What the experts recommend: Gourmet food trucks

Trained chefs are launching gourmet food trucks across the nation.

From New York to Texas to California, a “gourmet food-truck trend” is sweeping America, said Tovin Lapan in The San Diego Union-Tribune. City dwellers on the go have long turned to mobile vendors for hot dogs, ice cream, and other snacks. But the new-wave trucks, typically launched by trained chefs, serve restaurant-quality fare. Part of the credit for the trucks’ popularity belongs to Twitter and Facebook, which can give “followers up-to-the-minute reports on their locations.” Los Angeles’ Kogi Korean BBQ-To-Go, with a strong online presence, draws lines hundreds deep for its “Korean tacos.”

Los Angeles, Austin, New York, and Portland, Ore., are leading the food-truck movement, said Chris Macias in The Sacramento Bee. Each city has different rules about health inspections, permits, and where the trucks may park. Even so, many trucks operate in a legal gray zone, and they’ve had more success gaining support from foodies than from city officials. Sacramento limits food trucks to stops of no more than 30 minutes—and not after 6 p.m. Other local governments are considering their own restrictions.

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