They came out immediately (not fried to order, which was good for speed but less good for texture). They were filled with a ground pork mixture and doused with red sweet-and-sour sauce. Tasty they were, but not ground-breaking. Though I’d like to try the pancit (pan-fried noodles) and chicken adobo sometime, today we moved on to a favorite: Soo Bak “Korean Seoul Food.”
The Talin pod is so popular, and so stuffed with trucks, that our industrious food-truck businessfolk are working to add a bunch of new pods to the scene. Most simply – and coolest for me, since Arne and I usually meet for lunch on Fridays – Talin will now host a pod on Friday as well as Wednesday. (Both are open for lunch 11-1.)
More experimentally, a pod has started on Mondays between UNM and downtown, on the I-25 frontage road on the south side of Lomas. ABQ Food Trucks on Facebook reports that this convenient new pod – which will feature The Toasted Bean with coffee and crepes starting at 8 a.m., to be joined at 11:00 by several other trucks for lunch service – is already full. There will be several trucks I haven’t tried yet – Doggerz, Conchita’s Creations, and The Lunch Box Deli. I’ve also heard a whisper about a “Tijeras pod” near UNM on Tuesdays and Thursdays, but I haven’t heard details on that yet.
Albuquerque’s food-truck scene is hopping, and I’m so excited!