Top 20 Food Trucks in the USA!! Amazing Meals on Wheels!!

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food

truck showdown across the US was life changing, but first let's back up.

Food

trucks

are this country's answer to street

food

and every year for $12.99 all this could be yours, they become more popular which means you and I have even more options to eat, it's like they've taken over from all over the Middle East and maybe Greece put it in a blender and this came out of the west coast in Seattle Washington. I've lived in the US from age 0 to 24 and I've never tried Native American food on the East Coast in New York City, it's hot. it's on site and it's very affordable from the north in Minnesota this here is American Health Food down south in Austin Texas you want the flavor you want the smoke you're going to get the smoke I like that sounds harsh Like A veiled threat.

We're touring this great nation to see who's making food

trucks

like no one else and ALS starts here in the Lone Star State right behind me. We have our first location right here, it's called kg BBQ, which is unique. about this place is that right there is a transportable mobile smoker, a smoker on

wheels

, the smoker can go anywhere you want to take it, except yes, yes, practically anywhere, okay, cut that, maybe it's a joke and then there. No? I want to see how the smoker works. I want to see what kind of meat they have there and what's on their menu.

Let's take a look right now. Kareem and I, the owner of this establishment, head towards where the smoker is. How do you place a smoker inside a mobile trailer? Well, actually, these are the Austin Health Department regulations. We have to put it inside an enclosed trailer with fly windows. We make Egyptian barbecue and decided to name each of our smokers after an Egyptian king. this smoker is called King Tut it's an old propane tank that has been seasoned and then this is a 250 gallon tank that is the firebox oh my goodness you have access from here do you ever drive around and smoke meat at the same time Do you smoke?

I mean, if you're in a pinch, don't, but you should, so this combustion chamber feeds heat and smoke to the entire cooking chamber. Oh, let's take a look at what's inside. We have briskets, we have our pomegranate glazed pork ribs and then we have our lamb chops. and we have macaroni and cheese there, smoked chicken kebab right here at first, when I saw the barbecue I thought it was nice, very exciting and then I heard the owner's name is Kareem and I thought the totally typical southern name is Kareim, oh, Wait, wait a second, no. Wait, where is he from?

So you are from Egypt originally. Is there a barbecue like this in Egypt that you were able to draw inspiration from? There is really nothing like this in Egypt. A barbecue in the Middle East is all about grilling over hot charcoal, but then. I visited Texas here to see a friend in 2012 and tried the barbecue and was extremely fascinated with the brisket and ribs, these are all cuts that are ground all over the world because they are tough and very fatty so I see how they transform these undesirables cheaper. cuts into an exceptional product that is smoky, tender and juicy, it was extremely surprising to me and I finally decided to quit my job and come here to cook for a living.

You have such an

amazing

and interesting story that I am very excited to try it out. the food absolutely, let's do it, boom, I'm in the kitchen with Kareem Kareem, take it away, okay, we're about to make our famous brisket rice dish and it's the best-selling dish of this brisket, it looks beautiful, it looks delicious. that looks so good my mouth is watering so much right now i haven't eaten anything yet today so this is about to be breakfast let me give you a little taste oh my god yes here we go first taste wow that's juicy tender I just going to a different planet, it was amazing, so you dice it up.

Yes, this is what happens at The Rice Bowl. This is jasmine rice that is cooked with cinnamon, turmeric and bay leaves, so we got the rice and then the minced breast. Plus, a customer previously described it as a party in your mouth. This is our baladi salad. Baladi means local in Egyptian Arabic. This is a very simple salad with tomato, cucumber, onion, mint and parsley and then just seasoned with salt, vinegar and cumin. We complete it with our tahini sauce and then add our sweet cinnamon nuts. This is a mixture of almonds, cashews, pistachios and raisins that are mixed with cinnamon, sugar and butter.

We also use a lot of pomegranate seeds. This looks awesome. It looks beautiful I can't wait to try it thank you sir thank you we have our first course right here I am very excited but I have to tell you that I have mixed feelings what I like about this is that it is mixed a lot of lighter flavors and some sweets to accompany that really heavy brisket, but then we have the cucumber, so I hope it tastes spicier and less cucumber, but let's find out that it's very cuc cupery and then you see the nuts. amazing, but then the tahini sauce some people love tahini, for me it can be a little salty, said we have all these elements together.

I'm going to try it, come on, it's really good, the rice has a strong turmeric in it. The flavor just with the meat is already amazing, but then when you get the nuts, you get some texture, you add a little bit of pomegranate and you get a little bit of sweetness, even the tahini is a great binder. Agy, I don't find it too strong or salty. anything like that is so delicious this is great that's the brisket what I'm really interested in trying next is the pork this will be the first time I've had pork prepared by an Egyptian come on so these are our glazed pork ribs with homog granic We apply a dry rub on these P greek cilantro oregano and then we wrap them and then we unwrap them and we glaze them in our pomegranate barbecue sauce, which is a ketchup-based Texas-style barbecue sauce that is made with pomegranate juice, pomegranate molasses and Middle Eastern spices like Sumc cinnamon and cumin What's that zator zat is a Lebanese spice blend and here we have our sumac pickled onions.

Sumac is a dried berry native to the Middle East. Very citrus tones and flavors. Sumac Pickled Onions have salt, vinegar, sugar and Su MEC and lemon. juice let's top this off with some pomegranate seeds and pomegranate barbecue sauce here before I go, this is one of the most unique food trucks I've seen in a long time. Do people ever come here and get confused about what the hell is going on? Well yes the most common question we always get is what makes this Egypt what is the answer for spices definitely love it sir thank you very much pleasure boom of course here a couple of dishes we have ribs and we have bread pudding bread pudding like you've never seen before, first the ribs, it's not often you get to eat pork with Middle Eastern spices in all the Muslim countries I've been to.

I have definitely never seen pork anywhere and I know you can get pork in Egypt, it will only be in a deli, it will be hard to get it and they certainly won't have big beautiful smoked pork ribs like this, check it out just now cut. on the bone Peg Granite on top I love the color but I have to say goodbye for that let's take a bite oh yeah that's delicious the spices the seasoning there's a certain sweetness here that goes perfectly with that heavy pork the texture is interesting because it's not like it's falling off the bone, it's soft, it has some bite to it, which for me is completely desirable.

I mean, I still have my teeth. I like to use them from time to time and then have a pickle on the side to clean the pette. oh that's delicious and then a little cup of pomegranate barbecue spicy sweet a little sour this is a great combination of flavors I love the bread pudding here I think he said it's hazelnuts and he said there are pistachios too which I know you are Probably you're unlikely to see it in your typical bread pudding. He said the bread they are using is a little different. They use puff pastry.

I mean, look at that soft, warm, comforting thing. It's like a warm hug. It's like right after moving on. Joe Rogan. he doesn't broadcast this part but he gives everyone a 30 second bear flip and you just feel the heat all over your body, that didn't happen. It's a great combination of gooey and crunchy, super sweet, very delicious. Good start, let's keep moving, let's go. to another food truck here this is a thai food truck it's called kindi kindi means good it says it here it means eat well and I feel like they had to write it here because they got tired of people asking what the hell Ki means. let's take a look at the menu here this is a very extensive menu this is what caught my attention the most it seems irresistible killer noodles says it barely kills me I don't that means it barely kills you or it kills intensely I'm not sure which it means , so I'm going to go in right now and see how they do this and then I'll probably get another meal too because I'm fat, oh right now I'm on the Arm Food Truck Hi, how long have you lived in Texas?

