Rollin’ On In Food Truck – Albuquerque, New Mexico
While their brick-and-mortar counterparts can afford to have multi-page menus to please a wide variety of palates, mobile food kitchens (that’s food trucks to you, Bob) are somewhat at a disadvantage. By sheer necessity, food trucks must be limited, well-defined, maybe even singularly focused. The advantage the successful ones have is that they can concentrate on creating memorable dishes around their concept using a few common ingredients. Rollin’ On In, for example, lists only four entrees on its menu: three tacos, a quesadilla, three enchiladas and a burrito. With those four entrees, however, there are an infinite number of “build-your-own” possibilities. Your construction options include four fillings (shredded chicken, shredded pork, ground beef and potato and veggie mix), eleven fresh…