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​Minneapolis Street Eats

March 31, 2017 Prepared By Dax

WHERE: Minneapolis, Minnesota

Culinary Discovery: The food truck scene of Minneapolis.

As we round the corner into spring, it makes me excited for summer, sun and food trucks. In anticipation for nicer weather, I’m sharing my Minneapolis experience from last year!

Minneapolis has the highest ratio of food trucks per capita of any major Midwest city. Both culturally diverse and forward thinking, the city wildly supports the food truck culture. In Minneapolis, the food truck scene can be broken into two main locations. The first, and main area is the downtown hub between 6th and 8th where the food trucks line up every day starting at 10:30 a.m. The second is at a taproom, where during the evenings, food trucks will park between 5:00 and 9:00 p.m. Taprooms are microbreweries that have a specific license to sell beer and growlers (mobile carrier for beer), but not food. Most taprooms are on the food truck circuit and have a different set of wheels at their establishment every night of the week.

There are a wide variety of food truck specialties found at both locations:

  • ETHNICS: Ranging anywhere from familiar Mexican to Northern Indian. No international cuisine is off limits and the truck chefs are not afraid to bring something different.
  • DESSERTS: From doughnuts to pies.
  • SANDWICHES: Yes, a broad category, I know. But many places are specialized sandwich trucks.
  • TACOS: The very versatile Mexican wrap can be a fusion ethnic bridge; you can expect to see anything from Asian to vegetarian tacos.
  • SPECIALTY: From tater tots to wood-fired pizzas baked inside the truck.

The food trucks of today are a new breed and are a truly mobile industrial kitchen. The old roach coaches are still out there, but they don’t compare to today’s food trucks. The food is actually prepped, cooked and served right from a little 10 ft. by 15 ft. box: griddles, fryers, fridges, sinks and more, able to travel wherever you fancy.


WEBSITE: http://hotindianfoods.com/

CUISINE DESCRIPTION: Approachable Indian food

SLOGAN: Are you down with the brown?

WHAT TO GET: Lamb & Vegan Aloo Gobi combination Indurrito. This is slightly off menu, but they will accommodate you by combining the two main options.

MENU THAT DAY: Their menu is set and doesn’t change with the day.

  • INDURRITO OR RICE BOWL: Indurrito is an Indian burrito. A Rosti (Indian flatbread) acts as the tortilla and it is wrapped up just like one.
    • Chicken Tika
    • Spinach Paneer
    • Lamb
    • Vegan Channa
    • Vegan Alloo Gobi (Roasted cauliflower, squash, rice and Indian slaw)
    • Indi frits: French fries seasoned with Indian spices.
    • Indian slaw: Carrots, red cabbage, thinned yogurt base dressing with cilantro.
    • Indian Aioli
    • Spicy Indian pepper sauce

NOTES: Super flavorful Indian street food. Everything was portable and easily eaten on the street or seated on the curb. There was great color with a special focus on the seasoning and sauces.


WEBSITE: https://www.eatwsk.com/food-truck/

CUISINE DESCRIPTION: International fusion with a focus on Asian and Mexican.

WHAT TO GET: Korean BBQ short rib burrito.

MENU THAT DAY: Their menu changes often, but does keep a few standards.

  • Bangkok Burritos:
    • Korean BBQ short ribs
    • Red Curry Chicken
    • Crispy Marinated Tofu
  • Cookies:
    • Chocolate chip marshmallow sea salt
    • Campfire crispy bar
  • Condiments:
    • Sriracha
    • Sambal Oelek


WEBSITE: http://roaminghunger.com/chef-shack/

CUISINE DESCRIPTION: Chef inspired street food.

WHAT TO GET: Grass-fed beef burger.

MENU THAT DAY: Their menu changes often, but does keep a few standards.

  • Grass-fed beef burger: Fried egg, seasoned Shotgun (Sriracha) sauce, cheese (Fontina).
  • Savory waffle: American waffle, maple syrup, sweet potato mash, savory pulled pork.
  • Tuna melt: Seasoned tuna, melted cheese on a toasty roll.
  • Veggie Beet Burger: Roasted beet, slaw, goat cheese, sprouts.
  • Pulled pork burrito: Flour tortilla, pulled pork, rice, bean, salsa, Shotgun sauce.
  • Sweet potato tacos: Flour tortilla, sweet potato mash, salsa, habanero sour cream.
  • Mini crème brule pies
  • Condiments:
    • XXX salsa
    • Shotgun sauce: Sriracha aioli


WEBSITE: http://themoralomnivore.com/

CUISINE DESCRIPTION: Meat with a conscience.

