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Milwaukee’s food trucks have slowly been rolling out — on the rare day this spring when the weather has cooperated — and a new truck called Simmer is due to join their ranks May 6.

Steve Perlstein, a chef for 12 years, most recently at Buca di Beppo, and his wife, Jennifer Block, are launching Simmer.The food truck will have made-from-scratch soups, stews, dressings and sauces for its salads and panini, and will have vegetarian and gluten-free menu items.

Some of the menu items on a given day might be cassoulet orpho, and muffaletta or cheese-tomato panini.

Soups will be 8, 12 and 16 ounces, at $4.50, $5.50 and $6.50, panini will be $7 to $9; and salads, $4.50 for a side and $8 to $10 for an entrée.

“It’s always been my dream to have my own restaurant,” Perlstein said. “My wife and I originally considered opening a brick-and-mortar soup restaurant downtown, but as we thought more about it, a truck sounded more interesting, more workable, more affordable to open, and also much cooler.”

Simmer is in the midst of a fundraising campaign online at Kickstarter, the crowd-funding site. Starting in May, it will be on the streets and at festivals and farmers markets. Perlstein said Simmer also will cater events.

Simmer is on Twitter @SimmerMKE and Facebook.

http://www.jsonline.com/blogs/entertainment/203657141.html

MILWAUKEE — Over the past several years, there’s been a big trend emerging in southeastern Wisconsin’s food scene — the “mobile meal movement.” Creative culinary types are starting businesses, but they don’t stay in the same place for long!

From the south side’s taco and torta trucks to the north side’s mouth-watering meat and potatoes, Milwaukee’s “mobile meal movement” continues. This summer, fans hit up the food trucks at Schlitz Park on Tuesdays, and on Thursdays, the Milwaukee County Courthouse. Food Truck Fridays targets Red Arrow Park.

As with the locations, mobile menu offerings can change from day to day, and they run an ever-expanding gamut.

Streetza Pizza’s early success helped spawn new takes on old favorites, along with flavors far from familiar, like the Fast Foodie’s “Globaco,” Hattie’s “Cheesecake Lollipop” and the Hardwood Cafe’s “Pig Candy,” consisting of coconut, chocolate and bacon.

While mobile food operators say they are making money, that’s not what drives most of them.

“Our feeling is, if you have the love and the passion for it, then it’s all good,” The Gouda Girls Tina Tonn said.

Craig and Deb Mengeling brought their Hardwood Cafe from Florida to Milwaukee. The couple says mobile units offer a relatively inexpensive way to get into food service and say they are happy to be amongst Milwaukee’s masses.

“You can’t take a truck out by itself and make any money. You have to have three to four trucks and then people come because they want the variety,” Craig Mengeling said.

Milwaukee’s food truck competition is described as friendly and growing.

“The past five years, it’s really grown. They said this past year it has grown the most — not only the number of trucks, but the quality of trucks,” Heatherlee Muehlius with Hattie’s Truck said.

Veteran operators warn would-be vendors there’s more to running a food truck than meets the mouth.

Jeppa Joe’s owner, Jeff Steckel, started his operation months ago. He says both the amount of time and effort he expends surprised him, as did the response.

“I got into this thinking this will be easy, work 11 to 2, no problem! It hasn’t worked out that way. It’s definitely surpassing what I expected so far. I’m busy all the time,” Steckel said.

Jackie Valent Lucca says she left a six-figure job to move into the mobile food world, with her “Fast Foodie” truck. Lucca also serves as the Founder and VP of the Milwaukee Food Truck Association.

“We wanted to work with the city from Day One, and really let them know that we want to be a part of the landscape of the city, and not be an adversary,” Lucca said.

The Association advocates on behalf of vendors as more of them move to Milwaukee and other area municipalities.

“People will say ‘I wanna hire a food truck, but where in the world do I find one?’ So this is really that one-stop-shop to do that,” Lucca said.

Milwaukee’s food trucks range in price from under $10,000 to more than $50,000. The cost of licenses varies from operation to operation.

Currently in Milwaukee, there are more than 500 food peddlers licenses.

Milwaukee’s Health Department inspects the food trucks as part of the permit process and does random checks throughout the year.

http://fox6now.com/2012/07/22/mobile-meal-movement-growing-in-milwaukee/

In Dining Jeppa Joe's is inspired by international flavors

The food truck trend hit Milwaukee a number of years ago and has expanded with a vengeance.

