How many forms of locomotion can you fit into a food event? The StarChefs.com team ate its way through 21 New York food trucks—serving everything from grilled cheese and gyros to cupcakes—at the Village Voice Choice Streets Food Truck Tasting at The Intrepid Sea, Air & Space Museum Complex on Pier 86. Beyond the vendors, the event gave attendees access to the USS Intrepid, built during World War II and fully stocked with fighter jets and helicopters.
There’s something charming and otherworldly about enjoying sliders and a brew aboard a historic air craft carrier with the sun setting over the Hudson River. But even the creative venue couldn’t outshine the culinary selection. While food trucks of yore evoke images of ambiguous street meat over yellow rice (not that we’re above digging into it either), Choice Streets showcased the inventive, fashionable, and wholly delicious paradigm of modern street eats.
The best bites included the Tibetan Momo in Chili Sauce from Chinese Mirch, a vendor and blender of Indian and Chinese cooking styles. The momos, or dumplings, were filled with fluffy ground chicken and served over a bed of rice porridge in spicy gravy. Mexico Blvd’s Tacos al Pastor—pork topped with cilantro, onions, pineapple and salsa—were also a winner, bringing an authentic taste of Mexico City to New York City. In the dessert department, we loved Coolhaus’s build-your-own ice cream sandwiches by Executive Chef Jessica Goryl. Our proud creations included a snickerdoodle cookie with Guinness chip ice cream and carrot cake cookie with gingerbread ice cream.
After feasting our way through the gourmet concoctions, it’s more evident than ever that New York’s food truck scene has matured far beyond a burgeoning trend—food trucks have become incubators of creative cuisine, and we’re eager to see where they head (or roll to) next.