Tag Archive | "Rickshaw Stop"

Rickshaw Stop Lands in the Top 5 of U.S. Food Trucks

Congratulations to Sameer and Meagan Siddiqui of Rickshaw Stop. Their food truck was named the fifth best in the nation, according to The Daily Meal. It was also the only San Antonio food truck to be included in the top 101 list.

Rickshaw Stop has been named one of the top 5 food trucks in the U.S.

Rickshaw Stop has been named one of the top 5 food trucks in the U.S.

Trucks from Houston, Austin and Dallas also made the list, which was topped by Ms. Cheezious Fresh Made Grilled Cheese of Miami.

The Daily Meal’s writeup of Rickshaw is as follows:

“We’re fairly certain you’ve never eaten anything like the kebabs you will order from our truck,” reads the Rickshaw Stop website, “unless you are friends with a Pakistani family or you’ve spent extensive time in Pakistan.” We’d have to agree. This family-owned-and-operated affair, run by Sameer and Meagan Siddiqui with the help of Sameer’s mother Gety, aunt Bina, and uncle Shabbir, marinates their beef and chicken for at least 48 hours, so the flavors are evenly distributed and provide the perfect prelude to the chargrilled, smoky tones that linger on your tongue. The kebabs are served taco-style in flaky parathas. Need we say more?

Two years ago, the Daily Meal placed Rickshaw Stop landed at No. 7. Last year, it was No. 16.

This year, the rules changed. Instead of using their own secret shoppers and reviews, the list was determined by the number of votes each truck was able to get from their customers  via social media and in person.

Meagan Siddiqui was celebrating the news and spreading the word on social media Wednesday. She thanked her friends and followers who helped voted them into the No. 5 spot: “Seriously thank you all SO MUCH for the support! This has been quite a fun 4.5 years!”

For an interview with the Siddiquis after their 2013 citation, click here.

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It’s Lucky No. 7 for Rickshaw Stop

Sameer Siddiqui didn’t know what to make of his wife’s screams when he heard them penetrating the fog of his sleep. It was 5:30 in the morning, and he was eventually able to make out  that Meagan was jumping up and down and shouting “Oh, my God!” over and over again.

Meagan Siddiqui (left) answers a customer's questions about Rickshaw Stop's menu.

Meagan Siddiqui (left) answers a customer’s questions about Rickshaw Stop’s menu.

After taking a moment to get a stronger grip on consciousness and find out what was going on, he was ready to join in the screaming, too.

The couple had just learned that their food truck, Rickshaw Stop, had been named the seventh best food truck in all of America.

The honor came from the food website the Daily Meal, which selected their 101 best food trucks from all over the country. The list stretches from the best in New York, Los Angeles and Chicago to trucks rolling through smaller towns, such as Food Shark from Marfa (No. 44), the Flying Stove from Wichita, Kan. (No. 96), and Bruno’s Gastro Truck from Smith Mountain Lake, Va. (No. 86).

Meagan had been up early to get ready for her other job when she saw a tweet from someone alerting her to the list. She called it up and began going through it slowly as it appears in the story, in reserve order. “Once I got to No. 50 and didn’t see us, I thought, ‘No way. We’re only 2 years old, and they’re putting us up how high?’ Then I reached the top 10 and there were all these names I recognized and I saw ours and I couldn’t believe it. I just started screaming,” she says.

But make no mistake about it. That photo on the website is of the smiling couple as they look out the window of their stainless steel-and-green truck. It appears along with the following note of praise:

