Colleyville gets introduced to Cool Haus options like this Nutella Toasted Almond Ice Cream on Snickerdoodle cookies.  YUMMM!!

It’s a Red, White and Sousa Palooza in Colleyville

Colleyville joins the food truck revolution by hosting the first ever food truck event.


Crowds filled the lawn at the Village of Colleyville Square

Of all the holidays we celebrate in the United States, perhaps none is more important to us as a nation than Independence Day.  In the midst of the summer heat, families gather and enjoy food, good times and celebration.  There were families and friends enjoying good food from some of the best food trucks in DFW at the Village at Colleyville Square on Friday night, June 29th, for Red, White and Sousa, a musical celebration of America’s Independence Day.


The audience listened in rapt attention as The Vocal Majority performs.


Patriotism ran high as the Vocal Majority Chorus served up a smorgasbord of patriotic favorites, Broadway Pop and Texas classics in multi-part male harmonies.   Founded in 1971, barbershop sound of the 12 original members of the group, has now grown to 100+ men combining their voices into a musical experience that has been enjoyed by people all over the world.  Hearts were lifted and the crowd rose to their feet when patriotic favorites like God Bless America, America the Beautiful and modern classic God Bless the U.S.A. were performed.


The SoCal Taco truck was besieged by a line of people all night .. and they weren’t alone!

There was no shortage of great food as Colleyville joined the food truck revolution sweeping the country and invited six of the most popular trucks from the DFW area.  If the lines were any indication, their food was enjoyed by everyone and, as this writer observed, it was a first time experience for many of the people attending.  Dishing out food as fast as they could serve it was The Butcher’s Son, SoCal Tacos, Good Karma Kitchen, Nammi, Trailercakes and Cool Haus.

Colleyville is introduced to Cool Haus specialties like this Nutella Toasted Almond Ice Cream on Snickerdoodle Cookies.


Nammi received their permit for Tarrant County in time to attend.  Good thing.  The lines to try Vietnamese Fusion Cuisine, like this Asian BBQ Bahn-Mi, stayed busy.


Hello, Colleyville, meet the Nammi Asian BBQ Bahn-Mi!

I have no doubt they’ll be invited back next year; and maybe even more trucks to meet the demand.

A great turnout for Red, White & Sousa


The fourth of July falls on a Wednesday this year and gives us a great excuse to stretch it out from weekend to weekend.  Red, White and Sousa kicked off the patriotic pride that swells every year at this time with tremendous success.  If you didn’t make it this year, mark your calendar now.  You won’t want to miss this event next year!

Did you like having the food trucks?  Should they be invited back?  Tell us what you think so we can pass it on to the planners for next year.

Zombie’s Food Truck: Eat at Zombie’s – Retired

I’m very sorry to report that Zombie’s Food Truck has been retired.

Creating an insatiable zombie horde one convert at a time.

The first step in any recovery program is admitting your problem.  I was raised in a culture where a meal without meat is, well, more like an appetizer.  I get finished and now I’m looking for dinner and some real food.  I’m now past Step One in eliminating my bias against meatless meals thanks to Fred Hoang-Davis and his food truck, Zombie’s.

Neftacos Feliz with Seet Potato and Turnip Green Mash

My first encounter with Zombie’s was earlier this year at the initial Truckstock at Sylvan and I-30.  I was salivating just thinking about crawfish, sliders or tacos when we cruised by Zombie’s.  Fred, who’s incredibly friendly, and the cool graphics on the truck lured me in to check out the menu.

The spouse (that’s my spouse, not Fred’s!) is the culinary expert in this couple and she suggested trying the Seoul Survivor.  I thought the name was interesting.  I read the description and didn’t have any idea what most of it meant.  I’m no Andrew Zimmern (Bizarre Foods host on the Travel Channel) but she has expanded my food horizons and taught me to give new things a try, so I said, “Sure??”

Even if I have no idea what ‘Bulgogi-inspired grilled seitan with scallions, red onions and mushrooms on a Bolillo roll with fresh basil and Sriracha-ginger mayo’ is, I’m game to give it a try.  One bite brings a smile to my face.  This is  REALLY good!  Tastes just like marinated beef.  Sriracha I don’t know, but I know enough that ginger gives food a nice spice and this was just right.  Even the Bolillo roll, crispy on the outside and soft inside was just in balance with the stuffing.