WHAT TO GET: Curried mushroom fries.

MENU THAT DAY: Their menu changes often, but does keep a few standards.

  • Entrees:
    • Fried Tomato BLT: Crispy bacon topped with fried tomatoes, lemon chipotle collard greens, and special tzatziki sauce.
    • Beef Wellingtons: A grass-fed beef burger, infused with duxell sauce, topped with pate and buffalo caramelized onions.
    • Vegetarian Beet Sliders: Roasted beets topped with smoked gouda, creamy mustard sauce and fresh basil.
    • Butternut Squash Taco Bowl: Roasted butternut squash topped with coconut creamed corn, cilantro-lime salsa, crispy roasted chickpeas on a bed of red quinoa and greens.
  • Sides:
    • Curried Mushroom fries: Sliced portabella caps breaded and fried, tossed with garlic and curry spices, served with creamy mustard dipping sauce.
    • Rosemary garlic fries: Hot potato fries tossed with rosemary, sage and garlic, chardonnay aioli.
  • Condiments:
    • Chardonnay aioli
    • Tzatziki sauce
    • Creamy mustard sauce


WEBSITE: [closed]


WHAT TO GET: Curry Udon Noodles

MENU THAT DAY: Their menu changes often, but does keep a few standards.

  • Entrees:
    • Thai Chicken rice bowl
    • Curry Udon noodles
    • Cuban
    • Bacon Cheeseburger
    • Bitter Sweet Pork tacos
  • Sauces:
    • Sambal Oelek


WEBSITE: http://www.butchersalt.com/

CUISINE DESCRIPTION: Inspired street food.

WHAT TO GET: Butcher salt browns with a fried egg!

MENU THAT DAY: Their menu changes often, but does keep a few standards.

  • Entrees:
    • Butcher Salt browns
    • Topped browns
    • Brockys Quesadilla
    • Grilled Caprese
    • The Ranger
    • Butcher Salt sliders
  • Desserts:
    • Butcher Salt caramel


WEBSITE: https://twitter.com/PeepsHotbox

CUISINE DESCRIPTION: Gourmet street food.

WHAT TO GET: Beer battered asparagus.

MENU THAT DAY: Their menu changes often, but does keep a few standards.

  • Entrees:
    • Cream Cheese Wontons
    • Huaraches
    • Banh Mi
    • Beer Battered Asparagus with a spicy Ale Aioli dipping sauce


WEBSITE: http://www.ocheeze.com/#about

CUISINE DESCRIPTION: Grilled cheese exploration.

WHAT TO GET: The Big Stink.

MENU THAT DAY: Their menu changes often, but does keep a few standards.

  • Entrees:
    • The Mac: Three cheese blend mac & cheese on a grilled cheese.
    • CCBR: Chipotle pulled chicken, bacon, ranch, pepper jack.
    • Not So Classic: Sharp cheddar, Havarti, Dubliner Irish cheddar.
    • B.A.C.H.N.: Bacon, apples, honey, walnuts, fontina cheese.
    • Big Stink: Blue cheese, gorgonzola, Havarti, honey, pear.
  • Desserts:
    • Apple Pie
    • S’Mores: Marscapone, chocolate, marshmallow, graham cracker crumble.


WEBSITE: http://chefdrivencompanies.com/home/get-sauced/

CUISINE DESCRIPTION: With the name, it may be obvious, but these guys focus on great flavor derived from their sauces.

WHAT TO GET: BBQ Pulled Pork

MENU THAT DAY: Their menu changes often, but does keep a few standards.

  • Entrees:
    • BBQ Pulled Pork
    • BBQ Pulled Chicken
    • Kalbi Pork
    • Tacos
      • Mexican style
      • Asian Style
      • BBQ Style
  • Sauces:
    • Spicy Arbol sauce
    • Salsa Verde

Many chefs are experimenting with different flavor combinations – learn more about the rise of international hot sauces and its role on the menu.

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