In an attempt to launch a new series on this blog, I am going to dedicate each Friday to food—specifically, food served from a truck. You see, I recently won (OK, my wife and our friend won) a raffle prize at an event called “Trucko de Mayo” entitling us (OK, mostly me so far) to a free meal from more than 30 different food trucks in the Washington, D.C. area.

With that, I have the unique opportunity to sample a variety of cuisine while inhaling the sweet essence of diesel fumes in our nation’s capital. In doing so, I will review the vendors and dishes…mostly just for fun. More importantly, I hope to decipher whether the food truck craze is justified by virtue of the quality of their menus, or whether it is simply a passing fad to capitalize on our insatiable quest as Americans to eat in every possible location, venue and setting throughout our great country.

Since I occasionally watch foodie programs on TV and am biologically programmed to consume food to survive, you can rest assured that my opinion counts just as much as any other Joe Schmoe on TV who has ever taken a bite into a luscious carne asada taco only to be met with disgust upon recognizing that the “meat” consists of heavily seasoned shoulder fat scraped together from the butcher’s refuse pile.

But first, a quick look into the foodie phenomenon that has overtaken the U.S. of A.

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