Billed as “San Antonio’s only Pakistani food truck,” Rickshaw Stop is a family-owned and operated affair run by Sameer and Meagan Siddiqui with the help of Sameer’s mother Gety, Aunt Bina, and Uncle Shabbir. “Each recipe we use has been created and approved by the entire Siddiqui/Khan family,” their site proudly notes. Rickshaw Stop’s two main items are kebabs and samosas. Sounds simple, but the simplest things sometimes require the most attention, and the Siddiqui/Khan quality assurance team has made sure of that. Rickshaw Stop marinates both their beef and chicken for at least 48 hours “to ensure all of the Pakistani flavors are distributed throughout the meat — no exceptions.” If they don’t, they’ve explained, “the flavor is completely different.” And that’s simply not acceptable. Not when they hold themselves to the standard of serving food you’ll likely only have had if you’re “friends with a Pakistani family or you’ve spent extensive time in Pakistan.” The move here is obvious. Get The Tony and ask for one of each kebab (one beef, one chicken), plus two samosas. For $6 you can get a chicken or beef kebab, marinated in a Pakistani spice mix, char-grilled over an open flame, and served taco-style in thin, flaky Pakistani paratha bread with onions, cilantro, and three sauces: Spicy (cilantro/mint), Sweet & Sour (tamarind), and Mild (yogurt/cilantro).

Rickshaw Stop's Sameer Siddiqui serves a customer.

Rickshaw Stop’s Sameer Siddiqui serves a customer.

The writeup certainly captures the basics of the Rickshaw Stop experience, but it doesn’t take into account the work that the Siddiquis have faced in getting San Antonio to try Pakistani food. On a recent Saturday night at the Point Park and Eats on Boerne Stage Road, Meagan patiently answered a steady stream of customers’ questions about the food that ranged from the spice level to what certain food items were. Samosas are like empanadas, she told one customer, who ended up ordering a pair as part of the Tony, the truck’s best-selling item, which is a combination of two kebabs and two samosas. The kebabs are served taco-style over a flatbread with cilantro, onions and sauce.

News of the honor has passed quickly through people who patronize the truck during their weekday lunches at Port San Antonio and Rackspace, which is where Meagan works her other job. It has pleased her to read some of the internal messages people sent out about the Daily Meal’s list, because they were singing the praises of Rickshaw Stop without known Meagan’s involvement in the truck.

It’s been a busy year for the Siddiquis. Last July, they won the Boardwalk on Bulverde’s Food Truck Throwdown. At about the same time they filmed a segment for the Cooking Channel show “Eat Street,” which has aired in Canada and is set to air here later this year. And now the news from the Daily Meal has arrived like a cherry atop the kheer.

Though the couple have had a few days for the news to settle in, they still find it a little unbelievable. “We’re more in awe rather than really understanding what it all means,” she said, before pausing to help another customer.

They do understand one effect of the list: The crowd worked their way through every item on the menu that evening, resulting in a total sellout.

Rickshaw Stop will be at the Point Park and Eats, 24180 Boerne Stage Road, on most Saturdays for the next few weeks at least. To find out a full schedule, click here or follow the truck on Twitter @RickshawStopSA. 

Rickshaw Stop has brought Pakistani food to San Antonio.

Rickshaw Stop has brought Pakistani food to San Antonio.

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2012 Was a Year of Eating Well

The Pearl has become a food lover’s center for festivals as well as restaurants.

Bliss is aptly named.

As we approach the end of 2012, it’s time to look back on the many great flavors that we sampled. The list is lengthy, thanks to a decided upturn in culinary offerings across the city, both on the dining scene and for the food lover in general.

One of the biggest food stories of the year was the continued growth of the Pearl Brewery, which saw the opening of three praise-worthy eateries and a trendy bar. It also was the location of an increasing number of food festivals, meaning thousands from all over the city were showing up on a regular basis for cooking demonstrations at the Saturday farmers market, for paella, burgers and barbecue or tamales, and for the restaurants, all in the quest of good food.

A glimpse into the kitchen at the Granary.

The list of new restaurants includes the Granary ‘Cue and Brew, which restored beer making to the premises. Artisan barbecue, fine brews and an irresistible condiment known as ‘cue butter all made this a welcome addition. The Boiler House Texas Grill and Wine Garden delivers on the belief that quality grilled meat is prerequisite in the Lone Star State, and the massive setting, covering two stories, is epic enough to complement chef James Moore’s ranch-style fare.

