Food Truck Feature - Mamma Toledo's

Hello, fellow Food Truck Enthusiasts!

It has been way too long since I got a new Food Truck Feature up.  From the full time job to the development of my website to getting updated "FTJ Approved" bumper stickers made, I have been keeping a lot of plates spinning since April Fool's Day.  I'm just so glad that things on the work front have started to slow down a bit.  Now, I'm able to focus on getting features written up and posted more quickly.

During my ventures, I’m on the lookout for one-of-a-kind trucks, dishing out some amazing delights. I have come across many trucks of that nature and Mamma Toledo’s is truly one of those trucks that should not be passed up. Since 1996, owner and baker Tonya Saidi always wanted to fulfill her passion of owning a little dessert shop. But there was one major obstacle she was faced while trying to shoot for her dream.

“I worked in a title company for a real estate home builder.” Siadi stated. “I have children so I held on to the security my corporate job offered, even though my heart and soul had moved on to my pie business. It was a constant struggle going in to sit at a cubicle when I strongly knew I needed to be devoting all my time to pies.”

When her job laid her off, she pressed on to pursue her culinary dream of owning a dessert truck.

“It was the best thing they could’ve ever done for me. I had been looking for a dessert truck starting in 2007 but I couldn’t find the right make, model and year. I happened to get laid off before I found the truck so I used some money from my 401K and found my baby when I was taking few months off during the summer.”

And in October of 2007, Mamma Toledo’s went into high gear and hasn’t looked back since, cranking out delicious homemade pies to the masses. From her Cup-of-Pies, or “CupPies” as I like to call them, to her 5” and 9” pies, every pie is baked with handmade crusts and sweet and savory fillings. Baking classics such as Key Lime and Lemon Meringue to more amazing over-the-top creations such as BBQ Apple, Butterscotch, and Bailey's and Cream (my personal favorite), each bite will make you feel like you’re back having a slice of Americana from your mother’s, or grandmother’s, kitchen.

Mamma Toledo's Butterscotch Pie

“My mom was my inspiration for cooking and baking. She would cook these amazing meals and I always felt so loved when she cooked for us. She passed away in 1995 and I think more than anything she has inspired me more from the side. I wished I would‘ve taken the time to cook with and really learn directly from her instead of the cook books that were left behind.”

Saidi also makes sure that her children spend time with her in the kitchen and hopes to one day be able to teach classes, through baking and cooking, in order to bring back the importance of family values to teenagers .

“I would definitely teach in a room, face-to-face, in order to get the idea across about the bonding process. I hope to help teenagers, not only my own, to recognize the healing qualities and bonding opportunities that baking or cooking with your family offer.”

Mamma Toledo’s pies are something that you just can not pass up at all. You can find her at the local Farmer’s Markets and festivals and also has accounts where her pies and treats are featured. You can find more information on her website, www.mammatoledo.com, or you can follow her on Twitter and be up-to-date on her next outing.

So, come on out and let her shut your pie hole… in a good way! And before I forget, Mamma Toledo’s is officially…

Be sure to click the "Follow" button below to keep on top of where Tonya and Mamma Toledo's will be. More Food Truck Features are in the works, at the moment, and will be posted as soon as they finish.  Keep on truckin', my friends!

~Nick
The Food Truck Junkie


Follow @mammatoledos

Food Truck Feature - Luncha Libre

Hello, Food Truck enthusiasts!

The Food Truck Round Up was a great success and I’m looking forward to attending the next festival whenever Superstition Farms holds it again. I heard that there will be another festival at Salt River fields that will take place over a two-day period in January. Hopefully, it won’t be a major disaster like it was this year. If the festival organizers put a ticket cap and have $2/$4 plates that will allow quick lines, then the event will go off without a hitch. Maybe F.T.J. should be on that committee…

With the BBQ Festival from last Saturday behind me, it's time to feature another food truck making a name for themselves out here in Phoenix.  And about time too, right?!

Lunch Libre started back in December 2011, owner and chef Tim Cobb wanted to do something that would make his food stand out from everybody else.

“We have the ability to do just about anything.” Cobb stated. “We didn’t lock ourselves in to, like, BBQ or hot dogs or anything like that. We kinda stayed with the Southwestern theme and played with Arizona flavors.”

Tim and his wife, Kim, wanted to do something different after leaving a restaurant that they had partial ownership in.

The Steak and Bleu from Luncha Libre

"It was difficult to find a job and, at the moment, the thought of working for someone else was not very appealing." Cobb explained, "I have been executive chef at several places and have worked in private clubs and resorts.  So, we decided to take the chance and start the truck." 

