Ah, the food truck. A set of headlights, a set of taillights, and in between the kind of delicious bites that my doctors would have fits over. Name it, you can find a food truck of it. Mexican food, Asian food, barbecue…there’s one truck in the Nashville area that specializes in grilled cheeses and they rock. When I was in Salem, Massachusetts on my vacation a month ago, the entire perimeter of the Salem Common seemed to be lined with rolling delis that all beckoned with their tantalizing smells. Did I want a pretzel? Maybe I wanted some sort of fried potato product with nacho cheese and bacon all over it. I’m sure someone wanted lobster rolls that were being offered up…just not me, since seafood equates to a trip to a hospital or worse. Food trucks are awesome when it comes to food.
But when it comes to just about everything else…not so much. Putting a cocina on a chassis is good for those of us whose inner fat kid starts dancing over the phrase, “carne asada fries”, but to actually drive one is a rather blah experience. The goal in moving one of these things around is to get to where the buying public is without spilling a bunch of stuff in the back all over the place. It’s somewhere between a recreational vehicle, a UPS truck and a barn, on a medium-duty chassis. To us, that sounds like a great parts hauler and nothing more. But what if you were to actually put a food truck on a road course? Well…it’s more interesting than you might think!
I was in a 4 hr. traffic jam on 465 that closed all 6 lanes of interstate after a major wreak on my way to lunch on Sunday and yes , I would have loved to see a lunch truck . On a road course, no .