. Torraku offers five different kinds of broth, each based on organically-raised chicken and pork broth. “A good ramen requires a great broth,” explains Benny. “A very deep-flavored broth. But I noticed in America, we don’t really like fat in our food. We try to minimize that without sacrificing the taste and flavor.”

Their noodles are sapporo-style: thick, slurpable, and with the the exact right amount of chewiness to soak up the broth. Their veggies are always fresh, but the star of their toppings is their kakuni—a pork belly braised for hours in mirin, soy sauce, star anise star, cinnamon, and chile.

Miso ramen with chashu

Tonkotsu ramen with kakuni

Hungry yet? Check out Torraku Ramen at SoMa Streat Food Park. You’re guaranteed an amazing meal from people who bring a sense of passion to an already perfect food. “We never stop learning. Everyday is a new learning process. We learn so much, and we try to improve every single day.”

Torraku Ramen - San Francisco, CA Website | Twitter | Instagram

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The Waffle Roost · Bay Area

“I’ve always liked fried chicken and waffles.” - Justin Funamura

With Valentine’s Day on the horizon, it’s only fitting we post about perfect pairs. Two simple food items, plain and unadorned in themselves, coming together to bring out the best in one another. Peanut butter and jelly, mac n’ cheese, maple syrup and bacon, and — as highlighted by Justin Funamura’s The Waffle Roost food truck — fried chicken and waffles.

Justin (middle) and his team

While this combo may not be as familiar to anyone north of the Mason Dixon line, the savory crunch of fried chicken and the sweet airiness of waffles have been a match made in heaven for hundreds of years in the South. But Justin, always a big fan of this dish, has had a hard time finding a local place to really do it justice. “I’ve always liked fried chicken and waffles,” he says. “There really wasn’t that good of a place around here, in my opinion. I’ve tried it different places and always thought it wasn’t executed quite right and thought I could do it better.” So he took matters into his own hands.

Belgian Liége-style waffles

Though he’s never had formal training, Justin has been cooking dinner for his family since he was ten. He took a part-time job at a restaurant while going to school at U.C. Davis and was hooked. Opening his own restaurant was out of his reach, so he decided to do the next best thing. “I’ve never worked for myself, I’ve always worked for someone. Not having a paycheck and putting my own money on the line was scary.”

Buttermilk fried chicken

But the risk paid off. After lots of experimenting, Justin found just the right formula for getting that sweet and crunchy bite out of his Belgian Liège-style waffles. Paired with his buttermilk-soaked fried chicken (with secret spices), the Bay Area has reacted with excitement. What’s not to love? His menu boasts a variety of takes on the classic chicken and waffle combo, such as "The Stack", featuring breakfast staples such as bacon and eggs. If you’re not in the mood for breakfast, the "I'm Spicy & I Know It" will hit the spot with melted cheddar and serrano peppers.

Celebrate Valentine’s Day this year by heading over to The Waffle Roost and giving them a try. We think you’ll find it’s a romance for the ages.

Left: The Stack - Waffle sandwich with fried chicken, bacon, egg Right: Poppin' Combo - Fried chicken and waffle bites

2Legit - Buttermilk fried chicken with waffles and sides

The Waffle Roost - Bay Area, CA Website | Twitter | Instagram

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Food Truck Recipe · Rue Chow’s Korean BBQ Chicken Pita

There were so many amazing food truck recipes we couldn't fit into our book, so we're sharing them here!

Rachel Eymard of Rue Chow admits her husband Jarett came up with this recipe for Korean BBQ Chicken Pita. As classically-trained chefs, both Rachel and Jarett started their own food truck primarily as a place to get creative with otherwise familiar dishes. While playing around with recipes for a surplus of pita bread, Jarett hit upon the idea for this new variation of the Korean BBQ taco. This dish was a hit from the first day it was on the truck, and they haven’t been able to take it off since. “The recipe really chose us,” he says. “Our customers chose it.” Chicken thighs, hoisin sauce, carrots, and cucumber? We can see why.

KOREAN BBQ CHICKEN PITA

RUE CHOW — JARETT AND RACHEL EYMARD — NEW ORLEANS, LA SERVES 4

1 pound boneless skinless chicken thighs 4 pita breads 1 English cucumber, thinly sliced ½ cup carrots, shredded 2 tbsp sesame oil 1 clove garlic, minced ½ bunch green onions, sliced ¼ cup Hoisin sauce ⅓ cup soy sauce 1 tsp fresh ginger, minced 2 tbsp mayonnaise fresh cilantro

Char-grill the unseasoned chicken over high heat until fully cooked. Remove from the grill and let cool. Once cooled, thinly slice. In a large bowl, combine the sesame oil, soy sauce, hoisin, ginger, green onions and garlic. Mix well.

