Top 20 Food Trucks in the USA!! Amazing Meals on Wheels!!

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A huge thank you to Cooking Fever for sponsoring this video hey besties you know I’ve been to some pretty incredible places but today I’m stepping into the extraordinary world of Cooking Fever picture this a game that’s not just a game it’s a journey through over 30 different kitchens each with its own

Sizzle and guess what’s just landed TGI Fridays right here in the game it’s like stepping into the real TGI EV with an extra sprinkle of fun from sizzling steaks to mouthwatering desserts it’s all here just a Tap Away check this out this is one of TGI Friday’s signature

Editions now here’s the one in the the attention to detail is uncanny it’s like they took the mouthwatering look from TGI Fridays and dropped it straight into your phone and here is the kicker you’re not just cooking you’re building an empire from the dishes to the decor it’s

All in your hands upgrade your kitchen serve your customers and watch those tips roll in it’s time to trade in your tired social media scroll for a front row seat at the coolest Kitchen in town the graphics the gameplay the thrill of building your own TGI Fridays it’s

Pretty awesome and guess what Cooking Fever is free available for IOS and Android right at your fingertips so what are you waiting for click the link downstairs in the description or scan the QR code then you can start your own TGI Friday’s Adventure in Cooking Fever

Trust me you will not regret it let the cooking Madness begin now on to the show in this video that looks like Perfection we’re doing a cross country food truck face off all across the USA that was lifechanging but first let’s back up food trucks are this

Country’s answer to street food and each year for $12.99 all this could be yours they get more popular meaning you and I have even more dining options it’s kind of like they took all the Middle East and maybe Greece put it in a blender and this came out from the West Coast in

Seattle Washington I’ve lived in the US from the age of 0 to 24 and I have never tried Native American food to the east coast in New York City it’s hot it’s on the spot and it’s very affordable from the North in Minnesota this right here

Is American Health Food to the south in Austin Texas you want the flavor you want the smoke you’re going to get the smoke I like that that sounds uh roughly Like A Veiled Threat we’re criss-crossing this great nation to see who is doing food truck food like no one

Else and it ALS starts here in the Lone Star State right behind me we have our first location right here it’s called kg barbecue what’s unique about this place is that right there that is a transportable mobile smoker a smoker on Wheels the smoker can go anywhere he wants to bring it except

For yep yep pretty much anywhere okay cut that that’s there was maybe it’s going to be a joke and then there wasn’t I want to see how the smoker works I want to see what kind of meat they got in there and what’s on their menu let’s

Take a look right now me and Kareem the owner of this establishment are heading out to where the smoker is how do you fit a smoker Inside a Mobile Trailer well this is actually Austin Health Department regulations we have to put it inside an enclosed trailer with Windows

For flies we do Egyptian barbecue and we decided to name every single one of our smoker after an Egyptian king this smoker is called King Tut it’s an old propane tank that has been cured and then this is a 250 gallon tank that is the Firebox oh my God you got access

From right out here do you ever drive and smoke meat at the same time time smoke I mean if you’re in a pitch no but I should so this Firebox this feeds heat and smoke to the whole cooking chamber oh let’s take a look what’s inside we got briskets we got our pomegranate

Glazed pork ribs and then we got our lamb chops and we got some mac and cheese over there smoked chicken kebab right here at first when I saw barbecue I thought M nice very exciting and then I heard the owner’s name is Kareem and I thought totally typical Southern name

Kareim oh wait hold on a second not hold on where’s he from so you’re from Egypt originally is there barbecue like this in Egypt that you were able to draw inspiration from there’s really nothing like this in Egypt at all barbecue in the Middle East it’s all about grilling

Over hot charcoal but then I visited Texas here to see a friend in 2012 and I tried barbecue and I was extremely fascinated the brisket the short ribs these are all cuts that are ground all over the world because it’s tough and it’s really fatty so seeing how they

Transform these cheaper undesirable cuts into an outstanding product that it’s Smoky and tender and juicy it was extremely amazing for me and then I I finally decided to quit my job and come here to cook for a living you have such an incredible interesting story I’m very

Excited to try out the food absolutely let’s do it boom I’m in the kitchen with Kareem Kareem take it away all right we’re about to make our famous brisket rice bowl and it’s the dish that we sell the most out of this brisket looks gorgeous that looks delicious that looks

So good my mouth is watering so badly right now I haven’t eaten anything yet today so this is about to be breakfast let me give you a little sample oh my God yes here we go first taste wow so juicy tender I just went to a different planet that was incredible so

You kind of cube it up Yep this is what goes on The Rice Bowl this is Jasmine rice that is cooked in cinnamon and turmeric and bay leaves so we got the rice and then we got the chopped brisket right on top gorgeous this has been described by a customer before as a

Party in your mouth this is our baladi salad baladi means local in Egyptian Arabic this is a very simple salad with tomato cucumber onion mint parsley and it’s only seasoned in salt vinegar and cumin after that we top it off with our tahini sauce and then we go in with our

Cinnamon candy nuts this is a mixture of almonds cashews pistachos and raisins that are tused in cinnamon sugar and butter we also use a lot of pomegranate seeds here this looks stunning it looks gorgeous I can’t wait to try it out thank you sir thank you we have our

First course right here I’m very excited but man I got to tell you I’ve got mixed feelings what I like about this is that he’s mixed a bunch of lighter and some sweet flavors to go along with that really really heavy brisket but then we have the Cucumber so I’m hoping that it

Tastes more pickly and less cucumber but let’s find out oh it’s very cuc cupery and then the nuts look incredible but then the tahini sauce some people love tahini for me it can be a bit on the salty side that said we have all these elements together I’m

Going to give it a fair shot let’s go it’s really good the rice has a strong turmeric flavor that with the meat alone already awesome but then when you get the nuts you get some texture in there you buite down some pomeg granite and get some sweetness even the tahini

Is a great binding Agy I don’t find it too strong or salty or anything like that it’s so delicious this is genius that is the brisket what I’m really interested in trying out next is the pork this will be my first time having pork prepared by an Egyptian man let’s

Go so this is our homog granic glazed pork ribs we apply a dry rub on these P Greek coriander oregano and then we wrap them and then unwrapped them and glaze them in our pomegranate barbecue sauce which is a ketchup based Texas style barbecue sauce that is made with pomegranate juice pomegranate molasses

And Middle Eastern spices like sumc cinnamon and cumin what is that zator zat is a Lebanese spice mix and here we have our sumac pickled onions sumac is a dried Berry that’s native to the Middle East very citrusy tones and flavors sumac pickled onions has salt vinegar

Sugar and Su MEC and lemon juice we going to top this off with some pomegranate seeds and pomegranate barbecue sauce here before I go this is one of the most unique food trucks I’ve seen in a long time do people ever come here and get confused about what the

Hell is going on uh yes the most common question that we always get is what makes this Egyption what’s the answer for that the spices definitely the spices love it sir thank you so much pleasure boom of course to right here a couple of dishes we’ve got ribs and

We’ve got bread pudding bread pudding like you’ve never seen before first the ribs it’s not often that you get to have pork with Middle Eastern spices on them every Muslim country I’ve gone to I definitely have never ever seen pork anywhere and I know you can get pork in

Egypt it’s just going to be at a deli it’s going to be hard to get your hands on and they’re certainly not going to have big beautiful racks of smoked pork ribs like this take a look freshly cut still on the bone Peg Granite on top I

Love the color but I have to say goodbye for that let’s give it a bite oh yeah that’s delicious the spices the seasoning there’s a certain sweetness here that pairs perfectly with that heavy Pork the texture is interesting cuz it’s not like fall off the bone type of soft it has some bite to it which for me is completely desirable I mean I still have my teeth I like to use them once in a while and then I got a pickle on the