Luncha Libre is all about specializing in Arizona and Southwestern style flair and it shows in everything that they offer. Using local and fresh products, everything is homemade, including their chips and salsa that comes alongside any quesadilla or torta. And the homemade chips and salsa are just the beginning. In short, their quesadillas are greatly described in two words… absolutely delicious.

The Steak and Bleu quesadilla is just that… Steak and Bleu Cheese. And a savory combination, at that. The tender steak just packs big flavor that meshes so well with the bleu cheese. And to match up with that, the Marco Pollo is another savory construction but facilitating Asian flavors, which is Cobb's favorite cuisines to work with. Grilled chicken with ginger, pico de gallo, and hoisen sauce, all wrapped in a quesadilla, truly brings the East to the Southwest. The homemade chips are great for scooping off anything that tends to dribble out of the quesadilla and the salsa gives it all a fresh zing, if poured directly on prior to each bite you take.

Asian cuisine is not the only thing Cobb wants to give a Southwestern flair..

The Marco Pollo from Luncha Libre

"But one of my other very favorites is Middle Eastern/Mediterranean, which I am still looking at ways to use, and I will probably try to roll out this summer with some new recipes for the hotter months."

Overall, Luncha Libre is a truck that can't be missed. So, if you ever see the Luncha Libre truck as you go about on your daily routine, pull over and take part in what Cobb has to offer for you.  Thier quesadillas and tortas, filled with Southwestern-infused worldwide cuisine and flavors, is a sure hit for those who love a twist to a Mexcian classic and the food is something that Cobb takes pride in preparing for you.

"In some way, when you are preparing the food, you are playing a big part in developing memories for people as they come together for celebration, sadness, happiness or just trying to reconnect.  I have a chance to be part of those important events in their lives.  I have always felt that food brings people together and, as a result, fellowship happens. The better the food, the better the time."

 Luncha Libre is now, officially, "F.T.J. Approved"!

And, yes, that is the new "FTJ Approved" design.  The only thing that I need to do now is to choose either the bumper sticker or the car magnet.  Input is greatly appreciated.  Thanks!

Have a great rest of the week and, as always, keep on truckin'!

~Nick
The Food Truck Junkie

The BBQ and Beer Festival @ Downtown Chandler

Hello, fellow Food Truck Enthusiasts!

I have to tell you that this weekend was seriously busy for F.T.J.  The BBQ and Beer Festival was just what I needed to help get my mind off the work week.  I was seriously exhausted.  I also haven't had any time to update my blog, which really upsets me.  I need to be more on top of getting stuff out and be able to share my ventures with everyone quicker.  A couple food truck features are in the works and will be up on my blog very soon.  For now, enjoy this little slideshow I put together using pictures I took from the Great American BBQ & Beer Festival from Saturday.

http://www.sharesnack.com/578B8ED9E8C/pzc5g59c

Keep on truckin', everybody!

~Nick

The Food Truck Junkie

The Food Truck Round Up @ Superstition Farms

Hey, hey, hey, food truck enthusiasts!

St. Patrick's Day was an awesome day to be celebrating at the Superstition Farms and to partake in the all the food trucks that showed up.  I made the six hours stretch that day and I had an amazing time.  From this point on, I believe that everyone that came out knows now that there is amazing food to be had from our local food trucks and, yours truly, will highly endorse and promote any future food truck events that the Superstition Farms has.

Please enjoy the slideshow I put together of some of the pictures I took from the festival..

http://www.sharesnack.com/578B8ED9E8C/pumar0wa


And, as always, keep on truckin', everybody!!

~Nick
The Food Truck Junkie

Food Truck Feature - QUp! BBQ

Hello fellow Food Truck enthusiasts!

We are just a couple days away from the Food Truck Round-Up at Superstition Farms this Saturday. If you haven't got your tickets yet, you better hurry because I was told these tickets will start selling out before the event. Walk-ins won't be accepted and there is 2500 ticket cap for this event. Tickets are available online at superstitionfarm.com, $20 or $25 V.I.P.

But until then, it is that time again to bring to light another rising food truck in the Valley..

It was a very beautiful Saturday to venture out into Phoenix. My Twitter feed lead me out to the Phoenix Farmer's Market and a food truck that is looking to make its mark in the valley. Chef and Owner Devin Clough told me about his inspiration and mission about starting up his food truck, QUp! BBQ.

BBQ Pulled Pork Tacos w/ Tater Tots

"One thing I noticed is that I haven't had any BBQ in Phoenix that just blows me away and that's what I wanted to bring to the valley." Clough stated, "With all the great food we have, we need great BBQ. So, my inspiration is to bring great BBQ, mixed with some flair to the streets of Phoenix from a food truck."

