Since the surge in popularity of gourmet food trucks in 2008, enterprising mobile chefs have taken just about every regional cuisine from around the world and either attempted to elevate it or fuse it with another with great success.
From Roy Choi’s Korean BBQ tacos to the New York based food truck 666 Burger’s “Douche Burger”, (kobe beef patty wrapped in gold leaf, foie gras, caviar, lobster, truffles, aged gruyere cheese and served in a $100 bill wrapper), almost everything has been tried and has reached varying levels of acceptance from their customers.
Over the years I have watched new food trucks pop up across the country and marveled at the different menus that have been pulled together and wondered what the next culinary trend will be in the mobile food industry. It seems as though every city that has their food truck population grow will inevitably end up with trucks that serve tacos, grilled cheese sandwiches, bbq, burgers, vegetarian and for dessert; cupcakes.
Food truck concepts have been developed which have included cuisines that have come from around the streets of the world including a few Native American cuisine trucks that have surfaced.
The one concept that has yet to be tried (and in the opinion of many Americans, for good reason) is a truck based on aspic. If you haven’t attended culinary school or studied classical cooking techniques you may be wondering what aspic is, and why it’s unlikely we’ll see an aspic truck stopping on the streets of Anytown, USA anytime in the near future.