Seemingly overnight, a widely varied fleet of sleek mobile eateries rolled in, offering a host of sweets and savories to consumers on the go. These days, the trend is still going strong and – among the bounty of choices – serious locavores now have at least two options from which they can procure local eats.

Jeff Steckel, a formally trained Le Cordon Bleu graduate, spent years teaching in both South Korea and Milwaukee Public Schools before pursuing his newly found passion as the owner of the Jeppa Joes food cart.

In Dining MKE Localicious is famous for its $5 soup in a jar.

“My South Korean students had a hard time pronouncing Jeff, and my nickname soon became Jeppa,” Steckel recalls. “My wife started calling me Jeppa Joe for fun, and the name became a natural choice for the food cart.”

Steckel originally hails from Madison, where street food has been popular for about 20 years or so. Although he contemplated starting a food cart there almost 15 years ago, the idea never really materialized. But, then, he moved to Korea.

“What really inspired me were my travels in Asia,” Steckel reflects. “There was such an abundance of great, cheap street food there, and it really got me thinking about opening a food cart.”

That inspiration is reflected in Jeppa Joes’ menu, which features international flavors like Korean BBQ beef, Jerk Chicken and Steckel’s favorite, a Pork Banh Mi – featuring a crusty Sciortino’s torpedo roll spread liberally with siracha mayo and piled high with Asian style caramelized pork, “house”-made pickled carrots and daikon, jalapenos, sliced cucumber and plenty of cilantro.

As a member of Braise RSA, Steckel is able to source his produce completely from local vendors. His menu focuses on what’s fresh and seasonal, and his sandwiches reflect an emphasis on slow, carefully cooked meats and intensely flavored fare that gives a nod both to his travels and his love for unique flavor profiles.

“I became interested in local foods as a consumer before I ever became a chef,” Steckel explains. “It is better for the environment, usually better for our bodies … and I am generally anti-corporation. I think it is important to support local economies of all types, but with food it is especially important because of the way large corporations view and treat food.”

Despite some initial challenges stemming from a gas leak in the Jeppa Joes cart, Steckel reports that business is going well. Consumers can find his truck parked regularly at various locations including Take-out Tuesday at Schlitz Park, Wednesdays at Catalano Square, Food Truck Thursdays at the Milwaukee County Courthouse and Red Arrow Park on Fridays. He plans to begin making appearances at the Cathedral Square farmers market beginning June 2.

In the future, he hopes to develop a small breakfast menu to entice market-goers. He’ll also run daily or weekly specials that feature specific local ingredients.

“So far I have had great response and plenty of positive feedback, which is really encouraging,” Steckel says. “Obviously I want to make money, but it is more important to me for people to understand what I am trying to do and to enjoy the results.”

Kathy Papineau grew up scanning magazines like Better Homes and Gardens in search of tasty healthy recipes to feed her family of eight. In 2008, after being inspired by her work with Slow Food Southeast Wisconsin and Milwaukee’s Victory Garden Initiative, she started a catering company called MKE Localicious, a full-service catering and party company with an emphasis on fresh, local ingredients.

“Since then, I’ve been educating myself about all the good reasons to eat local; from increased vitamins in the foods to less carbon emissions due to the lack of travel, and the economic sense it makes to support folks in our community.”

She also cites her children as one of the reasons she believes so strongly in eating locally.

“They need to know what real food is, where it comes from, how to grow it, why it’s good for them and that their health will be completely their responsibility when they get older,” she says. “They need to be proactive. After all, God only knows what kind of health care system they may inherit.”

Papineau started her food truck business as a means of diversification and a new revenue stream by which she could raise money for her own commercial kitchen. Her ever-changing seasonal menu features items made with locally procured cheese, Kewaskum bacon, chicken from Jeff and Kathy Preeder at Jeff-Leen Farm and eggs from Pampered Produce. She also shops regularly at the Fondy, West Allis, Cathedral Square and West Town farmers markets to gather up the freshest in local ingredients.

One of Localicious’ most popular items is soup in a jar – $5 portions of soup served in reusable canning jars. Flavors include classics like cream of mushroom and chili, along with more adventurous varieties like curry carrot and cream of asparagus with parmesan. She plans to launch “pie in a jar” this summer – single-serving pies featuring fresh apples, peaches, pears and other seasonal fruits.