I've lived in Texas for almost 3 or 4 years. How is Texas different from Thailand? Actually, I can't say it's much different because the spice is the same and people in Texas eat spicy too. So today there is a very varied menu, we are going to focus on the killer noodles. Now we're going to start by putting in our vegetable oils and then you're going to make some instant noodles so the noodles are already cooked. Yes, they have to boil first. before you start frying, is that garlic paste, is it minimal garlic, tall chilies, oh, did you add more chili?

That's why they call it killer noodles, it's spicy, okay. I just found out why they call them killer noodles. I thought they were just trying to be cute, oh my god no, it had to be spicy like a Thai spicy and then they put baso sauce on it, it's a homemade sauce, a secret recipe. I definitely feel like we are in Thailand again. Are people ever afraid of this spice? Don't know. I think after that we're going to put in a little bit of basil, a little bit of jalapeno bread, we're going to walk around for a few minutes to get a smoky flavor.

The smells here are very intense. I'm trying my best not to kneel right now. but the chilies and the spices are in the air, it's wild, this one we're going to have the whole slab of fried pork belly, pork belly in oil, now we're going to crack some eggs, make some eggs side up on top the tabilo noodles, wow. That's what I call a fried egg, you have to fry it in hot oil, why is that like that? Because it's a secret of how to make a fluffy egg, look at that, it's a beautiful thing, look at that, okay, then comes the pig and then the egg. crispy and delicious this looks amazing we have the maroon with more peeno pepper and the last thing we will add more spicy things is homemade hotake oil and this is ready to serve ladies thank you very much welcome thank you here what a selection and you think this is it, no look at that and then look at that behind you and then look at that and then look at that too, yeah, everything but the water they brought me, so I'm going to focus on these three right here. these are the killer noodles I want to get to these noodles first oh the chilies are inescapable they are everywhere let's see if I survive this M spicy, tasty, spicy, tasty, then the pork, this is fried pork, I mean, it seems a fat SCE of bacon that has been breaded and fried M oh yes, that's exactly what it is, it's so thick, crispy and juicy, stick it with a little more noodles finally here we have the egg, not a fried egg but an egg fried I'm going to do someyolk, let's pour that into the noodles, we want to saturate those noodles with delicious thick yolk, come on buddy, my goodness, it's delicious, it's creamy Yoki, a perfect blend, it cools down the intense spiciness of the noodles very satisfying I have to take it off the jacket I'm sweating, you can't tell because the bandana but the back of my shirt is wet too much information Sorry, this is a soft shell crab curry, you can see it deep inside. inside we have the curry.

I'm going to teleport that curry here with a spoon. We are going to put it on a bed of jasmine rice. Let's try it M spicy, tasty and so creamy. lots of coconut flavor, but of course that's just the base, this right here, this is what people are really looking for, it's a soft shell crab, actually, it's the half a soft shell crab, and I'm told you can actually eat the whole crab. like this one which is really good, super crunchy, tastes like sweet and delicious crab and is a perfect match for this Coconut Kore. I must say this is one of the best spicy shell crabs I have ever had in my life boom so this is their version of chicken and rice instead of grilling it or boiling it it comes out super crispy and super fried I'm going to hit it with a little bit of sauce that is very good the chicken is the perfect candidate for frying even pieces of breast like this if you try to boil that grill that could easily become very dry and disgusting it is like eating like a bodybuilder but here I want to receive a kiss of oil is crispy it's juicy it's greasy it's as satisfying as a human being we've already reached another Cool truck right here Venezuelan food, this place is called brothers so I've never been to Venezuela before, it seems like right now it might not be the most touristy destination in the world, but in the meantime, your food is here in Texas, so why not?

Enjoy it if you are not familiar with Venezuelan food like me, this will give you some clues as to what you can get. Let's start with this as it is a gluten free corn sandwich served with avocado salsa and garlic sauce. Wikipedia says it is a Primary Cuisine of Colombia and Venezuela, so these kapas now, what is a kapas? You may be wondering. Well, it's here. Can you read sweet corn pancake served as a cheese quesadilla? Plus, they have Yuka. My friend Oro, who is Cuban, told me that Yuka means yuca. but this guy here says you can meet the potato.

I'm not sure. I'll order that too and find out I'm in the truck with Ruben. Ruben is a little worried because his Englishman said he's fine. I only speak a little bit of English, but I'll try, okay, your English is much better than my Venezuela, if we're going to talk, okay, today I want the four brothers with chicken, or why do you like chicken more? That's what we're going with, with chicken and the kapas, kapas, perfect, I love it. to this guy I said a word correctly and he said: "Come on, so those two and Yuka I understood it Tony, we start with the black beans after the black beans we use the famous G Mano.

I have never seen this. This is Venezuelan." cheese, you can try now, oh, you say fresh cheese, you know, I think it's like mozzarella, but saltier, very good, yeah, that's the nice CH, just sizzling on the flat top, looks great, this is like a Venezuelan burger, now we will add the garlic sauce. this is the avocado sauce that people call wasakaka it's like cilantro sauce it's also vegan good vegan sauce right on top of that chicken two slices of avocado and I like bananas we fry the bananas and put them on top Thea it's a big sandwich um in it we finish a slice of tomato we close Thea with the Venezuelan cheese wow it's so thick so it's there beautiful we're going to make the kppa people call Kar but it's noticeable it's kppa so give this a little spin but it looks like it's already cooked, it's already cooked but I need to heat it up so that's for the project.

Now for 4 minutes I will put the famous cheese on the kapas part of the house so that it melts, yes, it has to melt, that is thick. The same thing that is done in Venezuela is the same, yeah, look, PL finishes Rubén, this food looks amazing, hey, thanks, so, yeah, sorry, here we have three foods that I have never tried before in my life and The interesting thing is trying to discover it. find out what is Venezuelan and what satisfies American taste buds, for example this is now Yuka or call it Yuka but to me it was yuca and I was right so they take this and then they fry it. one part that felt a little more Americanized they take the cheese they put it on top they melt the cheese and then they put two different types of sauces on it let's try this oh yeah when you make loaded fries all the fries get soggy but cassava is stronger than a potato, so even though there is an avalanche of sauces here, the cassava maintains its integrity right here, the Kapa only has two ingredients, it is basically a corn flour pancake that has already been pre-cooked and then look at the inside which is just a huge thick layer. of cheese I'm going to try to make a pulled cheese, yes, that's good, my goodness, oh, what a good cheese, this is something between mozzarella and halumi, it's so salty, dense, thick, beautiful, so it's a little sweet because It has a corn base.

I thought it might be dry, but I think it was fried in so much oil that it's not dry at all. Cheese is my new favorite cheese DEA, oh my gosh, that's all the cheese that's falling out. I'm very tempted to take this one. down right now but I would like to go to the bathroom within the next 6 days right here we have the ARA bun Cornflower on the outside cheese you have tomato sweet bananas avocado chicken so many things are happening here okay, first of all, that is ridiculously thick and the the Bottom has already started to get a little soggy oh how can I take a bite with everything here we go?

I find it hard to believe that in come OA the sandwiches are this big, this has to be a delicious stringy chicken the size of Texas, you can taste the beans the sauce cheese tomato everything working together I love the bread on the outside the only problem I see here is that I feel like there's enough filling here for two sandwiches I would say that in the future I want to be a little less wide it's a little easier to understand my unusually small mouth, that's three Venezuelan foods that I've never tried before in my life.

