WASHINGTON DC – Food trucks and brick-and-mortar restaurants: friends, lovers at last?

Well, sort of. At least for this week.

For DMV Food Truck Week, organized by the DMV Food Truck Association, a handful of mobile vendors are collaborating with their more permanently rooted brethren on a variety of dishes.

On Tuesday, we zipped out to Farragut Square to sample the hot dog that the gentlemen of Swizzler developed with TaKorean, the hybrid taco maker that started as a food truck before opening locations in Union Market, Navy Yard and downtown.

The TaKorean Swizz featured Swizzler’s signature spiral-cut beef dog in a pretzel bun, generously adorned with toppings from TaKorean — lime crema, kimchi slaw, sriracha, sesame seeds and cilantro. The spice is not for the feint of tongue: Bring water, as well as plenty of napkins for the inevitable smear of toppings that will end up on your hands and face. That being said, this is one top dog. The snappy link is the perfect vehicle for the Asian-Latin garnishes whose spice and acidity contrast nicely with the richness of the meat.



On Saturday, the food truck association is hosting Curbside Cookoff in NoMa. The event, which will raise money for Share Our Strength’s No Kid Hungry campaign, will feature chef battles, awards and, of course, food. Participating trucks will also decorate their vehicles with a “front stoop” to show what their brick-and-mortar restaurants might look like.

Find the entire article at washingtonpost.com