The most intriguing addition, though, is NAO, the Culinary Institute of America’s full-service restaurant, which has provided San Antonio with its broadest and most authentic taste of South and Central American cuisines to date. These exciting flavors, from seafood stews and roasted meats to an inviting cocktail program, have somehow not been able to secure a foothold before in a city that values its Tex-Mex above all; yet in just a few months, NAO has developed a local following, and its client base should grow as word continues to get out to the rest of the country that the school has a campus and a destination restaurant here. When the visiting chef series returns, with culinary stars from countries as diverse as Brazil, Peru and Argentina, you’d be wise to make your reservations as soon as possible.

The CIA’s flagship restaurant in San Antonio.

NAO is also built on the concept of small plates, which has also not been widely popular in San Antonio. Yet Bite in the Southtown area and a revitalized Nosh on Austin Highway are joining in the effort to break that mold.

Southtown continued to attract diners from across the city, as Mark Bliss returned with a new restaurant, the aptly named Bliss. The warmth of the place, the impressive setting and the comfort of the food, especially when enjoyed at the chef’s table in the kitchen, all help place it among the city’s best.

Johnny Hernandez opened two distinct venues in the Southtown area, if not Southtown proper. They include the Frutería at the Steel House Lofts, where you can get everything from market-fresh fruit for breakfast to an impressive array of, you got it, small plates for dinner, and Casa Hernán, an airy catering facility and brunch spot in his own home.

Another welcome addition to the Southtown scene was the Alamo Street Eat Bar, a food truck park that featured crazy good burgers from Cullum’s Attaboy, the Peacemaker combination of pork belly and fried oysters from Where Y’At and the DUK Truck’s duck confit tacos. Add Zum Sushi, The Institute of Chili, Wheelie Gourmet and a few other visitors, as well as a great beer lineup, and you’ve got some wonderful fresh treats. And what do food trucks provide but small plates, albeit from different plates, giving you the feel of being on a tapas trail?

An “Eat Street” crew films at the Point Park & Eats.

Another food truck park that opened up north in Leon Springs was the Point Park & Eat, which also offers a great beer selection and a wide array of foods from a lineup that has changed in the months that it’s been open. The culinary confections come from trucks such as Skinny Cat, Gourmet on the Fly, Blazin’ Burgers and Say-She-Ate.

Television continued to discover may of these culinary gems. Say-She-Ate was one of four food trucks filmed for the TV series, “Eat Street.” The others include Rickshaw Stop, Tapa Tapa and Society Bakery. Meanwhile, PBS celebrity chef Ming Tsai came to town to film segments of “Simply Ming” with Diana Barrios Treviño from Los Barrios, Elizabeth Johnson of the CIA, John Besh of Lüke (visiting from New Orleans) and Johnny Hernandez at La Gloria.

Sustenio, with Stephan Pyles’ blessing and David Gilbert’s gifts, made people realize the Eilan Hotel Resort and Spa off I-10 was not just a pretty façade. Its menu, with much of the dishes derived from local meats and produce, features an exciting array of ceviches that captured the freshness of the sea and a number of dishes using South Texas Heritage Pork products.

The $13 Burger at Knife & Fork.

The gastropub movement continued with the opening of Knife & Fork in the Stone Oak area. An outgrowth of the Bistro Six food truck, it offered a $13 Burger worth every cent, an extensive cocktail program and a laid-back atmosphere.

Meanwhile, the bistronomy craze — a hybrid of “bistro” and “gastronomy” — could be found in Laurent’s Modern Cuisine on McCullough Avenue. Next door to the still-vibrant and dependable Bistro Vatel, it proved that a segment of San Antonio does love its French food.

For those who enjoy a meal every now and then at home, the number of gourmet groceries grew, thanks to the addition of Trader Joe’s in the Quarry Extension and a second Whole Foods on Blanco Road, north of Loop 1604. The food warehouse Gaucho Gourmet expanded its hours to the public to six days a week, while Groomer’s Seafood reeled in even more seafood lovers, especially when lobsters hit a mouthwatering low of $5.95 apiece.

