Can food trucks survive in Dallas (well, in University Park, in this case)?
Let’s re-phrase the question. Can they thrive in the food marketplace? Survival in the Dallas political jungle is an entirely different beast to tackle another day.
Is this photo an indication? Judge for yourself. Green House Truck was at de Boulle, off of Preston Road today. Here’s a line in the rain at about 12:45pm, waiting to order their Asian Flank Steak or Chicken Tomatillo tacos from Green House Truck. The chicken tacos were delish, by the way.
Can food trucks and carts survive? How many will we have in Dallas in 3 years? We’ll come back and see who got closest.
UPDATE: There were some questions about what “environmentally friendly” meant. So I went to the source. Here is a response from Michael Siegel (edited for brevity):
“We strive to be environmentally friendly with our ingredients, utensils / containers, and power supply. Our utensils and containers are made of bagasse (sugarcane). They are recyclable and compostable. The truck uses propane as the main power source. The refrigerator runs on a combination of rechargeable batteries and a propane generator (or can be plugged into any standard power outlet) It’s clean burning not only for the environment, but also for the diners who frequent the truck. ”
With respect to frying, Michael adds: ” … we do not run on vegetable oil. We don’t fry anything, period. The only oil we use is olive oil. “.