Side to cleanse the pette oh that’s delicious and then a little cup of pomegranate barbecue spicy sweet a little bit tart this is a great combination of flavors I love it here the bread pudding I believe he said these are hazelnuts and he said there’s pistachios too which I know

You’re probably unlikely to see in your typical bread pudding he said the bread they’re using is a little bit different they use a puff pastry I mean take a look at That soft warm comforting it’s like a warm hug it’s like right after going on Joe Rogan he doesn’t air this part but he gives everybody a 30second bear hop and it just you feel the warmth throughout your entire body that didn’t happen it’s a great combination of gooey and crunchy

Super sweet very delicious Good Start let’s keep moving we come to another food truck here this is a Thai food food truck it’s called kindi kindi means well it says it right here it means eating good and I feel like they had to write it down here

Cuz they got sick of people asking what the heck Ki means let’s take a look at the menu over here this is a very wide ranging menu this is what’s caught my eye the most it looks irresistible killer noodles it says it kills me hardly I’m not does that mean it hardly

Kills you or it intensely kills you I’m not sure which one it means so I’m going to go inside right now and see how they make this and and then I’ll get probably other food too cuz I’m fat oh right now I’m in the food truck with arm hi how

Long have you lived in Texas I live in Texas almost uh 3 to 4 years now how is Texas super different from Thailand actually I can say not quite different because the heat is the same and also Texas people eat spicy too so there’s a wide ranging menu today we’re going to

Focus on the killer noodles right now we going to start with put our vegetable oils on it and later on she prepare some instant noodles so the noodles are already cooked yes they have to boil first before we start frying it is that garlic paste it’s Min garlic High Chili

Peppers oh is that did you pour more chili y that’s why they call killer noodle it’s spicy okay I just found out why they call it killer noodles I thought they were just trying to be cute oh my God no it had to be spicy like a

Thai spicy and then she put on baso sauce it’s a homemade sauce a secret recipe I definitely feel like we’re in Thailand again are people ever scared of this spice I don’t think so after that we’re going to put up some basil some bread jalapeno we’re going to walk for a

Few minutes to get a smoky flavor the smells in here are crazy intense I’m doing my best to not s knee right now but chilies and spices are in the air it’s wild this one we going to have the whole slab of a fried pork belly pork

Belly going in the oil now we’re going to crack some eggs make some side up eggs on top of tabilo noodles wow that is what I call a fried egg you have to fry in a hot oil why is that because it’s secret of how to make a fluffy egg

Look at that a thing of beauty wow look at that okay the pork goes on next and then the egg crispy and delicious this looks incredible we have the garnet with more have a peeno pepper and the last we going to add more spicy stuff on it is

Homemade hotake oil and this is ready to serve ladies thank you very much welcome thank you right here what a selection and you think this is everything no look at that and then look at that behind you and then look at that and then look at that as well yeah everything but the

Water they brought me so I’m going to focus on these three right here these are the killer noodles I want to first get to these noodles oh the chilies are inescapable they’re everywhere let’s see if I survive this one M hot flavorful spicy Savory next the

Pork this is fried pork I mean it looks like a fat SCE of bacon that’s been breaded and fried M oh yeah that’s exactly what that is it’s that thick crunchy and juicy hit it with a little bit more noodle finally right here we have the

Egg not a fried egg but a deep fried egg I’m going to do a bit of a yolk break we’re going to dump that into the noodles we want to saturate those noodles with delicious thick yolk let’s go buddy oh my God it’s delicious it’s Yoki creamy a perfect mixture it kind of

Cools down the intense spiciness of the noodles very satisfying I have to take off my jacket I’m sweating you can’t tell cuz of the bandana but the back of my shirt is wet too much information I’m sorry here this is a soft shell crab Curry you can see deep inside we have

The curry I’m going to teleport that Curry over to here with a spoon we’re going to put it on a bed of jasmine rice let’s try it out M spicy Savory and just so creamy so much coconut flavor but of course that that is just the base this right here

This is what people are really after that’s a soft shell crab actually that’s one half of one soft shell crab and I’m told you can actually just eat the whole crab just like this that’s really good super crunchy it tastes a sweet delicious crab and that’s a perfect pairing for this coconuty Kore

I got to say this is one of the best hot shell crabs I’ve ever had in my life boom so this is their version of chicken and rice instead of having it grilled or boiled it is super crispy and super fried I’m going to hit it with a little bit of the

Sauce that’s really good chicken is the perfect candidate for being fried even breast pieces like this if you try to boil that grill that it could easily get really dry and disgusting it’s like eating like a bodybuilder but here want to get a kiss of oil it’s crunchy it’s

Juicy it’s greasy it’s so satisfying as a human being I’ll we’ve come to another cool truck right here Venezuelan food this place is called for brothers so I’ve never been to Venezuela before it seems right now it might not be the most tourist friendly destination in the world but in

The meantime their food is here in Texas so why not enjoy it if you’re not familiar with Venezuelan food like me this will give you some hints as to what you can get let’s start with this theas it is a gluten-free corn sandwich served with avocado sauce and garlic sauce

Wikipedia says it is a primary Cuisine of Colombia and Venezuela then this kapas now what is a kapas you might be wondering well it’s right here can you read sweet corn pancake served as a quesadilla with cheese beyond that they have Yuka my buddy Oro who is Cuban told

Me Yuka means cassava but this guy here is saying you can meet potato I don’t know for sure I’m going to order that too and find out I’m in the truck with Ruben Ruben is a little bit worried cuz his English he said it’s just okay I speak just a

Little English but I will try okay your English is much better than my Venezuela yeah let’s go to speak okay today I want the four brothers with chicken or por what do you like more chicken is what let’s go with chicken and the kapas kapas

Perfect I love this guy I said one word correctly and he’s like let’s go so those two and Yuka I got it Tony we start with the black beans after the black beans we use the famous G Mano I’ve never seen this this is Venezuelan cheese you can try

Now oh you say like queso fresco you know I think it’s like mozzarella but more salty really good yeah um that’s the CH nice just sizzling on the flat top that looks great this is like Venezuelan Burger now we will put the garlic sauce this is the avocado sauce

People call wasakaka it’s like cilantro sauce also it’s vegan good vegan sauce right on top of that chicken two slices of avocado and I like plantains we fry the plantains and we put it on top Thea it’s a big sandwich um in the finish one slice of tomato we close Thea with the

Venezuelan cheese wow that is so thick so that is it right there beautiful let’s go to make the kppa people call Kar but it’s notar it’s kppa so get this a little bit of a flip but it looks like it’s already cooked it’s already cooked yet need to heat it up so that

Is to the project 4 minutes now I will put the famous queso on the house part to the kapas so that is going to melt yeah it have to melt that’s thick is this the same as how you make it in Venezuela is the same yeah see PL finish

Ruben this food looks incredible hey thank you so oh yeah sorry right here we have three foods I’ve never tried before in my life and what’s interesting is trying to figure out what is Venezuelan and what is kind of catering to the American taste buds for

Example this this is the Yuka now or call the Yuka but to me it was cassava and I was right so they take this and then they fry it after that this is a part that felt a little bit more Americanized they take the cheese they

Put it on top they melt the cheese and then they put on two different types of sauces let’s try this out oh yeah when you do loaded fries all the fries get soggy but cassava is stronger than a potato so even though there’s an onslaught of sauces here the cassava is keeping its

Integrity right here the Kapa only two ingredients it’s basically a corn meal pancake that’s already been precooked and then look at the inside that is just a huge thick layer of cheese I’m going to try to do a cheese pull yeah that’s good oh my

God oh that’s a good cheese po this it’s something between like mozzarella and halumi it is so salty dense thick beautiful so this is a bit sweet because this has a corn base I thought it might be dry but I think it’s been fried in so much oil that it’s not dry at

All cheese is my new favorite queso DEA oh my God that’s all the cheese that’s just falling out I’m so tempted to take this down right now but I would like to go to the bathroom within the next 6 days right here we have the ARA Cornflower bun on the outside cheese you

