Border Grill Truck
Photo: courtesy of the truck
It was inevitable that the Too Hot Tamales – Susan Feniger and Mary Sue Milliken – would hop on the food-truck bandwagon. Their Border Grill Truck serves the modern Mexican/Pan-Latino cooking of their Santa Monica and Las Vegas Border Grills and, not surprisingly, does it in a sustainable manner, using seasonal, locally grown ingredients, organic long-grain rice and beans, and seafood approved by the Monterey Bay Aquarium Seafood Watch Program (which means no tuna or swordfish). And though it mostly offers upscale versions of the dishes long served by the city's many Mexican food trucks – tacos, quesadillas – none of those trucks offers cumin-flavored fries with chipotle ketchup. See a sample menu here. Follow the truck on Twitter or Facebook.
– Merrill Shindler