UPDATED: The Fork

People are always stopping us in the street and saying, "The Fork, what kind of food trucks do you like?" And while the answer is usually something like "ALL OF THEM!", we figure we should try to narrow it down a little.

Why? Well, partly it's because the food truck trend is one of the finest achievements in the history of humankind (take THAT, pyramids!), and the other part is about our never-ending quest to get people eating in less traditional ways. Further, the number of food trucks around here is unbelievable, and the quality usually excellent. And though we've talked about 'em before in our print products, take this as a reminder that mobile restaurants exist, even if they aren't always easy to find—and you should try these ones:

Trinity Kitchen
Your mind might not go straight to cajun food when seeking a food truck, but it really should. Trinity Kitchen is the first-ever Meow Wolf-sanctioned mobile kitchen and does some pretty interesting things. Try the jackfruit po'boy if you're not into meat ($10) or the delicious crawfish beignets ($8) if you are.

Back Road Pizza
Back Road is one of those pizza joints that does the totally excellent cornmeal crust thing, so when they're out there in truck form dishing out slices, you know it's gonna be good. And though their offerings are generally small (it's a truck, you guys), there's a crisp factor to them that's just plain delightful. Slices run about $3, but it also depends on the toppings.

Jambo Hapa
By clicking the link above, you can get an idea of where this trucky offshoot of the celebrated Afro-Caribbean restaurant might be (or just book it yourself—best birthday party ever). Try the jerk chicken sandwich ($10.95) for a tour of Awesome Spices Town, or munch on plantain crab cakes ($9.95) and just try not to be like, "OHMYGOD. THESE CRAB CAKES!"

El Chile Toreado
OK, so this one isn't so much mobile as much as it lives in one place (950 Cordova Road, 500-0033), but we can overlook semantics for their tacos ($7.50 for a plate of them bad boys) and hot dogs ($5-$7). You'll usually find a line here around lunchtime, but if you suck it up you'll be forever glad you did.

How about you, Forkefeans and Forkarinos? Any food trucks you just couldn't live without?

Also

-This is the "UPDATED" bit we mentioned earlier, because it turns out Dulce is totally back in action already. Whew!

-Did you know there's such a thing as apology chocolates? It's true and, since it's Feb. 15 and we know some of you blew it with V-Day, we're gonna tell you where to go for your apology chocolate needs: Todos Santos Chocolates (125 E Palace Ave., in Sena Plaza, 982-3855). It's fancy enough to not be Russell freaking Stover garbage chocolates, and it's awesome enough (they do penises by special order) that you'll win the day.

-You ever heard of the Impossible Burger? You should, especially if you're not into meat (with the understanding that we totally know some of you love meat and we're not dissing you): It's a plant-based meat substitute that, by all accounts, tastes so much like meat you'd never know the difference. Yowza! Word on the street, too, is that you can get this thing at the Plaza Café Southside for just $12.49. We'll probably try it, but if you beat us and have impressions, drop us a line!

-The Compund's Mark Kiffin has one of our very favorite Instagram feeds and he's always cooking and photographing delicious-looking foods at his mind-bogglingly incredible restaurant. Follow Kiffin here and check out The Compound here.

More Tidbits

-Apparently the totally-awful-looking-and-nobody-should-see-it new movie Peter Rabbit thinks it's funny to make fun of food allergies. It ain't. We here at The Fork love a good joke as much as anyone, but a movie that will probably be seen by a whole mess of kids should be more careful about this kind of thing. Parents, by the way, are pissed.

-What the hell is millennial pink and why is Starbuck's so into it? Teen Vogue may have the answers (it's about drinks. Obvs).

-PSA: Rosé vodka is apparently a thing, and we can already think of about 10 people who'd just really like to know that. Here's one from Hangar 1.

-Another PSA: You can probably get a whole mess of V-Day chocolate and other such candy for pretty cheap today. The Fork will probably spend some time wondering how conversation hearts ever became popular … they're like the candy corn of, um, candy.

-While recently eating a fantastic Chinese meal, The Fork got a double-fortune in our fortune cookie. The first one was like, "Work hard, do well." And the other one just said "You're going to die in 12 hours." We didn't, but we were sure this meant something. Yahoo! Answers didn't really help. What do you all think?

-While The Fork has complicated feelings about the Olympics, we figured we'd link to a recipe for maple snow candy. Y'know—'cause it's wintery. And it snowed last night. And you can eat it while transfixed by how boring curling is.

-Portland, Oregon, brewery Bridgeport recently used a special balloon to launch its IPA into space. We don't know what the point is, but it happened, and this means it's the first IPA in space that we know of. Wait, do astronauts drink beer while in space? Is that even allowed? If you're an astronaut, let us know.

Finally

We want to thank Fork readers who noticed a misspelling in our last newsletter, but we also want to promise you that we didn't spell "dessert" like "desert" to hurt any of you. The important thing is that we got through it together, and now we're stronger as a unit.

Meanwhile, our dear friend Jim wanted to remind everyone that Joe's Dining has (and always has) a fantastic bison burger. Y'all know about La Mont's? You should.

Elsewhere, loyal Fork follower Jeanne and her family simply can't get enough of the carrot cake from Sweet Lily Bakery. Says Jeanne, "It's just dang good." Awesome.

As always, let us know what you're eating, anytime we've done the unthinkable and missed an S, and what good foodie gossip we need to know.

Hang tough, Fork-a-roonie-doonies!
What news do you want to see in this newsletter? We want to hear from you! Let us know!
Email thefork@sfreporter.com