This great event happens on the third Thursday of every month in connection with the Art Walk taking place in downtown LA. Located in a parking lot on 3rd Street and Spring Street, they even have a beer garden and a DJ set up to make sure everyone feeds their souls in every way possible. I didn’t get a chance to try every truck because even though I can handle my own when it comes to food, there were simply just too many options for me to take them all on in one single visit. The good thing about it is that there is a constant rotation of new food to try at every event so there is no way you can get bored by eating the same thing here every single time.
When I got there, I tried to strategize to see which trucks I would order from and which foods I would try from each one. After a quick lap around the place to figure out my plan, I immediately figured out where I would start my foodie adventure from.
These are the places and the order in which I took this challenge in:
- Dia De Los Muertos/ El Tri Tacos- THREE versions of pork in the tacos: Al Pastor, Tinga, and Mochomos (Chihuahua style crispy shredded pork). Topped with cabbage, sliced radishes, salsa verde, cilantro/onions, and garnished with a grilled jalapeno and a lime wedge. All three styles had great flavors from the Guajillo/pineapple flavors of the pastor, to the sweet and bold flavors of the tomato/chipotle/honey combination coming from the Tinga. The Mochomos taco was my favorite of the three, somewhat similar to carnitas, but the main difference is that the pork is first cooked in liquid instead of in its own fat. So it’s slightly on the healthier side than carnitas, but still has tremendous flavor infused within. Incredibly one of the highlights of the night. SERIOUSLY, everyone should try the food from chefs Rick “El Chefe” Garcia and Brandon “Chef B” Laureano whenever you get a chance to. I will be happy to tell them this Chonchudo sent you, lol.
- Postcards Central Soul Food/ “The Greatest”- Mac & Cheese served with tender brisket tossed in a sweet, spicy barbecue sauce, and a side of braised kale. The brisket had a great flavor to it, as with the Mac & Cheese, which was rich and creamy. The only minor downside to it was that the kale was seasoned with a heavy hand when it came to the salt. I couldn’t even finish the kale because it was too much. Hopefully the rest of their food fairs better than the kale, and I am going to find out on a later date on that subject…
- Wise Barbecue Company/ Pulled Pork Sandwich- Simple, and yet, quite delicious! Served with sliced pickles with house made barbecue sauce on the side. The meat was sweet and tender, and went great with the tanginess of the pickles, as well with the sweet and smoky flavors of the sauce. Hopefully, at the next event they won’t run out of the brisket or the tri tip because I really want to try them.
- Vchos/ Burger Sliders- Topped with jack cheese, Curtido (Salvadorian style pickled cabbage), fried shoestring onions, caramelized mushrooms, bacon, chipotle aioli, and baby spinach served with a side of thick cut french fries. Was an AMAZING combination! The sliders were cooked to a nice medium, very juicy, tender, and fully packed with flavor! I like the fact that they incorporate Central American foods into American cuisine and vice versa. Immaculate flavors from the crunch and richness of the bacon, to the unique flavor profile of the Curtido, to creamy spiciness of the aioli, and the sweet crunch of the onions. Oh, most CERTAINLY, I will be back to try the rest of the food created by Chef Wendy!
Hands down, my favorites in this round were Dia De Los Puercos, and Vchos food trucks. Their foods were impeccably done to a whole other level. All the foods were good in their own rights, but the aforementioned two just simply stood out from the pack by combining some traditional American foods with unique flavors and dishes from Mexico and Central America. For example, Mochomos should definitely be the next big thing to come out of Mexico- there are TONS more foods there than simply burritos and carnitas. The same goes for Central American food. Take El Salvador, for example. The majority of people that know anything of El Salvador really only know about Pupusas. Have you ever heard of their version of Pastelitos? No? How about the Salvadoran quesadilla. No? You’ll be surprised to find out that the quesadilla is not cheese between a tortilla, it is pastry/sweet bread made with cheese. If you haven’t tried any of the foods I’ve eaten at these trucks, or the foods I mentioned earlier, I suggest you stop reading, and start eating.