Classic cocktails have made a comeback.

San Antonio lifted it spirits high during the year. Distilled spirits, that is. Mixed drinks, both shaken and stirred, got a huge boost from the first annual San Antonio Cocktail Conference. But it didn’t stop there. The Blue Box in the Pearl and the downtown Brooklynite joined the likes of Bar 1919 in the Blue Star Complex and the bar at NAO as havens for hand-crafted classic cocktails. A rye sour shaken with traditional egg white, a real martini made with gin and a pisco sour bright with freshly squeezed citrus were all incentives that made exploring these nightspots fun.

Expect beer’s popularity to soar in the new year. Beyond the excellent brews at the Granary, we await Alamo Beer’s ambitious plans for a downtown complex that will feature a restaurant as well as a brewing facility as well as the launch of Branchline Brewery.

What else can we expect? The Pearl will continue to expand with the openings of Jesse Perez’s Arcade Midtown Kitchen and an as-yet-unnamed venture from Steven McHugh as well as the move of Green Vegetarian Cuisine, all of which will add to the draw of the campus. Culinaria has announced plans for a community garden center offering food and agricultural education for the city. Andrew Weissman is taking over the former Liberty Bar site on Josephine Street.

With these strides forward on so many fronts, the city’s culinary scene should continue to offer some enticing new flavors for anyone with a healthy appetite.

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Food Revolutions Popping Up In, Around SA

Sandy Winokur (from left), Susan Jaime, Mike Behrend and Troy Knapp are part of the food revolutions occurring in SA.

On  Tuesday, a group of SA food innovators got together to discuss the ongoing growth and changes going on in the San Antonio area when it comes to what is going on our plates. Farmers, ranchers, food merchants and chefs joined for 5-Minute Food Revolutions.

The forum, with about 100 in attendance, was presented at Aldaco’s Sunset Station. The panel was selected for their unconventional and/or pioneering approach to food, be it growing gardens or crops, raising chickens and hogs or running a restaurant.

Tim McDiarmid, of Tim the Girl Catering and Special Projects Social, describes her approach to food and her pop-up dinners.

Mike Behrend, for example, was a dedicated meat eater until about seven years ago. The chef and owner of Green Vegetarian Cuisine described his changeover in restaurant terms: “What I used to think of as a pain-in-the-ass customer? I became that customer.” Green is the top go-to restaurant for vegetarians and popular with many who don’t want to eat meat at every meal, too.

Kelley Escobedo, who with her husband Mark, founded South Texas Heritage Pork, described how her farm “lets the animals have a life” while they strive to reduce their carbon footprint and move from feeding their heritage hogs peanuts instead of corn. “This is not an easy life. We do it because we have passion,” said Escobedo.

To watch a video of the 90-minute presentation, click here.

Participants included Chad Carey of The Monterey, Marianna Peeler of Peeler Farms, Sameer Siddiqui of Rickshaw Stop, Saundra Winokur of Sandy Oaks Olive Orchard, Mike Behrend of Green Vegetarian Cuisine, Susan Jaime of Ferra Coffee, Tim McDiarmid of Tim the Girl/Special Projects Social pop-up events, Blair Condon of Green Spaces Alliance, Kelley Escobedo of South Texas Heritage Pork and Troy Knapp of the Hyatt Regency Hill Country Resort.

The event was co-sponsored by SavorSA, Plaza de Armas and NOWCastSA, who videotaped it.

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It’s ‘Eat St.’ at Alamo Street Eat

A customer gets her order from Tapa Tapa.

Rudolfo Martinez takes orders at his truck, Tapa Tapa.

“Eat St.,” the Cooking Channel show that celebrates the fabulous and fanciful fare of food trucks across the nation, has been in town the last few days sampling the best the city has to offer.

