The next time that craving for carne asada hits, check out this new taco truck map for the nearest snack stop near you. It’s only a couple of days old, and already, the entire state of California is dotted with promising forks-and-spoons. Help the cause and add your own favorite source for tacos. Then, print out a map of a neighborhood near you and venture forth!


For another take on ambulatory eating, keep an eye out for Seoul on Wheels. I first spotted Julia, a friendly princess hailing from “the Province of Yummi,” parked near my office in SoMa earlier this summer and, hardly believing the words splashed across her sparkling truck, crossed four lanes of rush hour traffic to see for myself.

Eating the spicy pork later (she starts selling at 6:45 am!) I’d have to say that first rice bowl wasn’t the best I’ve had. But she’s been tweaking her recipes, and the long lines now at lunch time attest to a faithful, hungry, and patient following. Her generous servings of kimchee fried rice will keep you alert through the afternoon doldrums; just be sure you have plenty of mints in your desk drawer. Seoul on Wheels’ no-nonsense website lists its regular parking locations and times. If you work or play south of Market, it’s definitely worth a bite.

Eating on the Street: Taco Trucks and Korean BBQ 9 April,2008Thy Tran


Thy Tran

Thy Tran writes literary nonfiction about food, the rituals of the kitchen, and the many ways eating and cooking both connect and separate communities around the world. She co-authored the award-winning guide, Kitchen Companion, and her work has appeared in numerous other books, including Asia in the San Francisco Bay Area: A Cultural Travel Guide and Cooking at Home with the Culinary Institute of America. Her writing has been featured in The Washington Post, Los Angeles Times, San Francisco Chronicle, Fine Cooking and Saveur. A recipient of a literary grant from the San Francisco Arts Commission, Thy is currently working on a collection of essays about how food changes in families across time and place.

Though trained as a professional chef, she works on cookbooks by day, then creates literary chapbooks by night. An old letterpress and two cabinets of wood and lead type occupy a corner of her writing studio, for she is as committed to the art and craft of bookmaking as she is to the power of words themselves. In addition to writing, editing, teaching and printing, Thy remains active in local food justice and global food sovereignty movements. Visit her website,, to learn more about her culinary adventures.

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