Food trucks are far from being a novelty, the mobile eatery dates as far back as the 1860s. Charles Goodnight, a Texas Ranger, was smart enough to realize the benefits of putting a kitchen on one of the chuckwagons. The rest is history.
But the food truck revolution –meaning the frenzy of on-the-go restaurants that serve everything from escargots to duck confit baos– seems that it’s here to stay, and the intricate delicacies of a French bistro, the fragrant spices of Southern India or a perfectly balanced fish taco sweep the nation specially in summertime.
All along Zinio’s newsstand we found articles on the subject, here are some of them, simply click on the images below for further reading.
VegNews Magazine (Sep-Oct 2011)
Seattle Met (May 2012)
Road & Track (April 2012)