Got tomato sweet plantains avocado chicken so much going on here okay first of all that’s ridiculously thick and the bottom has already started to get a little bit soggy oh how do I get a bite with everything here we go I find it hard to believe that in ven

OA the sandwiches are this big this has to be Texas size stringy delicious chicken you can taste the beans the sauce cheese tomato everything working together I love the bread on the outside the only issue I do see here is that I feel like there’s enough fillings in

Here for two sandwiches I would say in the future I want to be a little bit less wide a little bit easier to get my unusually small mouth around that is three Venezuelan Foods I’ve never had before in my life I got to say excellent

Di out of di that means 10 out of 10 in Spanish hen Creek Smokehouse a barbecue food truck slightly out of town is strategically located across a vodka Tasting Room instead of the usual Texas barbecue style where they heavily utilize salt pepper and garlic here it’s all about

Oklahoma style barbecue they give the meat a little bit extra Marcus and Jamie are the power couple behind this meat making machine and he’s about to give me a tour of his Greatest Hits right here we have a couple things on the grill right now tell me what we’re looking at we have

Two Tomahawk ribe eyes and then we have the bone marrow this one has smoked for about 4 and 1/2 5 hours so it should have some pretty good flight and what do you put that on top of on that steak right there oh my God it’s so rich was

About 3 and2 lb when we started roughly be around 3 lb when we get finished and we finish this one off with duck fat and butter mix that we do and then you scrape the foam there on top of that this is my first time seeing a tomahawk

That’s actually been smoked for hours what is so good about smoking this cut to me if you smoke it at a lower temperature it’s just all the flavor you you smoke a brisket because you want the flavor you want the smoke you’re going to get the smoke and then we finish it

Off on a hot fire I like that you’re going to get the smoke that sounds uh roughly Like A Veiled Threat and you’re about to get the smoke all right let’s do it so what we have here is clarified butter and duck fat and what we’re going

To do we’re just going to sprinkle a little bit on top oh my God and then we’re going to throw it on some hot fire we’re going to have a nice big flame we’re going to get a nice little finish on it oh that was delicious we’re going to

Bring it back over here at our little marrow bones oh thank you right now I’m in the kitchen with Jamie and she’s going to be preparing what rib tips so this is the part of the spare rib that when you cut St Louis into the nice neat rectangle this leftover piece usually is

Kept for the pitm snacks we turn them into what we call Rib nuggets or rib tips here and they in my opinion are really the sweetest part of the pig all right so real elegant here with cutting that into chunks what makes this Oklahoma style barbecue is we sauce

After the smoke and we get these good and spicy all of these just big meaty rib nuggets ready to go so right here we have the pork belly burnt and it almost looks like some kind of beautiful brazed Vietnamese pork belly but I’m sure it tastes completely different a little bit

Different but is still going to be a very spicy lean and fatty combined bite of pork oo those are big and F all we’ll get now is some bread and some pickles and we’ll get you ready to go thank you right here we have an incredible wild

Protein pack spread and this there’s a little place across the parking lot selling vodka and somehow it got into my cup anyways right here we have the pork rib tips and then right here we have burnt ends from the pork belly I’ve never even heard of such a thing it’s

Too big for one bite I’m going to cut that in half oh you don’t even need a knife it’s so soft and tender oh take a look inside you can see it’s pink it’s white it’s gorgeous try it Out oh so soft and delicious the outside is a little bit sweet it’s so different from brazing it’s like a whole different texture when you braze pork belly in Asian cooking it gets really really soft and this is also tender but it’s like you can feel the different layers as you’re chewing

It m drink some barbecue very satisfying right here we have the rib tips the outside is so soft and fatty and juicy that looks wonderful look how dark that bark is on the outside but how light and delicious it is on the Inside oh similarly delicious Smoky tender sweet this is heavy food and so on the side they’ve got pickles cuz there’s vinegar in there what’s Wild is that that’s an appetizer for this right here this is our big bad tomahawk amazing is they said on the side we have bone marrow which is

Basically pure fat we have duck fat which is also pure fat and I said what do you have to like uh cut the heaviness she’s like huh like what like bread so we got some bread too let’s take a look at the mirrow first wow the mirrow goes

Deep into some of these parts here look at that this is all just super fatty gritty Super Rich bone marrow Smoky beefy greasy very satisfying now that bone marrow is actually supposed to be the dip for this it could probably be close to rare so a good so there are definitely some s

Parts on the edges here incredible color this has been smoking for hours W the spices are incredible it’s full of juiciness it’s very tender okay right here duck fat give a little bit of a dip hey when in Oklahoma do what the Oklahomans do let’s try it Out duck fat with butter oh my gosh an unlikely Duo a perfect combination it was so fatty I chewed it like twice and it fell down my throat oh the seasonings on here was peppery they got their own secret seasonings everybody gets better but what I have to try now is using this

As a vehicle to transport more bone marrow into my Mouth it’s like eating a stick of butter and putting some olive oil on top it is just pure decadence try it Out oh wow it feels so right and so wrong in the same time I feel naughty there’s so much meat so much fat and so much flavor it’s rich but it doesn’t feel too rich I thought it’ be too much much them and I got to say easily balance that out with one

Pickle perfect pal am I going to eat a whole $125 3 lb Tomahawk by myself yes but should I no I should probably find some people to share it with on Craigslist where I find all my other friends from The Lone Star State we’re heading to the Big Apple to the USA’s

Most populated city New York’s food truck culture is a fusion of global Cuisines it’s going to be pretty good offering a wide array of delectable dishes to satisfy any craving this cheese has coagulated and crisped up on top of these noodles in a city where even breathing is expensive this is very

Affordable and that’s a lot of food food trucks are the perfect Haven for those Balling on a budget let’s dive in behind me our first Vic up this place is called Express halal food so right here we have a visual menu most of these are Middle Eastern type items kebabs fish Falafel

Lamb all of those meats over rice as well when it comes to the prices I was thinking the prices might be expensive like they were in the Winter Market but looking here the most expensive thing is only 12 bucks I think that’s why these are popular here it’s hot it’s on the

Spot and it’s very affordable let’s get started okay sir could I please have the lamb over rice and a kebab sold out ke sold out what about ffle Okay boom meal one this looks extremely filling and the price is not that much lamb over rice $9 falafel sandwich $7 very affordable and actually more food than one person requires I did try to get the Kebab they said there are no more kebabs for today they’re all sold

Out so I got the thing that’s never sold out the full FL the flaff is essentially a bunch of grains and Seasonings shaped into a ball and fried generally speaking they’re not my favorite but just like high school girls ever did for me I want to give it a

Chance okay good seasoning tastes like some Middle Eastern spices it had some sauce on it already that helps a lot it doesn’t taste way too dry it’s got a pretty good amount of flavor to it so I think when it’s mixed with all the other ingredients in here it’s going to be pretty

Good I was recently in Istanbul they basically invented the mother freaking Kebab there they’re using a vastly different type of bread this is like a peanut bread then I see I think there’s Jalapenos in here tomato lettuce I asro no cucumber and then a white sauce kind

Of like a a white garlic cream sauce that goes on there too it’s kind of like they took all the Middle East and maybe grease put it in a blender and this came out M overall delicious what I love most is the bread the bread here is so soft

And pillowy and just so white and void of any nutrition the inside because of all the flavors you can’t really tell that you’re not eating Meat M the pigeons will take care of it this is lamb over rice so we have green olives jalapenos there’s a salad here this is kind of a long grain basmati rice looks very pretty this Fork is far too small for this task at [Applause]

Hand oh my God this kind of lamb is like my absolute favorite and it’s hard to find anywhere else in the world it’s very deeply seasoned lamb it’s soft it’s succulent this is slathered in this garlicky yogurt and then on the side you’ve got a salad to