I knew there was a Vegan Truck in Dallas but I didn’t realize it was Zombie’s.  Don’t get me wrong.  Fred is the Grand Ambassador of Vegan Food in the local food truck scene and tells everyone who comes up that the food is vegan but I was spaced off somewhere else during that part.  I couldn’t believe it when I was reminded this is vegan.  I took another bite.  It takes just like meat.  This is good stuff.

This is meatless … really???


Fred put a twist on his Decadence in a Cup so we gave that a go, too.  It was chocolate, right, so what could go wrong.  Well, nothing went wrong but it we more like pudding than mousse and in the heat, it began to separate really quickly.  I’m not sayin’ it was bad; just not what I was expecting.


I caught up with them again at the Deep Ellum Food Truck Rally.  The only difference is that this time, they were #1 on the agenda.   Yep, you read that right.  My first choice tonight is vegan!

There are specials on the menu.  I go for Special #1, Eagle Pass – crunchy tortilla chips covered in spicy red chili, cilantro, pico and ancho ranch dressing.  I opted for the guacamole on top.   The flavor was great, the spice was a nice medium level and the chips were crunchy … until they weren’t.  Those on the outside that I ate first were great but by the time I made it to the middle of this generous serving, the chips were pretty soaked.  The flavor was still good but I missed the crunch.


Eagle Pass – Vegan Nachos with Guacomole

The second course was the Neftacos Feliz.  These are different than meat based street tacos but in a good way.  Sweet and spicy shredded seitan tacos with onions, cilantro, avocado and a really nice pepper pineapple ranch sauce.  Really, no meat??  Really?  You fooled me!  Again!!


Neftacos Feliz

I’m no expert but it seems that the Seitan, the macrobiotic name for what most folks may recognize as Wheat Gluten, is the secret.  Seitan is widely accepted, especially in North America, as a meat substitute.  Fred makes his own and does amazing things with it in terms of texture, appearance and flavoring.

It’s the “I Can’t Believe it’s not Meat!” meat substitute.

The U.S. Department of Health recommends going meatless at least one day a week.  I recommend you do so by eating at Zombie’s Food Truck!

You can find Zombie’s by following them on Twitter or Facebook.


Okay, it’s your turn to come clean.  Tell us your opinion.

Inside the Truck With …. Crazy Fish

Inside the Truck With … Crazy Fish


The atmosphere in the food truck community is kind of like hanging out with friends.  As you get to know the people responsible for bringing unique, high quality food to the streets, you quickly recognize that they are as unique as their trucks and their menus.  This is the first in an ongoing series to introduce you to the people behind the trucks … and the food.  I thought the only chivalrous thing to do was to start with the ladies in the Dallas Food Truck scene.

The newest truck in Dallas owned and operated by an all-female team is Crazy Fish.

Crazy Fish, owned and operated by Tenielle Powers, is the first and currently the only sushi truck operating in the DFW market.


Food Truck Connection (FTC):  Listened to you for about 3 words and it’s clear you’re not a Dallas native.  How did we get fortunate enough for you to end up here?

Tenielle:  Well, I used to own an Ultra Lounge in Surfers Paradise, Queensland, Australia. After some time of trying to make it a fruitful venture and working crazy hours I decided to wrap it up, be free of being an employer with all the pressure, drama and late nights, and move to Las Vegas to experience my twenties with no strings attached. That I did. And I was very good at it…lol!!!

While I was saving for Crazy Fish I was predominately working in the night club scene, as an employee, not an employer!


FTC:  When did Crazy Fish hit the streets and where was the first place you set up?

Tenielle:  Our first day out was May 5th.  Been rolling ever since. The first place we set up was Hightower Salons on 635 and Macarthur. It was a nice open spot where people could see us.


FTC:  How did you come up with the name Crazy Fish?

Tenielle:  Crazy Fish is a name that me and my brother came up with some years ago. He actually went on to open several conveyor style restaurants in Australia.


FTC:  Let’s talk sushi … where did you get introduced to sushi?

Tenielle:  I became very excited about sushi on a trip to Japan back in 1997 when I was 20 years old. I came across this conveyor belt Sushi restaurant in Shibuya Tokyo where they had Salmon Nigiri with Japanese mayo and a slice of onion going around on a conveyor belt. Those three flavors together had me hooked.

