Mari Herreras
Kadooks maduros, with whipped cream and spicy Nutella sauce.

Kadooks, the home of maduros (fried plantains) that are so good that we named them one of the 100 Essential Tucson Dishes, and Seis Curbside Kitchen, producer of award-winning gourmet tacos, are currently hanging out down the street from Weekly World Central on Hemisphere Loop, north of Valencia Road and near Palo Verde Road.

They’ll only be around for a little while longer, ’til 2 p.m., so if you’re jonesing for some excellent food truck chow, head down this way!

http://www.tucsonweekly.com/TheRange/archives/2013/05/21/hungry-check-out-the-food-trucks-by-weekly-world-central

 Jeff Krause was a mobile pioneer when it comes to food trucks in the Valley. His idea came to light on a flight returning from France. Why not have crepes prepared with farm-fresh flavors served out of a food truck?

Well, the idea worked and it put Phoenix on the map when Serious Eats and The Huffington Post told everyone that you must try these culinary flavors of this little truck named “Truckin’ Good Food.” Basically, the name said it all and it was a good run for Krause.

He has shifted to a permanent location with a new name, “The Crepe Bar.” Fresh made crepes prepared with fresh vegetables and local meats. One of a kind pastries and deserts that are paired with the perfect espresso drinks and teas.

Jeff Krause is a culinary mastermind that never stops thinking about new menu items. I’m sure that is why his Truckin’ Good Foodies keep following him and don’t be surprised if you become one, it’s that good!

via twitter

Crepe Bar
7520 S. Rural Road
Tempe AZ
480-247-8012
www.crepe-bar.com

Read more: http://www.abc15.com/dpp/lifestyle/sonoran_living/want-to-try-something-new-how-about-some-truckin-good-crepes#ixzz2TJsVtpOQ

http://www.abc15.com/dpp/lifestyle/sonoran_living/want-to-try-something-new-how-about-some-truckin-good-crepes

Jamie Castro cited family matters for taking the summer off. She hopes to come back with Jamie’s Bitchen Kitchen in the fall.

Tucson chef Jamie Castro sold her Jamie’s Bitchen Kitchen food truck to a “happy young man.”

In a Facebook posting on Thursday, Castro said the buyer is taking the truck to Montana “where there are hardly any food trucks and not all these Blood Sucking Fees lol!”

Castro early this month said she was taking a hiatus to attend to family matters and “may be back in the fall.” But she said then that she had put the truck up for sale.

Jamie’s Bitchen Kitchen specialized in Cuban fare.

http://azstarnet.com/entertainment/blogs/caliente-tuned-in/tucson-chef-sells-food-truck-calls-it-quits/article_84ced79e-b9c0-11e2-bd0d-0019bb2963f4.html

The Phoenix Street Food Coalition, comprised of more than 54 food trucks, offers the chance for the trucks, the community and other local businesses to better each other. (Lillian Reid/DD)

Food trucks have become a stitch in the fabric of downtown’s culinary culture, a growing market in a rapidly expanding industry that pairs outside-the-box creations with mobile eateries.

As food trucks rise in popularity and number, many have banded together over the past two years to create the Phoenix Street Food Coalition.

The coalition’s main goal is to bring food vendors, local businesses and the community together and to shed light on how street food can help cities and local businesses.

Brad Moore, owner of the food truck Short Leash Hot Dogs and chair of the coalition, said he and his wife, Kat, wanted to create an association that would enable all the like-minded individuals in their industry to band together and have strength in numbers.

“(We) wanted the kind of power in numbers and the voice type deal,” he said. “We have a pretty formal organization now. We have bylaws and we have application requirements for people to become members.”

He said the coalition, founded in August of 2010 and made up of at least 54 trucks, wanted to be a business that was about supporting other small businesses.

“One of our requirements is that 30 percent of the menu has to be sourced locally or at least something that is made from scratch,” Moore said.

In addition to sourcing locally, members have to submit their menu and a list of the vendors they use in order to apply.

“They can use local farms or local meat shops or local bakeries that they work with to purvey some of their products,” Moore said.

Scott Schraml, owner and founder of Mojo Bowl, which is part of the coalition, said he thinks it’s important to source products locally for the same reason he hopes people would buy from him—it keeps everyone going.

“We’re local, we’re not franchises or big companies,” he said. “We’re little mom and pop operations and we wanna keep it all in the family so to say.”

Schraml said he sources products used in his salads and parfaits locally.

“Not everything is 100-percent sourced,” he said. “But at least a portion of it is, like the granola which is made byLaura’s Gourmet Granola in Tempe.”

Moore said Short Leash uses some local meat shops and local farms to create their popular menu of hot-dog creations.

“Just kind of a variety of different things,” he said. “Like sometimes you will have some seasonal things that will be available to you, so you use things like that based on seasonality and what’s available.”

He believes that people underestimate not only the marketing power behind sourcing locally, but also the relationships that are forged through it.