Cut the heaviness here you can see the red stripes he asked if I wanted spice and I wanted to film him doing something so I said yes and probably I’m going to regret that the fact that this is n bucks considering we’re in New York I

Was expecting the prices to be a little bit more shocking but this is very affordable that’s a lot of food and it’s hot it’s fresh it’s delicious it could be argued that New York City is the best Food City in all the USA and I think

That would be because this place is a Melting Pot of different cultures I would guess that maybe half the people coming here don’t even know what h means they just know that this is good food and they’re absolutely right all right we’ pulled up at our second

Location here our second food truck this time not H all at all this is the Mexican theme the place is called teia Regina who’s Regina they have 15 menu options they’ve got toras they’ve got meat over rice they have tacos they have quesadillas they have nachos a little bit of

Everything some of it seems like TexMex and some of it seems like real authentic Mexican even some food I think I remember from Waka so I’m going to step up check out the menu and order some food let’s do it all right so check it get out right here we have

The right here we have the meat selection steak chicken salted beef but then they have tongue they have sausage fried pork spicy pork and pork ears oh look an A- rating that must be some clean food all right let’s go order and let’s eat can I please have tongue tacos

You know how to come right now oh it’s heartbreaking how about Toro and pork ear tacos do you have Mexican Coke Mexican Coke boom all right what’s fun about ordering here is that they don’t actually put the on the menu and so when you get the bill you’re like uh wow

Really and they’re like that’s absolutely right so for three tacos it’s 12 bucks and for three soapas it’s 12 bucks so uh three tacos three tacos and three soape that’s 36 bucks right here we have this soapas take a look at that so I thought they always had to be beanie and

Vegetarian apparently not is that cheese oh it is pineapple so we have the Pressed Masa it’s kind of like a very thick tortilla but even thicker on top of that we’ve got some of the bean and then we have some meat I think we put on salted beef then there’s this type of

Mexican parmesan cheese essentially reveal yourself to the world little soape you don’t need to be hidden behind a veil of lettuce oh yeah I mean it’s literally steaming it’s very satisfying the pineapple threw me off but I don’t mind it uh-oh the ratch will take care of that

Don’t worry I like the base here it’s thick it’s almost kind of doughy the beans on top have a nice flavor super Savory the meat is big juicy and then the cheese on top offers a little bit of sharpness to bring it all together here they do not have Mexican Coke it said

That Mexican Coke is made with real sugar cane whereas American Coke is made with high fructose corn syrup fortunately they have Diet Mexican Coke which is made with real aspartame are these jokes Landing no two types of tacos chorizo and pig yri sadly they ran out of tongue is

Tongue in high demand I don’t feel like it is this is literally 2 lb of food right here I was kind of scoffing at the idea of this being $12 but now that I’m holding it in my my hand I can see that that’s a reasonable price you can see

That delicious cheso on the bottom we’ve got onions tons of cilantro you always have to hit it with a little bit of lime oh yeah it’s making me wish I was in Mexico again it has a ton of flavors on top the cilantro is delicious and it

Tastes like some salsa ver on there too the chizo it’s juicy sometimes tho can be kind of gritty and dry this is not that right here we have the pig ear it’s tough because they’ve covered most of it here with the avocado and the cilantro but you can see little pieces of white

That is literally Pig ear cartilage one of my favorite Parts about getting tacos in Mexico is that literally any meat can go on a Taco tacos are just a way of life they’re a way of eating food they’re a way of eating protein and so

In Mexico you can get brains you can get balls you can get anything you can imagine except for maybe placenta okay let me know in the comments down before if you’ve ever heard of placenta tacos I will find them and I will try them hit it with a little bit of

Lime oh wow that is some of the most gy tacos I’ve ever had in my life super Porky intense flavor it’s kind of of gluey too it the fat that’s coming off there has been rendered down so much it’s kind of like sticky on your lips definitely these ears have been boiling

Or bracing for a long long time they’re almost gummy the texture of the cartilage is not even Snappy or crunchy it is very soft at this point but the pig ear is not for someone who messes around don’t look at that the rats are off duty right now they’re coming

Soon boom we’ve come to our third location I can’t figure out what the theme is of the place behind me it seems like they have every different type of food I’m looking at the menu I’m seeing Heros I’m seeing hot dogs Chicken Kebabs I’m seeing

Hi for my car yeah is that okay I don’t like you don’t like I was going to order some food too okay all right so uh I just met the owner of the cart very nice guy he said uh don’t film his cart he doesn’t like uh his card being filmed so

Anyways I’ve heard that when you come to New York you absolutely have to try the hot dogs there’s something special about the water here and when you boil gave it the middle finger in the background when you boil those hot dogs those delicious wieners in this clean New York water it

Gives you a flavor like you can’t it anywhere else I’m going to order some now and we’re going to step to the side far away from this car to eat it cuz this guy seems uh stressed out to say the least Welcome to New York okay boom we had a slight mishap

With our first hot dog guy he said he ran out of hot dogs I’m like sir no offense I’m looking at a mound of hot dogs here and he said no I have no hot dogs get out of here turns out there’s a hot dog guy right next to that hot dog

Guy hot dog special on the go basically two bucks per dog I got to say the dog more thin than I expected it is say a thin member classic New York style one strip of ketchup one strip of mustard I can do with a fatter dog but

The meat to bread to Sauce ratio very nice it’s pretty much perfect very juicy for two bucks not disappointing now did it capture my heart no for that gentleman who gave me the finger when I was filming just a minute ago he captured my heart for me

That’s my first real Taste of New York and I kind of loved it I don’t think he did but I did Cheers M it tastes like bitterness M I love it we have come here to our final destination in Harlem if it sounds a bit noisy it’s because of that right there

Is an electrical generator you can see on the side of the truck they describe their food as being the best in Harlem the menu here looks gorgeous we’ve got fried fish chicken turkey shrimp roasted pork plus candy DMS collored greens and more I’m so excited to try this out the

Only issue is I just spoke to Arie the owner here she’s had this truck for 2 years and she said they’re pretty much out of food for the day so I said please go in the kitchen if there’s anything you scrape together I will happily eat

It and try it out let’s see what she comes up with thank you Arie welome thank you you want me to tell you what you got in again yeah you have fried shrimp you have baked mac and cheese and you have our special potato it’s special what’s

Special about it of course it’s homemade but my sister she made it and she just took like home not lit not literally that does sound very special yes but she really makes it like really good it’s one of our I can’t wait to try it out

Thank you so much so much boom it’s still pretty loud cuz of that generator right here we have an amazing meal our special potato salad this is a macaroni and cheese that’s been baked and then right here we have some beautiful looking fried shrimp Arie very nice lady

If I had to compare Arie to the guy that gave me the middle finger from the hot dog stand I got to say Arie a bit nicer let’s start with this special potato salad she said her sister makes it it’s her recipe and she said she puts her

Whole foot in it now I’ve never heard this expression and I don’t think she meant literally but that is a unique way of making potato salad mhm it’s real Tangy they got the mayonnaise but they got a lot of pickle in there too it’s a little bit sour and it tastes

Delicious guys this food is heavy not heavy greasy or oily this is 2 to 3 lbs of food right here I am such a lover of mac and cheese around the world and right here take a look at how this cheese has kind of coagulated and

Crisped up on top of these noodles that is going to be delightful that is really good there is no shortage of cheese this is an abundance of dairy goodness the noodles are not too soggy it’s like there’s cheese inside and cheese on top and it works together so well this is probably

One of my favorite top two oven baked mac and cheeses I’ve ever had try it that good but last of all we have these shrimp men look how big these are they are deep fried they are dusted with seasoning powder and they are just gigantic I got big hands and these are

Making my hands look small big small medium they’re big shrimp that’s my main point oh yeah amazing seasoning super flavy salty it’s got a nice crunch to it it just pops with shrimpy juices that is excellent that is a beautiful tarar sauce it smells so Tangy already give it