I have to say excellent di de di, that means 10 out of 10 in Spanish. Hen Creek Smokehouse, a grill food truck. Out of town it is strategically located across from a vodka tasting room instead of the usual Texas style BBQ where they use a lot of salt, pepper and garlic. This is Oklahoma style barbecue here, they give the meat a little more. Marcus and Jamie are the power couple behind this. meat making machine and he's about to give me a tour of his greatest hits right here we've got a couple things on the grill right now tell me what we're looking at we've got two Tomahawk rib eyes and then we've got the bone marrow of this one.

It's been smoked for about 4 and a half hours so it should have a pretty good flight and what do you put on top of the steak there? OMG he's so yummy he was about 3 and 2 pounds when we started about. 3 pounds when we're done and we finish this one with the duck fat and butter mixture that we make and then you scrape the foam on top of that. This is the first time I've seen a tomahawk that has actually been smoked for hours, what's so good? about smoking this cut for me, if you smoke it at a lower temperature it's just all the flavor, you smoke a brisket because you want the flavor, you want the smoke, you'll get the smoke and then we finish it hot. fire, I like that you're going to get the smoke which sounds roughly like a veiled threat and you're about to get the smoke, okay, let's do it, so what we have here is clarified butter and duck fat and what we're going to do, We're just going to sprinkle a little bit on top, oh my gosh, and then we're going to throw it on a hot fire, we're going to get a nice big flame, we're going to get a nice little flame. finish it oh it was delicious we'll bring it back here on our little marrow bones oh thank you right now I'm in the kitchen with Jamie and she'll be making the rib tips so this is the part of the pork rib that when you cut St Louis into a nice neat rectangle, this leftover piece is usually saved for pitm sandwiches, we turn them into what we call rib nuggets here or rib tips and in my opinion they are really the sweetest part of the pig.

Alright, it's very fancy here, by cutting that into pieces, which makes this Oklahoma style barbecue is the sauce after the smoke and we get these nice, spicy, all these big meaty rib nuggets ready to go, so here we have the burnt pork belly. and it almost looks like some kind of beautiful braised Vietnamese pork belly, but I'm sure it tastes completely different, a little bit different, but it will still be a very spicy lean and fatty combined pork bite. Those are big and F all. Now I'll get some bread and some pickles and we'll get you ready to go.

Thank you. Here we have an amazing pack of wild protein spread. There's a little place across the parking lot that sells vodka and it somehow got into my cup. Anyway, here we have the tips of the pork ribs and then here we have the burnt ends of the pork belly. I've never heard of anything like it, it's too big for one bite. I'm going to cut it in half, oh no. I don't even need a knife it's so soft and tender oh look at the inside you can see it's pink it's white it's beautiful try it oh so soft and delicious the outside is a little sweet it's so different from welding strong, it's like a completely different texture. when you braise pork belly in Asian cooking, it becomes very, very soft and it's also tender, but it's like you can feel the different layers as you chew it and drink some barbecue, very satisfying right here we have the tips of the ribs, the outside is so soft, fatty and juicy it looks wonderful look how dark the crust is on the outside but how light and delicious it is on the inside oh equally delicious Sweet tender and smoky this is a heavy meal and that's why on the side they have pickles because there's vinegar There, what's wild is that it's an appetizer for this, right here, this is our big battle axe.

Unbelievable, they said on the side we have bone marrow, which is basically pure fat, we have duck fat, which is also pure fat, and I said, what are you doing? gotta like uh cut through the heaviness she's like uh like what I eat bread so we have some bread too let's take a look in the mirror first wow the mirror goes deeper into some of these parts here look this is all super greasy gritty Super Bone Marrow rich Smoky, meaty and fatty, very satisfying now that bone marrow is supposed to be the sauce for this, it could probably be almost rare so it's good, there are definitely some bits on the edges here of amazing color, this has been smoking for hours.

W the spices are amazing, it's full of juiciness, it's very tender, okay, right here, the duck fat gives it a little bit of sauce. Hey, when you're in Oklahoma, do what Oklahomans do, let's try it with buttered duck fat, oh my goodness, an unlikely duo, a perfect combination. It was so fatty that I chewed it twice and it fell down my throat oh the seasonings here were spicy they have their own secret seasonings they all get better but what I have to try now is to use this as a vehicle to transport more bone marrow to my mouth it's like eating a stick of butter and putting a little olive oil on top it's pure decadence try it oh wow it feels so good and so bad at the same time I feel naughty there's so much meat so much fat and so much The taste is rich but It doesn't feel too rich.

I thought it was too much and I have to say it is easily balanced with a pickle, perfect friend. Am I going to eat an entire $125, 3-pound Tomahawk by myself? Yes, but it should. No, I should probably find some people to share it with on Craigslist, where I find all my other friends from The Lone Star State, we're headed to the Big Apple, the most populous city in the US. Food truck culture of New York is a fusion of global. The kitchens will be quite good and offer a wide variety of delicious dishes to satisfy any craving.

This cheese has coagulated and crunched on top of these noodles in a city where even breathing is expensive. This is very affordable and there are many food trucks. they are the perfect retreat for those who are on a budget, let's dive in behind me, our first Vic, this place is called halal food Express, so here we have a visual menu, most of these are middle eastern products, kebabs , fish, falafel, lamb, all those meats. Also about rice in regards to prices. I was thinking that the prices might be expensive like they were in the winter market, but looking here, the most expensive thing is only 12 dollars.

I think that's why they are popular here. It's hot. It's in the act. and it's very affordable, let's get started, okay sir, could I have the lamb with rice and a sold out kebab? What about the ffle? Okay, boom, food, this looks very filling and the price is not much. Lamb with rice $9. Falafel sandwich $7. very affordable and actually more food than one person needs. I triedget the kebab. They said there are no more kebabs for today. They are all sold out so I got what was never sold out in entire FL. The flaff is essentially a pile. of grains and seasonings in ball shape and fried generally speaking, they are not my favorite, but just like the high school girls did to me, I want to give it a try, okay, good seasoning tastes like some Middle Eastern spices, It had a little sauce.

That already helps a lot, it doesn't taste too dry, it has quite a bit of flavour, so I think when mixed with all the other ingredients here it will be quite good. I was recently in Istanbul, they basically invented it. mother damn Kebab there they are using a very different type of bread, this is like peanut bread, then I see, I think there are jalapenos in here, tomato, lettuce, I don't roast cucumber and then a white sauce like a white garlic cream sauce which continues there too, it's like they took the whole Middle East and maybe the fat they put it in a blender and this came out M overall delicious what I like the most is the bread, the bread here is so soft and spongy and so white and empty. of any nutrition the inside because of all the flavors you really can'tSay you're not going to eat meat M, the pigeons will take care of it, this is lamb with rice, so we have jalapenos with green olives, here's a salad, this is a kind of long grain basmati rice, it looks very pretty, this fork is too small for this task at hand oh my goodness this type of lamb is my absolute favorite and it's hard to find anywhere else in the world it's lamb very seasoned it's smooth it's succulent it's spread with this garlic yogurt and then on the side you have I bought a salad to reduce the heaviness.

Here you can see the red stripes. He asked me if I wanted spices and I wanted to film him doing something so I said yes and I'll probably regret this not costing any money considering where we are. I'm in New York. I was expecting the prices to be a little more shocking, but this is very affordable, there is a lot of food and it is hot, fresh and delicious. You could argue that New York City is the best food city in the entire world. USA and I think that would be because this place is a melting pot of different cultures.

