Food trucks line Washington Street behind The Record on Friday.
CRAIG SANDERS/The Record

On Friday, downtown Stockton workers walked right by the vending machines.

Stale doughnuts? No thanks.

It was time for the Food Truck Frenzy.

On Washington Street near the Crosstown Freeway, four local mobile eateries – Wok N’ Roll, The Spicy Grill, Mamas and the Tapas, and Green Papaya – set up shop together to prove the “strength in numbers” theory.

It looked like it worked.

Crowds started to gather a little after 11 a.m., when the frenzy started, and continued for the three-hour event. Having four trucks in one spot made for pretty diverse meal options – jerk chicken tacos with mango salsa, empanadas, chicken biryani, pad thai, teriyaki bowl, seekh kebabs …

Those doughnuts might be sitting out for a while.

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Just a few feet away from the Psy-Comm building is an inviting structure on wheels that promises to be “Fresh E.A.T (Easy Artisian Takeout).” Students are often gathered around the brightly decorated food truck, and some take advantage of the umbrella covered tables that are available for those who have time to sit and eat in between classes. Normally this is the group I would have targeted to find out their take on the victuals in question, however this time I wanted to take a personal approach.

     I had taken a look at the menu at the beginning of the semester and decided it was a bit too pricey.However this week giving in to my curious palate, I literally ate the cost. I decided to pick three items from the menu.

    The first item I devoured was the cajun fish tacos. The second taste on my list was the pulled pork, and the third was a corned beef breakfast burrito.

     I was pleasantly surprised with my tacos, and as I said before, I devoured them, however the pulled pork sandwich requested an introduction to a generous amount of Sweet Baby Ray’s Bar B Sauce before it reached its full potential, but at this point I was on a roll with my menu choices.

     I was brought to a disappointing stop when I encountered the corned beef burrito. I may be wrong, but I would like to think that a CORNED BEEF BURRITO should have more than a sliver of CORNED BEEF! I never consume food prior to inspecting it, so naturally when I sat down to enjoy my corned beef burrito I opened it up to take a peek, and to the horror of my anticipating tastebuds it was full of eggs and hashbrowns, and I honestly had to search for the meat! This menu choice was the epitome of an EPIC FAIL! I don’t know if this experience was an isolated event, and really it doesn’t matter to me.

     With the economic environment being what it is, I want what I pay for. It is already a task being a student trying to balance things out financially, so don’t short change me. My question was and still is “Where’s the Beef?” When I decide to treat myself I want my money’s worth.

CAJUN FISH TACOS: Two thumbs up

PULLED PORK: One thumb up

CORNED BEEF BURRITO: Three thumbs down. I know I only have two thumbs but I was hoping you’d lend me one of yours to stress my point.

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Robert Kesner makes a turkey sandwich at the UOP food truck called C.A.T. parked near the Studio Theater Wednesday. The truck sells breakfast in the morning and a variety of sandwiches for lunch in the late morning and afternoon.

STOCKTON – The latest addition to the food fare line-up at University of the Pacific brings together gourmet dining and convenience for the busy student on the go.

It’s big. It’s orange. And it’s cleverly called the “e.a.t.” truck, the acronym standing for “easy artisan takeout.”

This new kid on the culinary block offers a fast fix for the south campus population at the central Stockton university.

“It’s really close to all my classes, and the food is pretty fresh here,” Leslie Beaudin, 19, said as she munched on a yogurt fruit cup during a lunch-hour stop last week. “And they get it done pretty quickly, and it’s made to order. It feels healthier, and it’s very tasty.”

It’s also unique, both for the menu – serving cuisine not available at other campus food service locations – and its distinction as the first food truck run by a campus food service company that accepts student meal plans.

The concept combines the sustainable and local-driven food ideals established by Bon Appétit Management Co., which has provided meals on campus for nine years, and a need to serve students who have classes on a food-challenged part of campus.

The e.a.t. truck debuted in late November.