When asked about her favorite offerings, Papineau immediately recommends her curry carrot soup.

“A wicked amount of cilantro gets blended into the soup at the end. It’s so good,” she says. “In fall, I love to make this chicken salad with local apples and garlic. I mean I can make it now, but it’s best in the fall with real apples from Burlington, Wis. rather than from New Zealand.”

For up-to-the-minute locations, follow @jeppajoes and @soupinajar on Twitter. A full menu and more information about Jeppa Joes is also available at jeppajoes.com.

http://onmilwaukee.com/dining/articles/foodtruckfeasts.html

The women behind the cheese-oriented food truck, which began making the rounds in June at Cathedral Square and other mobile-meal hot spots, plan to open a café in spring in Bay View.

Katherine Tonn said she and her partner, Tina Tonn, have bought the former Mr. Pastrami’s building at 3216 S. Howell Ave. Mr. Pastrami’s closed last year.

Katherine Tonn said the restaurant also will serve as a home base for the truck. Food trucks in the city are required to operate out of a licensed kitchen where they can wash dishes and prep food; Chubby Cheese Truck, like many others, currently rents a licensed kitchen.

The restaurant will be a family diner serving home-style fare such as meatloaf, mashed potatoes, baked chicken, pot roast and rice pudding — “Mom’s cooking,” Tonn called it.

She said their original name for the restaurant — KT’s Café — is being abandoned to avoid any confusion with Miss Katie’s Diner. The new name likely will be KT’s Recipe Box.

Because neighbors have been welcoming, stopping by to see how the café is progressing, the owners plan to feature guests’ recipes and the stories behind them in the café.

The restaurant is expected to be open for breakfast, lunch and dinner, seating around 75.

http://www.jsonline.com/blogs/entertainment/130412023.html

Craig Forbes, one of the owners of the Hard Wood Cafe, grills a pub burger recently at Cathedral Square in Milwaukee. On Food Truck Friday, downtown workers have a selection of food sold from trucks from 11 a.m. to 2 p.m. at the square. photo Mark Hoffman

Quick, mobile and with an affordable menu, food trucks – clusters of them – have taken over the streets of Milwaukee.

Take-Out Tuesday in Schlitz Park and Food Truck Friday at Cathedral Square Park are just two of the gathering spots for the more than 15 different food trucks based in the Milwaukee area.

Stephanie Stumpf, a regular to Food Truck Friday, has her “truck of choice,” Fast Foodie. Fast Foodie is known for its Globacos – “global tacos,” each filled with international food items.

“I’ve tried almost everything on the menu,” Stumpf said. “But I usually get the Hahny Hanhy,” a mixture of Korean barbecue beef, rice and broccoli slaw.

Food trucks have been making the rounds in the Milwaukee area for years. But rather than wait for the vendors to stake out their own spots, clusters like the one organized by the East Town Association for Food Truck Friday are gaining traction.

Clusters typically have anywhere from three to 10 different trucks. With such a concentration of food options, hungry customers can find anything from crepes from Satellite Crepes to pita sandwiches from the Pita Brothers to grilled pork from the Hard Wood Café.

Fast Foodie owner Jackie Valent Lucca said the clusters create a scene that leads to better service.

“We all know each other and, at the end of the day, we’ve got to work together,” Valent Lucca said. “I’m not out here to play dirty.”

Tigerbite food truck owner W. Chang, who operates his truck with his fiancée Noel Ly, said it works better because Tigerbite operates differently from the other vendors with its signature Asian fusion options, like the PHO-nita taco.

“It is a great thing to flank in these different trucks,” said Scott Baitinger of Streetza Pizza, named “best food truck in the U.S.” by Bloomberg BusinessWeek. “ . . . It makes for a different dining experience.”

While the trucks are mobile, regulations require them to have a base kitchen to work from, with just the assembly and baking taking place in the truck. Chang said he prepares his non-processed food fresh each morning and evening.

“We work just as hard as anyone else,” Chang said. “It is all about the preparation. . . . We put a lot into it.”

The Hard Wood Café, the new truck on the block, started up six weeks ago. It is owned and operated by Craig and Debbie Forbes. Craig Forbes said the truck’s sleek appearance was modeled after a gypsy wagon, complete with a wooden exterior and a side porch where the grilling is done.

“We are both chefs and retired,” Craig said. “This is always something we wanted to do.”