At Crazy Fish, we will evolve the tradition!  We take out all the stereotypes about sushi … and replace it with more interesting twists.  Our menu is organic, our fish is wild and all meats are free range.  To go along with our wildness, we add some color to the equation.  And all six of our specialty sauces are on the side so you can dip to your taste.


FTC:  What is the most misunderstood thing about sushi?

Tenielle:  That it is all raw. Traditional sushi is raw but sushi restaurants in western countries always carry cooked items so there is something for everyone. I have discovered that people decide that they don’t like sushi before they have tried it. I have personally broken through that barrier this week with a couple of customers!


FTC:  You sure broke that barrier with me.  What convinced you that a Sushi Truck would be successful in the heart of cattle country?

Tenielle:  Ha! Sushi restaurants do well in Texas so why not a truck? Mobile sushi is a niche that hasn’t really been looked into very much, so now I’m trying to conquer it, one roll at a time!


FTC:  Where do you get the recipes for the different rolls on the menu?  Who named them?

Tenielle:  That’s a great question! There are a lot of funny stories to do with our roll names. For example, The Asian Persuasion is named after a guy my closest friend is dating… the Red White and Blue was named by a girl friend of mine that’s in PR, she thought it would be great to have a Patriotic roll in the mix. The Bucking Bull Roll is named after a friend of mine who has a radio show. It was his suggestion to have a Texas roll that would inspire people to try sushi. I have taken a lot of ideas in conversation and put them into our menu. I want to personalize our rolls and have fun with it.


FTC:  The graphics on the truck are great.  Who designed the wrap?

Tenielle:  Thank you! My peeps at RolArt helped me design the wrap. It was a collation of ideas.


FTC:  Does your truck have a name or is that just a guy thing?

Tenielle:  Actually no, but strangely our delivery vehicle does. MILFORD. Hilarious story too…..

[FTC:  We’ll try to get that story for you later!]


FTC:  What about that Crazy Fish on the side of the truck – does it have a name? 

Tenielle:  No


FTC:  No?  I think we should have a contest to name it as your mascot?  What do you think?

Tenielle:   I like that idea!


FTC:  Let’s learn a little bit more about you.  What do you like most about operating Crazy Fish?

Tenielle:  I think it’s all the camaraderie with all the food trucks and customers. That is such a rewarding part for me. It is also very exciting to see something that you visualized and created enjoyed by another. It’s exhilarating.


FTC:  What’s the dumbest thing anyone has said to you so far?

Tenielle:  So a roll is a sandwich, right?  I had a giggle but we really want to educate, too, so it’s all good.


FTC:  What’s the craziest thing that’s happened to you while working on the truck?

Tenielle:  Cheryl had a close call with the propane rice cooker and almost singed her eyebrows off. I think she would look good with no eyebrows anyway. Lol!



Cheryl Reeds is “little fish”, Tenielle’s  (“Big Fish”) side kick and right hand on the truck.  We may have to see what stories she has to tell!]


FTC:  Has anyone proposed to you yet while working on the truck?

Tenielle:  Lol! What a funny question!  Ummmm, no.  I think I have never been this single. Hahaha.  If I was dating, I’d probably be single again anyway coming home every day smelling like fish.


FTC:  Most people may not realize how much work it is to run a food truck.  What do you do to relax and recharge?

Tenielle:  I have a little foot spa where they give Chinese foot reflexology. It is the most awesome thing ever. You get foot and hand and back massage for an hour and a half for only $50 dollars. So good, my hands get really sore and achy from squeezing 150 sushi rolls a day.


FTC:  Where do you see things going with food trucks in the future?

Tenielle:  I think this boom is just starting. There will be many more, some that last, some that don’t. I think you will see the strong ones open up full restaurants after establishing their customer base. This is what I hope to do. I’m not sure people fully understand the hard work involved in this when they are starting. It’s an 18 hour a day job. I actually dreamt about food truck last night. Seriously.


FTC:  Crazy Fish is off to a strong start and is rapidly developing a solid following.  She’s probably going to need to put the foot spa on speed dial!

A big Thanks to Tenielle Powers for being my guinea pig.  If you’d like to be featured in a future interview or if you have a favorite truck and you’d like to know more about the owner, send the name of the truck and contact info via email to

If you enjoyed this, let me know and comment.  Who would you like for me to interview?  Anything in particular you’d like to know?

Seventh Street Food Court Starts HOT!!!

