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

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

via Facebook
Short Leash Hot Dog Aiko

Short Leash Hot Dogs, the venerated food truck featuring gourmet hot dogs wrapped in a warm naan “bun,” soon will have a permanent dog house — so to speak.

“We’ve been mulling it over for quite a while,” owner Brad Moore, who operates Short Leash with his wife Kat, tells me. “At first, we weren’t sure where we were going to take it, but as we’ve grown, it seemed to make sense.”

Planned to open in mid-June, the new home of Short Leash Hot Dogs will be located at 110 East Roosevelt Street, in the former home of Tediberto’s, the short-lived vegan Mexican restaurant that was shut down by its landlord last December.

Here’s what fans can expect.

Brad and Kat Moore
(Kelly Green)

Like the truck, the brick-and-mortar Short Leash will feature its menu of gourmet hot dogs augmented with customer-requested specials such as the Sunny Style Hot Dog made with grilled peaches and prosciutto, bratwurst sliders cooked in Four Peaks Kiltlifter, and sausage entrees. Other items included salads, fried pickles, and corn dogs. And Moore says customers can expect portion sizes on many items to be larger than those from the truck.

Plus, the Short Leash restaurant will serve liquor, too. Moore tells me he’s currently looking at craft beer and wines, many with a local focus.

And forget walking up to the window — or even a counter. Moore says the new Short Leash will be a full-service affair, complete with a bar and a patio on the building’s east side. The space seats around 45 (up to 28 on the patio) and will take on the fun, simple aesthetic Short Leash uses on their truck and in their promotional materials.

“We live close by and the downtown area is where we work and play,” Moore explains as to why he selected the downtown area for the brick-and-mortar Short Leash. “After all, the Phoenix Public Market is where we started.”

Moore adds that he’ll keep the Short Leash food truck running but will scale back on the number of times it’s out per week. He’s also adding a second Short Leash truck to the mix, one that will be used primarily for private parties and catered events. And Moore says he plans to stay active on the board of the Phoenix Street Food Coalition (a group of specialty food vendors) where he acts as treasurer, in the hopes that he can help others.

Moore hopes to correlate the mid-June opening of the permanent location of Short Leash with the food truck’s third anniversary — a milestone that gives him pause.

“The hot summers can’t go by fast enough, but it’s been a whirlwind,” Moore says. “Kat and I have to pinch ourselves.”

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

Mojo Bowl, a food truck specializing in handmade all-natural smoothies, will be one of many attending the Spring Food Truck Festival. Cuisine will range from barbecue to grilled cheese. (Cydney McFarland/DD)

The inaugural Spring Food Truck Festival will feature more than 20 established food trucks with everything from barbecue cuisine to gourmet grilled cheese sandwiches.

Located in the Park Central Mall parking lot, the festival will take place on Saturday, April 20, and will combine music and food for the Phoenix community. Mega 104.3 radio and 101.1 The Beat will be there, and admission and parking will be free.

“We want people to come out and enjoy the last week of warm weather,” said Kim Cobb, owner of Luncha Libre food truck, which will be at the event. “We are just trying to expose good street food.”

Spring Food Truck Festival will be similar to the weekly downtown gathering Food Truck Friday. The upcoming festival, however, will last all day and feature jewelry, crafts, personal training, face painting and massage booths, Cobb said.

“We are really trying to promote it to families and looking to revitalize the area,” Cobb said.

Cobb also mentioned that she wanted to bring a stronger local presence to the area because it is right off of the Central Avenue and Thomas Road light rail stop.

Event organizer Jennifer Cisneros said she expected more than 15,000 people to attend.

“Food trucks are so popular now, so our whole basis was about getting the word out and having a good time,” Cisneros said.

Cobb said in addition to food trucks and musical entertainment, Coors Light will sponsor a beer garden. Half the proceeds from the beer sales will go toward Chicanos Por La Causa, a nonprofit Hispanic social services agency, Cisneros said.

Mojo Bowl food truck owner Scott Schraml, who sells handmade all-natural smoothies, said he hoped the festival will allow him to offer new products to the area, which currently has a Starbucks and Jamba Juice. He said he is excited to travel to a different location and meet new people in the process.

“The feedback that people are giving me is that they like supporting local business,” he said. “I try to add the personal element and I love getting to know people.”

Schraml said he hoped the festival will remove the “roach-coach” perception of food trucks from people’s minds and that people will be pleasantly surprised by the gourmet food trucks.

Short Leash Hot Dogs, a popular food truck among many Phoenix residents, will not be present at the event. Cisneros said she sees this as an opportunity for other food trucks to familiarize themselves with the community and benefit in sales.

“There is always one food truck that’s more popular than others,” Cisneros said. “People are going to have to try different food trucks that they might not usually try.”

Many of the food trucks are in the Phoenix Street Food Coalition.

