You can’t expect the world for $4, and what you get is a satisfying sandwich that exhibits some evidence of cost-cutting. For the price, it’s a tasty deal. The bread is slightly dry but holds together well in spite of all that’s stuffed inside it; the cabbage adds nice crunch the flavor gets lost in that sea of sauce.
What are the secrets behind the top street food vendors in New York City?
As the craze grows, with more people opting to eat from trucks rather than traditional brick-and-mortar restaurants
“Hands down, brick-and-mortar is easier,” says David Schillace, the owner of Mexicue
Food trucks pay up to $20,000 on the black market for permits that cost $200
There are only 3,000 citywide
The outcry has been deafening.
Municipal laws cap the number of food carts and trucks allowed to operate.
Only 14 street-meat vendors are currently licensed to sell on Staten Island