On Thursday, a crew trailed Jason Dady and the DUK Truck as they set up in Main Plaza for lunch. On Friday, they sought out what Rudolfo Martinez had to offer at Tapa Tapa, which is parked most every night of the week at Alamo Street Eat + Bar, 609 S. Alamo St.

Watermelon Pop Rocks

His menu included two of his usual favorites, Grown A*$ Macaroni and Cheese, which is made with eight cheeses, truffle oil and cheese crackers, and Watermelon Pop Rocks, with chunks of watermelon and mint leaves topped with the carbonated candy treat.

Specials for the evening included Chicken and Waffle Balls, deep-fried, of course, and a real foodie treat: Foie Gras Oatmeal Pie. Yes, this tribute to our friends in California who are currently deprived of the delicacy, featured a deep-fried oatmeal cream pie with peanut butter spread over the top to melt into the dough. Grape jelly, blackberries and a touch of smoky olive oil added to its considerable charms, but the crowning glory was a 2-ounce slab of seared foie gras somehow bringing everything together in one sweet, savory, silly and superb treat.

The “Eat St.” crew interviews diners about the food from Tapa Tapa.

The crew asked me to say a few words about the foie gras, which meant I had to get another order to eat while on camera. The sacrifices I sometimes  have to make in order to promote the wealth of culinary options in this town can seem monumental, but I’ll always up fro the challenge of taking an extra slab of foie gras for the team.

Tapa Tapa’s Foie Gras Oatmeal Pie

The crew moves on to the Point Park & Eats, 24188 Boerne Stage Road, to film Say.She.Ate on Saturday, starting at noon. At noon Sunday, Rickshaw Stop will be filmed at the Boardwalk on Bulverde, 14732 Bulverde Road. On Monday, Society Bakery has its moment, also at Boardwalk on Bulverde.

So, come out, support the city’s food truck scene, enjoy the food and possibly get on “Eat St.”


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2nd Food Truck Throw Down Set During ‘Eat St.’ Filming

Say.She.Ate is one of the trucks to be filmed for “Eat St.”

“Eat St.,” the Cooking Channel show that celebrates the food truck business, is coming to San Antonio, and the folks at Boardwalk on Bulverde are celebrating with their second annual Food Truck Throw Down and Music Festival.

The show will be taping around town July 19-23, while the Throw Down is set for July 20-22. Last year’s Throw Down featured more than two dozen food trucks from the throughout the region serving up their finest while live music filled the air. Participants voted on their favorites.

“Eat St.”  won’t be at the Boardwalk during their entire filming. The crews will start at Jason Dady’s DUK Truck on July 19 for lunch at a spot yet to be determined.

On July 20, crews will be at Alamo St. Eat Bar, 609 S. Alamo St., to focus on Tapa Tapa.

Filming moves to the Point Park & Eats, 24188 Boerne Stage Road, on July 21, where footage of Say.She.Ate will predominate.

Tapa Tapa Shrimp Ceviche

On July 22, “Eat St.” meets Boardwalk on Bulverde, 14732 Bulverde Road, during the Thrown Down, while crews go to the Rickshaw Stop.

July 23 closes out the filming at Boardwalk on Bulverde for a spot on Society Bakery.

The public is invited to the filming, so this is a great chance for you to support the city’s burgeoning food truck scene, enjoy some fine eats and maybe get your face on TV.

For more information on the Thrown Down, click here.


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5-Minute Food Revolutions: Redefining What’s On Our Plates

Troy Knapp

SavorSA is teaming up with Plaza de Armas and NOWcastSA to help put you in touch with some of the people in San Antonio and the area who are redefining where our food comes from.

On July 24, we’re joining together for 5-Minute Food Revolutions, a forum which will feature nine people from the food scene across the San Antonio area. Each will speak for five minutes. Learn what they are doing that is out-of-the-ordinary, be it healthy restaurant fare or running a successful food truck to producing olive oil or farm-raised chicken and fresh eggs.

