Food Trucks in and around Duluth, MN

[Smithy]

As in so many other parts of this country, food trucks are springing up in the Duluth area and up the North Shore of Lake Superior. I enjoy checking them out and seeing what they have to offer. I'm sure I've written about some, but not where I can find the posts again -- much less where a visitor might look for them!

 

I'll start with The Rambler, which bills itself as a mobile catering unit. I've spotted them around town these past months and enjoyed trying their offerings. A couple of days ago they were at the Bent Paddle Brewing Company, where the courtyard gathering was in full and noisy swing. Bent Paddle offers craft brews but no food, and food trucks take turns filling the void.

 

 

The Rambler truck was parked next to the sidewalk.

 

 

This was the menu a couple of months ago. It's changed slightly since then, as you'll see.

 

 

I've had occasion to try their food two or three times in the past few months. I was unimpressed with their falafel, and if I took pictures I've already deleted them. The patties were starchy and flavorless, and I don't recall thinking much of the sauces either. I'm afraid I also don't recall what other sandwich I might have picked up at the time for my darling. He too was unimpressed.

 

What I do remember from that first visit, and it's repeatable, is their Reuben Fritters. Chunks of corned beef, mixed with shreds of sauerkraut and rolled into balls, then breaded and deep fried. Oh my, these are good! The outside is crisp: crunchy, but not tough. The inside tastes like corned beef and sauerkraut. If there's a binder in play to hold it together, it's unobtrusive. The dipping sauce is a thick version of Thousand Island, and it sets the fritters off nicely.

 

 

I also indulged in a Shrimp Po'Boy, which doesn't show on that older menu but was available this time. Nice, crispy fried shrimp loaded onto a large sliced bun with tomatoes, lettuce, and their version of remoulade sauce.

 

 

It was much too messy to eat as a wrap, and I'd already ordered too much food. It was good, though. I think I liked the tomatoes and lettuce with the sauce as much as I liked the shrimp. I split all the food with my four-footed companion and we both had plenty. The only thing left uneaten was the bread itself.

 

 

Not bad for $22! I'll stop at the truck again sometime. Better still, I hope I can figure out how to make those fritters!

Edited July 20 by Smithy
Edited to correct bread type on the Po'Boy. It wasn't a pita wrap. (log)

[Smithy]

Yesterday I had occasion to be back at the Bent Paddle Brewery for a couple of hours. You can see photos of the exterior in the post above. This time, the food truck parked outside was from Oasis Del Norte. 

 

 

Oasis Del Norte began with the food truck, and I was unimpressed the first time I tried it a year ago. I don't remember what I had: one of their taco offerings, perhaps. I haven't bothered with them since then, but they were there and I was hungry. There's a lot to choose from.

 

 

 

I decided on a Super Torta. What kind of meat did I want in it, they asked? I dithered, and finally decided. Here were my choices:

 

 

Carnitas it was. Maybe it's time to revive this topic and try some of the many recipes we have in RecipeGullet.

 

I really didn't know what to expect from a Super Torta. This is what I got:

 

 

The bread is very soft -- one of those super soft Mexican rolls I see in the grocery stores. (Ooh, what IS that name?) The filling packed it and overflowed: shredded lettuce, chopped tomatoes and onions, avocado, pickled jalapeno with a nice but not-too-strong kick, and of course the shredded pork itself. The pork was juicy, and the sandwich very, very messy.

 

 

I'll be back. I'm glad I tried them again. Maybe I'll hie off to their restaurant at some point.

[liamsaunt]

1 hour ago, Smithy said:

The bread is very soft -- one of those super soft Mexican rolls I see in the grocery stores. (Ooh, what IS that name?)

 

bolillo roll?

[Smithy]

18 minutes ago, liamsaunt said:

 

bolillo roll?

 

That's it! Many thanks, the word gap has been driving me crazy.  😀

[FauxPas]

5 hours ago, Smithy said:

The bread is very soft -- one of those super soft Mexican rolls I see in the grocery stores. (Ooh, what IS that name?)

 

In Tucson I believe they were called bolillos when shaped as an elongated bun but were called teleras when they were shaped in a round (with grooves) for tortas, but I think the dough was basically the same most of the time. 

https://mysliceofmexico.ca/2020/04/02/homemade-buns-bolillos-and-teleras/

 

Rick Bayless adds a bit of sugar to his teleras recipe, none to his bolillas so some people will argue the dough is not necessarily the same. 

https://www.rickbayless.com/recipe/teleras/

https://www.rickbayless.com/recipe/bolillos/