Food trucks offer international fare: samosas, soups, sandwiches and sliders
Since Stanford launched its new food truck program on Jan. 7, more than nine restaurants-on-wheels have signed up to take part. Under the program, food trucks must operate safely and comply with university sustainability policies.
Graduate student Garrett Schlesinger gives The Chairman food truck a try. Under a policy established late last year, food trucks park on Lomita Mall on weekdays during lunch hours.
With a rotating group of food trucks parked weekdays from 11 a.m. to 2 p.m. on Lomita Mall near the Terman Fountain, faculty, staff and students can travel around the world - gastronomically speaking - for lunch.
The schedule also includes food trucks serving late-night and early-morning crowds on Fridays and Saturdays from two locations - the Wilbur parking lot at the corner of Campus Drive and Bowdoin and the parking lot between Florence Moore Hall and Theta Delta Chi. The late-night food trucks are open from 10 p.m. to 1 a.m.
Red-and-white signs are posted at the three locations noting parking restrictions: "Reserved Stop For Authorized Food Truck Vehicle." Each sign features an image of a bright red food truck with a white knife and fork on its side.
Check the current schedule, posted at foodtrucks.stanford.edu, for a list of restaurants, times and locations.
The current crop of restaurants-on-wheels includes:
Curry Up Now, which provides Indian street food, including a "deconstructed samosa" described as an "inside out phenomenon loaded with garbanzo beans, pico and chutneys, dressed with mini samosas."
The Chairman, which serves Taiwanese "gua boa" - pork, chicken, miso or duck sandwiched between steamed or baked buns, including Coca Cola-braised pork with Savoy cabbage and preserved yellow mustard seeds.
Sanguchon Peruvian Sangucheria, which dispenses hearty sandwiches from the South American country, including "pan con chicharron," a sandwich of slivered pork loin with fried yams, marinated onions and aji rocoto aioli.
SAJJ Street Eats, which brings the flavors of the Mediterranean to the Farm, including falafel, shawarma, baba ganoush and Moroccan bean salad.
SF Soup Company, which offers a variety of handcrafted, gourmet soups in the spicy, sweet, vegetarian and meat soup families, including vegetarian tortilla soup, minestrone, shrimp bisque and green chile chicken chowder.
Me So Hungry, which serves burgers and sliders, including the Flyin' Hawaiian Slider with chicken, crispy Maui onion and chipotle aioli, with sides of shoestring or sweet potato fries and beer-battered onion rings.
Tandoori Chicken USA, which offers Indian-inspired sandwiches and rice dishes, including the Desi Fish Sandwich, a crispy fish fillet with Indian cole slaw and tamarind spread on an artisan bun.
Kinder's Truck, which sells barbecued fare, including Louisiana hot links, tequila lime ribs, chicken Caesar salad, sweet potato fries, potato salad and barbecued beans.
Mayo & Mustard, which dispenses deli-style sandwiches, including the Meatball Mafia, Pan-Roasted Turkey Club and Veggie Delight sandwiches.
Under the new Stanford Mobile Food Vendor Policy established late last year, only food trucks that have been invited are allowed to operate on campus, and they are only allowed to sell in approved locations.
Stanford has engaged Off the Grid, one of the largest food truck festival operators in the Bay Area, to run the pilot program, which will last through winter quarter. Off the Grid is continuing to add new food trucks to the list of those that will be rotating into the schedule. Check the online schedule often to watch for your favorite food trucks and to see new food trucks as they are added.
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