A lot of bit of a dip M I love this next time I want to come back I want to try the rest of the menu cuz she has so many items on there and by the looks of it they don’t do anything small here it’s all on a

Massive scale these shrimp are even more Juiced up than the liver cake that is Arie and Ebony right here with the soul food coming hard coming fast super Delicious from from Harlem to the Heartland I’m flying out to my home state of Minnesota to check out the food truck scene in Minneapolis Oh my God look at that that looks like Perfection here in the Land of 10,000 lakes and tater totd hot dish you’ll find an impressive blend of culinary influences

From all over the globe there’s a load of massala on there it’s like all of India is in my mouth right now this Midwestern Journey all starts with a Vietnamese twist boom we have come to our first location behind us right here Russell’s traveling kitchen this truck is owned by

A couple and they go all over the city today they happen to be parked outside of a brewery a brewery that’s not quite open yet cuz it is 11:00 in the morning sad cuz I would drink when I first looked at the menu I was instantly Enchanted because they have Vietnamese

Food but here they have something called the F French dip a French dip sandwich also known as a beef dip is a hot sandwich consisting of thinly sliced roast beef on a French roll or baguette it is usually served plain but a popular variation is to top it with Swiss cheese

Onions and a dipping container of beef broth produced from the cookie process so that is a French dip but a f French dip is going to introduce Vietnamese elements how does it work let’s go inside and find out right here hello I got my man Cheney how you doing I’m

Really excited today because I’ve done so many food truck videos around the USA and what really makes menus Stand Out is when they fuse two different things in this case Vietnamese food and French food so this is not just a French dip but a far French dip with Vietnamese

Cuisine you already have the French influence but we wanted to kind of bring it to street food so then we’re like let’s put it on a sandwich on a bun my wife she really love french dip sandwiches so let’s do an Asian style French dip sweet let’s get into it we’re

Going to throw some fresh ner strip steak down so right now are you essentially making a bun me so yeah very much like a bot me but no Pate no V Mayo let do a little bit of house seasoning then we’ll throw a little bit of B broth

Here oh yeah it does smell like a fa broth in here so right here we have the dip part of the French dip the fa broth going into a container looking steamy and delicious but while our meat’s cooking we’ll garnish this with just a little bit of fresh cilantro and some

Onion we’ll just throw a cover on it and we have a little bit of lime the next is to get your bunme bread we get our Bakery to make these fresh for us every day for the size that we like this is about done what we’ll do is we’ll finish

It off oh wow almost lanching that already cooked steak right here we’ll throw it back on for a second we’ll throw our rice noodles or our hot water then the noodles hit the flat top they just go on top of the bun like that this is our house bean sprout SLO mixture or

A couple of red onions and a couple jalapenos oo that’s going to be spicy and then we top it off with a sriracha and the Hoon sauce on top and then we’ll garnish it with some cilantro as well that’s going to be a f friend STI

Sandwich cheny I can’t wait to try it out thank you the first thing I want to do is try this F dip right here a French dip would have that leftover jeo from cooking the beef it’s a similar idea except for the fa broth would be made

With spices and beef bones let’s try a little sip M that’s nice little sweet little salty and tons of spices in there now the sandwich let’s go for it m instantly makes me miss Vietnam the beef is cut so thin very soft tender and juicy I’m F it’s a lot of familiar

Vietnamese flavors coriander the chili sauce the hoison sauce and then you got some of that broth in there too but I want even more broth well let’s give it a little bit of a dip mhm heartwarming it makes a bread wet and soy there’s a dazzling dance of

Spices on my tongue but not too spicy as Vietnamese folks would say excellante no oh I mean Su this is our first course here but there’s something else on the menu I want to try out too something called Russell Sprouts boom we are back in the kitchen this right here is the

Other half of Russell’s traveling kitchen Carrie hello my guest is that these are actually brussel sprouts the vegetable they are deep fried brussel sprouts you are correct our son name is Russell and the truck name but we did it as a special one day called Russell

Sprouts and it just took off and now it’s on our menu so step one is to take the fresh brussel sprouts and chop them in half so we used to toss them in a seasoned flow that we would make but the world is gluten-free now so we just kind

Of skipped that part they taste just as good and then and pop it in once they’re done she lifts a basket and lets them drain out of the bed and we pop them in here do a little kosher salt ooh nice I like to always put some

Of the crispy leaves on topz that’s what people dip first and we grab fresh lemon juice and may fantastic I can’t wait to try it out it reminds me of fried Thai Basil which is one of the best things you could eat let’s try it

Out uh-huh that is how you make kids or anybody else fall in love with brussels sprouts it’s crunchy but also is disintegrating in your mouth at the same time then here they have a Mayo lemon sauce I’m going to take the thicker bigger piece of Brussels sprout give it

A little bit of a dip this right here is American Health Food M it feels almost steamed on the inside fried on the outside and that sauce gives it just a little bit of flavor a nice bit of kick and a zip of lemon a fantastic start to the day but

We have a lot more to see in this food truck face off let’s keep moving boom we’ have come to our second location right behind me this place is called Pizza Karma it is hure fire pizzas this place is basically an Indian restaurant but with a major Western

Twist they have a very unique and interesting menu but here’s the thing a Tandoor is basically a giant big clay vase that you fill with fire and that you use to roast bread and meat and things like that they can’t fit a Tandoor in that truck so actually right

Now the truck is parked right outside of his brick and mortar restaurant by the same name every day before the truck goes out they have to prepare the non bread inside the restaurant this is going to be the base of the pizza let’s go inside and see how it works

So right here is where all the magic happens and I’m about to reveal to you three giant indor ovens right here you can see they’re already cooking up some chicken Tika it’s always made inside of the Tandoor like this there’s hot coals on the bottom and then the heat just

Comes up and slowly cooks that chicken making it soft and delicious today right now I am with Raj he is the founder of pizza Karma and right now we’re about to make our pizza non D is there any difference between a typical naan and the naan you’re using for pizza this is

A traditional recipe which is a buttermilk based crust this has been formulated for a pizza so even though everything is going to be like a na but it will behave like a pizza crust Next Step he’s going to put the bread inside and that thing is going to just take a

Couple minutes to cook cuz it is really hot in there we don’t want a crispy bubbles salby popping out some of the buzzles that will be coming in here all right from here he’s slowly going to peel it off it smells a little bit different than the na that I’m used to

But this is going to be turned into a pizza which I’ve never experienced before we are officially inside the food truck we’re going to get to that pizza soon but first two appetizers okra fries and paneer poppers so right here we have India’s famous paneer it’s already been

Coated what is it coated with it’s our marination it’s been marinated for almost 24 hours now he’s just going to coat it out with a little bit of Al FL and then he’s just going to put it in our signature beer batter mix from here he makes sure the batter completely

Submerges each piece of paneer and then from here it’s time to drop them one by one into that hot oil I feel like I’m at an Indian state fair I don’t know if India has state fairs but if they did this is what they would serve

That is to just shake it off so that the py doesn’t get stuck to the fryer you see the color changing over time they’re becoming a nice golden brown those are ready we’re going to let the grease drip for 1 second those look magical right

Here we have red Hot Tomato Sauce as a side and then just like a machine he’s taking them by hand and putting them on the platter final step a little bit of coriander on top it’s basically a salad oh but this right here is cheese Cara it

Looks awesome p is the most popular famous cheese in India honestly I’ve not seen any other type of cheese in India I don’t think it’s interesting cuz it says it’s a non-stretchy cheese so I want to see does it have any stretch to it or not uh-oh there’s no stretch but it’s

Still delicious it’s a very solid cheese and no matter how much you heat it up it kind of keeps its shape there is a delicious Masala seasoning on the outside and look at that breading this thing is really crispy on the side they have a spicy

