more on the food truck “movement”:
These were widespread in japan but not as popular as they are in LA. I guess LA/Yelp type people are always seeking new and novel entertainments, and we are as Japanese as the Japanese when it comes to trends (see: pinkberry, coach accessories, etc) and perhaps for all the same reasons. In japan i saw:
—a tiny, tiny crepe truck with a hatch cover, and two guys operated it out of the hatch. and this truck could not have been much longer and definitely no taller than a toy yaris. the ‘cook’ sat cross-legged in front of two crepe diases and made em on the spot. i ordered once or twice out of pity because they were obviously trying to start a new biz which in japan is probably harder than it is here;
—a bigger “melon pan” (melon bread) truck painted green and orange, the size of a dodge/benz diesel truck, posted up outside one of the many multi-story vertical malls outside of a train station, the department store name was OPA;
—another tiny (but older and more busted) truck selling gyoza out the back and on a speaker it blared “gyooou~~~za” which was funny. i chased him down on my bike once and bought some.
there are lots of truck-based food servers in the us now that i think about it…not just taco trucks but also the guys at farmers markets who sell chicken/potatoes, kettle korn. i can only see more of that type of stuff happening since ZONING is so stringent here in the US. and that would really work well in suburbs like LA or smaller ones up here. this is a cheap solution to get around zoning restrictions and all the capital costs of setting up a stationary restaurant space.
i’m curious though…how does LACDPH handle vehicle-based foods? i assume they have all the same licenses.