I guess maybe half the people who come here don't even know what it means, they just know it's good food and they're absolutely right. Well, we come to our second location here, our second food truck, this time it's not H, at all, this is the Mexican theme, the place is called teia Regina, who is Regina, they have 15 menu options, they have toras, They have meat on them. rice they have tacos they have quesadillas they have nachos a little bit of everything something looks TexMex and some looks authentic Mexican even some food I think I remember from Waka so I'm going to step up, look at the menu and order some food, let's do it right, so check it out, come out right here, we have the right here, we have the selection of meats, steak, chicken, salt beef, but then they have tongue, they have sausage, fried pork, spicy pork and pig ears, oh look at an A. - qualification, it must be some clean food, okay, let's order and eat.

Can I please have tongue tacos? You know how to come right now. Oh, it's heartbreaking. How about bull and pig's ear tacos? Do you have Mexican Coca-Cola? Mexican Coca-Cola boom. How are you? The fun thing about ordering here is that they don't actually put the menu on the menu, so when you get the bill you say, "Wow, really, and they say that's absolutely right, so for three tacos it's 12 bucks and for three soaps". 12 dollars, so three tacos, three tacos and three soaps, that's 36 dollars here, we have this soap, check it out, so I thought they always had to be hats and vegetarian, apparently it's not that cheese, oh, it's pineapple , so we have the pressing.

Masa is like a very thick tortilla, but even thicker on top we have a little bean and then a little meat. I think we put salted meat in it and then there's this kind of Mexican parmesan cheese that essentially reveals itself to the eye. little soapy girl in the world you don't need to be hiding behind a veil of lettuce oh yeah, I mean, it's literally steaming, it's very satisfying, the pineapple threw me off, but I don't care, uh-oh, the ratch will take care of that. Don't worry, I like the base here, it's thick, it's almost doughy, the beans on top have a nice flavor, super tasty, the meat is very juicy and then the cheese on top offers a little spiciness to tie it all together, it's not here So.

They have Mexican Coca-Cola, they say Mexican Coca-Cola is made with real cane sugar, while American Coca-Cola is made with high fructose corn syrup. Luckily, they have Mexican Diet Coke that is made with real aspartame. These are jokes. There are not two types of tacos, chorizo ​​and pork yri, unfortunately. They ran out of language, it is a language in great demand. I don't feel like it, this is literally 2 pounds of food right here. I was scoffing at the idea of ​​this being $12, but now that I have it in my BTW, I can see that it's a reasonable price.

You can see that delicious cheese in the background. We have onions. Tons of cilantro. You always have to spread it with a little lime. Oh yes, it makes me wish I was in Mexico again. it has a lot of flavors on top the cilantro is delicious and tastes like salsa also the chizo is juicy at times although it can be a little gritty and dry this is not that we have the pig's ear here, it is tough because I have covered most of it here with avocado and cilantro, but you can see little pieces of white that is literally pig ear cartilage.

One of my favorite parts about eating tacos in Mexico is that literally any meat can go in a taco. Tacos are just a way of life, they're a way of eating food, they're a way of eating protein, so in Mexico you can get brains, you can get balls, you can get anything you can imagine, except maybe placenta, it's well, let me know in the comments. Before, if you have ever heard of placenta tacos, I will find them and try them. Put some lime on it. Oh wow, these are some of the gyniest tacos I've ever had.

Intense flavor, super Porky. a little sticky too because the fat that comes out of there has reduced so much that it's like sticky on the lips definitely these ears have been boiling or hardening for a long time, they are almost rubbery, the texture of the cartilage is not even snappy or crunchy it's very smooth at this point but the pig's ear is not for someone who wastes time don't look the rats are out of commission right now they will be coming soon boom we have reached our third location. I can't figure out what the deal is with the place behind me.

They seem to have different types of food. I'm looking at the menu. I see Heros. I see hot dogs. Chicken Kebabs. I'm watching hello. for my car, yeah, okay, I don't like it, you don't like it, I was also going to order some food, okay, so, I just met the owner of the cart, a very nice guy, he told me, don't film your cart. He doesn't like having his card filmed, so anyway I heard that when you come to New York you have to try the hot dogs. There's something special about the water here and when you boil it I give it the middle finger at the bottom. when you boil those sausages, those delicious sausages in this clean New York water, it gives you a flavor that can't be found anywhere else.

I'm going to order some now and we'll step aside, away from this. car to eat it because this guy seems stressed to say the least Welcome to New York okay boom we had a little mishap with our first hot dog guy he said he was out of hot dogs. I tell you, sir, without offending. looking at a bunch of hot dogs here and said no, I don't have hot dogs, get out of here. Turns out there's a type of hot dog right next to that type of hot dog, takeout hot dog special, basically two dollars a dog, I have to say. the dog is thinner than he expected, meaning a thin limb, classic New York style, a strip of ketchup, a strip of mustard.

I can do it with a fatter dog, but the ratio of meat, bread and sauce is very good, it's practically perfect, very juicy for two. dollars doesn't disappoint now it captured my heart not for that gentleman who pointed the finger at me when I was filming just a minute ago it captured my heart for me that's my first real taste of New York and I loved it, I don't think it did but I did it Greetings M it tastes like bitterness M I love it we have come here to our final destination in Harlem if it sounds a little noisy that is why there is an electric generator that you can see on the side of the truck they describe their food as the best in Harlem, the Menu here looks magnificent, we have fried fish, chicken, turkey, shrimp, roast pork, plus sweets, DMS colorful vegetables and more.

I'm really excited to try this, the only problem is I just talked to Arie the owner, she's had this van for 2 years and she said they were out of food for the day so I told her please go to the kitchen, if there is anything you can put together, I will happily eat it and try it, let's see. what can you think of thank you Arie welcome thank you want me to tell you what you have again yes, you have fried shrimp, you have baked macaroni and cheese and you have our special potato, it's special, what's special about it, of course, it's homemade , but my sister made it and took it home, not lit, not literally, that sounds very special, yes, but she really makes it really good, she's one of us.

I can't wait to try it. Thank you very much, thank you very much. It's still pretty loud because of that generator, we have some amazing food here, our special potato salad, this is baked macaroni and cheese and then here we have some beautiful fried shrimp. Arie, very nice lady, if I had to compare Arie to the guy who gave me the middle finger from the hot dog stand I would have to say Arie a little nicer, let's start with this special potato salad, he said his sister makes it , it's his recipe and he said he puts his whole foot into it now that I have I've never heard this expression and I don't think he meant it literally, but that's a unique way to make potato salad.

Mhm, it's real. Spicy, they have mayonnaise but they also have a lot of pickles. It's a little bitter and tastes delicious. Guys, this food is heavy, not very greasy or oily, it's 2 to 3 pounds of food here. I'm a big macaroni and cheese lover all over the world and here look how this cheese has coagulated and crunched. the top of these noodles is going to be delicious, it's really good, there's no shortage of cheese, this is an abundance of dairy, the noodles aren't too soggy, it's like there's cheese inside and cheese on top and they go together really well.

Probably one of my top two favorite baked macaroni and cheese I've ever had, try it so good, but lastly we have these shrimp men, look how big they are, they're fried, they're sprinkled with powdered seasoning and they're just gigantic. I have big hands and these make my hands look small, big, small, medium, they are big shrimp, that's my main point, oh yeah, amazing seasoning, super tasty, salty, has a nice crunch, just pops with juices shrimp, that's excellent. Beautiful tare sauce, it smells so spicy that it already gives it some M sauce. I love this next time.

