San Diego is only about 80 miles from our house and up to this point we had never tried any of the five known gourmet food trucks. Last week I took an opportunity to remedy that.
After sending out a couple of tweets looking for the best gourmet food trucks in San Diego I received a response from @devilicious. That simple tweet made my choice really easy and I am glad they reached out.
Butter Poached Lobster Grilled Cheese
Devilicious is the epitome of a gourmet food truck. I stuffed myself on four of their gourmet menu items. First I tried the butter poached lobster grilled cheese. This was an amazing sandwich with a buttery, yet full-flavored cheesiness. The grilled cheese had fontina and mozzarella cheese with Roma tomatoes, caramelized onion on sourdough. The bread had a great crunch, the lobster was tender and it was very satisfying.
Next it was on to their handmade truffle tots. Again, it was very gourmet and another homerun. These are not your normal freezer section tots tossed in truffle oil (not that I have anything at all against freezer section tots) but these were the size of golf balls. Light potato and truffle rolled in breadcrumbs and fried to a perfect golden brown. The flavor of truffle was front and center.
After scarfing down those two items I went back to the truck for my second round. This time I ordered the smoked bacon dog with house-made habanero kimchi and agave mayo accompanied by special fried yumminess.
Bacon Wrapped Hotdog with Habanero Kimchi
The dog was about an inch wide and wrapped in crispy bacon. Yum, but the habanero kimchi was amazing. Nice and crisp but a good level of heat. I did not get much from the agave mayo. To be honest, I did not taste much of it at all. The beef dog, kimchi and bacon were an incredible combination. I did not even need the French bread bun.
Fried Yumminess - Risotto with Wild Mushrooms and Blue Cheese
The fried yumminess, I’m told changes every week. This week was risotto with wild mushrooms and blue cheese. It reminded me of something one of my favorite OC trucks used to make. The balls of flavor were also breaded with breadcrumbs and fried to a golden brown. Ttender, full of flavor and the blue cheese didn’t over-power the mushrooms. It was executed well.
I had the pleasure of meeting manager Kristna and chef Dyann. Both were nice and very friendly. Kristna was the one that had tweeted back to me and helped me decide where I was going to eat. I am glad she did. For all of you food truck entrepreneurs that think you don’t need to do social media, you’re wrong. This is one of the easiest and cheapest tools at your disposal. And just think, if you spend a little time interacting with the people that follow you, more people just might come to check you out. And if they have a positive experience they will most likely tell others about it, just like I did.