History of the Food Truck’s Enlightenment

Our minds go immediately to fish tacos, decadent pulled pork sandwiches, cheese and gravy once we think of today's food trucks. Although some things have improved since the formation of the food truck, some things have remained the same. There are chickpea tikka masala burritos instead of dried beans. It seems that the food truck has evolved from being a blue collar, workman's lunch, to a popular treat that caters to Wall Street brokers looking for a fast bite for anyone from young people on a spending plan.

But what was the truck that made the world change? Move quickly to 2008. The turning point of the food truck begins such as this:

"Thanksgiving in 2008, Kogi BBQ first came out like a small Korean-taco-truck-that-could, on the streets of L.A. peddling $2 Korean barbecue tacos."

The website is not telling lies: they have "established off a flavour bomb." There was no fixed venue for Kogi BBQ, and they used social media to reveal where they had been going to show up. Further than the greasy, tasteless burger offering of other fast food choices, their offering was creative, distinct. There was apparently a new way to experience a tasty, albeit fast, lunch. Buyers started to look for food trucks, search their schedules, prepare their meals around when the food truck will be in the city.