Hard Wood Café was one of more than a dozen food trucks that took part in Mobile Days last week at Research Park at 10499 Innovation Drive in Wauwatosa. Mobile Days, which was launched this year, drew about 1,000 people for its first effort in May.

At last week’s Mobile Days, Sue Nieberle of New Berlin, a “slider connoisseur,” grabbed the super slider from Red Truck sliders, while her Mount Mary College co-worker, Eichelle Thompson, snatched up a gyro, her first in 20 years, from American Euros.

“The first time I had a bad experience,” Thompson said. “This completely changed me around.”

Most trucks open and close with the seasons – typically, they’re on the streets from April through November, depending on the weather – and do catering in the other months.

Streetza Pizza, on the other hand, hits the road year-round. With recipes for more than 200 types of pizza, Baitinger said he tries to go for the unexpected, as long as it’s edible – macaroni and cheese, crème brule or strawberry pizza encrusted in black pepper slices – and can be made ahead of time.

“We find stuff we like and throw it on,” Baitinger said. “It is a lot of experimentation. . . . We rely on our Twitter followers to give us suggestions, and we develop our menu based on what people tell us they like.”

Using social media is another tool that food truck owners use to let followers know where they are. And iPhone apps, such as Eat St., have tracking devices that monitor where a truck is located.

“At the end of the day, it’s not about making the money for me,” Fast Foodie’s Valent Lucca said. “I look at it as we are in the people business selling food, not in the food business selling to people.”

http://www.jsonline.com/entertainment/dining/128384408.html

Getta Fetta sandwich from 4 Wheel Kitchen

Maybe it was the name: 4 Wheel Kitchen. Nah, it was the menu of healthy-sounding sandwiches that sent me to the third truck in a line of several credible choices on a recent Food Truck Friday at Cathedral Square Park.

You might remember the story of this particular truck. Chicagoan Linda Knibbs ordered a food truck to use in her own city, but when faced with a hefty delay in doing business on Chicago streets, she directed the truck north. Her son, Joe Brady, runs the day-to-day operation of the truck, delivering on a menu of three sandwiches, two unusual side dishes and Peaches Romanoff for dessert.

The Kitchen tweets its location each day, but you can count on it following the crowd to places such as Schlitz Park for Takeout Tuesdays or Cathedral Square Park on a Friday.

We tried the Getta Fetta Sandwich because it sounded light enough to eat in the heat and humidity. It layers spinach, feta cheese, bell pepper, onion, zucchini and summer squash between two layers of whole-wheat bread. There’s a splash of balsamic vinaigrette on the ingredients, but not enough to overpower the freshness of the vegetables.

Nothing on the menu so far contains meat. The burger is of the black-bean variety, and the Italian grilled sandwich is made with heirloom tomato, low-fat mozzarella cheese and pesto sauce.

Sandwiches are all $7. Sides include sweet potato fries ($3) or two kinds of vegetable pierogi ($4). Next time I’m trying the Peaches Romanoff ($4) – grilled peaches and brown sugar topped with a caramel sauce.

What: The Getta Fetta sandwich

Where: 4 Wheel Kitchen food truck

How much: $7

Serves: One

Why we like it : With a generous portion of spinach and a splash of balsamic vinaigrette, it tasted light – perfect for the heat and humidity.

Parking: Street

Hours: Lunch daily; lunch and dinner Friday and Saturday. Find 4 Wheel Kitchen on Facebook and Twitter.

http://www.jsonline.com/features/food/127281848.html

Streetza Pizza, led by Scott Baitinger (left) and Steve Mai, is one of the leaders in the Milwaukee food truck movement. Scott Paulus

I’ve enjoyed watching “Food Truck Fridays” grow outside my office window at Cathedral Square Park.

It started last summer with a handful of trucks, but now, it seems like a new truck shows up just about every week, serving everything from pita to grilled cheese sandwiches.

So I wrote a story about the phenomenon for the July 29 print edition. I could have gone on and on, but there’s only so much space in the paper. Here’s some of the best stuff that didn’t make my story:

• Streetza Pizza is unquestionably one of the leaders of the Milwaukee food truck movement. The truck was so successful last year that it decided to continue operating in the winter, and co-owner Scott Baitinger was amazed by the number of people who were willing to climb snowbanks to get a slice of inventive, social media-friendly pizza. It even has catered a few weddings.

