Phoenix is home to a wide array of food trucks; these are their stories. To read the last installment of the Phoenix Food Trucks series,
The smell of roasted garlic and slow-cooked pork fills the nostrils and watering mouths of Food Truck Friday patrons outside the Phoenix New Times building.
A simple white truck with a logo that says “SuperFarm SuperTruck” takes its place near the Times on the corner of 12th and Jefferson streets. It’s responsible for the delightful aroma that permeates the air, resulting in long lines and a steady flow of business.
The whiteboard in front of the truck displays its clean, straightforward menu. The most popular menu items seem to be the barbeque chicken and the eight-hour slow-roasted pulled pork, both of which come with beans and cole slaw with an option to add grilled corn.
“The pork is really good,” said customer Don Hawley. “It’s hard finding a place that does really good pulled pork around here.”
The menu at SuperFarm SuperTruck is constantly rotating to showcase different farm favorites cooked with a twist.
“The bacon fritter is definitely my favorite,” cook Tyler Rauch said.
The dish consists of thick-cut applewood smoked bacon covered in sweet fritter batter, deep fried and served warm with a drizzle of 100 percent maple syrup and powdered sugar.
The owners of the truck are also the owners of Superstition Farm in Mesa, which allows the truck to bring fresh farm food to Phoenix.
“We serve the kind of stuff we always ate growing up on the farm,” owner Casey Stechnij said. “Our goal is to be the best-tasting, most fun and honest food truck in the Valley.”
SuperFarm SuperTruck began when the farm was having difficulty opening a brick-and-mortar restaurant in Mesa. Now, the truck has turned out to be great exposure for their farm. Superstition Farm holds farm tours for kids and families and Thursday night farmers markets.
“Business has been booming,” Rauch said. “The more we get out there, the more people come, and the more business grows.”
All the customers seemed very impressed with the truck’s $5 pulled-pork plate.
“It’s a very good deal with very reasonable pricing,” Hawley said, “and it’s all homemade!”
Hawley was upset that there hasn’t been a bigger turnout at the food-truck event. He said it’s perfect for all food lovers because of the range of foods available.
“When we first started coming to these events, we were seeing around 15 people turn out,” Stechnij said. “But we’re seeing growth every week.”
Stechnij said the main challenge with the truck is operating as a full restaurant on wheels.
“Everything is fresh,” Stechnij said. “We have a full kitchen back there!”
Rauch agreed, relating the prep and loading of the truck to the game Tetris.
“We work like a machine,” Rauch said. “The busier it gets, the harder we work.”
The family and Superstition Farm also own Udder Delights in Gilbert, where they make fresh butter, cheese and ice cream.
The Phoenix New Times has set up a rotation for the trucks that attend every Friday.
“I love the format down here,” Stechnij said. “Every time you’re out here, there are new trucks.”
The food-truck craze has been taking Phoenix by storm with new events that request a food-truck presence, new trucks and new locations popping up frequently.
“Downtown Phoenix has been very supportive of the food-truck mobile culture,” Stechnij said. “There are lots of people and businesses concentrated in the area that can support events like this with multiple trucks.”
Contact the reporter at email@example.com