Stars of the event include:

  • Chad Carey of The Monterey
  • Marianna Peeler of Peeler Farms
  • Sameer Siddiqui of Rickshaw Stop
  • Troy Knapp of Hyatt Hill Country Resort
  • Saundra Winokur of Sandy Oaks Olive Orchard
  • Mike Behrend of Green Vegetarian Cuisine
  • Susan Jaime of Ferra Coffee
  • Tim McDiarmid, aka Tim the Girl, who caters and handles social pop-up events
  • Blair Condon of Green Spaces Alliance

The event is set for Aldaco’s at Sunset Station, 100 E. Hoefgen St. Doors open at 6 p.m. for snacks provided by Aldaco’s and drinks at the cash bar. Presentations begin at 6:30.

After the presentations, the presenters will take questions from the audience, so come hungry and curious.

NOWCastSA will document the event.

If you have any questions, please email or

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Kitchens 4 Cancer: Good Eats, Good Cause

Taking an order at Winner Winner Chicken Dinner.

Boardwalk on Bulverde kicked off its Kitchens 4 Cancer fundraiser Friday with more than 15 trucks offering everything from spicy hot Guacabolas, avocado and chicken balls from Winner Winner Chicken Dinner, to frozen yogurt from Peach Wave.

Rockin G’s BBQ, Taco King, Sabor Colombiano, R&R Chicken Wings, Spice Runner and Rickshaw Stop were among the convoy of trucks that had gathered at the lot on Bulverde Road for the good cause. Most of the owners have agreed to donate 10 percent of their sales this weekend to Livestrong, the Lance Armstrong Foundation. And more than a few were seen wearing the yellow wristband associated with cancer awareness.

It was the first night for Scott Rodgers’ new Meating Stop truck, where diners could get a little bit of everything, including seared ahi tuna, fried shrimp, chicken-fried steak and even a deep-fried Twinkie.

Kids love the play area at Boardwalk on Bulverde.

Fans of New Orleans Cajun and Creole fare got a double whammy of deliciousness to choose from. At Where Y’At, Pieter Sypesteyn offered up a seasonal treat of deep-fried soft-shell crab po’boy slider with slivers of jalapeño and a tangy slaw that pushed it over the top. Meanwhile, the Jacksons at Lagniappe Today offered a rich, spicy sausage and chicken Yumbo Gumbo as well as crawfish etouffée.

Yumbo Gumbo from Lagniappe Today

Dessert lovers had a series of difficult choices to make, whether it was the bread pudding from either Guilty Pleasures or Langiappe Today, Peach Wave’s frozen yogurt with fruit or beignets from Where Y’At. A snow cone from KC’s Cones would certainly take the edge off the heat, but a mister attached to a fan also helped with that as did a series of brightly colored umbrellas over the picnic tables.

I settled for a coconut cream cupcake from Society Bakery, a tough choice considering the peanut butter and jelly or the red velvet whoopie pie flavors were both calling my name.

Kitchens 4 Cancer continues through Sunday at Boardwalk on Bulverde, 14732 Bulverde Road.

Pieter Sypesteyn stands next to his Where Y'At truck.


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Griffin to Go: Savoring the Sights on a Sunny Saturday

Meusli with yogurt and fresh fruit at Il Sogno.

I love spending the day exploring San Antonio. You can head out in almost any direction and find plenty of places to pique your interest and satisfy your cravings.

The sunny weather Saturday made it a natural to leave the house early and just go. Friends were visiting from out of town and a large group of us wanted to get together for breakfast, so we started the day at Il Sogno in the Pearl Brewery, where Andrew Weissman and his crew were dealing with a full house.

The daily frittata, loaded with pork, roasted red peppers and spinach; muesli with yogurt and fruit; French toast with plenty of syrup; organic oatmeal; and omelets with goat cheese or cured salmon made everyone at the table happy and ready to hit the farmers market afterward.

On the way out the door, I ran into Jason Dady, sitting at the end of the counter and looking completely relaxed. He had finished cleaning his last items out of the Lodge and look refreshed and ready to get on with the next phase of his culinary career while managing Bin 555, two Tres, Two Bros. and three kids.