Tomato sauce I’m going to really get it coated on the outside strong acid from the tomato is it hot not really and maybe a two out of 10 hotness but I like it those are the pineer poppers let’s try some okra you can see the okra has been cut into thin

Strips already and then they’re going to put it into a plastic bag then right here a little bit of water to make everything stick then we have chickpea flour give it a bit of a shake now the okra is in the basket and it slowly descends into the fryer wow you can see

Them really coming to life like little tiny french fries the okra has finished frying but it’s not done until it gets a nice hit of Masala put it on the plate and then here they’re putting in a buttermilk sauce for the side this thing

Is is massive I can’t wait to try it out boom we have our okra fries right Here M oh man and there’s a load of Masala on there it’s like all of India is in my mouth right now okra has this reputation for being kind of slimy but here not the case super crunchy super fried a great texture and if that wasn’t enough they have their sauce right here

It’s essentially an Indian Ranch but made with buttermilk I’m going to give it a little bit of a dip oh it’s a very liquidy sauce M there’s so many spices and so many flavors coming together I like that sauce I could drink it it’s super delicious so these my friend are the

Okra fries but we also came here for pizza you can see right here oh Giant Pizza Oven that is what all the pizza is being sent through so we have our pizza crust right here we saw this being made inside but the first step is to put on

Some of this that ain’t butter that is ghee this is a Tika sauce so it’s a red pepper based sauce mixed with our own proprietary Pizza Kaa sauce then you top it off with a chicken Pika the chicken looks great in the Tandoor it looks even

Better on the pizza and then you top it off with onion pepper mix finally top it off with our whole milk mozarella cheese so that is going to hit the oven and slowly move through here and soon pop out on the other side here the pizza is coming out the

Cheese has melted the crust is getting Brown this looks incredible for $12.99 all this could be yours he said he doesn’t know anyone else making Indian Pizza in this way I got to say I agree except for I did go to India once and I had butter chicken pizza but it was

Different cuz they were using just a pure non here the non batter is a little bit different different I’m not saying it’s a non na it’s still non but it’s a non that’s appropriate for a pizza look at those little brown spots like what old people get when they go in the sun

Too much like me all right let’s try it Out mhm wow it’s a heavy thick creamy sauce that they put on there like some kind of an Indian curry which is awesome cuz half the time you’re eating Indian food you’re using the non to scoop up Curry anyways so it feels like the scooping has been done for

You the vegetables they’re crunchy they offer a little bit of freshness I want to pull off just some of that chicken and cheese at home I have a trigger Grill but I really love an Indian guy to come to my house and build a Tor so um let me

Know downstairs in the comments if you know how to build one and then I’ll give you my neighbor’s address and then I’ll roll it over to my house sound okay overall I’m really impressed with what these guys are doing if you love Indian food with a little bit of a Twist this

Is your place to Go Welcome to our third location already we traveled around the world to Vietnam and India now we’re headed to Mexico this place specializes in bira bira is a meat stew or soup made from goat beef lamb mutton or chicken that meat then can be put in almost anything you put it

In a taco a burrito a quesadilla or in this case Ramen right now I’m inside the L Bodega truck and right here we have our ramen I was thinking it was going to be some kind of a Korean Ramen but it turns out Mexico has their own Ramen this is

Called tapa te this one is shrimp flavored is that going to go good with Bea I don’t know right here we have that delicious soft F beef and then here is a consume the broth the meat and water that have combined to make something incredible we started by throwing the seasoning in the

Garbage then right here he stacks on big old chunks of bua beef it’s stewed it’s soft it looks delicious then here we have the consum pour that on top now hit it with a little bit of onion then cilantro yes I said it with a cool accent then allow the mariaa man to

Protect your Ramen until it’s finished a little Lem on the side Bo some sauce and that is ready to go this looks awesome come take a look big pieces of stewed beef noodles and then that consum which is already super thick I’m going to get just some of this beef to begin With m delicious Bra full of flavor super salty a little bit spicy and very oily this is a heavy dish about a spritz of 1/16th of one wime got really rationing out those limes now I’m going to get a bite here full of beef the consum sticking onto that and then we

Got plenty of noodles too let’s try it out that was lifechanging and honestly the lime helps a lot it really cuts through that heaviness it just looks like a little swamp it looks like if you came back in one year this thing would develop its own ecosystems those noodles

Have a great bite to them when you mix that with some good old Mexican meat oo it is a great combination let’s keep moving all right folks we have come to our final location behind me now the angry line cook I used to work at Applebee’s I knew a lot of angry line

Cooks here I believe the angry cooks are specializing on the broiler making up some burgers I’m looking at their signature item it is the angry Burger there’s a lot of hostility with this truck soon I’m going to talk to one of the owners and find out is everything

Okay how’s things at home when’s the last time you called your mom what you so upset for number 58 come on oh there he is right now I thought he was yelling at me I am now inside the kitchen with Jesse are you the angry line cook oh I’m

One of the angry line cooks for sure what are you so angry about oh man plenty of things we’ve been in the industry for I mean accumulatively like 40 years so between all that experience just like the worker conditions the you know being stuck inside never breathing

Fres 2023 as well baby it sucks out here this is my best interview ever today our first item it is the angry Burger step one hit it with some clarified butter or ghee and then throw those buns on the flat top all right right here we have

Our beef balls those get smashed down and I like every kitchen somebody has a different smashing device this is a muggler from a bar program classic little bartender to so that can make mojitos or Burgers that’s right little so we got a little house seasoning we

Just let it rip and ride get a good skirt you know how it is so the one you’re making right now is called the angry Burger why do you call it that know we’re like yo we’re coming into this Smash burger game we need something

That sets us apart for us it’s all about heat you got the heat you got the meat but we realized yo we’re in Minnesota not everybody can do that right so then we’re like oh we got to come up with a second Burger so because we got to come

Up with a second Burger naturally we’re like oh this first one well it’s the angry Burger baby that’s the one that like it gets your pallet activated wow this is probably the most flat thin Smash Burger I’ve ever seen in my life hit it with some pepper Jacks that’s

Some housemade pepper Jacks Next Step he doubles it up oh what do we get in here so that’s uh oil infused with a little chili de Aral and some smoked paprika got some pickled Fresnos going on top super sweet got the heat and then we drizzle a little bit of angry sauce oh

My God it’s a combination of ketchup mayo and our own hot sauce that we make in house called firef fire hot hot oh my God look at that that looks like Perfection boom guys check it out we are sitting at a bar they have my my favorite thing a food truck with Burgers

Next to a bar with drinks it’s fantastic let’s talk about this as a Smash Burger is the most smashed I’ve ever seen any Burger the thinness it is like a 3 mm thick it makes sense they went for something spicy spice is usually seen as the angriest of all the flavors which I

Don’t understand cuz the times I really do get angry is when there’s no flavor at all gladness should be the flavor of anger that being said let’s try it out wow the patties are excellent the bread is super soft mhm it’s spicy but it’s not going to be

Unpleasant for you to eat unless you’re my mom my mom thinks mayonnaise is spicy I’m a fan the other thing I like about what he’s doing here is he took something in that classic the Spanish burger and he made it his own thing especially when it comes to this one

Right here the other Burger all right so now we’re going to do the double other burger and that other Burger is named thly because we needed something so I don’t want to call it anything classic so we’re just sitting there arguing left and right and then we just eventually

Realized it’s just the other Burger you only got two burgers deal with it what happens if you do a third burger is that called the other other burger right third burger is actually Pig’s ey so we just wanted to do something that was traditional little basic and then we

Named it after the city that we live in and the city that we love St Paul originally called pigs eye if nobody knows the history on there I don’t know how smart y’all are on the internet not very all right bread is done so we got that beef sizzling oh look at it