“It’s kind of a win-win for everybody and obviously the more local business we support, the stronger economic impact that occurs,” Moore said.

Gwen Smith, owner of one of the coalition’s newest trucks, Smitty’s, said it’s very important for her to use fresh, local products.

“Everything I cook is fresh,” she said. “The chicken is grilled. I use fresh herbs and veggies and no frozen food.”

Moore said the coalition wanted to build and focus its organization on this small niche market for aspiring entrepreneurs and restaurateurs, which is why one of the other requirements for applicants is that they cannot be a part of a national franchise.

“We’re going to build this organization, so let’s make it about small businesses and let’s try and leverage that,” he said. “We really cater around small, locally owned business and not big national franchises because in my opinion, that’s not what food trucks are about.”

Moore also said that the coalition is continuing to grow and the wait list to be a part of it keeps growing as well.

Smith said she had been trying to become a part of the coalition for almost two months before she was finally accepted.

“We kept trying and taking samples,” she said. “There’s no African-Caribbean food here yet, so I figured, they have to let me in.”

The coalition provides more opportunities for food trucks and creates a larger network to work with, Moore said.

Smith and her husband, who is the namesake for the food truck, run Smitty’s as a catering company and she said it was important for her to be a part of the coalition because she knew the kind of status and opportunity it would give her business.

Schraml agreed, saying, “The Phoenix Food Truck Coalition is the premiere food truck group and the best of the best are a part of this group. I wanted to be in a situation where I would have the greatest exposure.”

http://downtowndevil.com/2013/04/24/44329/phoenix-street-food-coalition-food-trucks-local/

Laura Hahnefeld
Sigsig

Brian and Margita Webb have been espousing the virtues of Filipino street food via their food truck Hey Joe! since it hit the streets in 2011. Now it’s time for their close-up.

The Webbs’ Hey Joe! will be one of four food trucks featured on Eat Street, the new show about street food on the Cooking Channel hosted by comedian James Cunningham.

Here’s what Hey Joe! (and street food) fans can expect — and when they should tune in.

Promising to be a “lip-smacking celebration of North America’s tastiest, messiest and most irresistible street food,” the premiere of Eat Street, called “Meat New Friends,” is described as such:

“First up, Eat St rides into Miami, Fla., to get our Mojo on the Go, a big eats truck from the Bayou serving up a ‘Gator Tail Basket, Curry Peanut Frog Legs and a mean Smoked Brisket Sandwich. Next we hop on over to Las Vegas, for some sumptuous Sliders from the Sliding Thru truck, where two hipsters reign supreme with tasty items like their Pulled Porky and a Pep Pep. Then we park up at Sanguchon in San Francisco, for some five-star Peruvian cuisine sampling Pollo a la Brasa and Lomo Saltado. Finally we high tail it to Phoenix, where the Hey Joe truck is bringing an arsenal of traditional Filipino cuisine to the streets firing off dishes such as Sizzling Pork Sisig, Deep Fried Pork Belly and even a unique Fertilized Duck Egg”

Brian Webb tells me there’s also a brief moment showing he and Margita eating balut, the Filipino delicacy of a fertilized duck embryo that’s boiled and eaten in the shell.

The Webb’s recipe for their Sizzling Pork Sisig can be found on the Eat Street websitealong with Mahi Mahi Ceviche and Pollo La Brassa.

You can see Hey Joe! on Eat Street on Friday, April 26, on the Cooking Channel. Go to the Cooking Channel’s website or see your local cable guide for times and channel information.

http://blogs.phoenixnewtimes.com/bella/2013/04/hey_joe_filipino_food_truck_cooking_channel_eat_street_food_show.php

DC Jumbie serves Puerto Rican pressed sandwiches and specialties.

A handful of Tucson food trucks set up in the parking lot of a small community park in Marana’s Continental Ranch community Saturday morning, a warmup to tonight’s roundup at the International Wildlife Museum.

This was the first time food Continental Ranch residents saw the trucks parked in the neighborhood. They normally set up in the parking lot of the now-closed Tower Theaters off Interstate 10 and Cortaro Road. The theater closed early in March and Harkins is planning to open in early May.

 Among the trucks Saturday were newcomers DC Jumbie, serving up tropical Puerto Rican inspired fare; and Fire Engine Dogs, a hot dog vendor housed in what looks like a toy firetruck that has quietly operated mostly on weekends for the past nine months.

 Catch them and Hellfire Pizza Co. from 5 to 8 p.m. today at the International Wildlife Museum, 4800 W. Gates Pass Road. Other trucks set to participate include Serial Grillers, Mustache Mike’s Italian Ice, The Rolling Chef and Street Delights.

http://azstarnet.com/entertainment/blogs/caliente-tuned-in/tucson-food-trucks-rounding-up-at-international-wildlife-museum/article_14f7f388-aa07-11e2-aca2-0019bb2963f4.html

More than 1,000 people recently attended Vistancia’s second annual Food Truck Experience.

A dozen gourmet food trucks were located throughout the community’s new home neighborhoods earlier this month.