Fort Worth – 3 / Dallas – 0


Fort Worth is getting their third food truck park in the high visibility West 7th Street  district.  Former 7th Haven owner Jimmy Moore is partnering with Brad Hensarling of The Usual Bar to open the Gold Standard in the former 7th Haven location at 2700 W. 7th.


Before partnering with Hensarling, Moore planned to use the bar for indoor seating and hosting food trucks in the parking lot.  He still plans to use at least part of the bar’s parking lot to host gourmet food trucks in an area called the Seventh Street Food Court.  The variance permits a max of 4 food trucks.


It took two tries to get the variance but they were successful and held a SPECIAL SNEAK PREVIEW on Sunday, June 24th, in conjunction with the Fort Worth Music Awards.  The sneak peek featured The Weiner Man, Chile Pepper Grill, The Food Traveler and The Fat Truck.


The temperatures soared as DFW hit their first 100 degree day, keeping crowds in the late afternoon more interested in sitting in the air conditioned bars listening to live music that is part of the music awards but a steady, if small, stream of hungry patrons made their way out to buy food and hurry back to the cooler interior comforts.  As the day progressed and temps fell, the crowd picked up.


The trucks did their part to make the day special.  The Weiner Man (Bryce) brought back his awesome Gouda Fries.  Jesse at The Fat Truck was offering Pulled Pork  Gorditas that rocked and his favorite menu item of all time – Sticky fingers BBQ Riblets.  And John at The Food Traveler was offering Korean Dumplings and Escargot floating in butter!  Dumplings and Escargot from a food truck?  Does life get any better??  Not be outdone, Chile Pepper Grill was dishing out a Huarache to die for and some great street tacos.


This park will be ‘Fort Worth’s most available’ food truck park, open daily form 7 a.m. to 2 p. m and serving breakfast, lunch and dinner as well as the late night bar crowd according to Moore.


The bar – food truck combination has been successful in this area.  Taco Heads used to be a near permanent fixture behind 7th Haven and now they’ve moved down the alley to Poag Mahone’s.  It will be interesting to see how it works having even more trucks there regularly.  Parking has been an issue and the trucks will occupy some of the precious limited space available.  There’s bound to be some growing pains as they figure out the best configuration for parking the trucks and making them accessible but the partnership promises to be mutually beneficial for all parties – but it will only be beneficial if they patrons don’t find it too hard to find parking.


What do you think?  Will 7th Street set the gold standard?

Rock & Roll Tacos Rock My World

The truck that helped start the Food Truck explosion in Dallas –

And still ROCKS the streets! 

If you are like me and think that everything is better with bacon, then you gotta wrap your lips around the bacon wrapped shrimp accented with grilled bell peppers and onions topped with pepper jack cheese.  You, my friend, have just experienced the bar-setter in Shrimp Tacos!

Tijuana Taco – Big, fat shrimp wrapped in bacon


You know you mouth is watering now, it’s the weekend so get on the ‘Net and find out where you can get your fix.   I’m tellin’ you.  These were some of the biggest, fattest shrimp you’ll ever find on a taco anywhere.   Go … Go now!  NO, wait, read the rest of the story.  Then go look up James Quinonez or any of the friendly staff on the truck and ask for the Tijuana Taco.

Want something a little lighter.  Go no further than the Ceviche Island Heaven.  A light, crispy tortilla topped with shrimp ceviche with avocado, onions and tomatoes.  Fresh, cool and just right on a hot summer night.   The little bits of shrimp in the ceviche weren’t as impressive after chowing down on the monster shrimp in the taco but the flavors melded well.  I admit, this one had stiff competition tonight, but tastes differ and it could well be just what you desire.

Ceviche Island Heaven – A little taste of heaven on a hotter’n hell Texas night!


For the finale, we bring you the Spicy Mac’n Cheese.  If you think Mac ‘n Cheese is just for kids then you need to try this.  Spicy, creamy, cheesy, yummy!!!

Spicy Mac ‘n Cheese – Mac for grown ups!


I know, you’re thinking that’s a pretty small looking cup of Mac ‘n Cheese and, at $3.00 you may think it is overpriced.  Trust me, the quality of the ingredients and the rich, satisfying taste will shortly convince you that any more is too much.

Your sign of good food!


Keep that in mind when you visit the Rock & Roll Taco truck.  The menu offers the basics and premium selections.  Everything on my menu tonight was a premium offering.  The Tijuana Taco and the Ceviche Island Heaven were $3.50, a full dollar more than the standard tacos like Al Pastor, Carnitas or Barbacoa.    They were worth the price.



