The popularity of food trucks is impressive. When one of them is parked near your workplace, it feels like you’ve won the lunchtime lottery. You get more bang for your buck with better flavours than you would at a fast food chain. One of the main reasons why food trucks are so successful is that they provide more than the basics. Their meals are oversized, messy, and most importantly, delicious. The chefs have such passion for food that they mix ingredients in ways no one thought were possible. Here’s a roundup of the best recipes from the top food trucks in Canada. 

Tacos

Tacos are a much-loved dish. Making them at home is super easy and fun, but hitting up a local Mexican restaurant is also satisfying. Tacos and food trucks go hand in hand, but how about banh mi tacos? Say what? They’re a Vietnamese sandwich turned into a taco, and I’ll take two of them! This recipe comes from the Grumman 78 truck out of Montreal, Quebec. 

Directions

For Sauce:

Combine all ingredients and mix well.

Once pork has cooled slightly, shred meat and mix with sauce.

Combine water, white vinegar, rice vinegar, sugar and salt in a saucepan and bring to boil.

Remove from heat and add carrot and daikon. Let cool, then refrigerate for 4 hours.

To prepare garnish, mix pickled carrot and daikon with chopped green onion and sesame seeds.

Heat tortillas in a dry pan. Remove from heat and add pork and carrot daikon mixture. Serve with a wedge of lime.

Grilled Cheese Sandwiches 

Everyone loves a grilled cheese sandwich. It’s a comfort food that makes you reminisce about your childhood. Food trucks know about the nostalgia factor, which is why they’ve taken this dish to the next level. Let me introduce Gorilla Cheese, based in Hamilton, Ontario. They’ve created the Grilled Cheese with Arugula and Chorizo Sandwich. My mouth is drooling. Is yours? 

Directions

Thinly slice sausage on the diagonal. In large nonstick skillet, fry sausage over medium-high heat until browned, about 3 minutes. Transfer to paper towels to drain. Wipe out skillet.

Butter 1 side of each bread slice. Arrange 4 slices, butter side down, in skillet; top each with arugula, sausage and cheese. Top with remaining bread, buttered side up. Cook over medium heat, pressing and turning once, until golden, crisp and cheese is melted, about 8 minutes.

I’m on a grilled cheese kick and had to share this recipe from an American food truck. I know, I went outside the Canadian border, but when you hear about the Crab and Brie Grilled Cheese, you’ll forgive me, right? I thought so. This recipe comes from a food truck called Slapfish, based in Huntington, California. Yummy! 

Directions

Combine the crabmeat, mayo, lemon juice, lemon zest, chives and Tabasco in a bowl. Set aside.

Spread 2 slices of bread with the mascarpone cheese. Sprinkle the shredded cheddar for the next layer. Top with equal amounts of the crab mixture. Scatter the chopped tomato over the crab. Top the tomatoes with the sliced cucumber. Place the Brie atop the cucumber. Spread the mango chutney evenly on the 2 remaining pieces of bread. Top the sandwiches with the remaining bread.

Heat the butter in a large non-stick skillet for 45 seconds until foaming. Place the 2 sandwiches in the pan and toast for about 2 minutes. Flip the sandwiches and place the entire pan in the oven at 350 degrees Fahrenheit. Bake for 4 minutes until a melting tenderness is reached. Garnish with fresh lemon and cracked pepper.

Risotto Balls

How about making some risotto balls with curry mayo and Asian aioli? You probably never thought to do that, but Vancouver’s Roaming Dragon did. They were one of the first food trucks on the mobile culinary scene. Warning: These will be eaten fast, so make extra.

Directions

In large rondeau, heat sunflower and sesame oils. Add ginger and shallots and sweat until translucent. Add Arborio rice and toast for about 2 minutes. Stir vigorously so as not to get any colour on the rice.

Deglaze with shao hsing rice wine. Stir vigorously until liquid is evaporated.

Add 24 ounces hot chicken stock at a time. Stir vigorously and constantly to create starch.

Continue adding stock as needed, until rice is just past al dente. Stir in XO sauce. Spread on sheet pan to cool.

Perogies

I used to love perogies and actually still do, but I just don’t make them anymore because I could eat an entire bowl. If you are like me, this recipe will be tempting. The Perogy Boyz food truck, based in Calgary, Alberta, have sweetened traditional perogies with carrot cake. Even though I’m a little uncertain about this combination, I’m still intrigued. It would be a great dessert to take to a friend’s place or to serve at your next dinner party.

Directions

Mix all ingredients together. Knead the dough, adding more water or flour as needed. Roll flat. Cut out 3-inch diameter rounds with a glass or cookie cutter. 

In a food processor, grind carrots, raisins, and sweet potato. Sauté on medium heat until just softened. Stir in remaining ingredients until well combined.

Melt butter over medium-high heat. Add sugar, stirring constantly to avoid burning. Once well combined and golden brown, incorporate the cream and cinnamon.

Try making your own food truck favourites at home with these small kitchen appliances:

Breville Panini Grill

Borner Germany VPower V-Slicer

Breville Risotto Plus Cooker

Are you a fan of food trucks? Share with us your favorite meal in the comment box below.