border grill truck

good tacos. didn't like the cevixhe.

susan feniger and mary sue milliken have gone mobile with their take of bold flavors of mexico. it is not an impossible task, as many gourmet food trucks have proven, to have fresh, restaurant quality food out of a mobile food truck. foodies flock from miles around just to see the crazy truck designs and delight their taste buds. chefs susan and mary sue had the perfect concept to go mobile with their modern mexican cuisine. let’s take a look at some of their ingenious menu choices. quinoa fritters are made with quinoa (crunchy aztec grain), cojita cheese, and topped with aji amarillo aioli. these babies had a crunchy exterior (from the deep fryer) with a nutty flavor from the quinoa. the cilantro and cojita cheese on the inside pumped up the flavor a bunch of notches. it was the perfect snack food – like a healthy tater tot! thumbs up, way up! to read more and see photo slideshow, please visit: http://www.examiner.com/review/border-grill-truck-offers-too-hot-tamales-flavors-on-the

food trucks and taco trucks especially are filling up the streets of la ever since kogi's success story. but the border grill truck rolled out bringing the food of mary sue milliken and susan feniger that had already stood the test of customers in the bor

the meals on wheels movement has made it possible for ordinary people and aspiring restaurateurs to introduce new culinary concepts during a down economy thanks to lower start-up costs and seemingly endless demand. whereas the bulk of roach coaches crissc