Rock & Roll Tacos is one of the first trucks in Dallas to open a Brick & Morter location.  On May 31st, they opened in Deep Ellum in the old music venue LaGrange.  The partnership is working out great for both parties and Quinonez, not content to replicate the truck menu has gone all out in with an expanded menu, cool new interior design scheme featuring a 1954 Chevy pickup truck converted to the salsa bar and something they can’t offer on the truck – Air Conditioning.   The fixed location is at 2706 Elm Street in Dallas and the truck can be found at favored truck venues and events across the DFW area!

Follow them on Twitter and Facebook for truck locations.

Which one do you like better – the Taco Bar or the Taco Truck?

SoCal_Tacos_ Salmon_Taco slider

Surf the Waves with SoCal Tacos


Are you telling me your mouth is not watering just looking at those nachos?  They are even better tasting! Bunches of flavor with creamy gooey cheese. I mean really gooey and yummy. The only thing wrong with these puppies is that some of the sauce dripped off.


And I know you think, why go to SoCal, it is just another taco truck, right? No, this taco truck stands out in a crowd. These are not your average street tacos.

The crew behind this truck is Scott, Jaymes, Nash and Jake. Now you won’t see Jake because he does not stand still long enough for me to get a photo of him :)


Marinated Shrimp topped with crisp slaw is so refreshing. The shrimp is fresh and tastes so good.



And those Salmon Tacos with BBQ salmon, lettuce and blue cheese are outstanding. Now this is one great fish taco.



And wait, with this next one you would know, they know what food is like in Southern California. They have what is lovingly known as a California Burrito. California burritos have french fries in them! I just had to see if they were as good as I remember from CA.

And the answer is yes. I close my eyes and I could be sitting in Laguna Beach eating this burrito!

But wait how about some dessert?

SoCal had Sopapilla fries with Strawberry Sauce tonight. Now this is one fun dessert! Thanks guys for a great meal, or two, or three!



And if you are not in love with SoCal Tacos yet, how about this?  They give all of their tips to local families in need.   So what are you waiting for…. Hit the road to hook up with So Cal!


Did you find the article helpful and informative?  What else would you like to know?



Cajun Tailgators

Bringing Bourbon Street to the Streets of Dallas

I may not be able to claim any ancestral connections to southern Louisiana or the Cajun culture, but that makes me no less of a fan of good Cajun cookin’.  A little spicy, always comforting and best enjoyed with friends or family (what food isn’t?).   Ann Keady and Jason Key, both graduates of LSU, know good Cajun cookin’.  DFW residents are the lucky beneficiaries of their homesickness for the food they grew up eating.

The truck rolled out in time for Mardi Gras and the truck wrap, adorned with the street signs from the fictitious corner of Bourbon Street and Cajun Tailgator, the fleur de lis, and the requisite saxophone, puts you in the mood before you even get to the window to order.

The Cajun Tailgator truck brings the Bourbon Street experience to Dallas Streets.

The menu, which varies slightly from time to time, holds all the standards – Gumbo, Etoufee, Red Beans & Rice, Boudin Balls and a Roast Beef Po-Boy.

My first visit, I order a Crawfish Pistolette and Chicken & Sausage Gumbo.  I wasn’t familiar with the Pistolette but they had me at Crawfish.  Turns out a Pistolette is a French roll that’s been hollowed out and filled with Crawfish Etoufee.  I love Crawfish Etoufee and this was great.  Spicy, full of crawfish and creamy and the roll was light, a little crispy on the outside and flaky under the crust.  This is comfort food!

Crawfish Pistolette from the Cajun Tailgators

The Gumbo was just as good.  I was amazed at the big chunks of Chicken and Sausage, a perfect roux and the holy trinity of Cajun food – celery, onions and bell peppers.  In fact, it was so good I completely forgot to take a picture.

Since then, I’ve had the chance to try the Red Beans & Rice with Sausage.  Just like the Gumbo, the bowl was filled with big slices of sausage, tender beans and perfectly cooked rice all in a slightly spicy roux.  This may not be the ‘prettiest’ dish they serve but it matches everything else on the menu for taste and quality.

