Eat
Photo: Nick Donner
Confessions of Traveling Snack Slingers
October 4, 2019 @ 12:00am
What happens at the food truck rodeo doesn’t always stay at the food truck rodeo. We caught up with food truckers around the region to hear about the highs and lows of cooking on the road.
Captain Cookie & the Milkman
On Tap: What is the craziest event you’ve ever taken your truck to?
Founder // co-owner Kirk Francis: That would be The Festicle, which was a testicle-cooking festival held at the Bullpen. There were numerous testicle-cooking competitions, a team who did WWE-style wrestling and pole dancers. A close second was the Flugtag by Red Bull, where we saw various teams compete to push their homemade flying objects on hilariously unsuccessful launches. There was a lot of smashing and a tiny bit of flying.
OT: Most surprising order?
KF: We make cookie cakes, and over the years we’ve been asked to make some highly inappropriate cookie cakes for bachelorette parties. We also made and delivered a cookie cake once that simply said, “F—k you.” I hope it was a joke.
OT: What’s your favorite snack to enjoy after Captain Cookie calls it a day?
KF: Kimchi with rice and a fried egg. I ferment my own so there’s always a jar handy. It’s salty, sour and spicy, but still pretty healthy.
Photo: courtesy of CapMac
CapMac
On Tap: What’s the weirdest thing you’ve ever made for a customer?
Owner Josh Warner: The craziest order would probably be catering. They wanted to get fancy, and they wanted six courses and a plated dinner for four hours. Zero mac and cheese at all.
OT: What’s one thing most people don’t realize about owning a food truck?
JW: You think we’re only open for two hours, but we make everything from scratch so it’s a full day. It’s so much more if you do it right, and we do it right. We love people more than we love food.
Photo: courtesy of Rebel Taco
Rebel Taco
On Tap: What’s one aspect of owning a food truck most folks don’t realize?
Owner Mike Bramson: It gets hot inside the truck! If you’re feeling hot, imagine 10 degrees warmer – at least. Whoever is serving you on a warm day, just give them a “thank you.”
OT: What Rebel Taco dish do you crave post-shift?
MB: I’m normally craving the taco that I saw go out the most that day. It’s usually either the Super Chick (chipotle-marinated chicken, avocado crema and pico de gallo on a flour tortilla), steak quesadilla or the Shrimp Gone Wild (cornflake-battered shrimp, slaw and Rebel sauce).
OT: Name the food order that made you raise an eyebrow.
MB: One time, we had an order of 16 tacos from one person. I figured he was taking it to a group, but it was just him and his friend. I guess they must really like our tacos.
Photo: courtesy of Swizzler
Swizzler
On Tap: What’s the oddest food order you’ve received?
Founder Jesse Konig: The weirdest thing that I’ve seen get ordered is asking for two hot dogs in one bun. I think people see the spiral-cut hot dogs and think they should be able to fuse together and make a super-sized hot dog. I respect the creative thinking, but it just doesn’t quite work out the way you think it would. Please, don’t order it.
OT: What’s your go-to Swizzler snack after a long day?
JK: I’ve been on a big burger kick recently so I’d have to say my number one choice would be a Swizz Stack fresh off the grill, maybe even with some caramelized onions and candied jalapeños added on top if I’m feeling crazy! After a long day working on the truck, that thing will disappear in 30 seconds flat. If we’re talking hot dogs, it would have to be a Feast Mode. Just thinking about it is making me hungry!
Photo: courtesy of Pepe
Pepe by José Andrés
On Tap: After a long day with Pepe, what do you eat standing over the kitchen sink?
Chef Aaron Helfand: Spanish pulled pork with shredded cabbage slaw, hold the bread.
OT: What’s the weirdest thing someone’s asked you to make?
AH: Being a small workspace, we only have so many options to alter something. But guests come up with all sorts of interesting tweaks, whether it’s adding jamón to everything or adding croquetas to the inside of a bocata.
OT: What’s the one thing you can’t do without on your truck?
AH: This depends on where we are in the DMV area. It is interesting how guests at each location crave different items from our menu. We try to bring as much as possible so everyone can enjoy, but we can never be without jamón.