Place the sliced chicken in a hot skillet (medium-high heat) and coat chicken with sauce. Make sure you mix the sauce well before adding it to the skillet because it may separate. You may not need all of the sauce, but make sure the chicken is well coated and dark in color. Cook the chicken about 3 to 5 minutes or until the sauce is caramelized and the chicken is hot.

Warm the pitas in the oven until soft. Take pitas out of oven and put ½ tablespoon of mayonnaise down the center of each pita. Sprinkle the carrots down one side of the pita and put about 6 cucumber slices down the other side. Place the hot chicken in the middle and top with fresh cilantro.

Rue Chow - New Orleans, LA Website | Twitter | Facebook

Note: You can also find Jarett and Rachel's recipes for Smoked Pork Loin Sandwich on Rosemary Focaccia and Salted Caramel Banana Crea Pie in our book.

Food Truck Road Trip: A Cookbook (Page Street Publishing). Featuring over 100 recipes from 63 street food vendors in 12 cities across America. Available at your local bookstore or online at Amazon, Barnes & Noble, Indie Bound, or Indigo.

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Southern Comfort Kitchen · Bay Area

Comfort food is something of an obsession for us. It doesn’t matter if we’re interviewing an established chef or just getting to know a casual acquaintance, we always ask the same question. What’s the one meal you can’t live without? The desert island meal. Your final request on death row. The meal that would be your last culinary memory.

Of course, the answers vary widely. Depending on the region, the age, or the heritage of the person answering, it can be as simple as boxed mac n’ cheese or as complicated as Coq Au Vin. But they all have one thing in common: love. It hearkens back to a time when one felt cared for. When the sounds of preparation in the kitchen came from someone that took pleasure in watching someone enjoy a dish made by their hands. It’s the one dish you turn to when you feel your very soul needs nourishing.

L to R: Jason, Jeremy, and Brett Brille

For Brett Brille of the Southern Comfort Kitchen food truck, it’s crawfish étoufée. This is a man who slurps crawfish étouffée daily from a 20 oz. cup. Who feels no trip back to New Orleans is complete without searching for one that can rival his own. In fact, his love for this classic Cajun dish has earned him the nickname “Bréttoufée” from his brothers and co-owners, Jeremy and Jason Brille.

It’s a good-natured nickname. Jeremy and Jason understand the passion for good, authentic Creole-Cajun food. All three brothers have Old Bay seasoning running through their veins. Born in New Orleans, sons of a restaurant owner, they moved to California in ‘89, kicking off 25 years of bringing their style of food to the Bay Area by way of street fairs and a family catering business. The public response was encouraging enough to start up a food truck. “We really learned from the street fair game,” says Brett “At all of the events, you can see how much people love the food. We just had to spread it throughout the Bay Area.”

Today, Southern Comfort Kitchen represents authentic Cajun cooking through family recipes, high-quality ingredients, a fanatical attention to detail, and good ole Southern hospitality. Everything they do, from the organic corn flour that coats their shrimp to their cornmeal, is blended fresh each week with a precise ratio of seasonings. Their blackening seasoning, featuring 11 different spices, is so revered, they trust only the family patriarch to do it just right. “Our dad comes out and blends the blackening seasoning at the shop for us,” says Brett . “We all know how to do it, but no one does it like our dad. It’s our house seasoning. It’s the one that makes the Cajun fries, everything. That’s a lot of love in all the dishes.”

Shrimp Po' Boy

“At all of the events, you can see how much people love the food. We just had to spread it throughout the Bay Area.” - Brett Brille

And you can taste it. That corn flour-coated shrimp sings in the Shrimp Po’ Boy. Lightly-fried, it comes on freshly-baked French bread with a red wine vinegar cole slaw, purple cabbage, and a remoulade sauce. It’s a dressed-up twist on a classic.

Equally good is the Southern-fried chicken sandwich. (Jeremy eats one a day.) Served with the same red wine vinegar slaw, it’s rounded out by a garlic, Old Bay aioli sauce that’s nothing short of addicting. And what about that crawfish étouffée Brett can’t get enough of? Typically taking over two hours to make, it’s a true labor of love. Beautiful, fresh veggies get cooked down with a secret blend of spices, a rich tomato sauce, and topped with fresh crawfish tails. (By the way, Brett swears he’s yet to find that crawfish étouffée to rival his own.)

L: Southern Fried Chicken Sandwich R: Crawfish Étoufée

“You can tell we put the heart and the soul in the cooking. You can taste that every time: passion. We make amazing Southern food from the heart. That’s what we’re about.” - Jason Brille

Chicken and Sausage Jambalaya

No matter which dish you choose, you’ll get the same level care that can only come from a true, deeply-rooted connection with the cuisine. As Jason puts it, “You can tell we put the heart and the soul in the cooking. You can taste that every time: passion. We make amazing Southern food from the heart. That’s what we’re about.”