Baitinger’s business partner, Steve Mai, has quit his day job to run the truck full time. The company hopes to have a second truck operating in Milwaukee by next year, possibly even this year. It also has formed a joint venture to launch two trucks in Cleveland and is working on a venture in Orlando.

• The food truck owners come from all walks of life, from young entrepreneurs to more experienced workers looking for second careers. Jackie Valent Lucca, owner of The Fast Foodie, was a human resources executive for 20 years before inventing the “globaco,” a taco filled with exotic foods from all over the world. (I’m a big fan of the Korean barbecue globaco.)

• Katherine and Tina Tonn, owners of The Chubby Cheese Truck, were looking for something they could do together in retirement and were inspired by the Food Network show “The Great Food Truck Race.” It seems a perfect fit for them, because Tina has culinary training and experience as a truck driver, and Katherine was a preschool teacher, which I believe prepares you for anything.

Big Frank’s Wiener Waggin is actually a mobile outpost of Scott Bunker’s West Allis restaurant, Bunkers. When he had trouble getting people into his restaurant in the summer, he decided to go to them, he said.

• The trucks find creative ways to stay busy. Besides organized events around town on Tuesdays, Thursdays and Fridays, they show up at festivals, corporate events and outside bars at night. In the winter, several truck operators turn to catering. Several also have been invited individually to serve outside large companies on certain days.

• The truck operators seem to get along really well. They’ve even formed an association, led by Valent Lucca, to facilitate communications with the city. Several operators said that as long as the trucks offer variety, the more the merrier.

http://www.bizjournals.com/milwaukee/blog/table_talk/2011/07/food-truck-frenzy-hits-milwaukee.html

By Jim Price | Patch.com

Food and services on the go include a wide selection of food, rickshaw rides and we-come-to-you car washes.

If you haven’t made lunch plans for Thursday, a veritable outdoor food court awaits you at Mobile Days, a celebration of the growing popularity of “street food” movement.

You could also get your car washed, your oil changed, your cell phone updated and take a rickshaw ride, all on your lunch break.

Food and other services on wheels represents a business model that many entrepreneurs are finding fun and profitable, especially as they explore the potential of bringing their wares and talents to business parks and complexes where office workers may have limited access to a variety of local options.

Mobile Days, sponsored by the Wauwatosa Chamber of Commerce, is from 11 a.m. to 2 p.m. Thursday in the Crowne Plaza parking lot, 10499 Innovation Dr., in Milwaukee County Research Park.

Mobile vendors scheduled for the event include:

• Movin’ & Lubin’
• Streetza Pizza
• Tiger Bite
• American Euros
• Fast Foodie Milwaukee
• Cold Spoons Gelato
• Satellite Crepes
• Elegance Salon & Spa
• Pita Bros.
• Chubby Cheese Truck
• Frankie’s Sammiches
• Cowboy Kettle Corn
• Cream City Rickshaw
• U.S. Cellular
• TriKleen Mobile Wash

Holiday Inn Express and Radisson Hotel Milwaukee West will provide free shuttle service.

Additional sponsors of the event are Crowne Plaza Milwaukee West and Milwaukee County Research Park.

Wauwatosa Patch will also have a table at Mobile Days where you can learn more about our services and sign up for local news feeds.

For more information, contact the Wauwatosa Chamber at 414-453-2330.

http://wauwatosa.patch.com/articles/mobile-days-promotes-trend-toward-deals-on-wheels ]]> http://www.mobilefoodnews.com/2011/05/milwaukee-wi-mobile-days-promotes-trend-toward-deals-on-wheels/feed/ 0 http://www.mobilefoodnews.com/2011/05/milwaukee-wi-gathering-of-the-food-trucks/ http://www.mobilefoodnews.com/2011/05/milwaukee-wi-gathering-of-the-food-trucks/#comments Wed, 18 May 2011 18:47:27 +0000 MobileFoodNews.com http://www.mobilefoodnews.com/?p=13801 By Damien Jaques | OnMilwaukee.com 

The Fast Foodie is one of the mobile food vendors participating in Food Truck Fridays and other food truck gatherings

As Milwaukee food trucks and mobile vendors proliferate, they are starting to market themselves like auto dealers. They cluster together.

Food Truck Fridays at Cathedral Square, a weekly gathering of various sized and shaped vehicles that began last August, was suspended for the winter and resumed two weeks ago. The concept is spreading. A mix of mobile vendors will descend on the Milwaukee County Research Park at lunch time Thursday to give area workers an opportunity to sample their fare.

