• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar

Scribe

Literary genius. Academic prowess

  • In the Press
  • Student Articles
  • Editor Blogs
    • Extended Reality: Applications and Implications
    • An Introduction to Flight
    • A Retrospective on Film
    • Psychology: Controversies and Myths
  • About
    • Alumni
    • Staff
  • Contact

Curbside Cuisine: Mexiterranean

October 13, 2010 by JulianaA Leave a Comment

By Juliana Appenrodt

Mexican food was the first to go mobile, so it’s no surprise that many of the food trucks that flood the streets today pay homage to their taco-producing predecessors. Many do this by simply including some form of taco, whether filled with peking duck or blackened shrimp, on their menu. Kabob Express, however, goes far beyond the simple taco shout-out, classifying its entire selection of food as Mexi-terranean fusion.

A mix of Mexican and Mediterranean foods, the combination makes sense, even sounds quite appealing. The Mexiterranean tacos, burritos, the chicken kabob and chicken shawarma plates—all of these seemed to fit in well with the truck’s overall theme. What didn’t quite fit in was the truck’s extensive selection of burgers, paninis, tuna melts and the Polish sausage delight. It was almost as if the truck was in the midst of an identity crisis, its entire side covered in menu items, scattered across the windows, the doors.

When it came time to actually try the food though, the crisis was abated. Wanting to stay in touch with the truck’s Mexi-terranean roots, I ordered one of the first items on the menu: the Mexi-terranean tacos. Accompanied by a small Greek salad of seasoned tomatoes and cucumbers, the corn tortillas were filled with kabob chicken, red onions, tomatoes and more—a delightful mix of Mexican and Mediterranean flavors. Not to mention, three of these delicious, filling tacos were only $5, a steal for something that tastes this good.

The only problem: Kabob Express wasn’t so express. While the making of the food only took about five to seven minutes, paying for the food took much longer. First asking me if I had a smaller bill, as they did not have change for a $20, and then telling me I had to wait for the owner to return to the truck when I offered to pay with
credit card, the cashier added a good 10 minutes to my food truck pit stop. One bite of the tacos, however, and I knew it was worth the wait.


JulianaA

View all posts

Filed Under: Uncategorized

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Editor Blogs

  • An Introduction to Flight
  • Extended Reality: Applications and Implications
  • A Retrospective on Film
  • Psychology: Controversies and Myths

Recent Posts

  • Finite-Time Lyapunov Exponents: A Tool to Discover Coherent Structures in Turbulent Flows
    Oliver Khan
    September 14, 2023
  • ECT Therapy
    Kaitlyn Woods
    September 14, 2023
  • The Continuum Hypothesis
    Oliver Khan
    September 1, 2023
  • Harm Reduction Treatment Model
    Kaitlyn Woods
    September 1, 2023
  • Digital Twins: What are they and how are they used?
    Shanna Finnigan
    September 1, 2023
  • Resolvent Analysis: A Revolutionary Technique for Understanding Turbulent Flows
    Oliver Khan
    May 20, 2023
  • Benzodiazepines for Anxiety Disorders
    Kaitlyn Woods
    April 25, 2023
  • The Structures of Fluid Flows and Our Efforts to Understand Them
    Oliver Khan
    April 25, 2023

Copyright © 2023 · Scribe on Genesis Framework · WordPress · Log in