Crab Fries: Cajun fries topped with crab and homemade Old Bay garlic aioli

Southern Comfort Kitchen - Bay Area, CA Website | Twitter | Instagram

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Journeymakers · Singapore

If you want to know where to go and what to eat while traveling, your first instinct should be to contact a local friend. There’s nothing better than advice from someone who knows the area personally. We’re continuing our partnership with American Express Travel for their Journeymakers campaign, where we reminisce and talk about the people that made our journeys special.

Tiong Bahru Food Centre

While Kim and I were on our honeymoon in Vietnam we made it a priority to embark on side trips, since we were all the way in Asia already. As street food explorers, one of the destinations at the top of our list was Singapore. We’ve heard time and time again about the unparalleled street food and the unique experience of eating at the hawker centres strewn throughout the city. But where to start? The hundreds of food stalls and hundreds of different food items to choose from were quite daunting. We had no local connections, so we decided to try the magic of social media.

We posted a message on Instagram announcing our arrival and asking for tips on can’t-miss items to eat in Singapore. We thought, best-case scenario we’d get a nice list to work off of. We were surprised to discover we not only had a big following in Singapore, but the locals were willing to go above and beyond by personally offering to take us to their favorite spots. We want to give the biggest shout out to Laura, who not only took the time to be our tour guide (on a rainy day), but gave us insightful, personal thoughts on what it’s like to be a Singaporean.

Shui Kueh: Steamed rice cakes with pickled radishes

Laura suggested we meet at the Tiong Bahru Food Centre. It’s insane the moment you step into a hawker centre. It’s hectic with hidden rules. For example, did you know you can use a napkin pack to hold a table? Thank goodness we had Laura there to show us the ropes. She glided through the crowds and ordered a bunch of her favorite dishes in Chinese. One of which instantly became one of my favorites, Jian Bo’s Shui Kueh. It’s a steamed rice cake with pickled radishes. It looks deceptively plain but is in fact packed with a punch of flavor. She also walked us through the adjacent wet market where she reminisced about shopping for ingredients with her grandparents and expressed sadness that these types of markets were slowly disappearing in favor of indoor air-conditioned department store food courts. We had an amazing day with Laura and got to appreciate these food centres brimming with personality before they’re gone. It’s a clear reminder to everyone to seize the moment and travel now. We hope you encounter your own Laura to inspire you to keep traveling and meet more Journeymakers!

Laura with Phil

Tiong Bahru Wet Market

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Journeymakers · Noodle Soup Lady in Vietnam

When traveling, there’s always that one moment that reminds you why you love traveling to begin with. You say to yourself, “Wow, that really made my trip!” But then the high of traveling settles down, you come home,  and you forget about those small moments that got you all amped up to begin with. We’re really excited to be partnering with American Express Travel for their Journeymakers campaign, where we get to reminisce and talk about the people that made our journey worth it.

Ho Chi Minh City, Vietnam

Earlier this year, Kim and I embarked on a 2 month adventure in Vietnam for our honeymoon. We’ve posted about all the amazing street food adventures we had, but we want to focus on a particular person we met. On our first morning in Ho Chi Minh City, we walked out of our apartment searching for breakfast. Around the corner, down a long alley, was a street market filled with vendors selling everything from fruits (like rambutan) to live shrimp. As we approached the end of the street, we saw a vendor preparing Hu Tieu, a pork-based Vietnamese noodle soup with varied toppings.

Hu Tieu, a pork based noodle soup

We never got her name, but we affectionately refer to her as our “Noodle Soup Lady.” From the very first visit, she was warm as a grandma inviting us over for a meal. With a hand gesture, she flagged us down to try her Hu Tieu. I stood watching attentively as she prepared our bowls one by one with care and precision. I was hooked the moment I took my first slurp. I had never had Hu Tieu, but if I had to try a dish for the first time, I would want it to be from a grandma that has been making the dish for decades. We visited her quite frequently during our stay. Depending on the day of the week, she would have a different noodle soup on the menu. Another favorite of mine was her Bun Rieu, a crab and tomato based noodle soup.

Bun Rieu, a crab and tomato based noodle soup

Video of Bun Rieu being prepared

Kim was able to communicate with basic Vietnamese just enough to help us learn a little bit more about her each visit. We found out she wakes up at 3 am every morning to start cooking to support her family. With our last days in Vietnam approaching, we made it a priority to have one last bowl and say farewell. When we told her we were heading back to California, she said we couldn’t leave without seeing her house. She whisked us around the corner of her stand and invited us into her beautiful home. She proudly showed us photos of her family and from her eyes you can see how accomplished she felt. When we left her home, Kim and I looked at each other and had the same feeling. It’s for Journeymakers like the Noodle Soup Lady who create inspiring unforgettable moments, that is why we travel.