Get pizza by the slice from Streetza.

Five trucks and a cart were open for business on a cold and blustery Friday in Cathedral Square last week. The weather discouraged outdoor dining, and customer flow could be described as a trickle.

That did not dishearten Jackie Valent Lucca, the owner and operator of The Fast Foodie, who views the clustering of vendors as an effective way to introduce people to food truck culture. “This creates a bit of buzz for all of us,” she explained.

“And we are about economic development. This leads to a more vibrant city.”

The Friday gathering at Cathedral Square organically grew from a discussion between Peter Adams, the development director of the East Town Association, and Dirk Werderich, who with his wife Janeen operates Satellite Crepes from a cart. Adams knows of a square in Portland, Ore., that is a hub for mobile food vendors, and he thought it would be nice to have Downtown workers and residents eating lunch in Cathedral Square.

Werderich talked with some of his fellow cart and truck operators about getting together, and the idea flowered into Food Truck Friday. He thinks the clustering is good for his business.

“If five people go out together for lunch, they won’t all want crepes. But out of those five, I will get one,” he said.

Last Friday, Werderich’s Satellite Crepes was joined by the Pita Brothers (Lebanese flatbread wrapped around various meats, veggies, cheese and sauce), Tigerbite (Korean tacos, egg rolls and quesadillas), Haute Taco (non-traditional tacos, burritos, quesadillas, empanadas, tortas and salad), Streetza (pizza by the slice) and The Fast Foodie (tortilla with Jamaican, Korean, Puerto Rican, Greek, Italian or Indian fillings). The Cathedral Square dining hours are 11 a.m. to 2 p.m.

Some of the vendors also show up for the Saturday farmers market in the square, and they plan to participate in the new Tuesday late afternoon/evening Cathedral Square market that begins June 7. Music will be a part of that weekly event, which will run from 3 to 7 p.m.

Thursday’s food truck gathering at the Milwaukee County Research Park is from 11 a.m. to 2 p.m. in the Crowne Plaza Hotel parking lot at 10499 Innovation Drive, Wauwatosa. It will be repeated Aug. 18.

With the Wauwatosa Chamber of Commerce as its organizer, the event is designed to develop a feeling of community within the park, according to Kari Miller, the chamber’s office manager.

http://onmilwaukee.com/dining/articles/ftfridays.html?26256

A savory treat made with plantains and filled with a bit of ground beef, alcapurrias are bestsellers at La Preferida food truck. Just $1.75 each, they're filling comfort food, not greasy.

Food trucks are rising in popularity here, but in Puerto Rico they’ve always part of the culture. Cheap, delicious foods are found at roadside stands all over the island.

Not a stretch then, for Gilberto and Meralis Fuentes, owners of the 3-year-old La Isla restaurant, to run La Preferida food truck.

Now in its second season, La Preferida brings deliciousness to S. 10th and W. Becher streets, parked at the edge of Koscziusko Park.

I find myself going out of my way for the frituras, all priced less than $3. Typically considered a snack, frituras are fried delights that are filling enough for a meal. La Preferida offers tostones, papas rellenos, alcapurrias and more. Chicken and ground beef empanadillas are always popular.

A savory treat made with plantains and filled with a bit of ground beef, alcapurrias are the bestsellers. Just $1.75 each, they’re filling comfort food, not greasy.

Made fresh daily from a family recipe, pernil asado (roast pork) is served Wednesday through Saturday. Sandwiches range from traditional Puerto Rican jibaritos (made with plantains), Tripleta (steak, turkey and ham with cheese) and pernil to a Philly cheese-steak. After listening to the raves of the men who ordered before me, next time I’ll try the Cuban sandwich with roast pork, ham and Swiss cheese.

You’ll rarely find long lines here, just a steady stream of customers. Expect hours to expand this summer.

***

What: Alcapurrias de Carné Molida
Where: S. 10th and W. Becher streets, next to Koscziusko Park
How much: $1.75 each
Serves: One
Why we like it: Roadside eats just like you’d find in Puerto Rico.
Suggested side: Arroz con gandules (rice with pigeon peas)
Parking: Street
Hours: 10 a.m. to 7 p.m. Wednesday through Saturday.
To order: (414) 553-3831 or (414) 384-8377; menu at laislamke.com