The Kaboom Box serves up only ocean-wise seafood, and despite our mouths still savouring the buttery naan, the sight of Ng carry the tray filled with hot smoked salmon fillets topped with toasted candied pecans and cranberries has us gathering around our guide for a brief description and an oh-so-brief taste.
The menu sounds unremarkable until you dive in a bit: Pork Carnitas, with a lettuce wrap in place of the tortilla, tabouleh with cauliflower instead of bulgar wheat.
Speaking of enriching Federal Way’s culture and economy, here’s some genuine food for thought. A food truck festival fad is sprouting in several U.S. cities. For example, the Mayor’s Food Truck Fiesta in Tampa, Fla., kicked off last week with a bunch of wheeled restaurants doling out everything from tacos to burgers to sandwiches.
One of the best things about summer in Spokane is food truck dining. Finding freshly prepared food served by friendly cooks who are usually the owners of their mobile kitchens offers a fast, fun culinary experience.
Paleo for the people. Especially the people at CrossFit studios.
This Tacoma business produces frozen pops with flavors I love – strawberry lemon, lavender orange, minty melon, lemon-berry ginger, strawberry rhubarb.
A look into the story of the truck serving the streets of Seattle. Saxton marinated and Edison came over, and the two women supported each other over meals. Then the idea of a food truck came to them and Marination Mobile, The Saucy Food Truck was born.
Nineveh Assyrian is just the start of long-term business plan for owner
Gathered around Xplosive, customers are served with a smile and stand in circles as they eat their plates of fried rice, tacos and bánh mì sandwiches filled with chicken adobo.
The signature dish: fried rabbit. The prices: never more than $10.