When she invited us into her home

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Mahalo Bowl · Bay Area

We honestly don’t know where acai bowls have been this entire time. Loaded with vitamins and antioxidants, these creamy, smoothie-like bowls of acai pulp blended and topped with berries, tropical fruits, granola and other goodies walk a fine line between a healthy meal and an indulgent treat. Originally from Brazil, acai bowls have been popular in Hawaii for quite some time now and more recently in Southern California. Yet when Mahalo Bowl Manager Lisa Chang relocated from Hawaii to San Francisco, she had a hard time finding her favorite morning pick-me-up. “At that time I lived in Cupertino,” she recalls. “And there literally was nowhere around here [serving acai bowls]. I looked and looked, nothing.”

Truck Manager Lisa Chang

Lisa wasn’t the first person to notice the glaring absence. David Holyoak had been hooked on acai bowls courtesy of his Southern Californian wife, and thought it high time to bring the trend north to the Bay Area. In 2014, he quit his job and took the plunge, opening up Mahalo Bowl. It was this truck that caught Lisa’s eye while bicycling home from the Caltrain. As a food industry veteran (she’s spent a decade working restaurants and kitchens) and a lover of acai bowls, she describes the discovery as serendipitous. “I talked to David,” she says, “It was just him by himself at the time. He told me what he was doing, and I loved it. I wanted to be a part of it. I had a feeling it was going to do really well, and it has. It’s been cool to see how it’s evolved.”

“And there literally was nowhere around here [serving acai bowls]. I looked and looked, nothing.” - Lisa Chang

Mahalo Bowl specializes in Hawaiian-style acai bowls, emphasizing tropical flavors and ingredients. Their namesake bowl is the most popular with guava juice, mango, strawberries and acai in the blend, and topped with granola, banana, strawberries, honey, and coconut shavings. For those that love a good balance between sweet and tart, the Kahuna Bowl has a blend of acai, pineapple juice, blueberries, mango and raspberries topped with granola, strawberries, raspberries, and honey.

Lisa and Junna

L: Mahalo Bowl, R: Kahuna Bowl

Unsurprisingly, the food truck’s acai bowls have been very well received. So much so, Mahalo Bowl is on its way to opening a brick-and-mortar store soon. But even more welcome has been the camaraderie of the food truck community itself. Lisa says, “It’s such an interesting group of people that work in food trucks. they make you feel like you’re in the family. They’ve kind of mentored me. Everyone’s been very helpful with problems as simple as knowing where to go buy a proper extension cord for this truck or dealing with a dead battery. I feel like I’m not alone in it.” A big mahalo to David and Lisa for bringing some of those island flavors to people in the Bay Area.

Mahalo Bowl - Bay Area, CA Website | Twitter | Facebook

[behindthefoodcarts]

Mama Liu · San Jose

What’s always been exciting about the street food world in America is its ability to give ethnic foods a voice by introducing a new authentic cultural food. When I was living in Portland, I heard countless stories from friends about their first taste of Thai food from the Thai food carts downtown. We’ve shared stories about a wide range of foods from Persian to Filipino. It took only four years, but I’m excited to finally be able to talk about a food that is very personal to me through a Taiwanese food truck in San Jose, Mama Liu.

L: Owner and Chef George Fan with his mom, Mama Liu. R: Mama Liu with George's Daughter

Much like owner and chef George Fan, I grew up as a Taiwanese-American kid eating a home cooked meal every night by my mom. I empathized with his stories of being sent to the corner if he didn’t eat his food. George learned how to cook in one of the best possible ways; from his mom, Mama Liu (and occasionally watching Yan Can Cook on TV). Since the average person doesn’t know much about Taiwanese food, George says, “I’m Taiwanese and I wanted to share Taiwanese cuisine with people in the Bay Area. I thought my mom’s recipes were good enough to share with everybody.”

“If you like smelly cheese then you might like smelly tofu.” - George Fan

Mala (Spicy) Stewed Stinky Tofu

When people think of Taiwanese food, their first thought often veers toward the notorious Stinky Tofu, a tofu that is fermented in vegetable matter. People love Stinky Tofu in Taiwan, but the intense smell has steered even adventurous food eaters away from trying this classic dish. At Mama Liu, you can try it two ways. Fried with a soy garlic sauce or stewed in a spicy numbing mala sauce. George has a great explanation to get people over the hump. “If they’re a little afraid to try it. It’s like smelly cheese. If you like smelly cheese then you might like smelly tofu.”

Fried Stinky Tofu with Soy Garlic Sauce

Three Cup Chicken

“I thought my mom’s recipes were good enough to share with everybody.”

What exactly makes Taiwanese food different? George says, “Taiwanese cuisine has a little more sweetness to it. Not too much salt. A lot of 5-spice and star anise. Just a little sweeter than usual.” You can find those flavors in some of Mama Liu’s other classic Taiwanese dishes: Pork Chop, Three Cup Chicken (soy sauce, sesame oil, rice wine), or Pork Belly lunch boxes and one of my all-time favorite comfort foods, Stewed Pork Rice Bowl (Lu Rou Fan). They also bottle and sell a flavor-packed homemade chili sauce that I’ve been eating with everything the past couple of weeks.