“The truck is more popular than we expected,” said Sia Mohsenzadegan, general manager for Bon Appétit’s Pacific operation.

Paul Hernandez makes a zesty orange chicken “tacone” Wednesday at the food truck called e.a.t. near University of the Pacific’s Studio Theater. The truck sells breakfast in the morning, and a variety of sandwiches for lunch in the late morning and afternoon.

Breakfast service begins at 8 a.m. Lunch service starts at 11 a.m. The truck is open until 3 p.m. Monday through Friday when classes are in session.

A trek from the West Mendocino Avenue side of campus to the DeRosa University Center, which houses the main food operations on the campus, is about a 20-minute round-trip walk and wait time, so students find the mobile option more practical.

“That’s why people eat here – convenience,” said student Joseph Howell, 24, who enjoys the Cajun fish tacos served at the truck, along with other popular sellers, including a honey barbecue turkey sandwich, smoked beef brisket on Texas toast and Caesar salad.

There’s also an orange chicken “tacone” wrap and Reuben sandwich.

Breakfast offerings are varied, too, Mohsenzadegan said. On the early menu: breakfast burritos, bagels, English muffins and a selection of omelettes, among other ready-to-eat items.

“They also have cinnamon toast sticks,” Howell said. “Those are pretty good.”

Thomas Mendoza, left, and Michael Ongaro pick up their lunch Wednesday from the University of the Pacific food truck called e.a.t. near the Studio Theater. The truck sells breakfast in the morning and a variety of sandwiches for lunch in the late morning and afternoon.

Bon Appétit invested more than $100,000 in the venture, which offers entrees and side dishes ranging from $2 to $6.

The initial expectation was to serve 200 a day. The actual number hovers around 300.

“It was convenient for students, especially during class time, when there is no time to come to the main cafe to get something,” said Mohsenzadegan, who added that the truck idea was long overdue.

Steve Jacobson, associate vice president for student life, said the offerings serve as another opportunity to educate students about making healthy choices, particularly on point with Bon Appétit’s aim to create meals with as many local products as possible, including beef brisket from an open-space farm in Newman.

It’s also about catering to the fast flow of student life, he said.

“I think it’s very significant to have this on south campus, especially from a student life perspective,” Jacobson said. “Students are so busy. They have so many things. They’re involved with classes, activities, clubs and organizations, whatever they may be; they’re involved, and they don’t have a lot of time and get across campus and have good, wholesome food they can actually enjoy.”

That’s why the e.a.t. truck is becoming so popular, according to students Howell, Beaudin and friends Rhoda Hernando, 18; Gigi Chan, 19; and Kevin Cameros, 19, who dined al fresco on a variety of dishes from the truck.

“It’s fresh,” said Cameros, who ordered a $2 side of macaroni and cheese.

Another plus is that students can use their university meal plans at the truck. A quick swipe means easy pay. Major credit cards are also accepted.

It’s as tasty as it is easy, the students say.

“That’s the whole purpose,” Mohsenzadegan said.

Buzz continues to grow for the truck.

Jacobson said he’s heard of staff making the trek across the Calaveras River – walking past the DeRosa University Center – to pick up some of the truck’s unique fare.

In recent months, Mohsenzadegan has fielded calls from other universities interested in the concept. Over spring break, Bon Appétit lent the e.a.t. truck to University of San Francisco.

Word will spread further come April 10, when the e.a.t. truck makes an appearance at Stockton’s Earth Day event in Victory Park, Mohsenzadegan said. Vietnamese spring rolls, vegetarian burgers, sweet potato fries and tofu tacos are among the potential menu items.

The truck will also park at the Asparagus Festival from April 15 to 17 with a limited menu.

It’s good exposure for Bon Appétit, Pacific and the e.a.t. truck, Mohsenzadegan said. And the off-campus excursions will test the tastes in a broader market.

“It’s going to be a good challenge to see what happens,” Mohsenzadegan said.

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