Visitors enjoyed complimentary food tastings from food trucks, including Sandra Dee’s Creole and Cajun Food, Satay Hut, Spice It Up!, Emerson Fry Bread and Torched Goodness.

Specialty food offerings ranged from Creole gumbo, seafood dumplings and fry bread tacos with carne asada to specialty flavored mini crème brûlée and gourmet mini cupcakes.

Vistancia is located at 12026 W. Lone Mountain Parkway in Peoria.

http://www.yourwestvalley.com/peoria/article_cc3602d2-a92c-11e2-9c46-001a4bcf887a.html

PHOENIX  — Food trucks are big business these days. And Friday, a new one rolled into town. But make no bones about it, this truck is for dogs only!

Chef Michael’s Food Truck for Dogs is touring the nation, offering up canine cuisine to our four-legged friends all around the country.

On Friday’s Good Morning Arizona, Javier Soto talked to Aaron Methvin about the creative concept. “In 2012, they recognized that dogs are under-served at the curb,” he tells us. ”So we launched the Chef Michael’s Food Truck for Dogs so that canines can enjoy a meal with their owners at different food truck stops along the way.”

Methvin tells us that the venture has been successful because so many folks who go to food truck events like to bring their dogs with them. “It’s been awesome for us to provide a well-rounded meal for their dog, while they’re there also enjoying the food trucks.”

Oh, it’s a “ruff” life for these hungry hounds. They can choose from doggie delicacies like oven roasted chicken and grilled sirloin flavors. The meals also contain real meat as the main ingredient. “It’s got the tender kibble in there, along with the crunchy kibble,” Methvin says.

The truck will be at the Gilbert Farmers Market Saturday from 8 am to noon.

And hands down, er, paws down, this is one food truck your pooch won’t want to miss!

http://www.azfamily.com/home/Food-trucks-go-to-the-dogs-truck-serves-up-mobile-cuisine-for-canines-202754681.html

The season for food trucks is going to come to an end pretty soon here. Sad, but true. So before the sun drives us all inside for several months, why not indulge not only in some great outdoor dining from street-food vendors, but also in a day-long celebration of music. Loud rock music, for that matter.

On Saturday, April 20 KUKQ and New Times will sponsor That Damn Show 2013. In addition to bringing Bad Religion and The Faint to the Valley, the festival also will include a big lineup of food trucks.

The event will take place at the Mesa Amphitheater with performances from Bad Religion, AWOLNATION, The Faint, Face to Face, Fenix*TX, Katastro, Passafire, HB Surround Sound, The Veragroove, Bend Sinister, Nomada, and Bad Lucy starting on the main stage at noon.

The food trucks at the event will include:

• Emerson Fry Bread

• Buzz N Bees Good Food Truck, partnering with Stacy’s BBQ

• Liberty Biscuits

• Ralph’s, serving quesadillas

• Rockin’ Rays

• Jimenez Mexican Food

• Someburros

• Desert Sno, serving pretzels & cheese

• Lulu’s Italian Ice

• DGP Snowcones

• Jerry’s Fresh Squeezed Cherry Lemonade

Tickets to the event cost $35 a person and can be purchased online at Ticketfly.

http://blogs.phoenixnewtimes.com/bella/2013/04/that_damn_show_2013_food_trucks.php

via facebook

Tucson’s food trucks will be setting up shop throughout the weekend starting tonight. Here’s where you can catch them.

• From 5 to 8 p.m. today, eight trucks including Jackie’s Food Court, Chef’s Kitchen and AF&F Kettle Korn will be at the Safford Elementary School, 155 E. 14th St., in the Armory Park Neighborhood downtown. The school’s orchestra will perform and proceeds benefit Safford’s orchestra program.

• From 6 to 8 p.m. Thursday, the trucks will host the Kickoff Celebration of the Open Arists’ Studio Tour at the Steinfeld Warehouse Community Arts Center, Downtown, 101 W. Sixth St.

via facebook

• From 5 to 8 p.m. Friday, five food trucks (Kadooks, Smokin’ Hot BBQ, Serial Grillers, Jackie’s Food Court and Chefs Kitchen) will be at Crossroads Theatres, 4811 E. Grant Road, Midtown, for Arizona International Film Festival.

via facebook

• You can catch them twice on Saturday: From 10 a.m. to 3 p.m. at the Food Truck Shootout in Oro Valley at Steam Pump Ranch, 10901 N. Oracle Road; and from 5 to 8 p.m. at the Downtown Food Court, 50 W. Franklin, Downtown, 5-8pm:

• And there are two chances on Sunday: From 10 a.m. to 4 p.m. at Jefferson Park Home and Garden Tour at 1701 E. Seneca in midtown; and from noon to 5 p.m. at Himmel Park in Midtown

http://azstarnet.com/entertainment/blogs/caliente-tuned-in/this-week-s-tucson-food-truck-roundups/article_c8905b62-a203-11e2-bab7-001a4bcf887a.html