- The Washington Times - Thursday, May 9, 2013

In the four years since Fojol Bros. started to feed the masses gathered for President Obama’s first inauguration, the D.C. streets have welcomed close to 200 food trucks.

Stop at one of the major parks or Metro stations in the District — think Franklin Park or L’Enfant Plaza — and chances are a brightly colored kitchen on wheels is waiting curbside to satisfy your culinary cravings.

For carnivores, the BBQ Bus services up mighty plates of ribs, while ChefDrivenDC has pork shank and steak frites. Dorothy Moon’s Gourmet Burgers is a worthy opponent to Five Guys, while the “zombified” appearance of the Pho Junkies truck serves up heaping bowls of beef broth, noodles, veggies and your choice of chicken or steak.

Vegetarians aren’t ignored by truck foods. Though their menu changes, Fojol Bros. — which is widely credited with kicking off the food truck phenomenon in the District in 2009 — serves eggplant, pumpkin, spinach and cheese, shiro, and Berbere lentils. DC Empanadas has a black-bean version of its popular dish, along with empanadas that have tofu, broccoli, mushrooms and carrots, and a brie, fig and almond option.

Basil Thyme offers a gluten- and egg-free pasta of the day.

Sweet tooths also get their fix with the help of tequila sunrise cupcakes from Curbside Cupcakes, or a slice from the always-rotating menu at Dangerously Delicious Pies.

Food truck fandom has even grown to the point where a monthly “Truckeroo” gathers dozens of food trucks in Southeast for easy one-stop eating. And on a daily basis, interactive maps and active Twitter feeds provide real-time locations for tracking the trucks.

Starting to feel hungry? Here’s our list for a well-fed work week.

Monday: Exhausted from the weekend? Takorean makes it an easy order. Choose your meat: bulgogi steak, tangy chicken, caramelized tofu. Choose your slaw: spicy kimchi or Napa romaine. Hot sauce, lime crema, sesame seeds and fresh cilantro are automatic toppings.

Tuesday: How is it only Tuesday? Console yourself with a heaping plate of gourmet macaroni and cheese from CapMac. This isn’t your mom’s mac ‘n’ cheese. Depending on the day your pasta might be topped with pork or balsamic marinated strawberries.

Wednesday: Happy Hump Day! Eat dessert first at Pleasant Pops, where you’ll get more than just “purple, red, orange” flavors. Strawberry ginger lemonade is popular, or you could try the Thai coconut curry.

Thursday: Try a slice or two of buffalo chicken pizza from DC Slices. Not too greasy, but a good base of cheese, bread and hot sauce to help your stomach get through Happy Hour.

Friday: Pay day! Splurge on the $15 lobster roll from Red Hook Lobster Pound. Humongous chunks of Maine lobster — they don’t skimp on the claw meat — poached in butter or tossed in a light lemon-based mayo.

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