I want to come back. I want to try the rest of the menu because it has a lot of items on there and because of the way it looks. They don't do anything small here, everything is on a massive scale, these shrimp are even juicier than liver pie, that's Arie and Ebony right here, with the soul food coming hard and fast, super delicious, from Harlem to Heartland. I'm flying to my home state of Minnesota to check out the food truck scene in Minneapolis. Oh my goodness, look at that that sounds like perfection here in the land of 10,000 lakes and a hot plate of tater totd, you'll find an impressive mix of culinary influences. from all over the world there's a lot of masala there it's like all of India is in my mouth right now this trip to the midwest it all starts with a Vietnamese twist boom we've reached our first location behind us right here Russell's mobile kitchen This truck is owned by a couple and today they travel throughout the city.

Turns out they're parked outside a brewery, a brewery that's not open yet because it's 11:00 in the morning, sad because I was drinking when I first looked at the menu. I was instantly delighted because they have Vietnamese food, but here they have something called French dip F, a French dip sandwich, also known as steak dip, is a hot sandwich consisting of thinly sliced ​​roast beef on a French roll or baguette. It is usually served alone, but a popular variation is to top it with Swiss cheese onions and a dipping bowl of beef broth produced from the cracker process, so it is a French sauce, but a French sauce will introduce Vietnamese elements, does it? how does it work?

Let's go in and find out well. Here, hello, I've got my friend Cheney, how are you? I'm really excited today because I've done a lot of food truck videos in the US and what really makes the menus stand out is when they fuse two different things together, in this case Vietnamese and French food. food, soThis is not just a French sauce, but a very French sauce with Vietnamese cuisine. You already have the French influence, but we wanted to bring it to street food, so we thought, let's put it in a sandwich with bread. Wife, she really loves French dip sandwiches, so let's make an Asian style French dip sweet, let's get into it, we're going to throw in some fresh strip steak, so right now you're essentially making a bun for me, so yeah, very bot-like. but no Pate no V Mayo, we're going to make some homemade seasoning and then we're going to pour some B broth in here, oh yeah, it smells like a fa broth in here, so here we have the French sauce part.

The broth goes into a bowl looking steaming and delicious, but while the meat is cooking, we'll garnish it with just a little fresh cilantro and a little onion, we'll just cover it and the next we'll have a little lime. is to get your bunme bread, we get our bakery to prepare them for us fresh every day in the size we like, this is ready, what we're going to do is finish it, oh wow, almost throwing that already cooked steak right here. we'll put it back in for a second, dump in our rice noodles or our hot water, then the noodles hit the flat top, they just go on top of the bun like this, this is our house bean sprout SLO mix or a couple of red onions and a couple of jalapeños, that's going to be spicy and then we top it off with a sriracha and the Hoon sauce on top and then we'll garnish it with some cilantro too, it's going to be an STI sandwich from my friend cheny, I can't wait to try it , thank you.

The first thing I want to do is try this F sauce right here. A French sauce would have the leftover jeo from cooking the meat. It's a similar idea except the Fa broth would be made with spices and beef bones, let's try a little sip M, that's nice, sweet, little salty and tons of spices in there now, the sandwich, let's go for it. It instantly makes me miss Vietnam. The meat is cut very thin, very soft, tender and juicy. I'm F, it's a lot of familiar Vietnamese flavors, cilantro, chili sauce, hoison sauce and then you have a little bit of that broth in there too, but I want even more broth, well let's give it some sauce, mhm, comforting, it makes The bread is moist and there is soy. a dazzling dance of spices on my tongue, but not too spicy, as the Vietnamese would say, excellent, no, oh, I mean, Su, this is our first dish here, but there is something else on the menu that I want to try too, something named Russell Sprouts, boom, we're back. in the kitchen, this here is the other half of Russell's traveling kitchen, Carrie, hello my guest, these are actually Brussels sprouts, the vegetable, they are fried Brussels sprouts, you're right, our son's name It's Russell and the name of the truck, but we did it as a special day called Brussels sprouts and it just took off and it's now on our menu so the first step is to take the fresh Brussels sprouts and cut them in half so we used to mix them into a seasoned mix we would make but the world is now gluten free so we skip that part they taste just as good and then we put them in once they're ready she lifts a basket and lets them drain off the bed and We put them here, we do a little.

Kosher salt Oh, that's nice, I always like to put some of the crunchy leaves on top, that's what people dip first and we drink fresh lemon juice and it might be fantastic. I can't wait to try it, it reminds me of fried Thai basil which is one of the best things you can eat, let's try it, that's how you make the kids or anyone else fall in love with Brussels sprouts, they are crunchy but they also fall apart in the mouth at the same time. Here they have a lemon mayo sauce. I'm going to take the thickest piece of Brussels sprouts and give it some sauce.

This here is American Health Food M. It feels almost steamed inside fried on the outside and that sauce gives it a little bit of flavor. a good kick and a squeeze of lemon a fantastic start to the day but we have a lot more to see in this food truck showdown let's keep moving boom we've reached our second location right behind me this place is called Pizza . Karma, it's fire-fired pizzas, this place is basically an Indian restaurant, but with a major western touch, they have a unique and interesting menu, but here's the thing: a Tandoor is basically a giant clay vase that is filled with fire and which is used for roast bread and meat and things like that, they can't fit a Tandoor on that truck, so right now the truck is parked right outside their traditional restaurant with the same name every day before the truck leaves, they have than to prepare the breadless inside the restaurant, this will be the base of the pizza, let's go in and see how it works, so this is where all the magic happens and I'm about to reveal to you three giant indoor ovens, right here you can see.

They are already cooking Tika chicken, it is always done inside the Tandoor like this, there are embers at the bottom and then the heat just rises and slowly cooks the chicken, making it soft and delicious today. I'm with Raj, he is. the founder of Karma pizza and now we are about to make our no D pizza. Is there a difference between a typical naan and the naan you are using for pizza? This is a traditional recipe that has a buttermilk-based base. This has been formulated. for a pizza, although everything will be like a na, but it will behave like a pizza dough.

The next step is going to put the bread in and that thing will only take a couple of minutes to cook because it's so hot. there we don't want any crunchy salby bubbles coming out of some of the buzz that's going to come here, okay from here, slowly it's going to peel it, it smells a little different than the na I'm used to, but this is going to turn into a pizza that I've never experienced before . We're officially inside the food truck. We'll get to that pizza soon, but first two appetizers, okra fries and paneer poppers, so here we have the famous Indian paneer. it's already been coated what it's covered with is our marination it's been marinating for almost 24 hours now you're just going to coat it with a little bit of Al FL and then you're going to put it in our signature beer batter mix from here it makes sure that the batter completely submerges each piece of paneer and then from here it's time to drop them one by one into that hot oil.

I feel like I'm at an Indian state fair. I don't know if India has state fairs but yes This is what they would serve is just shaking it so the py doesn't stick to the fryer you see the color changes over time they are turning a nice golden color they are done Ready, let's leave. the fat drips for 1 second they look magical here we have red spicy tomato sauce on the side and then like a machine you take them with your hand and put them on the plate, final step, some cilantro on top, it's basically a salad .

Oh, but this here is Cara cheese, it looks amazing. It is the most popular famous cheese in India. Honestly, I haven't seen any other type of cheese in India. I don't think it's interesting because it says it's a cheese that doesn't stretch. I want to see if it stretches or not. uh-oh, it doesn't stretch, but it's still delicious. It is a very solid cheese and no matter how much you heat it, it maintains its shape. It has a delicious Masala seasoning. the outside and look at that breading, this thing is very crispy on one side, it has a spicy tomato sauce.

I'm really going to cover it on the outside, the strong acid of the tomato, it's spicy, not really? And maybe a two out of 10. Spicy but I like those are the pine nuts let's try some okra, you can see the okra is already cut into thin strips and then they're going to put it in a plastic bag and then here a little water to do everything. then we have chickpea flour, give it a little shake now the okra is in the basket and it slowly descends into the fryer. Wow, you can really see them come to life like little potato chips.

