I’ve spoken of my food truck obsession with a number of people (mostly my family who I’m still trying to get on the true blue foodie bandwagon) and without fail I get a, “Do you mean…ROACH coach?” To be received with anything less than complete and utter excitement is outlandish to me. I can still clearly remember the fascination I experienced when I first heard about this new(ish) food truck revolution. I basically wanted to go out and get into debt to start my own food truck. I wanted to be a part of the revolution! I wanted to cook food in a sweltering truck with a cool design on the outside.
Instead, I’ll settle for going to as many food truck rallies as I can, which is why, when my mom told me that her apartment complex in Citrus Park was playing host to an official food truck rally, I was in.
The food truck rally ran from noon to 5pm, with each truck lining up down the main road of the complex. I’m notoriously running late. Really, it’s a surprise that I’m even able to catch up. But, with promises of a food coma, I was on board (early) and stalking the food trucks for a tasty morsel.
My first stop was The Killer Samich Truck, a somewhat nondescript food truck compared to the others.
I locked eyes on the Pork Carnitas and knew we were going to have a beautiful relationship. The Pork Carnitas were made with slow roasted pork, shredded and grilled and pilled high atop a hoagie roll, topped with cilantro-lime slaw and spicy/sweet pickles. This sandwich was then drizzled with a special citrus mayo.
Being part Cuban, loving roast pork is pretty much in my blood and I have to say that the amount of pork that I’ve consumed in my 28 years could probably feed a small nation. I would venture to consider myself a pork connoisseur in the making (because being a connoisseur takes a lot more time). It’s easy to dry out pork and I’ve, unfortunately, had many a dry pork sandwich. This particular sandwich packed such a punch of flavor, it’s was unbelievable. The pork was juicy and had a slight mojo tang. The crunch from the slaw and pickles added depth of texture, not to mention a unique taste that I’m still trying to figure out how to describe.
My next stop was Destination Grill, a fun vintage camper. Destination Grill drew me in with their sample of Gumbo and as I scanned the menu, I wanted it all.
Truly, all of it sounded so great but as this was only my second stop, I figured that I had better scale back a little. The owner and I really hit it off as I told him how much I loved the sample of Gumbo (more on that later) and he allowed me to sample the pork and chicken with their special dry rub which is made from a large number of different spices and unlike anything else I’ve had. A++
My mom and I then decided to split the Savannah Shrimp and Grits and the Kansas City Smoky Mac ‘n Cheese.
I love grits and I love shrimp, but I just never had the two together until recently. I know Florida isn’t considered a true southern state so maybe it’s new to us in general, but I never noticed it on a menu anywhere except for in the past year or so. How I ever lived without it is beyond me. Now, I visibly salivate whenever I see this delectable combo on a menu.
The Savannah Shrimp and Grits are creamy and cheesy with plump shrimp, smoked Andouille and applewood smoked bacon. Everything blended so well together with the seasoning and the smoked flavor wasn’t overwhelming.
To me, the mark of a perfect mac ‘n cheese is having more than one cheese in it. No plain cheddar for this girl- you better kick my lactose intolerance into overdrive. Destination Grill’s Kansas City Mac ‘N Cheese is made with four cheeses, bacon and then cooked with a slight hickory smoke flavor. This mac ‘n cheese is surprisingly light despite the richness of the ingredients. I would like to know how they do it.
Now for the highlight of the day: Destination Grill’s Gumbo Lafayette. Like I mentioned, it was the sample of this gumbo that sold me to half the items on this food truck’s menu. I can’t think of a gumbo that I didn’t like, but I can certainly remember a gumbo that I’ve yet to see matched; that is the Chicken + Andouille Gumbo at Emeril’s restaurant in Orlando. Obviously, Emeril is a force to be reckoned with, especially when it comes to cajun cuisine. Destination Grill’s gumbo was extremely similar to Emeril’s so to say I was impressed is basically the biggest understatement of the century. Bravo, Destination Grill: You have usurped my favorite food truck and taken the number one spot.
Someone else was happy too…
…and it’s not just ’cause of the beer.
The wonderful thing about having a food truck rally in your mom’s apartment complex is that when you are rolling around due to pure gluttony, you can go back to the house and relax, lose the food baby and attempt to start over again.
Unfortunately, I made a sad showing on my second go around, opting for sweets and then a nap.
First up: the Gone Bananas! truck.
I’ve had Gone Bananas! before and I had to have it again. They have organic vegan frozen treats with plenty of toppings, including peanut butter, rainbow sprinkles (my favorite) and fruit. I went with banana ice cream with rainbow sprinkles.
From ice cream to donuts seems like the only natural progression.
Disco Donuts was a perfect treat! The donuts are made on-site upon the order being placed and then those little pillowy circles of love are ready.
There are so many options to choose from, but I ultimately went with A Taste of Honey: cinnamon sugar drizzled with honey.
These donuts were so fluffy, cooked perfectly, melt in your mouth amazing.
Like any true foodie, my eyes and little foodie soul is bigger than my stomach so after these delights, I simply couldn’t fit another bite and my food truck adventures for the day was over. I know, I’m sad too. With the exception of Wicked Wiches, all of the food trucks below are new to me and I fully plan on staking my claim on some of their food the next go around. Who’s with me?!
The Dude & his Food
The Hogfather BBQ
Dub & Jimbo’s Mobile Gourmet Kitchen
Enjoi Sweets & Company
Renny’s Oki Doki
Ain’t No Thang…
Which food trucks have you tried? Do you have a favorite?