Taiwanese Stewed Pork Rice Bowl

Pork Chop Lunch Box

I find myself constantly searching for the high that comes with the perfect comfort food. Standing on the sidewalk, taking my first bite, I felt immediately transported. At the Mama Liu truck, It’s just mother and son there sharing their home-cooked flavors. That feeling of home can be found anywhere you want it to be, especially when it’s moving around on four wheels.

Mama Liu's Homemade Chili Sauce

Mama Liu - San Jose, CA Website | Twitter | Facebook

[behindthefoodcarts]

Recipe · Carte Blanche’s Grilled Corn with Tom Kha Reduction

When we were writing "Food Truck Road Trip: A Cookbook", we were determined to include only authentic recipes from the featured food trucks. People frequently ask us how we did it. How did we get recipes from all these chefs? We found that most of the chefs we talked to were more than happy to share their recipes, simply because they are passionate about sharing their food with people. And it makes sense that the mobile food industry is filled with some of the most passionate food people out there. The chefs and owners were so generous we couldn’t possibly fit all of the recipes into one book. So we wanted to start sharing some of our favorite dishes here starting with what I still think is one of the best food trucks we’ve ever eaten at, Carte Blanche in Portland, OR.

Carte Blanche's Vintage Airstream and owner Jessie Aron

Chef Jessie Aron is one of the most delightful food truckers we’ve met, and her personality is perfectly matched by her gorgeous vintage airstream. But don’t try to pin Jessie down on her style of food. “People are always asking us what kind of food we serve,” she laughs. “And it’s kind of hilarious and sad that I don’t have an answer to the most basic question ever. We do have multiethnic influences, but I wouldn’t consider it fusion. It’s edible jazz.” Her Grilled Corn with Tom Kha Reduction reflects that sentiment perfectly. What makes Carte Blanche even more unique is that their menu changes completely every few weeks so we’re thrilled we captured this recipe. It’ll let you continue to enjoy that joyous harmony between that subtle char of corn with a creamy-coconutty sauce.

GRILLED CORN WITH TOM KHA REDUCTION

CARTE BLANCHE — JESSIE ARON — PORTLAND, OR SERVES 4

4 ears of fresh corn, husked 1 cup cherry tomatoes 1 cup peeled shallots, sliced as thinly as you can manage against the grain 2 cups vegetable oil salt to taste cilantro, Thai basil, or sliced scallions to garnish

TOM KHA SAUCE 2 cups coconut milk (preferably boxed instead of canned) 1 stalk of lemongrass, sliced into large chunks 1 ounce (one small piece) galangal, peeled 5 Kaffir lime leaves 4 cloves garlic, peeled and sliced in half 2 ounces (one large piece) ginger, peeled ½ teaspoon dried chili flakes pinch ground cumin pinch ground coriander 1 tablespoon fish sauce, plus more to taste 1 tablespoon thin soy sauce 2 tablespoons fresh lime juice, plus more to taste 2 tablespoons brown sugar, plus more to taste 1 tablespoon tamarind pulp (optional) 1 teaspoon Sriracha (optional)

To make the Tom Kha sauce, heat the coconut milk, lemongrass, galangal, Kaffir lime leaves, garlic, ginger, chili flakes, cumin and coriander in a saucepan and bring to a simmer. Add fish sauce, soy sauce, lime juice, brown sugar, plus Sriracha and tamarind pulp if using. Allow the sauce to reduce until it coats the back of a spoon and is about the thickness of heavy cream. Adjust seasoning (salty, sour, or sweet) to your liking with fish sauce, soy sauce, lime juice, and sugar. Strain out aromatics and discard. The sauce should be very smooth and silky.

To make the crispy shallots, set a fine mesh strainer over a heatproof container. Pour about 1-inch of oil into a frying pan and heat the oil on medium-high heat (if the oil is hot enough, shallots will bubble immediately). Add the shallots and reduce the heat to low. Stir often, and scrape the sides, allowing the shallots to gently bubble and caramelize. This will take about 25 minutes. When the shallots appear golden brown and slightly inflated, pour the pan's contents through the strainer. Save the infused oil for the tomatoes.

Once the oil is strained, transfer the shallots to paper towels and allow them to air dry. Salt them to taste while they are still hot (the salt adheres better).

To caramelize the cherry tomatoes, heat 4 tablespoons reserved shallot oil in a pan on medium-high heat. Add tomatoes and reduce the heat to low. Salt the tomatoes to taste and stir periodically to avoid burning. The tomatoes will first inflate in the oil (not done yet) and then they will deflate and caramelize. The skin will start slipping off the tomatoes and wrinkling (this is a good sign). The tomatoes are done when they begin to char very slightly. This should take about 15-20 minutes. Set tomatoes aside, draining the excess oil.

Tip: Keep the delicious tomato-shallot infused oil for finishing soups or making vinaigrettes.