His BBQ is prepared the way he likes it, using the flavors from specific wood and putting the necessary time in smoking his meats. From his BBQ sauce and rubs to the baked beans and coleslaw, everything is home made and is sure hitting a spot with fans.

“We have received tons of raves from people on our Facebook and Twitter accounts and they rave at the truck about how much they love the food. Hopefully, very soon you will see awards or notoriety about us.”

There is another thing, apart from providing great BBQ, that's fueling Clough's passion.

"The other inspiration is food trucks, in general! I love street food, especially good street food! So, I wanted to join in the revolution, help educate the valley and get the awareness out."

The BBQ Brisket Sandwich

And that deep passion for street food reflects highly on the food he serves at every outing he goes on. Smoked brisket, chicken, and pulled pork in, your choice of, a sandwich or taco, topped with cool and freshly made slaw. And you can't have a sandwich or taco without including a side of his bacon & brown sugar baked beans, mac & cheese, or tater tots (if your inner kid speaks to you). Now, if that meal didn’t make your mouth water, you need to check your pulse!

When I first started off, it was a couple weeks after QUp! BBQ first started up and was one of many food trucks I visited right off the bat. The BBQ Brisket sandwich was absolutely delicious. The brisket was tender and melted in your mouth and the cole slaw gave it texture and full of flavor. The same could be said about the pulled pork tacos, topped with slaw, with every bite was just bursting with flavor. Best of all, when it comes to slaw… you put it on top of a sandwich and mix it in with any sauce, to me, it is a guarantee winner!

Even my boss agrees! =D

"Cole slaw on tacos... man, those were goooood!"
His exact words

But, the pièce de résistance, in my opinion…

Pulled pork BBQ nachos. Fresh nacho chips, topped with the signature pulled pork, drizzled with BBQ and cheese sauce, then garnished with tomatoes and green onions. All I can say is that I’m grateful that I fasted 24 hours before taking on these bad boys. Great to share with people or if you’re not feeling generous, you can have them all for yourself. These nachos are absolutely amazing!

So, if you haven't had the opportunity to try some really awesome BBQ, you can find Devin and QUp! at the Phoenix Farmer's Market on Saturdays or you can track them down on Twitter, @QupBBQ, or finding them on Facebook:

http://www.facebook.com/#!/pages/Q-UP-Barbeque/195810700512652

And, before I forget... QUp! BBQ is now officially “F.T.J. Approved”!

Hope to see everyone on Saturday and keep on truckin’!

~Nick
The Food Truck Junkie

The San Francisco (California) Food Truck Ban

San Francisco...

Known as the "City by the Bay", this city is one of the biggest tourist destinations in the world.  From the famous Golden Gate Bridge and Alcatraz to the very eclectic architecture resting on their steep rolling hills, San Francisco is one of many cities visited world-wide, ranking 35th of 100 overall.  Within the city limits, San Francisco is the center of University of California system, the start-up of many well-known companies, biggest fininacial district in the West, and multi-cultural neighborhoods... and all inside of 232 square miles.

Now, why do I mention this magnificant city?

San Francisco is a melting pot for cultural diversity and food trucks are means that, by the words of San Francisco Supervisor Scott Weiner, "is a route to entrepreneurship for many people, especially immigrants, and they help to activate our streets and public spaces."  But, there is trouble afoot in food truck paradise...

On February 28th, Bill Monning, an Assemblyman from Carmel, introduced a bill that would prohibit food trucks from selling within 1500 feet of a school, whether an elementary, middle, or high school, between the hours of 6am and 6pm.  Though other cities in California have mandates in place already, San Francisco would be extremely difficult to push because schools fall in three blocks within the city.

The following map shows the areas that would be affected if AB 1678 were to be passed.

Just by looking at this map, the bill doesn't give food trucks much headroom, with 6 districts fully prohibiting trucks to operate functionally.  This bill won't be affecting just San Francisco.  It would ban food trucks from many cities in California.

So, why push for a harsh and drastic bill against food truck businesses and entreprenuers?

The bill was put together to help school districts in their efforts to put into place programs that would initiate healthy lunch options.  To me, promoting healthy lunch options is perfectly alright and kids should be able to given the education and the choices when it comes to eating healthy.  But, educators are fearing that their efforts are being overshadowed with appearances of food trucks off campus, pushing junk food to students.

According to Tia Shimada of the California Food Policy Advocates, she claims that the state has "worked really hard to promote healthy food in and restrict access to unhealthy options" and that food trucks are just "driving right up to the curb and reintroducing this food back into school."  Are they really serious that they think food trucks are pushing unhealthy options to kids?  Who are they to come up with such an immature speculation?

