Georgia Magazine - June 2018 - 44

The Freakin Incan's
Papas Huancainas
1 (1.75-ounce) jar Ají Amarillo (yellow pepper)
paste
20 ounces queso blanco, cut into small pieces
1 (18-ounce) can evaporated milk
Sea salt, to taste
2 to 3 cups medium-thick slices boiled potato,
peeled, cold
Slices of pitted black olives and sliced boiled
eggs, for garnish

slices of cooked, cold potato, covering them completely, and garnish
with slices of pitted black olives and
boiled eggs. Note: Makes 2-1/3 cups
of sauce. This recipe can easily be
halved for smaller gatherings. Serves
4-6 as a side dish.

Gonzo Gourmet Food's
Cole Slaw
2 cups shredded cabbage
1/2 cup shredded carrots
1 tablespoon fresh lime juice
1 tablespoon ground cumin
3/4 cup Mexican crema, or as needed to
bind vegetables
Kosher salt and freshly ground black or
white pepper

In a glass or ceramic bowl combine cabbage, carrots, lime juice,
ground cumin and Mexican crema.
Season to taste with salt and freshly
ground black or white pepper. Chill
overnight, covered. Serve on porkfilled tacos. Tops 8-10 tacos.

302 South Street Food Truck's
Loaded Pork Mac 'n' Cheese
8 ounces dry, elbow macaroni
6 ounces (about 3/4 cup) grated sharp
cheddar or cubed Velveeta
1/2 cup heavy cream
4 tablespoons butter
Kosher salt or kosher sea salt, to taste
Freshly ground black pepper, to taste
1/2 cup all-purpose flour
1 cup white or yellow onion, peeled, cut
into julienne strips
1/2 cup buttermilk, or more as needed
Vegetable or peanut oil, for frying onions
1 pound smoked pork shoulder, pulled
1/2 cup grated queso fresco
1/4 cup mustard-based barbecue sauce
Chopped fresh parsley or green onion, for
garnish, optional

Place Ají Amarillo, queso blanco,
evaporated milk and salt in a blender
jar and process until smooth. Pour over

Following package directions,
boil macaroni until tender. Drain,
but do not rinse.
In a large saucepan set over medium heat, combine cheddar cheese
or cubed Velveeta, cream and butter; cook, stirring often, until mixture becomes creamy and smooth.
Stir in cooked macaroni until thoroughly coated. Add 1/4 teaspoon
kosher salt (less if using kosher sea

44

More online at www.georgiamagazine.org

BRANDON WILSON

avan-Lima and Elizabeth Esteves purvey Brazilian fare such as picanha
beef (rump steak) and pão de queijo
(cheese bread) from their Oba! Brazilian Cuisine food truck. Like many of
these operations, theirs is a family enterprise and gets help from their husbands. Brazilian fare reaches back to
both of their families' roots.
In Augusta, Colombia-born, Miami-reared Enrique Romero saw food
trucks as a chance to work as his own
boss. His food truck, The Brown Bag,
"has a six-eye stove top and an oven, a
flat grill, two 40-pound fryers, freezer,
cooler and everything the Department
of Health requires," he says. The rig
cost him "almost $100,000," but he says
"there really isn't anything we can't do
on that truck."
Romero's fare includes Colombian
arepas (yellow corn pancakes stuffed
with savory fillings), Cajun dishes and
even a low country boil for rehearsal
dinners. His "crossover" specialties-
he dislikes the term "fusion"-include
a shrimp-and-grits empanada.
Perhaps an outgrowth of the 19thcentury chuck wagon, the food truck
has expanded and enhanced the way
we eat. Their owners can serve up
meals quickly, which is essential for office workers on their lunch breaks, but
their cooking often is much healthier
than typical fast food. But more than
that, food trucks are incubators of culinary innovation, experimenting with
how traditional American foods may
meld with new culinary arrivals.
Jane F. Garvey is a food, wine and
travel writer based in Decatur.

A juicy slaw tops the tacos that Brandon
Wilson makes on his Gonzo Gourmet Food
truck. He often incorporates produce from
his small farm near Dahlonega.

salt) and 1/4 teaspoon freshly ground
black pepper, or to taste.
Season the flour with kosher salt
or kosher sea salt and freshly ground
black pepper to taste. Place onion
strips in buttermilk to coat, then toss
in seasoned flour. Fry in hot vegetable or peanut oil until crisp. Drain on
paper towel. Reserve.
To assemble, top macaroni and
cheese with pulled pork, queso fresco, barbecue sauce and fried onions.
Garnish with parsley or green onion
if desired. Serves 6-8.

Oba! Brazilian Cuisine's
Arroz Brasiliero
2 tablespoons canola or vegetable oil
3 cloves garlic, peeled, crushed
2 cups jasmine rice
3 cups warm water
Salt, to taste (if using sea salt, limit amount)

Place a deep large pot or rice
cooker over medium heat, and add
the oil and crushed garlic. When the
garlic begins to sizzle, add the rice,
and stir the grains to coat with oil
and garlic. Add warm water, and stir
again. Salt to taste (taste the water for
salt) and bring to a boil. Stir again.
Reduce heat to low and let cook, covered, for 20 minutes. Serves 4.
To learn more about Georgia's food trucks,
visit foodtruckassociationofgeorgia.com.
GEORGIA MAGAZINE


http://www.foodtruckassociationofgeorgia.com http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - June 2018

Contents
Georgia Magazine - June 2018 - Intro
Georgia Magazine - June 2018 - Cover1
Georgia Magazine - June 2018 - Cover2
Georgia Magazine - June 2018 - 3
Georgia Magazine - June 2018 - Contents
Georgia Magazine - June 2018 - 5
Georgia Magazine - June 2018 - 6
Georgia Magazine - June 2018 - 7
Georgia Magazine - June 2018 - 8
Georgia Magazine - June 2018 - 9
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