Grill the corn either on a charcoal BBQ grill or set a metal baking grate over your gas burner. Lay the corn across the grate and turn the heat to high. Flip the corn as it grills. The corn is done when it is evenly charred and some of the kernels have burst open slightly.

Set the grilled corn on a plate and apply generous amounts of the Tom Kha sauce, caramelized tomatoes, and crispy shallots. Garnish with fresh herbs such as cilantro, Thai basil, or scallions.

Carte Blanche - Portland, OR Website | Twitter | Facebook

Note: You can also find Jesse's recipes for Coconut-Cashew Kaffir Lime Trout with Fresh Pineapple Slaw and Butter Mochi Cake with Salted Coconut Cream in our book.

Food Truck Road Trip: A Cookbook (Page Street Publishing). Featuring over 100 recipes from 63 street food vendors in 12 cities across America. Available at your local bookstore or online at Amazon, Barnes & Noble, Indie Bound, or Indigo.

[behindthefoodcarts]

Mozzeria · San Francisco

When Melody Stein was denied entry to a San Francisco culinary school due to her deafness, she was crushed. Being the third generation of a family of restaurateurs, running a restaurant of her own someday seemed inevitable. Instead, she went on to major in Hospitality Management and married her New York-born, pizza-obsessed husband Russ. But the dream of having her own place never fully went away.

“I told myself that if I kept waiting for the perfect time, it would never come unless I made the move and took charge of my life.” - Melody Stein

“Fast forward to year 2009,” she says. “I told myself that if I kept waiting for the perfect time, it would never come unless I made the move and took charge of my life.” With her mom along as interpreter and Russ’s favorite food in mind, Melody took a culinary trip to Italy where she learned the art of making pasta and pizza. “To my surprise, the teachers were so wonderful and accommodating. I got to compare each pizza maker’s recipe. They are so proud of their food and culture. It’s a beautiful thing.” She returned two weeks later and worked with Russ testing recipes for Mozzeria with their portable wood-burning stove. (This stove would eventually make it onto the Mozzeria trolley, while the brick-and-mortar restaurant boasts a top-of-the-line Stefano Ferrara oven from Naples.)

Owners Melody and Russ Stein

Mozzeria specializes in Neapolitan-style pizza, recognizable by its pillowy dough and leopard spots. As Melody puts it, every pizza is snowflake-unique, down to the placement of the fresh mozzarella cheese. Her and Russ strive to extend that uniqueness to their menu with offerings such as Peking Duck with cucumber, spring onion, and hoisin. “We are in a city with fierce competitors,” Melody explains. “I wanted to throw in some Asian influence into our food menu in order to stand out. San Francisco is known for its diversity, and we want to offer a diverse and interesting food menu.” If you’re more of a purist, their Margherita pizza is one of the best we’ve had. (And we’ve had a lot of pizza.) With basil, fresh mozzarella and grana padano cheese atop a robust pomodoro sauce, it’s the very definition of a classic Neapolitan pizza.

Watch Mozzeria's unique ordering system in action.

“We want to set an example for the younger Deaf generation and show that they can achieve anything they desire once they set their goals or pursue what is seemingly impossible.” - Melody Stein

Margherita Pizza: Basil, fresh mozarella and grana padano cheese, pomodoro sauce

While their pizza is enough to put Mozzeria on the map, it’s also the only Deaf-owned and operated restaurant in San Francisco. Thanks to Melody and Russ, many Deaf, aspiring chefs don’t have to come up against the same disappointment Melody experienced when applying to culinary school. “We want to set an example for the younger Deaf generation and show that they can achieve anything they desire once they set their goals or pursue what is seemingly impossible.”

Mozzeria - San Francisco, CA Website | Twitter | Facebook

[behindthefoodcarts]

Lil’ Pop Shop’s Lemon Blueberry Buttermilk Pop · Recipe

Did you know we have an entire chapter in our book, “Food Truck Road Trip: A Cookbook”, dedicated to pops? Yes, that cold satisfying treat that makes you feel like a kid again is being served at food trucks all around the nation. But you don’t choose these ice pops based on the color you want your tongue to be. These are handmade with fresh, seasonal ingredients, and creativity to match any dessert you can think of. Summer isn’t over yet and it’s been blazing hot over here in California. For those looking to stay deliciously refreshed, here’s a pop recipe from our book by the amazing team at Lil’ Pop Shop in Philadelphia.

Jeanne Chang is passionate about food. She loves to eat, loves to cook and has been baking ever since she was little. One of her favorite days of the week is when she gets the list of produce from local farm purveyors. Like a kid thumbing through a toy catalog, she gets to browse and dream up flavor combinations, like this Lemon Blueberry Buttermilk. This pop makes the most of locally made buttermilk and seasonal berries. “I think the brightness of the lemon and tartness of the buttermilk really play well with the sweetness of the blueberries.”