New to the Phoenix food truck scene, The Grilled Cheese Truck expanded its business from the Los Angeles area. Booking manager Chris Walker said even though the franchise is not part of the Street Food Coalition, The Grilled Cheese Truck will be participating in the festival.

“Festivals are our bread and butter,” said Walker, who hopes to gain some new customers for his business, which currently has no static locations.

Walker said there are significantly fewer food trucks in Phoenix than in Los Angeles, but the level of gourmet food is equal. He said, competition aside, the more food trucks that help the movement, the better the mobile food concept will be for everyone.

The festival will be located in the southeast parking lot of the mall on Central Avenue between Thomas and Osborn roads. It will last from 11 a.m. to 6 p.m.

“If it goes well, we hope this can become an annual event,” Cisneros said.

http://downtowndevil.com/2013/03/29/42628/food-truck-festival-park-central-mall-short-leash-hot-dogsgrilled-cheese-truck/

Two local radio stations are planning a food truck festival for next month that will feature 22 vendors at Park Central Mall in Phoenix.

KNRJ 101.1 FM and KAJM 104.3 FM are hosting the Spring Food Truck Festival on Saturday, April 20.

Admission is free and a portion of the proceeds will go to Chicanos Por La Causa, a nonprofit Hispanic social services agency.

Scottsdale-based Sierra H Broadcasting owns both stations. KNRJ has a classic hip-hop format will KAJM plays urban adult contemporary music.

Jennifer Cisneros, a Sierra H account executive, said the event is geared towards promoting local food trucks and restaurants.

“This is our first food truck event, but if it goes well we will have more,” Cisneros said

There are weekly food truck events throughout the Valley as the culinary trend has caught on nationwide in recent years. Local events take place Mondays and Fridays in downtown Phoenix, plus frequent appearances at farmers markets and special events in suburban cities.

Mike Sunnucks writes about politics, law, airlines, sports business and the economy.

http://www.bizjournals.com/phoenix/blog/prime_cuts/2013/03/phoenixs-park-central-mall-set-for.html

Jackie Mercandetti
Taste Rite

Not that we still don’t enjoy food trucks. Their offerings at lower commitment levels than those of their dine-in brethren make them the most accessible and cheapest culinary adventures in town. And thanks to expanded locations — from the downtown Phoenix Public Market, Gilbert Farmers Market, and businesses around town to restaurant pop-ups and dedicated dining spaces — the chances of meeting up with one (or several) on most days of the week are greater than ever.

But gone is the hype of the new. With more than 30 food trucks currently listed in thePhoenix Street Food Coalition directory, corporate trucks like Jack in the Box andApplebee’s roaming the country’s streets, and shows like The Great Food Truck Race, we’ve come to know what to expect. And with so many, we can afford to be picky about our options.

The granddaddy of all local food trucks, Short Leash Hot Dogs, continues to be a crowd favorite, with fans regularly lining up for a taste of Brad and Kat Moore‘s naan-wrapped dogs ($6) topped with ingredients like mango chutney, fried pickles — even peanut butter and Cracker Jacks. And since Short Leash’s launch in 2010, other mobile kitchens have tried to emulate the truck’s concept of gourmet street food served fast and offered at a fair price — some successfully and others not so much.

Here’s a sampling of six of them, listed in order of my favorite to my least favorite.

Taste Rite
(Po’ boys)
www.ritewaycatering.com
The Skinny: Chef Darryl King, owner of Riteway Catering in Phoenix, uses the trailer he originally built for participating in barbecue contests to serve non-traditional po’ boys and a few specials.

Tastes: King’s deftness with barbecue makes for a decent sandwich called The Blazing Pig ($8), featuring tender pulled pork, half a hot link sausage with a good skin snap, and slaw stuffed into a soft but sturdy roll slathered with a sauce that doesn’t hold back on the heat. The jerk pork bowl special ($8), with chopped jerk pork, coconut rice, and candied jalapeños, may be less jerk- and more barbecue-flavored than you’d expect but still makes for a satisfying and spicy bite. All meals are served with a choice of crispy and garlicky tater tots or green chile mac and cheese, addictively fruity sweet-and-sour slices of dill pickles soaked in Kool-Aid (called Koolickles), and King’s version of an after-dinner mint: a Dum Dum sucker.

The Verdict: With his solid, served-fast eats priced to please, King makes sure no one goes back to work unhappy — or hungry.

Jackie Mercandetti
Aji Mobile Foods

Aji Mobile Foods

(Latin American sandwiches and snacks)
www.ajimobilefoods.com
The Skinny: What little the Valley has in the way of the flavors of Ecuador, Peru, Argentina, Uruguay, Cuba, and Puerto Rico, this father-and-son team brings to the streets in the form of sandwiches, empanadas, and sides.