The market was filled with plenty of winter favorites, including a fine array of radishes for me, as well as mushrooms, robust green and purple kohlrabi and greens of all sizes and styles. Linda Perez of L&M was selling grass-fed beef, perfect for a wintery stew, though the sun was anything but January-like.

Kyle Yuchinski operates the Smokin' Joe's food truck.

After loading my treasures into the car, I met up with my cohort in culinary adventures, Bonnie Walker, at Gaucho Gourmet on Isom Road. You have to make an appointment to visit the food warehouse, which has a little bit of everything from incredible olives and olive oils from Europe to prosciutto made from duck or lamb. Another load of goodies made it into the car, before we made it to the site of the future food truck park on U.S. 281 near Summerglen.

There was a lone trailer there today from Smokin’ Joe’s with plenty of barbecue options to whet your appetite.

Bonnie wanted a sausage taco, which she got with a touch of coleslaw and some sauce as well as a pulled pork taco that was so good, she kept most of it to herself. I did likewise with the tender, moist brisket that had a hard, almost crackly crust around the outside.

Smoked sausage taco with coleslaw from Smokin' Joes.

The real surprise was the deep-fried Moon Pie, a treat that should not have been anywhere near as good as it was. Take your pick of chocolate, vanilla (my choice) or banana pie, batter it and then deep-fry it. Top with whipped cream and chocolate or caramel (again, my choice). Insert face and inhale. Something that artificial has no business being that good.

The owner, Kyle Yuchinski, told us that more trucks would be moving in soon, so expect more treats in the near future. He’s also changing his own truck around, to feature ‘cue on one end and cupcakes on the other. Look for his truck in front of the fireworks stand along 281 North.

Children enjoy the playset at Boardwalk on Bulverde.

We went from there to Boardwalk on Bulverde for the first anniversary party of that trailer park. Free beer, plenty of sun and enough shade made it just right for the families that brought their kids out to play in the sandbox or on the slide. An Oh So Gouda Burger, with bacon and avocado, from Toastie Buns  arrived with a spicy hot and temperature hot corn salad, while Sabor Colombiano’s plantain tostada topped with shredded pork proved to be a great combination.

Heavy turnout caused several sold-out signs to appear on certain items early in the day at Rickshaw Stop. In fact, they sold the last piece of baklava to the customer ahead of us, which meant we had to settle for a cup of kheer, a divine rice pudding with a touch of rose water and pistachios. The cup was empty within moments of receiving it.

UNO, an Oatmeal Pale Ale, one of beers offered at Ranger Creek on Saturday.

A few minutes after leaving the food truck park, we encountered the Smoke Shack BBQ truck in front of the Ranger Creek Brewing & Distilling. Instead of yet another snack, we joined the dozens of people in line and the hundreds of people inside and out in back who were there for the first open house of the year.

For $5, you could buy a glass with a Ranger Creek logo on it and you received three tickets to try some of their various beers. Or you could take part in the bourbon tasting, in which you’d learn how to sample bourbons, such as the one Ranger Creek makes.

'Back yard" at Ranger Creek Brewery First Saturday.

We opted for the beer and more of the sunshine, before downing a pint of UNO, the oatmeal pale ale that Ranger Creek created to mark its first anniversary. It was a fun first visit, and we plan on returning, perhaps for one of the tours. For more events at Ranger Creek, click here.

As you can imagine, I was fairly tired after that. So, I plan on a nap. But only a short one. I’m planning on heading off to the Ballroom Dance Annex for my first night of dancing in months.

Who knows what next Saturday will bring? Any suggestions?

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A New Food Truck Debuts on the Boardwalk

Spice Runner is the new truck at Boardwalk on Bulverde.

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 lineup includes a series of sandwiches as well as pocket pies, or, as we in San Antonio like to call them, empanadas.

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.

The South African Spiced Braise at Spice Runner.

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.

Barry Fourie waits on a customer at Spice Runner.

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.

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