An Evening with Some South Florida Food Trucks
Looking for some great South Florida food trucks? Well, when my sister told me that a bunch of food trucks were going to collect outside the horse showground where she competes, I was in.
So you all know my illustrious fellow Ulooper Chad Hazen, right? Well, we’re also high school friends and South Florida natives. I knew I had to get Chad, the amateur chef, to come join me in this foodie venture. Together we made our way to the event and subsequently thought it’d be a cool idea to each write about the trucks we visited. Well, here we go. By the way, Chad took all the photos below, so if you have complaints about them, go harass him.
Appetizer- Jalapeño Popper from The Big Ragu
I wasn’t initially planning on eating anything at the Big Ragu food truck. Nothing against them, I just eat Italian food like everyday and was feeling decidedly adventurous. As the picture shows, their truck design popped and definitely drew people in…including my sister. However, she did not go for a chicken parm sandwich, but instead landed on some jalapeño poppers. Now…jalapeño poppers are not Italian, but hey, it’s a food truck who cares? I was kindly offered a sample from my sister and was pleasantly surprised to taste one. They are exactly what they sound like: jalapeño peppers with cheese inside, breaded and fried til golden brown. They were a nice warm up and got my taste buds thinking about what they were in the mood for.
Main course – Mojo Cuban Pork Philly from Mojo on the Go
So as I was walking around all these really cool-looking trucks, I noticed that one in particular was cooking up food I was somewhat familiar with, yet they had their own distinct spin. The Mojo on the Go truck had a big menu on the front next to the ordering window and staring back at me was the Mojo Cuban Pork Philly. Now, I love Cuban food and I love Philly Cheesesteaks, so I figured the two would be a match made in heaven…and they were. Imagine some of the best Cuban-style slow-cooked pork in a sub roll topped with cheese and potato sticks. It was a beautiful amalgamation that was admittedly hard to keep together (I’ll admit I had to go get a fork), but no morsel was left behind. It was obvious these guys cook their pork from scratch because I found a quarter-sized piece of shoulder bone. At first it sucked cause I bit into it and I freaked out for a second, but then I was like, hey, these guys are doing it right, so what if they missed a little something during the sifting process. I know I’d go back for more.