Kate Gallagher, Jeanne Chang, and Vince Tseng

LEMON BLUEBERRY BUTTERMILK

LIL' POP SHOP—JEANNE CHANG—PHILADELPHIA, PA MAKES 8 TO 10 (3-OZ [84G]) POPS

BLUEBERRY SAUCE 2 cups (360g) blueberries 3/4 cup (144g) sugar

POPS 1 tbsp (8g) lemon zest 2 tbsp (30ml) lemon juice 3 1/2 oz (99g) sugar 2 3/4 cups (651ml) buttermilk

To make the sauce, combine the blueberries and sugar in a heavy-bottomed saucepan. Bring to a boil over high heat, then reduce the heat and simmer for about 5 minutes, until the blueberries release their juice and the sauce begins to thicken.

To make the pops, combine the lemon zest, lemon juice, sugar and buttermilk and whisk until the sugar is dissolved. Pour into pop molds and leave room for the blueberry sauce. Swirl in approximately 1 tablespoon (15g) of blueberry sauce in each pop mold and freeze for at least 6 hours.

Pro tip from Jeanne: The less time it takes to freeze in the freezer, the better the texture will be.

Lil' Pop Shop - Philadelphia, PA Website | Twitter | Facebook

Note: You can also find a Lil' Pop Shop recipe for Vietnamese Iced Coffee in our book.

Food Truck Road Trip: A Cookbook (Page Street Publishing). Featuring over 100 recipes from 63 street food vendors in 12 cities across America. Available at your local bookstore or online at Amazon, Barnes & Noble, Indie Bound, or Indigo.

[behindthefoodcarts]

9 Food Truck Dishes Across America

Food truck culture has really taken the country by storm. It’s no longer relegated to a few cities, it’s become an essential way to experience amazing food all across America. Whether you’re roadtripping across the states or hitting up one of these cities below, we wanted to provide a guide for our fellow food truck adventurers. In partnernship with Expedia, here are 9 Food Truck Dishes Across America to eat. And if you can’t make it to any these stops, most of these recipes can be found in our book, Food Truck Road Trip.

Fried Chicken Sandwich Peaches’ in Los Angeles, CA

I’ve been obsessed with fried chicken sandwiches for as long as I can remember. It’s nice to see that there’s been a recent boom in this area with entries from David Chang and Shake Shack. But if you’re in my hometown of LA, you don’t need to head to the battlefront in New York, just visit Ryan of Peaches’. His is a Southern fried chicken sandwich; pure and simple with housemade pickles and aioli. The key though is his use of brined dark meat to make it extra juicy.

peachestruck.com

  Sam's Famous Lobster Roll Sam's Chowder Mobile in San Francisco, CA

If you’re driving up the coast in California and stop at Half Moon Bay, you’re more than likely to end up at Sam’s Chowder House to enjoy their seafood and picturesque views. Their ChowderMobile takes it one step further and brings their famous lobster rolls to people all around San Francisco. Fresh knuckle and claw meat mixed with melted butter and a touch of celery. Classic!

samschowdermobile.com

  Yolko Ono Fried Egg I'm in Love in Portland, OR

One of the many many things I loved about living in Portland was its abundance of and respect for breakfast food. If the name “Fried Egg I’m in Love” hasn’t already made you bike right over to Jace and Ryan’s food cart, then their Yolko Ono will. Hand-pressed sausage patty, with fresh pesto, parmesan, and of course a fried egg. I consider myself a breakfast sausage sandwich connoisseur, and when you’re licking runny yolk off your hand, you’ll thank me soon enough.

friedegglove.com

  Pad Thai Taco The Peached Tortilla in Austin, TX

Asian fusion tacos have arguably been the impetus for the food truck revolution. We felt like we’ve tried every variation there is, so it’s nice to still be surprised. Owner Eric of The Peached Tortilla in Austin, TX slings a variety of taco combinations. One of our favorites is their Pad Thai Taco. The peanuty sauce with scrambled eggs is what really sets this taco apart.

thepeachedtortilla.com

  Arepas La Cocinita in New Orleans, LA

One of my favorite parts of the food truck experience is how it allows chefs to bring some of their authentic foods to a new audience. Chef Benoit wanted to bring the memories of his Venezuelan upbringing to the city of New Orleans. The result is La Cocinta’s Arepas, fresh cornmeal patties split in the middle filled with your choice of meat. Bonus: if you’re based in Chicago, they just opened up a new truck there!

lacocinitafoodtruck.com

  Porchetta Sandwich Porchetta in Raleigh, NC

You might be surprised to hear that North Carolina has one of the most vibrant food truck scenes in the country. Their Food Truck Rodeos are epic with over 50 food trucks gathering in downtown Raleigh. A must-try is Matthew and Nicholas’ Porchetta Sandwich. A slow-roasted pork shoulder topped with a zesty pimento cheese spread. It’s no wonder they call themselves Porchetta and have drawings of giants pigs all over their truck.

porchettardu.com

  Ceviche Mixto El Fuego in Washington D.C.

