Healthier Food Trucks
The food truck revolution is upon us, but, while delicious, mobile food is not typically classified as nutritious. We hit the pavement and found lighter options that don't compromise when it comes to satisfying the appetites of their loyal legions.
The Fojol Bros.
WASHINGTON, D.C.—The Fojol Brothers' Merlindia truck is famous in Dupont Circle circles for its fun take on vegetable-centric subcontinental staples like spinach curry and butter chicken. On the side: garlicky lentils or chile- and coconut-roasted pumpkin. (Fojol's Benethiopian truck riffs on Ethiopian cuisine.) In May, controversy erupted on Facebook, Huffpo, and elsewhere: Are the Fojols' turbans, get-ups, and culinary mash-ups fun ... or racist? The Fojols apologized to anyone offended but said they will keep on rollin'.
Now Eat This
NEW YORK CITY—Former bad-boy (and super-talented) celebrity chef Rocco DiSpirito brings meals from his best-selling cookbook of under-350-calorie comfort foods to the streets of Manhattan. Options include General Tso's Chicken with broccoli and Mama's Meatballs, which are served over brown rice penne.
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Supa' Fresh Veggie Mobile
ST. LOUIS—Every week during the spring and summer months, Supa' Fresh brings farmers' market fare into some of St. Louis' most food-insecure neighborhoods. It functions as a one-stop shop for freshly picked, locally grown fruits and vegetables, meats, bread, eggs, and more. It's a mobile oasis for food deserts.
Molly's Milk Truck
HOBOKEN, N.J.—Molly's mission: Make feel-good food people can feel good about. Grab-and-go breakfasts get a healthy makeover in offerings like The Elvis—peanut butter and sliced bananas on a toasted whole-grain English muffin. Lunch brings lean beef, turkey, and veggie sliders with baked fries—regular or sweet.
Fish Out of Water
ORLANDO, FLA.—Classic eight-piece rolls (spicy tuna, California, veggie) and a side of yuzu-splashed edamame make for heart-healthy lunches. But this truck also serves up healthy indulgences, like the Avocado Tower (a scoop of sushi rice topped with chunks of avocado, tuna, and crab, then swirls of eel sauce and Sriracha).