Sink now kobby on the other side he’s topping that bun off with a little bit of beef stock aoli that is Mayo that is infused with a little bit of fresh marrow topping it off with those dill pickles we make in house now come back over let’s see that reveal let’s get

That a baby juicy locy move out we got oh the angry lme cook all right so we’re hitting with a regular American cheese we put a little bit of our own Spice in there ready y let’s go swinging meat oh look at that baby let’s go try it out oh

What do I begin M mhm oh man that aoli is nuts it’s super beefy rich full of flavor then you have that creamy cheese and again that soft bread in these insanely thin nearly crispy slabs of beef I’m lucky I don’t live next to this

Guy it would be a problem for my dietary Health from the Twin Cities we are Westward bound risking our lives for food in the city of Seattle she told me that this right here was going to be extremely spicy here in the Emerald City you never know what you’re going to get

It could be a smash and grap or a Smash Burger and Fries when it comes to the food trucks the Asian influence here shines bright from Pakistani Delights I feel it all the way from my roope down through my esophagus all the way to remixed Korean food what’s fun about the

Food trucks in Seattle is they take familiar recipes from other countries and they give them a little bit of an American twist you’re going to understand what I mean in a second after we go to our first location let’s Move our first food truck is right behind me it’s called Soul bow their slogan the new look of Korean barbecue this place when I first saw it was perplexing cuz I saw they had a bowl I saw they had many different toppings so I thought maybe it was something like

Beeping bomb but turns out it’s not that I am a huge fan of Korean food so I can’t wait to see what kind of twist they put on a classic Korean barbecue put into a bowl let’s go learn more I am here with James when did you

Come up with this concept we came up with this concept back in 2018 a sole bowl is build your own Korean barbecue bowl and customers can choose all toppings different sauces different meats and they just build whatever bowl that they would like to eat I’m excited is there anything else I should know

Before I order try the kimchi Bogi cheese friy that’s also a fan favorite fantastic all right guys right now I’m inside the food truck and this is where all the action happen I think we’re right next to a bunch of different Office Buildings it is lunchtime and

There is a line forming outside the door nonetheless we’re going to try to get this done inside starting with the kimchi fries right here we have the fries heading right into that hot oil Fries Are Done time to put them into this giant Soul Bowl basket right here

We have some classic Korean poogi oh right here we’ve got mozzarella cheese hit it with a little bit of kimchi sweet soy sauce next and the yum yum sauce oh yes that looks amazing boom okay we have our first meal of the day right here it looks awesome

And it’s still hot in my hands I’m going to go just for the Fry at first it’s got yum sauce it’s got sweet soy sauce cheers yum yum sauce it’s just kind of like a sweet mayonnaise the fries are good quality too crispy they’re not getting soggy too quick we’ve got kimchi

And then we’ve got Bogi some mozzarella and they’re getting stretchy and warm M oh that’s delicious it’s got a little bit of bite a little bit of kicked Spice from the kimchi the sauce is sweet the meat is a little bit sweet too it’s a beautiful combination of flavors ah oh

The food is hitting my stomach and I’m feeling much better here babe now I’m going to head inside and see how they make the so Bowl everything starts with a foundation of rice packed inside of our soul Bowl this is where I was confused and I thought maybe it’s

Bebob be Bob is more like traditional Korean food we have more toppings here that brings a lot of flavor and and taste to the bowl and we’re adding all different kinds of sauces which B Bob has one traditional sauce here we have an assortment of meats but today we’re

Going with a spicy pork and man that looks spicy I can just smell the red chili paste coming off of it time for the toppings starting with a little bit of cabbage from here we’ve got the corn right here some pickled radish then we’ve got the kimchi where’s this kimchi

From my mom makes this one it’s a 3-day process oh that’s it yeah oh amazing here we have some cucumber kimchi and some pickled jalapenos and some caramelized onions going in the center it’s time to to it up first with a ginger dressing going just on the salad

H it with some yum yum sauce and some spicy sauce going on top of that and that my friends is complete boom we have our main course right here he’s got a little bit of everything in here jalapenos onions pickled dyon if you’re eating Korean barbecue these are a lot

Of the side dishes you would see and of course koream barbecue you’ve got to have the uh uh uh you got to have that little metal container of rice that always goes with Korean barbecue that’s our base right here I’m going to start just with a heaping Saucy onion bite

M hot sauce which tastes like a goto Jong sauce plus the yum sauce to make it kind of sweet and sugary it’s a wonderful combination and honestly not that spicy I’m going to attempt to work my way around the edges here a little bit cuz you want to get some rice and

You definitely want to get that meat serious M oh it’s delicious it’s Porky it’s soft it’s fatty this is high quality kimchi a little bit of rice for balance that’s a winner and clearly people like it cuz this place has a line around the block okay don’t show it’s

Not quite around it’s almost to the corner of the Block it’s good it’s popular let’s keep moving nice food truck right behind me a little place known as the roll pod here they’re specializing in Indian food but this is Indian food like I’ve never seen before they have all the familiar

Ingredients of Indian Cuisine but they’re kind of wrapping it up in an American way and that’s not to say that India doesn’t have their own wraps they have Dosa but the Dosa it’s somewhat empty inside here it’s a legit roll using a Roi let’s go Order hi there could I please have an egg roin inside could I have mutton Masala boom right here $4.95 is the price for this right here a little bit it’s a little bit expensive it’s an egg Roy one layer of bread one layer of egg and then all that’s wrapped around

Mutton salad and Chutney makes sense I can’t go in the kitchen they’re way too busy so the visuals you’ll have to imagine first I’m going to unhee it oh maybe I shouldn’t do it all the way cuz you could see the mutton could come out of

The butt side we don’t want that so here you can see that beautiful egg on the inner layer bread on the outside there’s big pieces of mutton let’s try it out M it tastes of Masala I taste Chili Pepper I taste turmeric I taste cumin the salad it’s a bit Fresh and that mutton just falls apart tastes like it’s been brazed for days and the Chutney very refreshing and very balanced that’s their slogan for this place yummy fresh balanced Indian food 15 bucks not a bad meal let’s move on to our next location we have our next Food Truck

Behind us right here in a place where you wouldn’t think to find a food truck it’s in a hi traffic area but this is not in the center of the city no it’s in front of a Lowe’s yes in front of Lowe’s Home Improvement store there is a food

Truck called Rain City hot dogs now here they have something called the Seattle Dog this is something you can only get here we’re going to go inside and see how it looks oh okay I am in the food truck right now I’ve got Jose right here

And he’s going to show me how it’s done it starts with the Polish sausage step one drop it on the flat to oh cut it right in half Chuck it on the broiler and just for a mere 40 seconds this thing is going to sizzle away that looks Fantastic Bo 40 seconds is up he’s going to give it a little bit of a flip and you can see those delicious grill marks on there already next move is to throw the Bun over the broiler as well oh man the dog’s looking juicy the Bun’s getting a little bit bit Toasty we got a healthy dose of caramelized onions on top and then cream cheese this is what makes it really stand out from here he hands it to someone out the window so I should probably get out the window I’ll be right back boom there he is dog this is

An Amazing Creation it smells amazing those caramelized onions have so much sweetness to them and such a deep Savory smell I just want to try an onion M those are topnotch carel onions let’s talk about the rest of the dog construction every city is famous for

Their own type of hot dog but here’s the thing recently I went to New York and I tried their hot dogs and I just was met with the incredible Hospitality that New Yorkers are known for yep there it is that is the hot dog vendor flipping me off that guy didn’t

Like me cuz I was trying to film his cart but at least his hot dog was honestly mediocre in average they just boil it in water they put it in a bun it’s your choice if you want a stripe of ketchup or mustard but there’s not a lot

To it then you come here this is something very distinct let’s give give it a shot are we getting kicked out no you have a fan that works here oh too embarrassed to come say anything okay I’ll come over when we’re done I thought they’re going to kick me out for being

