Food Truck Friday: Rolls and Buns

Since the Kogi BBQ Taco Truck paved the way for the gourmet food truck, there has been an influx in the industry. With a new food truck popping up every other week, it can be hard to keep up. When you’re confronted with a whole lot of them, it can be hard to choose just one, let alone the right one. Oh yes, there is a right and a wrong choice when it comes to food trucks. Some charge too much for their portion, some are inconsistent, and honestly, some just don’t have good food. This is where I come in. I have been eating at food trucks, Kogi specifically, since the beginning, and I haven’t stopped. I will highlight some of my favorites in my Food Truck Friday posts, so keep a look out. For today, I am going to talk about two food trucks that I’m obsessed with right now.

If you love lobster, The Lobsta Truck is for you. Years ago, the founders took a trip to Maine and went on a lobster roll trek. After enjoying countless New England Lobster rolls they knew that they couldn’t come back to California without sharing their experience. They compared the lobster roll stands in Maine to the taco stands here in Los Angeles. They knew if they could nail the flavor, Angelenos would eat it up. They get their bread and lobster fresh from New England, which is an amazing fact. They truly brought the Maine lobster experience to California. Pricey, but not pricier than competing restaurant offerings, they stuff the roll with lobster meat. Stuff to the brim. You can choose between butter or mayonnaise, but I always stick with butter. In addition to the lobster rolls, the truck also serves Crab Rolls and New England Clam Chowder. I have had it all, but the Lobster Roll is the best. Out of towners might look at you funny when you tell them your favorite lobster roll comes from a truck, but it’s their loss if they don’t believe you.
For more information on the truck or their LA and SF schedules, see

Last week was the first time I saw the Steamed Bun Munchies truck. They rolled out earlier this year and will soon be expanding their menu, but for now their offerings speak for themselves. When you get to the truck, there are a couple of different combination options. I chose the 3 bun and 1 drink combo. I opted to try one of each bun, instead of doubling up. I had the Fried Chicken Bun, the Short Rib Bun, and the Pork Belly Bun. The Fried Chicken Bun is topped with carrots, cilantro, slaw, and a togarashi vinaigrette. The Short Rib Bun is topped with caramelized onions, cilantro, gocujang vinaigrette, and roasted peppers. The Pork Belly Bun is topped with cilantro, cucumbers, salt and vinegar. My favorite was the Short Rib Bun. The caramelized onions with the roasted peppers provided a nice bite and complimented the short rib. I didn’t know what to expect from the fried chicken because I’m pretty picky when it comes to the common comfort food, but it held up and was the perfect size and crunch for the small bun. A close second to my favorite, the Pork Belly Bun was delicious! The pork belly was cooked perfectly and the cucumber provided a nice crunch and crisp flavor to the bun. I’m excited to see what this food truck has up its sleeve in the future.
For more information on the truck or their menu, see

Tacolandia 2014

In honor of Taco Tuesday, I wanted to talk about my amazing experience at LA Weekly‘s Tacolandia 2014 this past Saturday! Curated by Bill Esparza, this is the second Tacolandia and the only event of its kind. For me, it was heaven. With more than 40 taco vendors, free Jarritos, and mariachi music set in the historic El Pueblo de Los Angeles, it was a true taco festival. The sold out event drew quite the crowd, but due to the amount of vendors, a Tequila Garden, and a sprawling venue, the lines never got to be too out of hand. Some of my favorites included bites from Corazon y Miel, Loteria Grill, Eggslut, and George’s at the Cove. In addition to all of the tacos, I loved the Jarritos truck handing out free bottles of my favorite sodas as well as Almond Kulture with their creative take on Horchata. It was close to impossible to sample every vendor without having to be rolled down Alameda Street.

Chef Eduardo Ruiz of Corazon y Miel was serving a delicious whole smelt taco with fresh avocado, baby tomatoes, salsa roja, and crema. The beautiful presentation along with the fresh ingredients made this taco one of my favorites.

Cielto Lindo Taquito was serving perfectly crunchy taquitos with their famous avocado sauce.

Loteria Grill chose to appeal to the adventurous foodies. They served a small tostada topped with grasshopper, guacamole, and salsa.

George’s at the Cove came all the way from La Jolla to serve a variety of choices. My favorite was the pork taco with marinated pork tail, crispy ear, and cabbage slaw.

Another favorite of mine was Chef Wes Avila’s porcini mushroom and black truffle taco. I have been wanting to try Guerilla Tacos for awhile now, and my expectations were definitely met. I was surprised at his choice of taco to feature, but it was just as good, if not better, than any meaty taco at the festival.

Last, but certainly not least, Eggslut boasted one of the longer lines of the day. It is debatable as to whether the name was responsible for the crowd or if the fried quail eggs that topped each bacon taco was responsible for the wait. Either way, it was definitely worth it. The salsa roja provided the perfect spicy to breakfast themed taco.

I am so glad that I attended and I can’t wait to see what next year has in store.
For more photos and information, check out LA Weekly’s recap and #Tacolandia on Instagram.