Food Trucks

Biscayne Triangle Truck Roundup Tonight at Johnson & Wales

If the Beatles were still around, we bet they'd be singing "I'm Back in the BTTR," instead of that other song because the Biscayne Triangle Truck Roundup is tonight, and it's featuring more than 25 food trucks, live music, free parking and porta-potties!

From 5:30 to 10 p.m., the trucks will line up on NE 127th Street, just west of Biscayne Boulevard (next to Johnson & Wales University's North Miami Campus). Last time Short Order was there, there was a great hipster energy to this round-up. A band was playing reggae, while people were camped out on the large lawn enjoying their tacos and burgers, many with dogs and friends in tow.

Mixed in with established favorite trucks will be some newcomers offering new taste treats. Sugar Yummy Mama will be offering her cake balls, in flavors like Yummy Wuava, Velveteen, Coconut Samba and Berry Berry Yummy. At $2 each, you can afford to try several.

Purple People Eatery just debuted this weekend. Vegetarians will especially like this truck's several non-meat offerings including Mac 'n' Jack, a thin crusted broccoli mac 'n' cheese with jack, colby, sharp cheddar and gouda.

If all this food truck mania is getting to your waistline, Catered Bliss offers a salmon burger, made with fresh salmon, onions and a lemon caper sauce on a multi-grain bun ($5.29).

A listing of The Food Trucks scheduled to appear follows.

Nacho Mama
Purple People Eatery
Aarons Catering
Wing Commander
Grill Master
Funnel Cakes
Sugar Yummy MaMa
Jefes Original
Latin Burger
Dolci Peccati
Kona Ice
Miso Hungry
Ms Cheezious
Divan Bakery
Slow Food Truck
Dim Ssam A Gogo
Catered Bliss
Caza Crepes
Chef On 4 Wheels
Rolling Stove
Wrapitido Yum
Fish Box
Mon Taco
Nacho Bizness
Daddys Grill

Atelier Monnier

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Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss