Ep 23. Houston We Have a Food Truck

Eat St. is a food show that travels across North America to find the best food trucks in town. Each episode showcases different food trucks with their unique menu, location, and story. Season 5 episode 23 is titled "Houston We Have a Food Truck" and focuses on the food truck scene in Houston, Texas.

The episode starts with a food truck called "The Waffle Bus", known for their sweet and savory waffles. The host of the show, James Cunningham, meets the owner, Phi Nguyen, who shares the story of how he and his wife started the business. Their menu includes waffle sandwiches like the "Sweet and Spicy Chicken Waffle" and their best-seller, the "Hangover Waffle". Phi also shares his secret to making the perfect waffle - using pearl sugar instead of regular granulated sugar.

Next up is "Muiishi Makirritos", a fusion food truck that combines sushi with Mexican flavors. The host meets the owners, Jonathan and Jenny, who share how they came up with the idea for a sushi burrito. They have a variety of makirritos on their menu such as the "Toro-Mex", filled with tuna, avocado, and pico de gallo, and the "Gangnam Style", with Korean bulgogi and kimchi. The host tries their "Nacho Fries", a crispy fries with cheese, jalapenos, and sushi toppings.

The third food truck is "Oh My Gogi", a Korean-Mexican fusion truck known for their tacos and bowls. The host meets the owner, Gary Lee, who started the business after his wife suggested he combine his love for Korean barbecue and Mexican cuisine. Their menu includes tacos like the "OGogi", filled with beef bulgogi, cheese, and onions, and bowls like the "Seoul Bowl" with Korean fried chicken and rice. The host tries the "Lil Kim Quesadilla", a cheese quesadilla with Korean barbecue beef.

The final food truck featured in the episode is "Happy Plate Express", a Filipino food truck that offers traditional dishes like lumpia, adobo, and pancit. The host meets the owners, Rachel and Alex, who are also a married couple running the business. They share their passion for Filipino food and how they wanted to introduce it to the Houston community. Their menu includes "Sisig Fries" topped with pig ears, pork belly, and onions, and the "Colonel's Chicken Adobo". The host tries their "Halo-Halo", a Filipino dessert made with shaved ice, condensed milk, and mixed fruits.

Throughout the episode, the host interacts with the food truck owners and customers to get a sense of the food truck culture in Houston. He explores the different neighborhoods where the food trucks park and talks about the importance of food trucks as a part of the community. The show highlights the diversity of Houston's food scene and how these food trucks are pushing the boundaries of traditional cuisine.

Overall, "Houston We Have a Food Truck" is a mouth-watering episode that showcases the best of Houston's food truck scene. Each food truck offers a unique spin on traditional cuisine and showcases the creativity and innovation of the owners. The episode is a testament to the importance of food trucks in creating a diverse and inclusive food scene in America.