The okra has finished frying but is not ready yet. until you get a nice touch of Masala, put it on the plate and then here they are putting a buttermilk sauce on the side. This thing is huge. I can't wait to try it, boom we have our okra fries here M. Oh man and there's a ton of Masala in there, it's like all of India is in my mouth right now. Okra has a reputation for being a little slimy but this is not the case, super crispy, super fried, great texture and to top it off they have their sauce right here, it's essentially Indian ranch but made with whey milk.

I'm going to give you some sauce. Oh, it's a very runny sauce. There are so many spices and so many flavors together. I like that sauce. I could drink it, it's super delicious, so these, my friend, are the okra fries, but we also came here for pizza, you can see right here, oh, giant pizza oven, that's why all the pizza is sent, like this that we have our pizza dough right here. We saw this. it's getting done inside, but the first step is to put a little bit of this which is not butter, it's ghee, this is a Tika sauce, so it's a red pepper based sauce mixed with our own Pizza Kaa sauce and then It is completed with chicken.

Pika, the chicken, looks great in the Tandoor, it looks even better on the pizza and then you top it off with an onion and pepper mixture, finally you top it off with our whole milk mozzarella cheese, so it's going to hit the oven and be It will move slowly here and soon. appears on the other side here the pizza is coming out the cheese has melted the crust is turning brown this looks amazing for $12.99 this could all be yours he said he doesn't know anyone else making Indian pizza this way I have to say I agree agree, except I went to India once and had butter chicken pizza, but it was different because they were using only a pure non-bread here, non-bread is a little different.

I'm not saying it's a no na, it still isn't. but it's not appropriate for a pizza, look at those little brown spots like the ones old people get when they're exposed to the sun, like me, okay, let's try it mhm wow, it's a thick, thick creamy sauce that they put in there like a kind of Indian curry which is amazing because half the time you eat Indian food you're using the no to pick up the curry anyway so it looks like you've already done it for yourself, the vegetables, they're crunchy and offer a little of freshness I want to get just a little bit of that chicken and cheese at home.

I have a trigger grill, but I really love having an Indian come to my house and build a Tor, so let me know down in the comments if you want. I know how to build one and then I'll give you my neighbor's address and then I'll take it to my house. Sounds good overall. I'm really impressed with what these guys are doing if you love Indian food with a little bit of a twist this is your place to go Welcome to our third location we already traveled around the world to Vietnam and India now we're headed to Mexico this place specializes in bira bira is a meat stew or soup made with goat meat, lamb or chicken.

That meat can then be put in almost anything, you put it in a taco, a burrito, a quesadilla or in this case Ramen, right now I'm inside the L Bodega truck and right here we have our ramen, I was thinking it was going to be something, a kind of Korean ramen, but it turns out that Mexico has its own ramen, this is called tapa te, this one has a shrimp flavor, it will be good for Bea, I don't know, here we have that delicious soft meat F and then here it is I consume the broth, the meat and the water that have combined to make something incredible.

We start by throwing the seasoning in the trash and then here it is piled on top of big old chunks of bua beef, it's stewed, it's soft, it looks delicious, so here we have the consumption. that on top now stick it with some onion then cilantro yes I said it with a cool accent then let the man mariaa protect your ramen until it's finished some Lem on the side Bo some sauce and that's it looks amazing come on seeing large pieces of noodles with stewed meat and then that consumption that is already super thick. I'm going to buy just a little bit of this meat to start. m delicious Bra full of flavor, super salty, a little spicy and very oily.

This is a heavy dish, with a splash of 1/16 at a time. I really rationed those limes. Now I'm going to eat a full bite of beef, the consumption sticks to that and then we also have a lot of noodles. Let's try it. I found that to be life-changing and honestly, lime helps a lot. It really takes away that heaviness. It just looks like a small swamp. It seems like if you came back in a year, this thing would develop its own ecosystems. Those noodles taste great when you mix that with some good Mexican beef oh that's a great combination let's keep moving alright folks we've reached our final location behind me now the angry cook who used to work at Applebee's.

I knew a lot of angry cooks here. I think the angry cooks are specializing in the grills that make some burgers. I'm looking at their signature item, it's the angry burger. There is a lot of hostility with this truck. I'll talk to one of the owners soon and find out. Everything is alright? How are things at home? When was the last time you called your mom? Why did you get so angry about the number 58? Come on, there he is now. I thought he was yelling at me. Now I'm inside the kitchen with Jesse. Are you the angry line?

Cook, oh I'm one of the angry cooks,sure why you so angry, oh man, a lot of things we've been in the industry for, I mean, cumulatively, like 40 years, so between all that experience, as well as the worker conditions, you know that being trapped inside without ever breathing fres 2023 too baby, it sucks here this is my best interview today our first article is the angry burger, first step, hit it with some clarified butter or ghee and then throw those buns on the flat top. We have our meat balls that are crushed right here and I like that in every kitchen someone has a different crushing device.

This is a muggler of a bar show, a classic little bartender who can make mojitos or burgers. That's it, little, so we have a little. house seasoning we just let it break down and assemble, buy yourself a good brisket, you know how it is, so the one you're making now is called the angry burger, why do you call it that? I know we're like you, we're getting into this. Smash Burger Game we need something different for us, it's about heat, you've got the heat, you've got the meat, but we realized we're in Minnesota, not everyone can do that well, so we were like, oh we have to come.

We came up with a second burger, so since we had to create a second burger, naturally we thought, oh, this first one, well, it's the angry burger, baby, the one that activates your taste buds. Wow, this is probably the flattest and thinnest Smash. Burger I've ever seen, top it with some pepper Jacks, which are some homemade pepper Jacks. The next step doubles it, oh what do we have here? So it's oil with a little bit of Aral chili and a little bit of smoked paprika. Pickled ash on top, super sweet, got the heat and then we drizzled some angry sauce, oh my goodness, it's a combination of ketchup mayonnaise and our own hot sauce that we make at home called firef fire hot hot, oh my goodness, check it out. that looks like Perfection boom guys look we are sitting at a bar they have my favorite thing a food truck with burgers next to a bar with drinks it's fantastic let's talk about this since a Smash Burger is the most smashed burger that I have seen in my life.

The thinness is about 3mm thick. It makes sense that they would choose something spicy. Spice is generally considered the angriest of all flavors. I don't get it because the times I really get angry is when there is no flavor, joy should be the flavor of anger, that being said let's try it wow the burgers are great the bun is super soft mmm it's spicy but no it is. It's going to be unpleasant for you to eat unless you're my mom. My mom thinks mayonnaise is spicy. I'm a fan. The other thing I like about what she's doing here is that she took some of that classic Spanish burger and made it her own.

The same thing, especially when it comes to this one, the other burger, okay, so now we're going to make the other double burger and that other burger is called that because we needed something, so I don't want to call it classic. So we were sitting there arguing left and right and finally realized it was just the other burger. You only have two burgers. Take care of that. What happens if you make a third burger? It's called the other burger. The third burger is actually. Pig's Eye, so we just wanted to do something that was a little bit traditional and basic and then we named it after the city that we live in and the city that we love, San Pablo, it was originally called Pig's Eye, if no one knows the history there, I don't know. how smart everyone on the internet is, not very well, the bread is ready so we have the meat sizzling, oh look at it, now it sinks, Kobby on the other side is topping that bun with some broth aoli of meat, which is mayonnaise.