Tastes: Sandwich lovers looking for some Latin flair could do worse than the El Gaucho ($7). Better than the too-meaty Cuban ($7), this hefty hoagie comes packed with chunks of flavorful grilled steak, caramelized red onion, and a slathering of bright and slightly spicy chimichurri aioli, or Argentine tartar sauce, on a crispy-crusted oblong roll.

The Verdict: Fairly fast and with a menu of fill-you-up items priced at $8 and under. You can add an Inca Kola (the cream soda-like beverage from Peru) and score a Latin-style lunch for under 10 bucks.

Jackie Mercandetti
Hey Joe!

Hey Joe! Filipino Street Food Truck
(Filipino street food)
www.heyjoetruck.com
The Skinny: It might not be as famous as that of its Thai and Vietnamese neighbors, but Filipino food has some tasty dishes, and Brian and Margita Webb serve several of them, street food-style, all over the Valley.

Tastes: If the lechon kawali ($8.50), four pieces of braised and deep-fried pork belly, is not overcooked, it is satisfying. But for a more adventurous taste of the archipelago, you’ll want the sisig ($8) when it is available. The succulent hash-like dish of diced and sautéed pig snout, ears, and jowl with onions and chiles gets even better when Brian Webb cracks a raw egg over the top while the plate (one you’re expected to return to the truck — not a good idea) is still sizzling-hot.

The Verdict: Unique eats worth a trip to the window.

Jackie Mercandetti
Pizza People

Pizza People
(Pizza)
www.pizzapeopleaz.com
The Skinny: Personal-size pies prepared by longtime Phoenicians MaryBeth and Tim Scanlon, who use scratch-made dough and locally sourced ingredients.

Tastes: The crust — slightly crispy on the edges and soft within — makes for a satisfying foundation for simple, well-made pizzas such as the fresh-spinach-topped Popeye ($7.50) with tomatoes and garlic, and the spicy Hottie ($7.50) with bits of Schreiner’s Italian sausage, jalapeños, and slices of bright Serrano peppers. There are vegan and gluten-free options, too.

The Verdict: If you don’t mind waiting up to 15 minutes for a decent and priced-right pizza that rivals some of the chains around town, this is your truck.

Jackie Mercandetti
Luncha Libre

Luncha Libre
(Quesadillas, tortas, and salads)
www.lunchalibreaz.com
The Skinny: Specializing in what they call “Arizona-inspired food,” husband-and-wife team Tim and Kim Cobb use local products to prepare an ever-changing menu of quesadillas, tortas, and salads — often with an Asian twist.

Tastes: The Papa Verde Quesadilla ($8), too heavy on the cheese and salt, is bested by the more unique Thai’d Up version ($8.50), a flour tortilla filled with ingredients like citrus-kissed chicken, Serrano peppers, caramelized onions, and a stinging, sweet Thai chile sauce. More daring diners can say the magic words “Rey Mysterio” and receive chef Tim Cobb‘s special of the day.

The Verdict: With most dishes accompanied by corn chips and homemade salsa, Luncha isn’t leaving anyone hungry. And given its salty side, you’ll be grateful for handcrafted agua frescas ($4) — although they’re served in mason jars that are yours to lug around forever or return to the truck for a future discount.

Laura Hahnefeld
The Grilled Cheese Truck

The Grilled Cheese Truck

(Grilled cheese sandwiches)
www.thegrilledcheesetruck.com
The Skinny: Roaming the streets of L.A. since 2009 with his cheese-centric mobile kitchen, owner and chef Dave Danhiexpanded his business into Phoenix in January, with an eye on the franchise prize.

Tastes: The sandwich that started it all, The Cheesy Mac & Rib, a.k.a. “The Fully Loaded” ($7.75), is a compact creation of oozy sharp cheddar, smoked barbecue pork (without much smoke), mac and cheese, and caramelized onions between grilled bread, and it is the most flavorful and filling of the bunch. Unlike the Pepperbelly Melt ($7.75) with habanero jack cheese, a feeble chili, a curious-tasting cilantro lime sour cream, andFritos, “The Fully Loaded” doesn’t trade taste for sheer novelty. Forgettable sides like tomato soup and dipping sauces should be ignored.

The Verdict: Given a clear, easy-to-execute concept and the option of building your own melt, these cheesy eats might seem road-ready. But with more salt than you’d probably prefer and an asking price of around $7 for what is essentially a grilled cheese sandwich, it’s tough to justify stepping up to the window.

http://www.phoenixnewtimes.com/2013-03-14/restaurants/seven-favorite-phoenix-food-trucks/

Join us every second Thursday of the month for food and entertainment!  Enjoy Aji Mobile Foods, Hey Joe! Filipino Street Food, Mamma Toledo’s, Q Up! Barbeque and Short Leash Hotdogs!  Located at the Mall Entrance between Sears & Macy’s.
Check out the menus -

Aji Mobile Foods - Website, Facebook

Hey Joe! Filipino Street Food - Website, Facebook

Mamma Toledo’s - Website

Q Up! Barbeque - Website, Facebook,  Twitter

Short Leash Hotdogs- Website, Facebook, Twitter

http://theparadisevalleymall.com/events/lunchinthelot

Hey Joe!