El Fuego in Washington D.C.’s converted fire truck is one of the coolest looking trucks you’ll see on your food truck journeys. On top of that, you won’t come across a more passionate owner than Manuel whose sole mission is to ensure you love Peruvian food as much as he does. His Ceviche Mixto with fish and shrimp is one of those refreshing dishes that you can’t believe you’re getting at a food truck.

facebook.com/elfuegodc

  Lemongrass 5 Spice Seitan Sandwich The Cinnamon Snail in New York, NY

With more than an abundance of food options in New York, you’re probably not thinking, “Hey I should go eat at a vegan truck.” But don’t head to the Cinnamon Snail to eat Adams’ vegan food, just go there to eat amazing food. Their Seitan Sandwich is one of those dishes that will punch you in the face with flavor. And I love a good flavor punch as often as possible. There’s a reason why this was the longest food truck line we’ve ever seen.

cinnamonsnail.com

  Loco Moco Mazemen Poi Dog in Philadelphia, PA

The moment you walk up to Poi Dog in Philadelphia, you’ll be amazed at what magic Kiki and Chris can conjure up from this tiny cart. Sometimes the best creativity comes from limitations. With no grill to make classic Hawaiian loco mocos, the duo came up with a Mazemen (broth-less ramen) alternative topped with ground beef, a 6-minute egg, and miso gravy. Nice and comforting on those cold Philly days.

poidogphilly.com

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If you love to travel for food like we do, check out these "Top Things To Do For Culinary Vacationers" over at Expedia.

[behindthefoodcarts]

PeruCHI · San Francisco

You can’t visit as many food trucks as we have and not notice the increasing popularity of Asian Fusion cuisine. In fact, we devoted an entire chapter to it in our cookbook, Food Truck Road Trip. We’ve seen a Korean version of a Philly cheesesteak, Asian-inspired Southern BBQ, and even the all-American hot dog served with Eastern flair. But while a lot of chefs explore Asian fusion to see what happens when the flavors and techniques of one culture compliment—and often elevate—another, Dan Prudhomme serves the Asian-Peruvian food found at PeruCHI food truck to share a little-known type of cuisine that has a rich, long-standing heritage in Capon, the Chinatown of Lima, Peru.

Chroncling the journey from Lima to San Francisco

While most people have never even heard of Peruvian-Chinese food, this style of cuisine has been in Dan’s family for literally generations. His father-in-law, Domingo, worked in his father’s restaurant in Lima since he was a boy, learning first-hand the tools and techniques of Chinese chefs. Eventually, Domingo married and he opened three restaurants of his own. Despite their success, Domingo and his wife, Angela, couldn’t let go of their dream to raise their children in the United States, and eventually immigrated in 1993. “But they could never quite get their own restaurant off the ground here,” explains Dan. “They were always working in other people’s restaurants . So PeruCHI culminates a 20-year dream for Domingo and his wife and their daughter Maricela, my wife. At all of the family events these guys are cooking, and just continually wowing the entire audience. I realized this family has something going for it with all of this passion for food. So we figured we got to do something for them. How do we get them back in business?”

Dan, Angela, Domingo

"I realized this family has something going for it with all of this passion for food." - Dan Prudhomme

Dan found the answer after researching the practicality and figuratively small financial commitment of running a food truck. PeruCHI started up last September, and has been going strong since, taking the familiar flavors of Chinese food and adding a Peruvian twist. Like the Arroz Chaufa, a fried rice dish packed with Peruvian flavors. “I think what continually wows me is the response we get from the fried rice,” Dan says. “Everybody here has had fried rice. But when they try this fried rice, half the time they make the trip back just to tell me that this was like nothing they ever had before.”

Arroz Chaufa: Peruvian-Chinese Fried Rice

Less familiar, but quintessentially Peruvian, is the lomo soltado, grass-fed beef tenderloin marinated in Domingo’s secret marinade, then sauteed with onions, tomatoes, and spices and served with french fries and rice. Dan has a particular recommendation for this one. “If you’re smart, you will scramble it up so all the marinade soaks into the rice and fries. When it’s all stirred up, it’s divine, absolutely killer.” Wash it all down with a Chicha Morada, a beverage dating back to pre-Incan times. Made with cinnamon, cloves, fig leaves, pineapple, and purple corn imported from Peru, it’s loaded with antioxidants, vitamins, and plenty of exotic flavor.

Lomo Saltado: Grass-fed beef tenderloin and fries topped with secret green sauce

No matter what you try, Dan and the PeruCHI team look forward to helping you discover something new.  “I love watching people get excited when they come here,” said Dan when asked about San Francisco’s food scene. “It’s really fun watching people have this fun time and forget about all their stress during the day and just enjoy food with their friends and family, try everything out. I really like the scene, just to see how much people enjoy it really.”

PeruCHI - San Francisco, CA Website | Twitter | Facebook