It's infused with some fresh bone marrow and topped with those pickles we make at home now come back let's see that reveal let's get that juicy baby out locy move we got oh the angry one I cook okay so we're. hitting it with a regular American cheese we put a little bit of our own spice there ready and we're going to balance the meat oh look at that baby, let's try it oh, why do I start? M mhm oh man that aoli ​​is crazy, it's super rich and meaty full of flavor, then you have that creamy cheese and again that soft bread on these incredibly thin and almost crispy pieces of beef.

I'm lucky I don't live next door to this guy, it would be a problem for my Twin Cities dietary health We're heading west risking our lives for food in the city of Seattle. She told me that this here was going to be extremely spicy here in the Emerald City. You never know what you're going to find. It could be a smash and grap or a Smash Burger and Fries when it comes to food trucks, the Asian influence here shines brightly from Pakistani Delights. I feel it from my rope to my esophagus to the remixed Korean food.

The fun thing about food trucks in Seattle is that they take family recipes from other countries and give them an American twist. You'll understand what I mean in a second after we go to our first location. Let's move. Our first food truck is right behind me. It's called Soul Bow. their slogan, the new look of Korean barbecue, this place when I first saw it was disconcerting because I saw they had a bowl, I saw they had a lot of different ingredients, so I thought maybe it was something like a sound bomb, but Turns out, I'm not a big fan of Korean food, so I can't wait to see what kind of twist they put on a classic Korean barbecue put in a bowl.

Let's learn more. I'm here with James. When did you come up with this concept? We came up with this. The 2018 concept, one bowl is to build your own Korean BBQ bowl and customers can choose all the toppings, different sauces, different meats and just build whatever bowl they would like to eat. I'm excited, is there anything else I should know before ordering? Try the kimchi Bogi with fried cheese, which is also a fan favorite. Great, alright guys, I'm inside the food truck right now and this is where all the action happens. I think we're right next to a bunch of different office buildings, it's lunch time and a line is forming outside the door, however, let's try to do this inside, starting with the kimchi fries right here , we have the fries heading straight into the hot oil.

The fries are ready, it's time to put them in this giant Soul Bowl basket. here we have some classic Korean poogi, oh, here we have mozzarella cheese, top it with some sweet kimchi soy sauce and then the yum yum sauce, oh yeah, that looks amazing, boom, okay, we have our first meal of the day. here it looks amazing and is still warm in my hands. At first I'm just going to go for the fries. It has delicious sauce. It has sweet soy sauce. Greetings, delicious sauce. It's like a sweet mayonnaise. The fries are also of good quality. crunchy they don't get soggy too quickly we have kimchi and then we have Bogi some mozzarella and they are getting springy and hot M oh that's delicious it has a little bite a little bit of spice kick from the kimchi the sauce is sweet the meat is too a little sweet it's a beautiful combination of flavors ah oh the food is hitting my stomach and I feel so much better here baby now I'm going to go in and see how they make the so Bowl, it all starts with a base of rice packed inside our soul Bowl, this is where I was confused and thought maybe it's bebob be Bob is more like traditional Korean food, we have more ingredients here that add a lot of flavor and taste.

Into the bowl and we're adding all the different types of sauces, B Bob has a traditional sauce. We have a variety of meats here, but today we're going with spicy pork and man it looks spicy. I can smell the red chili paste coming. outside of this it's time for the toppings starting with some cabbage here we have the corn right here some pickled radish then we have the kimchi where is this kimchi my mom makes this one? It's a 3 day process oh That's it, yes, amazing, here we have cucumber kimchi, pickled jalapenos and caramelized onions in the center.

It's time to top it off first with a ginger dressing just for the salad, with a little yum yum sauce and a little hot sauce. On top of that, my friends are a complete boomer, we have our main dish right here, he has a little bit of everything here, jalapenos, pickled onions, dyon, if you're eating Korean barbecue, these are a lot of the sides you would see. and of course Korean BBQ, you gotta have the uh uh uh, you gotta have that little metal rice container that always goes with Korean BBQ, which is our base here.

I'm going to start with a heaping spicy onion bite. spicy sauce that tastes like goto Jong sauce plus the yum sauce to make it a little sweet and sugary. It's a wonderful combination and honestly not that spicy. I'm going to try to work my way around the edges here a little bit because you want. to get some rice and you definitely want to eat that meat seriously M oh, it's delicious, it's Porky, it's soft, it's fatty, this is high quality kimchi, a little rice for balance, it's a winner and clearly people like it because this place has a line the block is fine, don't show it, it's not all the way around it, it's almost on the corner of the block, it's good, it's popular, let's keep moving.

A cute food truck right behind me, a little place known as Roll Pod. They specialize in Indian food here, but this. It's Indian food like I've never seen before, they have all the familiar ingredients of Indian cuisine, but they are wrapping it American style and that's not to say India doesn't have its own wraps, they have Dosa, but the Dosa is kind of empty inside here is a legit roll using a Roi let's order Hello, could I please have a roin egg inside? Could I have lamb masala boom right here? $4.95 is the price of this here a little bit is a little bit expensive, it's an egg Roy, a layer of bread, a layer of egg and then all of that is wrapped around lamb salad and chutney makes sense.

I can't go to the kitchen, they're too busy, so you'll have to imagine the pictures first. I'm going to undo it, oh, maybe I shouldn't do it all the way because you could see the lamb could come out the back side, we don't want that, so here you can see that beautiful egg on the inner layer of the bread. Outside there are big pieces of lamb, let's try it. M tastes like masala, I taste the chilli, I taste the turmeric, I taste the cumin, the salad is a bit cool and the lamb just falls apart, it tastes like it has been braised for days and the chutney is very refreshing. and very balanced, that's the motto of this place, delicious Indian food, fresh and balanced, 15 dollars, not a bad meal, let's move on to our next location, we have our next food truck behind us right here in a place where you wouldn't think of finding food. truck is in a high traffic area but it is not in the center of the city no, it is in front of Lowe's yes, in front of the Lowe's Home Improvement store there is a food truck called Rain City hot dogs now here they have something called Seattle Dog, This is something you can only get here, let's go in and see what it looks like, oh okay, I'm at the food truck right now.

I have José here and he is going to show me how it's done. He starts with the Polish sausage, step one, drop it on the flat surface to cut it in half. Throw it on the grill and for just 40 seconds this thing will sizzle, it looks fantastic. Bo, 40 seconds up, he's going to give it a little twist and you can see those delicious grill marks there. Next step is toss the bun on the grill too, oh man the dog looks juicy, the bun is getting a little warm, we have a healthy dose of caramelized onions. on top and then cream cheese, this is what really makes it stand out from here, he hands it to someone through the window, so I should probably go out the window, I'll be right back, boom, there's the dog, this is an amazing creation , smells.

Incredible, those caramelized onions have so much sweetness and such a tasty smell. I just want to try an M onion. Those are top-notch carel onions. Let's talk about the rest of the dog's build. Each city is famous for its own type of hot dog, but. This is what I recently went to New York and tried their hot dogs and was met with the amazing hospitality that New Yorkers are known for. Yes, there's the hot dog vendor who's cheating on me. That guy doesn't like me. because he was trying to film his cart but at least his hot dog was honestly mediocre on average they just boil it in water they put it on a bun it's your choice if you want a streak of ketchup or mustard but there's not much to it .

So you come here, this is something very different, let's try it. Will they kick us out? No, you have a fan who works here. Oh, I'm really embarrassed to come and say something. Well, I'll go when we're done. I thought they were going to kick me out for being in the parking lot at Low's, but no one wanted to say hello, that's cute, this is also very cute, it's amazing, it's a good Polish sausage, so it's not your typical dog manhot when you crush the dog like that. It's the maximum flavor they're putting into the charcoal, it's giving it a smoky essence and it's really exciting and dripping those juices and oils from the inside, it's nice and smooth, it cradles the ingredients inside perfectly.