On a Low’s parking lot but no someone wanted to say hello that’s nice this also very nice this is amazing that’s a good Polish sausage so it’s not a typical hot dog man when you flatten out the dog like that it’s maximal flavor they’re putting on that charcoal it’s

Giving it a smoky Essence and it’s really getting those juices and oils inside excited and dripping out the is nice and soft it perfectly cradles the ingredients inside Americans try to put cream cheese and everything even where it doesn’t belong but here it feels right at home I got to say Seattle

Dog I’m a big fan let’s keep Moving right behind me a very unique food truck this truck is called off the res res as in reservation as in Native American reservation yes this is indigenous food I’ve lived in the US from the age of 0 to 24 and I have never tried Native American food so I’m

Excited to see what this place is all about I’m going to talk to the owner and find out more right now I’m with Mark one of the owners of off the res res short for reservation correct across the USA there’s not just one type of Native American food there’s so many different

Tribes and ethnic groups and backgrounds the food you’re serving here is inspired by what tribe by the black beet tribe the black beet tribe is a Native American tribe with a rich culinary Heritage so my mom’s from Browning Montana where the black beet are we’re using kind of the traditions and the

Foods that she grew up on among their traditional foods are B and meat and Fred bread a cherished carbohydrate Choice with deep roots in Native American culture additionally they have Indian tacos a delicious creation combining the two aforementioned Staples here at off the red they have it all does anybody

Confuse Indian tacos with India all the time okay they’re looking for some Masala some Curry some spices we get that a lot today I’ll be indulging in some tacos and exploring a fusion of Native American and American Cuisine known as the powow burger all right folks we’re in the kitchen I with

Cecilia she is the other half of the off the res Duo the first food we’re starting with today Indian tacos filled with bison let’s go so our Taco construction has begun and it all starts with the dough which gets kind of kneaded out into a disc and thrown into

The fryer once she turns it over you can see it looks super crispy on the edges already this may be the new perfect taco shell I can’t wait to try it out before we get to the Bison our first Taco is going to be Stu with the beef chili wow

Some shredded cheddar cheese goes on top some fresh shredded lettuce then a house made Crema sauce and right here some purple pickled onions that looks brilliant now for our bison Taco boom pack it with meat hit it with some cheese a little bit of lettuce Crema sauce and again with the pickled onions

That is ready to eat let’s go try it out all right folks we have our first round right here my first time ever trying Indian tacos so I even feel a little uncomfortable saying it but they have no issue with it here so why should I the

First one is beef chili this taco cost $7 which to me seems very reasonable considering she put so much meat on there let’s try it out M this thing is fully loaded it’s a little bit spicy tons of protein in there the cheese is already melting

Inside of there and the food is oozing out the bread is so awesome it’s like an unsweetened doughnut it’s stretchy it just hugs all the ingredients around it so that’s beef chili but this is the main event right here the bison and she put a ton of Bison again tons of Crema

It’s sticky it’s messy it’s oily it’s decadent let’s go for it M it’s Brae it’s soft it’s juicy and it’s potentially a little bit too much I think I could go with a little bit less meat cuz this thing is kind of a mess that bread butt is brilliant and it

Doesn’t get wet it just handles all that meat like a pro you know like like Stormy Daniels from here I’m going to be trying out their how wow Burger served inside of this fried bread boom right here we have an all beef patty already seasoned give it a little bit of a flip

From here we’re putting on some cheese and a little bit more steam now the bacon while that’s sizzling away we’re going to get to work on our base here this is the bun the same fried bread but a little bit more dense and less wide starting with the

House Crema a bit of fresh lettuce and pickled onions the burger patty is complete it goes on top and that is gorgeous I was just educated inside about a few different types of traditional Native American food now first of all it’s going to depend on what tribe is making the food then it’s

Also going to depend on what era the food comes from there’s pre Colonial and postcolonial so this is considered more of a postc colonial tradition especially the fried bread here this is at a time when folks on reservations were receiving rations of oil and flour they

Would use the little bit that they had to make fried bread turns out fried bread is delicious and when you put a burger in between with cheese and bacon it’s even better the handleability here is like 9 out of 10 the fried bread it’s got some density to it it just kind of

Puffs back up after you push it down let’s try it out M mhm clean bite it’s almost like one of those doughnut Burgers except it’s not sweet but it has that same wonderful texture of fried bread oh there Smoky meat creamy cheese it’s heavy obviously because of bun but

It’s got a little hint of lettuce in there to bring it back to even and then that Crema moit spicy and absolutely delicious it’s a great food but it has a great story behind it too I got to say this it making me want to move to

Seattle if it wasn’t for you know wasn’t for all the crime I might consider it let’s keep Moving it is only fitting after going to an Indian food truck to finish off the day with a Pakistani food truck right now I’m with one of the owners here Cyra Cyra hi hi her family originally comes from Karachi and so are there some Karachi Specialties that I’ll be trying

We do have Chu Kebab on the menu we have the Karachi famous bun Kebab we have the chicken sea kebabs we have a chicken burger and we have the chicken B oh you guys got a lot of stuff which one am I trying again we’re trying the beef bhari

Kebab so I’ve never had this before it all starts with a Pata this is the other half of the food truck right here Mr shz and these are the patas these patas are very thin yes we roll them really really thin and then we freeze them and then we

Put weight on on them actually so they’re all very flat and why do you do that because I’ve seen patas before that are very thick sometimes they’re stuffed with cheese or potato so that’s a different kind of Pata when you’re doing it for a wrap if you have a very thick

Pata you taste more of the bread and it tends to get a little dry so right here we have a double Pata this is the beari this is beef right yes it is beef it almost looks like a beef Mash beari is supposed to be very very soft and juicy

But still have the kick off the heat in it when you look at it it looks like it’s not going to be spicy but the first bite gives it away she put some pickled onions on top and this is the extra hot green Chutney which is brown yes it’s

More Tamarind based and then this is the mint R now the roll she’s got everything in there she’s putting it in the paper these are our seasoned fries that we make a special spice mix at home and we top it off with a drizzle of garlic Mayo

That is one heavy meal right there right here we have cashmir chai or the pink tea it’s actually made out of green tea but you’re supposed to add soda by carb to it and then whip it for almost an hour and that’s what gives it the pink color topped off with some pistachios

And almond or maybe even bottomed off as they sink to the bottom much of the food here comes initially from Karachi Karachi is a very famous Street Food City I will go there one day but today I’ll will trying karach through Seattle hey look Pakistani french

Fries M oh very garlicky very Mayo this is Karachi tee M I love that has nuts inside most tea got no nuts this tea has balls I mean nuts all right folks it’s time I’m a little bit scared for a couple reasons one the spice she told me that this

Right here was going to be extremely spicy two the handleability there’s a lot of wetness in this roll it looks like it’s water broke let’s try it Out oh wow oh wow it’s spicy I feel it all the way from my throat down through my soft and then a little bit in my wind pipe cuz I breathed in some of the food on accident those pickled onions they’re very fragrant powerful and sour

Too it’s crazy cuz it’s beef but it has a consistency of a bean burrito this is a great food like if you have a photo shoot later that day if you’re doing some nude modeling before a wedding before a marathon just if you’re looking for something light something that you

Know people aren’t going to notice it’s not going to create a bulge I’m just kidding I mean the opposite of that but it’s delicious and she’s right this Pata it’s like no Pata ever had before it’s borderline in the tortilla Zone but it’s not a tortilla

And you can tell by the way it rips in flakes this is awesome I got to say my favorite thing about this place is that literally 10 steps from here that way is an Indian restaurant so we got a little bit of Pakistan and India they share a

Border right here and they’re getting along great just like the real India and Pakistan is that not true so that my friends is Food Truck food all over the country west to east north to south folks of every background are bringing aate offering fortunate patrons a taste

Of a global menu as always that’s it for this one thank you so much for watching I will see you next time a peace