A style of Victoria’s meals vehicles | leisure

Victoria’s food truck scene is alive and well.

From 11 a.m. to 9 p.m. on Saturday, 22 of the city’s drive-in kitchens will gather in Riverside Park for a spring food truck bonanza.

Entry is free and open to the public, but food is not.

Other attractions include a 2,000-egg Easter egg hunt at 3:30 PM and a performance by the Easter Bunny and local artist Ziggy the Clown at 4:30 PM

The Fun Factory offers an inflatable children’s playground from 11 a.m. to 9 p.m. Day tickets to the playground are $ 5.

At least six vendors selling arts, crafts, decorations and other interesting items will be available for viewing.

The Legal Limit Band will perform with breaks from 3:30 p.m. to 7:00 p.m. or longer.

The following food trucks will be on site at the festival.

• USD 5 blueberry frappé with white chocolate and USD 6 unique duo of mini lime and chocolate cheesecake

Nurse Leslie Jensen, DeTar Hospital Navarro, somehow finds the time to split herself between the hospital and her food truck.

“I was an RN for a while, looking for something new,” said Jensen. “I had been thinking that I would really like to run a coffee shop. But only financially I wasn’t able to create an entire shop, so I thought, ‘What about a food truck?'”

And about eight months later, Jensen’s foray into the world of mobile gastronomy seems to be a success. With a full range of gourmet coffees, handmade desserts and specialty drinks, there is often a line snaking around the Mas Cafe.

• Chef Olguin Burger worth $ 10 and Monster Chef Burger worth $ 12

The chef at the Culinary Institute of America, Jo Lynn Olguin, said she likes her food comfortably.

“We put a lot of love and care into our food. That makes it a homely meal – just like your mother would prepare it for you, ”she said.

Olguin’s burgers are definitely hearty.

The Chef Olguin Burger offers grilled onions, mushrooms, jalapenos and bacon. The Monster Chef Burger lives up to its name with chili cheese fries, frito pie, a single nacho with jalapeno, French’s fried onions and sour cream – all under a toasted bun.

Tasty’s feed your addiction

Rico Moraida, owner of Tasty’s Feed Your Addiction, has a unique menu. He described the kitchen of his food truck as “authentic Mexican food with a twist”.

When it comes to making good food, Moraida likes a relaxed approach, he said.

When asked if he had a philosophy, Moraida said, “Not really. It is whatever.”

Despite his casual style, many of his dishes show an eye for detail and immense culinary knowledge.

His Picasso Chingaso consists of a deep-fried chimichanga with carne asada or other meat, coated with nacho cheese and peppered with jalapenos.

“The food speaks for itself,” he said.

Carlos Cardenas, the owner of Crazy About Mangonadas 2, goes insane for the sake of deliciousness, and his Pina Loca, which translates as “crazy pineapple”, is a perfect example of that attitude.

He starts with a sacred pineapple, sticks fresh fruit in the bottom, loads frozen fresh fruit puree into it, crowns it with fruit and syrups of the customer’s choice, before dusting with chilli lucas and sal con limon. The last garnish is rainbow sour belt sweets and a skewer with fresh fruit. The result is a menu that is simply beautiful, tasty, and more than a little crazy.

“There are just a lot of crazy creations that we make with the different puree flavors we have,” he said. “Although we have a menu on our trailer, I have the feeling that customers come to us and make different creations every day.”

• Cajun cooking worth $ 21 for two

The bright red, steaming lobster and prawns that are literally oozing with taste in the Cajun Boil for two at the Curbside Cajun Eatery are a work of art, said owner Terry Ellis.

“The culinary world is an art form, so we want to show our arts just like an artist or people who do murals,” said Ellis.

But Ellis’ offers aren’t just visually appealing.

Its perfectly steamed seafood is fresh and locally sourced, a secret of its success, Ellis said.

“Our motto here is ‘shop small and eat locally,’” he said. “We want local cuisine. We want local artists.”

• $ 7 sliced ​​brisket sandwich

Slowly cooked over mild pecan wood for the “ultimate, light smoky taste”, the sandwich from food truck owner Robert Harris stands for perfection through simplicity.

With between a third to a half pound of meat between a bun with the option of pickles and onions, the sandwich lets the meat do the talking, which is plentiful, Harris said.

“It’s a lot of meat,” he said.

• $ 10 beast burger with fried pickles

With double meat, double cheese, bacon, chicken tenders and “all the ingredients”, owner Gracie O’Haver’s monstrous burger creation will be a serious challenge for everyone but the hungry, she said.

“You have about a pound of meat there,” O’Haver said.

While she puts a lot of love and care into her burger, O’Haver is most proud of her fried pickles.

“I want you to have a basket full when you go,” is how she described her business model.

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