Now, I don't want to get to in-depth with this issue because this blog is all about enjoying life and the Americana that food trucks offer.  All I want to say is that if the government wants to pass legislation in order to teach and educate kids on the importance of having healthy choices, by all means, initiate a health class and do it that way.  Don't try to pass a boycott to ban food trucks that, I believe, have more delicious food choices than a school cafeteria menu.  They use leftovers, for crying out loud!

So, in conclusion, Food Trucks of America unite!

Keep on truckin', America, and fight to keep our food trucks on the road!

~Nick,

The Food Truck Junkie

Food Truck Feature - Shinobu Diego's Tacos

Food Truck Junkie is back! 

The last couple of weeks have been fairly rough on me.  Long, exhausting days at work drain my energy and with gas prices spiking up to $4.00/gal, it has been very rough on the finances.  And it's not just me.  Everyone in the country is going through the exact same things that I'm going through.  But you know... I'm not going to complain at all.  All I can do is face life, one day at a time.  Things will get better for us.  It may not be immediate but things will get better.

NOTE:  These hard economic times will not affect me from going out, once in a while, and having some really delicious food truck eats.

This food truck outing is very special to me and I really want to share it with everyone.  Today, my mother is in Las Vegas, celebrating her birthday in style.  Because of my work and scheduling, I was not able to go with her and partake in the celebration, which is a serious downer.  Instead, I decided to celebrate my mother's big day in my own way while, at the same time, bringing to light a food truck that everyone should make an effort to get out and try for themselves.

After a long day at work, I cruised over to the Phoenix Ale Brewery to hit up a "One-of-a-Kind" food truck that I am definitely sure will make a big impact on the food truck scene.  I'm talking about Shinobu Diego's Tacos y Burritos, a taco truck infusing the flavors of Japanese cuisine.  One bite of their tacos and I guarantee that your taste buds will get swept away in a flavor-packed Tsunami.

This mother and son team is just starting out, hitting the roads as of February 1st, but Chef and Owner Marc Shelton's passion started five years ago, opening a Japanese-Yakitori stand at a local farmer's market.

"I was going to do it for the summer." Shelton stated, about his first venture attempt.  "I did it one time and it took me two hours to set everything up with the tent and table... Didn't work out exactly and it took an hour to break it down, everybody was gone.  I was already thinking about a food truck but I wanted to get going in doing something.  I just wanted to do that and that just didn't pan out."

It was during the time when "The Great Food Truck Race" was on the air on Food Network that Shelton had an epiphany.

"I was watching all that and I was like, 'I can do that!'  They're doing it Korean style and I can do that Japanese style.  I worked in a Japanese restaurant for twelve years, my grandmother is Japanese, and I love Japanese cuisine and I'm from Tucson, which is taco central."

And from that moment on, his idea to infuse Japanese-style flavors into Mexican tacos grew and has now become a food truck reality.  And, if you've read my previous post about sushi and Japanese food, Shinobu Diego's definitely caught the eye of yours truly.

Shinobu Diego's Tacos - Shinobu Papas (top), Shinobo Pollo (bottom right),
and Asada-Yaki (bottom left)

When I walk up to the truck, I can just smell the teriyaki sauce coming out from the truck and I know that something awesome is being prepared.  Made on locally made tortillas, these tacos are just packed with amazing flavors and textures that just explode in your mouth.  The meat is marinated twice and all his sauces are homemade, truly showcasing his amazing and deep passion for Japanese cuisine.

And, for those of you who tend to lean on the Vegetarian side, the Shinobo Pollo is right up your alley.  Potatoes marinated in teriyaki sauce, topped with slaw, cucumbers and carrots in his homemade vinaigrette with a cilantro-green onion relish, topped with sesame seeds and crema.  Now, I'm a straight-up meat and potatoes kind of guy but I can say that if I had to give up meat for lent, I could eat these tacos and not worry about giving up meat in the first place.

There is no doubt in my mind that Shinobu Diego is going to make a big impression with their Japanese-infused tacos and Shelton is looking to expand in the near future into California.  But, until that day comes, this loyal customer will spread the word of these awesome tacos.  To keep on top of where Marc and Shinobu Diego's will be throughout Phoenix, you can follow them on Twitter: @ShinobuDiego or you can view their schedule at www.shinobudiego.com.

Overall, Shinobu Diego's Tacos gets the Food Truck Junkie's Seal of Approval!

Keep on truckin' and... BANZAI, AMIGOS!!!!

~Nick
The Food Truck Junkie

P.S.  Happy Birthday, Mom!  =)