For a few set times during the week, Hey Joe! and other mobile kitchens won’t be parking as much as they’ll be popping up.

See also: 
- Paradise Melts Food Truck Is Back With New Owners and a New Menu
- Luncha Libre Partnering with Downtown Phoenix’s Squash Blossom — Happy Hour and Dinner Starting February 15

Brian and Margita Webb, who own Hey Joe!, the food truck serving Filipino cuisine, have purchased a 1920s bungalow, at 2237 North Seventh Street in Central Phoenix, and turned it into a kind of food truck pop-up restaurant. The converted space will serve as a dining room for guests who can enjoy street eats for lunch, dinner, or both, seven days a week from a Valley food truck parked outside. And Brian Webb tells me he’s lining up some brick-and-mortar chefs to get in on the pop-up action as well.

Here’s the Seventh Street bungalow’s current food truck schedule, along with two special events from Hey Joe!

7th Street Food Schedule:

5 to 8 p.m. Tuesday through Saturday: Hey Joe!
11 a.m. to 1:30 p.m. Monday: Emerson Fry Bread
11 a.m. to 1:30 p.m. Tuesday and Wednesday: Rite-Way Catering
11 a.m. to 1 p.m. Friday: Hao Bao

Follow @7thstreetfood on Twitter for more information including news of new food trucks (think Satay Hut) joining the mix.

From 6 to 9 p.m. Friday, March 1, at the Seventh Street bungalow, Hey Joe! will be celebrating its second year with a special Filipino fusion menu (see below) and free lumpia(Filipino spring rolls) to the first 150 guests.

Appetizers

- Kinilaw (Ceviche)
Shrimp, Coconut Vinegar, Calamansi,
Heirloom Tomato, Pickled Persian Cucumber

- Scattered Ube Chips
Purple Yam, Peanuts, Rosemary

- Lumpia Shanghi
Ground Pork (Meat Shop) Egg Roll

Entrees

Adobo
Foie Gras, Chicken (Red Bird Farm)
Marinated in Soy Sauce/Vinegar, Garlic Fried Rice

Joe-Kawali (2012 Battle Pork Winner)
Deep Fried Pork Belly, Homemade Chicharon, Pork Blood Sauce,
Calamansi Buerre Blanc

Mt. Mayon (Vegan)
Fire-Hot Annatto Seared Tofu,
Coconut infused Forbidden Rice, Lava Sauce

Asian Rib
Huge Angus Beef Rib, Achara (Pickled Green Papaya & Ginger

Dessert

Leche Flan
Super Rich Filipino Flan made with Duck Eggs, Candied Pig Ears

Turon
Banana Spring Roll, Sweet Republic Vanilla Ice Cream

http://blogs.phoenixnewtimes.com/bella/2013/02/food_trucks_phoenix_hey_joe_central_bungalow_pop_up_restaurant_new.php

ZOOMTOWN Market will be onsite in the ZOOMTOWN, U.S.A.™ Phoenix International Raceway campgrounds and will offer all the essentials of race weekend including chilled beer, non-alcoholic beverages, snacks, sundries and more. The Market will open beginning Monday, 25 and will operate through race weekend, 7am-10pm daily.

Don’t feel like cooking a meal or looking for a new on-site dining experience during race week? PIR is bringing the residents of ZOOMTOWN, U.S.A. the chance to sample the ‘Food Truck Party’ craze. You’ve seen it on the FOOD Network or maybe attended an event around town, but now they’ll be available at your “doorstep”. From biscuits & gravy to smoked meats and lobster rolls you’ll be able to access a variety of different flavors throughout race week for yourself or your whole crew near ZOOMTOWN Market.

Check out the exciting Food Truck Offerings:

Onsite the entire Week (Monday – Sunday):
Gourmet Command Center Food Truck: Philly steak sandwiches, biscuits and gravy, coffee, hot chocolate
Superstition Farms Food Truck: Breakfast sandwiches, breakfast burritos, coffee
Emerson’s Food Truck: Fry bread, Indian tacos, carne asada tacos

Onsite Wednesday – Sunday:
Q up BBQ Food Truck: Smoked meats, sandwiches
Main Lobster Lady: Lobster rolls, chowder
Buzznbeez Good Food Truck: Soul food, fried chicken, Jamaican jerk chicken

 

http://www.phoenixraceway.com/Raceday/ZOOMTOWN-Market.aspx