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New York A La Cart by Alexandra Penfold and Siobhan Wallace

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Concept: Stories and recipes behind some of New York City's food carts. A brief history of food carts is given.The authors illustrates well how most of the people who run food carts are immigrants trying to make their way in a new country. They explain how difficult it is to get the proper permits and then to find safe locations at which to sell. Each entry then gives a background on the person/people running the cart and gives the background on how they came make to food they make. 

 Food type: Mixed - lunch ideas, snacks, and desserts. The idea behind a food cart is cheap (under $10), but good food that office/construction workers can get quickly during their lunch breaks.  

 Monologue score (1-10) (how entertaining, not the recipes): 7 

 Difficulty level: Varies, but overall not difficult. We're talking about people who make food in a food truck or in small kitchens to peddle throughout the day. Some recipes do have quite a few ingredients (mostly meats that simmer in a sauce). And some have regional/international ingredients that most might not have in their regular supply.  

Approximate percentage of recipes I would be willing to try: 50%


Sample recipes I'm interested in trying:

  • Atol De Elote - Guatemalan Sweetened Hot Corn Drink
  • Dirty Mint Ice Cream - made with brown sugar rather than white sugar
  • Kofta - Moroccan Spiced Meatballs
  • Corn Waffles
  • Strawberry Ice - like shaved ice, but the flavor is right in the ice rather than pored on top

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