Admittedly Behind the Food Carts is not a cooking blog, but I felt it deserved to be in our Top 100 simply because it’s so inspiring. Food trucks have become a mainstay in our lives offering a vast array of cuisines we wouldn’t often have the time or energy to seek out. Created by three foodies who do the tasting for us, this food blog will inspire you to think outside the box for new flavor combinations.
Describe your cooking style in three words: Flavor. Face. Punch.
Favorite food truck? One of our favorite food carts is Nong’s Khao Man Gai in Portland, Oregon. She embodies a lot of what makes the street food culture so great in the U.S. She started off focused on perfecting and serving one dish alone, Thai Chicken over Rice (Khao Man Gai). She’s made an empire out of it including her own sauce and a brick and mortar location.
What do you think is the most underrated ingredient? We’re seeing it more and more so not sure if it’s underrated, but we’d have to go with Fish Sauce. It’s extremely versatile and can really bring a wallop to your dish.
What’s the best cooking advice you’re ever received? Some of the best advice we’ve heard from food truck chefs is making everything from scratch when possible. It really shows in the end product when you take this route. We’ve seen owners go as far as making their own ketchup!
If you could share a meal with anyone in history who would it be? I can’t think of a particular person, but I’d love to go back in time and try a turn of the century American restaurant menu just to see what the food tasted like in the past and to see how much it’s changed.