Red Beans & Rice with Sausage from Cajun Tailgators

And finally; what self-respecting Cajun kitchen doesn’t offer the Breakfast classic (but good anytime) Beignet.  These are a regular on the Cajun Tailgator menu.  The key to really good beignets is to make sure the dough is light and never overworked.  These fit the bill perfectly.

Beignets from Cajun Tailgators

But if you prefer a more traditional dessert and you hit them on the right day, you might score a Praline Brownie.  I got the very first one they sold!

The very first Praline Brownie sold and I got it!

I’ve been looking for good Cajun food in Dallas. Who’da thunk I’d have to wait until I could find it on a food truck?  If you’re a fan of Cajun food, you can find out where Cajun Tailgators will be on Facebook or Twitter.


What do you think?  Does Cajun Tailgators bring a little Lagniappe to the party?



Notes from the News …

Welcome to a new series at Food Truck Connection.  Each week, I’ll review the stories that caught my eye over the past 7 days.  There is really no criteria other than it needs to be interesting and food truck related.  Here we go …


The $180,000 Del Popolo Pizza Food Truck

How do you spend $180,000 building a pizza food truck?  You build the biggest food truck ever built, at least so far.  It starts by deciding to use a 20’ Ocean Container on a commercial truck chassis as the base and then add a 4800 pound, handmade, wood burning oven.   This week, Jon Darksky rolled out his 14 ton truck, Del Popolo to begin serving Neopolitan pies in San Francisco.  You can read about how he spent his $180,000 by clicking the link above and get the back-story by reading Nick Czap’s article from The New York Times and some good photos from Paolo Lucchesi, a columnist for the San Francisco Chronicle.


This Is The Coolest Food Truck I’ve Seen

From big trucks and big ideas, we move on to one of the coolest food trucks I’ve run across.  Brigade Coffee Company roams the streets of New Orleans of New Orleans serving coffee from their refurbished Citroen H Van, imported from Belgium.  French car maker Citroen built this light delivery van from 1947 until 1981.  You’d think a foodie town like New Orleans would welcome food trucks as a part of the future but for now, they are prohibited from the French Quarter (OK, I get that) or the central business district (really?) or parking in one spot for more than 30 minutes.  Not to be out-witted, they do not brew the coffee on board and operate under a catering license.  Voila, no restrictions!  But doesn’t that kinda defeat any claim to ‘fresh brewed’?


Verts Kebab Sets the Record for Smallest Food Truck

The World’s Records Academy named Verts Kebab in Austin, TX as the World’s Smallest Food Truck.  Truck is something of a misnomer since it’s not a truck at all, not even a van, but a Smart For Two, retrofitted with refrigeration units, food heaters and sinks on a slide-out tray in the back.  OK, I fudged on this one since this story broke late last year but it fits my theme this week.  There are way too many articles to include but one of the best I’ve read is by


Mobile Food Trailer TOO BIG

And we end this week at the returning to the big end of the spectrum.  The Ottawa Sun reports that Tracie Behan apparently didn’t check regulations before building the 47 Foot, triple axle Hollywood Diner.  This is a beautiful trailer bedecked with a warp that mimics a 50’s diner on one side and 50’s celebrities on the other, but it should be.  Tracie spent $200,000 – her life savings – getting the mobile restaurant up and running.  An unnamed city source reportedly told her “there’s not a chance in hell” she’d get a permit for her truck.  It’s pulled by a Peterbilt!!  Did it REALLY never occur to her to check the regulations BEFORE building the trailer??

And there you have it.  The Big, The Bad, The Tiny and The Unique.  Let me know if you enjoyed by adding your comment or passing it on.


Free Wheel'n Philly CheeseSteak with Philly Fires

Free Wheel’n Café is on the Street – Dallas – Retired

Authentic Philly Cheesesteak Sandwiches on the streets of Dallas!


Your finish line for great Philly Cheesesteaks on the streets of Dallas
The Free Wheel’n Cafe Logo – big and bold, just like the Cheesesteaks


Let’s make it clear right from the start.  Free Wheel’n Café comes with verifiable street cred.  Floyd Freeman was born and raised in East Philly, birthplace of the Philly Cheesesteak sandwich.  He became interested in cooking at a young very young age watching his mother cook in the kitchen.  When he kept asking to help, Mom said if he wanted to cook, then he was going to learn to do it right.  It’s safe to say, Mom is proud.  You may have run into Floyd at DeSoto Philly or Fred’s Downtown Philly in Plano or overseeing kitchen duties at Crayton’s before launching his own mobile café.


