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The Lime Truck's Daniel Shemtob and Jason Quinn know their repeat customers are not only open for something new, but they also expect it. Quinn is as apt to adopt a Filipino seasoning technique to make sugary-delicious tocino tacos one day as he is likely to ditch it the next. The crew are cuisine-agnostic-one of the few food-truck kitchens to truly improvise, to cook on their toes. They have attention spans that are as itinerant as their vehicles, rewriting the whiteboard menu daily. The lamb sandwich seems to be a permanent fixture--though it may be called "Yum Yum" today and "Slamin' Lambin" tomorrow: largely Greek-inspired, with mint seasoning a patty of ground lamb that's sizzled to crispness and served open-faced on thick pita bread with yogurt and lines of Sriracha squiggled on top.
Those naysayers who dismiss this so-called food-truck movement as a fad will probably be right someday. There will be a time when all the wheeled kitchens are turned into regular ol' loncheras instead of their current luxe incarnations, and the... More »
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