Spice Runner has added a little kick to the lineup of food trucks at the Boardwalk on Bulverde, 14732 Bulverde Road.
The new truck, owned and operated by Barry Fourie, features global tastes with a decidedly spicy bent.
The initial menu includes sandwiches filled with the likes of Caribbean pulled pork; South African Spice Braise with a bobotie blend on beef; Thai Coconut Curry; Louisiana Creole; Indian Chicken Curry and, of course, Texas Chili. The sandwiches come with a series of condiments, such as pickled carrots and onions, cilantro and tomatoes as well as a yogurt sauce on the side, if you like.
Many of the flavors are also available in the fried pie format. The sandwiches sell for $6 apiece and the pies for $3 each.
Fourie, who is originally from South Africa, made his home in that other S.A. about six years ago when he came to UTSA to study biology. He later went into bartending and the restaurant business, most recently working at Tost on Blanco Road.
The global flavors will expand as Fourie begins to break in the equipment in the truck. For the next few weeks, he plans on parking at the Boardwalk for dinner Thursday through Monday and for lunch on Saturday and Sunday.
If you stop to grab either a sandwich or a pie, try one of the sauces in the condiment tray next to the order window. Fourie makes most of them and they are made to match the flavors of the meat, though you can obviously mix and match at will. The habanero salsa was particularly hot and just about perfect on the pulled pork, while the bobotie spices made the South African braise a real treat.
Dessert lovers can try a Nutella and cinnamon banana pie.
Also at the Boardwalk Friday evening were a few old favorites, including Guilty Pleasures, R&R Wings and Toastie Buns. Rickshaw Stop was donating a percentage of its sales that night to help veterans’ causes, and KC’s Cones got into the spirit of the season by offering coffee, tea and hot chocolate in addition to its snow cones.
For more information on the food park, click here.