Americans try to put cream cheese and everything, even where it doesn't belong, but I feel at home here. I have to say Seattle Dog. I'm a big fan. Let's keep moving right behind me. A unique food truck. This truck is off res as in reservation as in Native American. reserve yes, this is indigenous food. I've lived in the US from age 0 to 24 and have never tried Native American food, so I'm excited to see what this place is all about. I'm going to talk to the owner. and he finds out more right now. I'm with Mark, one of the owners of off the res res, short for reservation correct throughout the US, there is not just one type of Native American food, there are so many different tribes, ethnic groups and backgrounds, the food you need .

Serving here is inspired by which tribe the black beet tribe the black beet tribe is a Native American tribe with a rich culinary heritage so my mom is from Browning Montana where the black beet is we're using the type of traditions and foods that she grew up with and among her traditional foods are B and carne and Fred bread, a prized carbohydrate option with deep roots in Native American culture, plus, they have Indian tacos, a delicious creation that combines the two foods basics mentioned above. Here on off the red, they have it all. confuse Indian tacos with India all the time, okay, they're looking for some Masala, some curry, some spices, we get them a lot today.

I'll indulge in some tacos and explore a fusion of Native American and American cuisine known as the powow burger. well friends, we are in the kitchen, me with Cecilia, she is the other half of the duo outside of the beef, the first meal we start with today, Indian tacos stuffed with bison, come on, so our taco construction has begun and It all starts with the dough being kneaded into a disk and thrown into the fryer. Once you flip it, you can see that it already looks super crispy on the edges. This may be the perfect new taco base.

I can't wait to try it before it gets to Bison, our first taco will be Stu with beef chili. Wow, some shredded cheddar cheese on top, some shredded fresh lettuce, then a homemade cream sauce and right here some pickled red onions that look great now for our bison taco boom. Pack it with meat and put some cheese on it, lettuce, cream sauce and again with the pickled onions that are ready to eat, let's try it, okay friends, we have our first round right here, first time trying Indian tacos, so I even feel a little uncomfortable saying it, but they have no problem. with this here, then why should I choose the first one with beef chili?

This taco is $7, which to me seems very reasonable considering they put so much meat in there, let's try it. M, this thing is fully loaded, it's a little spicy, tons of protein. there the cheese is already melting inside and the food is oozing out the bread is so amazing it's like a sugar free donut it's stretchy it just hugs all the ingredients around it so that's beef chili but this is the main event right here the bison and put a ton of Bison again tons of Cream it's sticky it's messy it's oily it's decadent let's go for it M is Brae it's soft it's juicy and it's potentially too much I think I could go with a little less meat because this The thing is a disaster, that bread ass is shiny and doesn't get wet, just handles all that meat like a pro, you know, like Stormy Daniels.

From here I'm going to try how the burger is served inside. this fried bread boom right here we have an already seasoned beef burger, give it a spin, from here we're putting a little cheese and a little more steam, now the bacon, while it's sizzling, we're going to get to work on our base Here this is the bun, the same fried bread but a little denser and less wide, starting with the house cream, a little fresh lettuce and pickled onions, the burger is complete, it goes on top and that is delicious. I was just told about a few different types of traditional Native American food.

Now, first of all, it will depend on which tribe is making the food and then it will also depend on the era that the food comes from. There is precolonial and postcolonial, so this is considered more of a postcolonial colonial tradition, especially fried bread. This is at a time when people on reservations were getting rations of oil and flour, they used what little they had to make fry bread, turns out fry bread is delicious and when you put a hamburger in the middle with cheese and bacon, it's even better, the workability here is like a 9 out of 10, the frybread has some density to it, it just puffs up after you push it down, let's try it M mhm, clean bite.

It's almost like one of those donut burgers, except it's not sweet, but it has the same wonderful texture of fried bread, oh, smoked meat, creamy cheese, it's heavy, obviously because of the bread, but it has a touch of lettuce so it remains uniform. and then that spicy and absolutely delicious Crème moit is great food, but it also has a great story behind it. I have to say this, it makes me want to move to Seattle if it weren't for, you know, it wasn't for all the crime. You might consider it, let's keep moving, it's appropriate after going to an Indian food truck to end the day with a Pakistani food truck right now.

I'm with one of the owners here Cyra Cyra hi hi, her family is originally from Karachi and So are there any Karachi specialties that I will try? We have Chu Kebab on the menu, we have the famous Karachi bun Kebab, we have the chicken and sea kebabs, we have a chicken burger and we have the chicken B, oh you guys have a lot. of things which am I trying again we are trying the beef bhari Kebab so I have never tried this before it all starts with a Leg this is the other half of the food truck right here Mr. shz and these are the legs these legs are very thin , yes, we roll them very, very thin and then we freeze them and then we put weight on them so that they are all very flat and why do you do that?

I've seen legs before that are very thick sometimes. They are filled with cheese or potato, so it is a different type of pata when you make it to wrap, if you have a very thick pata, you taste the bread more and it tends to dry out a little, so here we have a double pata, this is the Beari, this is beef, right, yes, it is beef, it almost looks like a beef. The Beari puree is supposed to be very, very smooth and juicy, but it still has the heat when you look at it, it seems like it's not going to be spicy, but the first bite gives it away.

He put some pickled onions on top and this is the extra spicy green chutney which is brown, yes, it has more tamarind base and then this is the mint R, now the roll, it has everything in there. she's putting it in the paper these are our seasoned fries we make a special blend of spices at home and top them off with a splash of garlic mayonnaise that's a heavy meal right there we have cashmir chai or the pink tea is actually made of green tea, but you're supposed to add carb soda to it and then blend it for almost an hour and that's what gives it the pink color, topped off with some pistachios and almonds or maybe even to the bottom as they sink into On the bottom, much of the food here initially comes from Karachi.

Karachi is a very famous street food city. I'll go there someday, but today I'll try the karach through Seattle. Hey, look, Pakistani fries. M oh, very garlic, very mayonnaise, this is Karachi tee M I love that has nuts in it most of the tea has no nuts in it this tea has balls in it I mean nuts okay friends it's time I'm a little scared for a couple of reasons , one for the spice, she told me that this here was going to be extremely spicy. the workability there is a lot of moisture in this roll it looks like my water broke let's try oh wow oh wow it's spicy I feel it from my throat to my soft and then a little in my windpipe because I accidentally inspired some of the food those pickled onions They are very fragrant, powerful and tangy.

It's also crazy because it's beef but it has the consistency of a bean burrito. This is a great meal, just like if you were having a photo shoot later that day. you're doing some nude modeling before a wedding before a marathon only if you're looking for something light, something that you know people aren't going to notice, isn't going to create a bulk. I'm just kidding, I mean the opposite of that, but it's delicious and you're right, this Pata is like no Pata I've ever had before. It's on the edge of the tortilla zone, but it's not a tortilla and you can tell by the way it breaks into flakes.

This is incredible. I have to say what I like most about this. The place is that literally 10 steps from here there is an Indian restaurant, so we have a little bit of Pakistan and India, they share a border here and they get along very well just like the real India and Pakistan, that's not it's true. my friends are food truck food all over the country from west to east, north to south, people of all backgrounds bring aate and offer lucky customers a taste of a global menu, as always, that's it for this one. Thanks so much for looking.

See you next. time of peace