Food truck reviews from L.A.’s streets
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“It’s not just melted cheese. It’s a movement.”
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Have you tried merkén?
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“I’ve always liked playing with fire,” said chef Erik Vose, owner of the new Vivace Pizzeria food truck.
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Victor and Sybil Roquin moved to Los Angeles in 2016 to follow the modern American dream — also known as quitting your day job to open a food truck.
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Just after noon on a recent Friday, chef Alberto Bertoncin was grating a golf ball-sized black truffle onto a mound of maccheroni, on a truck in the middle of a parking lot in Santa Monica.
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When you find the Mad Pambazos food truck, either in the courtyard of a brewery in San Pedro or parked along Abbot Kinney Boulevard in Venice, your eyes will inevitably be drawn to a dozen or more rainbow squeeze bottles in front of the truck.
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Ground chicken with truffles, a dollop of black truffle mayonnaise, tart frisée salad, pickled onions — and shards of crispy chicken skin.
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There was once a time when Pink’s wasn’t the only Hollywood-famous hot dog stand in town.
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Loaded carne asada fries, excellent tacos, bacon ice cream sandwiches, fried chicken: These are the reasons why you typically spend considerable time tracking down your favorite food truck.
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This city is currently experiencing an obsession with fried chicken.
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Food truck report: Cali Fresh serves arepas and other Colombian street food made with family recipes
A well-made arepa may be more comforting than a plate of warm cookies or your mother’s meatloaf.
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Rouha Sadighi, the chef behind a new breakfast-centered food truck called the Rooster, which hit the streets of Los Angeles in January, is on a mission to make “breakfast dope again.”
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Think of a pirozhki as a tricked out, Russian-made, artisanal hot pocket.
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If you’ve walked through the streets of Jerusalem, as some of us have, holding warm laffa bread wrapped around shawarma — the entire sandwich laced with chile sauce — then one meal at the Holy Grill in Los Angeles can bring you straight back to Israel.
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This is the story of a young couple who wanted to open a restaurant but didn’t have the money.
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Pho, the Vietnamese soup typically made by boiling down oxtails or short ribs into a luscious, fragrant soup (this is the CliffsNotes version), is time-consuming and difficult to get right.
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The obsession with the fried egg has gone from an adolescent crush to a full-blown movement.
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When the Paradise truck is parked in the middle of a food truck traffic jam in a downtown parking lot during art walk, just follow the scent of freshly-baked cookies to find it.
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With all the different food trucks roaming around the streets of Los Angeles, it’s comforting to know there’s one truck serving nothing but piping hot beignets, chicory-laced coffee and hot chocolate.
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You see a lot of pork belly on Los Angeles restaurant menus. Like everywhere.