Now, is it fair for a food writer to form an opinion after a single sandwich?  I really planned to make a return visit before writing.  And then, I took my first bite.  I may not understand the delicate interplay of ingredients, herbs, spices and preparation required to achieve taste bud nirvana, but I know when I experience it.  I’ve had my share of Philly Cheesesteak sandwiches and it only took one bite to know that this one sets the bar higher.

The Free Wheel’n Cafe Philly Cheesesteak – the real deal


Philly Fries are a great complement to the sandwich.  These come just the way I like ‘em; seasoned, lightly crispy on the outside and soft on the inside.  Ummmm, good!  And don’t miss the Cherry Pepper garnish.  I don’t know if these are marinated, pickled or what.  I just know that the flavor explosion that bursts out in your mouth on the first bite is awesome.  Warning, don’t even think about trying to take a bite out of one of these bad boys.  Pop the whole thing in your mouth or you’ll have juice going everywhere.  Trust me; you don’t want to miss a drop of the exquisite taste sensations dancing across your taste buds.

Free Wheel’n Philly CheeseSteak with Philly Fires


Cheesesteak is their specialty but the menu also offers a selection of burgers, including the Big Phillyburger, a 1/3 hamburger with pepper jack cheese, cheesesteak meat, grilled onions and provolone cheese on a big toasted bun.

I recommend the Philly Cheesesteak and Philly Fries – pass on the hail!!


The Free Wheel’n Café, owned by Trina Simpson and operated by Floyd Freeman, has been roaming the streets of Dallas for about 10 weeks now.  If you’ve not tried them yet, look for the finish line running down the side of the truck (the BIG Free Wheel’n logo will be hard to miss) and stop in. This is where your search for a great Philly Cheesesteak ends.  Better yet, find out where they’ll be by checking Facebook or Twitter.  Tell ‘em Food Truck Connection sent ya!  It probably won’t get you anything but it’ll make me feel good!

The Free Wheelin Truck – Home of Authentic Philly Cheesesteak Sandwiches


Tell us about your visit to Free Wheeln Cafe.  Post your experience in the Comments below.


Lake Highlands StrEATS

Food Truck Rally Brings the Lake Highlands Neighborhood Together


Lake Highlands is the latest DFW community to embrace the explosion of Food Trucks as way to bring the community together.  Sponsored by the Lake Highlands Branding Committee hosted the first ever Food Truck Rally at the Town Center on June 16th.

Food Truck Rally Brings the Lake Highlands Neighborhood Together for Food and Fun
Lines formed quickly as Lake Highlands experiences the Food Truck phenomenon

After some last minutes changes in the trucks scheduled to participate, Nammi, Cool Haus, The Butcher’s Son, Gandolfos, Ssahm, Rockstar Bakery, Cajun Tailgators and Good Karma Kitchen provided the food to a hungry crowd.  Business was brisk at all of the trucks with Rockstar Bakery selling out of Whoopie Pies in 1 hour and 45 minutes!

Touted as a family friendly event, families were in abundance and everyone seemed to be having a good time.  People watching soon confirmed that most folks were running into friends or neighbors as everyone staked out their space on the lawn.

Shade or friends had people setting up on the lawn at Lake Highlands Town Center
Lawn chairs and blankets replace tables and chairs when you're at a food truck rally.

And the kids had a great time chasing bubbles!

Children playing on the lawn
What kid doesn't like chasing bubbles?


Local performer Annie Benjamin provided musical entertainment.

Annie Benjamin entertains at the Lake Highlands Food Truck Rally


“We are so excited to host this event to further the branding initiative and hope to see many more like it in the Town Center. Lake Highlands is a neighborhood that likes to support our neighbors and we know this rally will be a great way to bring everyone together,” – Ginger Greenberg, co-chair for the Lake Highlands Branding Committee.

For a first time event, planning was pretty good.  The Town Center is a pretty setting and there was plenty of convenient parking.  Long lines caused some congestion, especially where one food truck was parked on the opposite side of the road, but the ratio of trucks to people was reasonable.  Food truck events generate a lot of trash and more trash bins would have been helpful.  The porta-potties seemed farther away than necessary and splitting them up would have made it easier to get to them.  With these minor tweaks, the next Food Truck Rally will be even better.  And based on the good time I observed being had by all, I’d be surprised if the Food Trucks aren’t invited back again … real soon!