On the drive back we talk about our favorite non-mobile restaurants. Like all of us, Crowfoot finds it hard to keep up with all the new openings. I ask her if she thinks the food truck market is as crowded as the brick-and-mortar scene seems to be these days. I pull around back to see that the building grows and grows and somehow camouflages a whole fleet of food trucks. It’s kind of like a clown car where they just keep coming out, except with chefs and trucks and pounds of raw animal flesh instead of terrifying clowns. The Cheesy Bacon Ranch Phries were the true standout of fried flavor at this cheesesteak outlet.
Outside the truck, people are standing about everywhere, waiting on food. Many take the food to go, headed back inside to their air-conditioned offices. When your office is a truck, where’s the bathroom?
It’s first come, first serve for a spot, and in a parallel parking-ish maneuver, we pull up behind the Tony Guacamole truck. Varies from week to week, but the truck is usually parked at The Point Park at Boerne Stage Road Wednesday through 25m jumpstart marchmorley new Sunday. Varies from week to week, but the truck is usually parked at StreetFare SA at 1916 Austin Highway Fridays-Sundays. The meat is marinated in a sweet achiote sauce with hints of a nutty flavor that had me licking my fingers.
As of June 15, 2022, comments on DenverPost.com are powered by Viafoura, and you may need to log in again to begin commenting. If you need help or are having issues with your commenting account, please email us at Some trucks let a crew member off at the gate to race in and claim the sink for dishwashing. Everyone in this truck is too tired to race anywhere. The J Street crew turns on the generator, then all the equipment it powers.
Lumpia comes stuffed with chunks of pork belly, carrots and onion, and the shell is buttery and flaky shell. The enormous baked potato comes topped with a choice of meat and easily weighs more than 2 pounds. The breading is shaggy and crisp, the insides are moist and meaty-ish, and the food’s made fresh to order. First Aid & Treatment / 21 hours agoContinue your flu-free streak with these tips to stay healthy this flu season. Fitness Equipment / 21 hours agoHere’s everything you need to know to find the right elliptical for your home. We’re even sharing a few of our favorite models at the end.
“People are constantly messaging me for advance notice on the trompo negro. They’re prepared to drive from as far as Fort Worth,” Hernandez brags. He texted me in May to say that La Fonda de Jaime sold one thousand tacos on Cinco de Mayo. “I was trying to put together tortillas with cornstarch” after he ran out, he jokes. In a refreshing change from the trendy birria de res on offer at most Texas taquerias these days, Jaime Hernandez instead cooks birria de chivo . The dish, which has become one of the truck’s best-sellers, takes three hours to prepare in an earthenware pot wrapped in pencas, or agave leaves.
A patacón is a Venezuelan sandwich with fried plantains in place of bread. The starchy fruit is pounded flat and fried crisp, with a subtle tropical flavor to complement sweet shredded brisket, ham, coleslaw and cheese. Chi Chi Birds start with corn tortillas fried to order for a bubbly crisp shell that are then packed with two perfectly fried chicken tenders and dressed out with slaw, pickled pink onions, Bird Sauce and salsa. They’re priced at five for $5, with a choice of refried beans, chicharrón, beef deshebrada or mashed potato, served with limes and shredded cabbage.