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The Supper Truck Merges Southern Comfort Food with Asian Street Fare

By Marina I. Jokic

Acquired in 2015 by Claude and Maria Freeman, The Supper Truck was already on a roll to become one of the most popular mobile food spots in the city. With a constantly evolving menu and rotating hours, the truck made its way across the urban landscape, offering delicious bites of Southern-inspired cuisine on the go. With a catering service to boot, the truck quickly captured the palates of locals and visitors alike.

"I would describe our menu as a Southern fusion menu with a modern twist," Freeman said. "The menu concept was developed to have Southern roots with street food Asian components."

The owners try to adhere to the original concept for the truck while expanding upon it, offering some signature Southern dishes that are prepared in new and creative ways. For instance, a dish as Southern as they come, shrimp and grits, is transformed into an exotic variation on the classic into Vietnamese beef and grits. This dish is prepared by braising the meat with rich Vietnamese flavors and spices, jalapeno, and cilantro, and served over creamy stone ground South Carolina grits. It is a satisfying blend of the signature flavors of two very different cuisines.

The Supper Truck's 'deliciously different burritos' feature a Vietnamese coca cola-braised beef with cheddar, fries, sriracha sour cream, and cilantro all nestled in a fresh flour tortilla. The menu also offers the more Western version of the seafood burrito with grilled shrimp in a white wine sauce with roasted pepper coulis, cheddar, and cilantro. You can supplement your order with seasoned fries with momo sauce, sweet potato fries, or fried pickle chips battered in fresh beer.

The Banh Mi, a Vietnamese specialty, is prepared with either chicken or tofu. Both versions feature pickled carrots, daikon radishes, cucumber, jalapeno, cilantro and momo sauce tucked in a piping hot baguette.

"The Supper Truck's model for success is simple: start with fresh ingredients, prepare them in a timely manner and be consistent every time," Freeman said. "This recipe for success has made The Supper Truck a highly rated local favorite mobile food unit [that provides] an exceptionally unique product for its clientele."

The pair have years of experience in the restaurant business, which keeps everyday operations running smoothly. But more importantly, Freeman is a visionary who wants to introduce Albuquerque to bold new flavors without losing sight of his local culinary roots.

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