Eat St. on location: Indianapolis IN on June 25-29

For all you foodies in Indianapolis, we’re coming for you! Our Eat St. production crew will be on the ground filming in Indy starting June 25th and going until June 29th.

To find these food trucks and others in the Indy area, use our Eat St. app!

West Coast Tacos


Inspired by the famous Korean tacos of Los Angeles, West Coast Tacos is serving delicious Asian flavors on the platform of traditional Mexican style tacos to the delight of Mid-Westerners. The people of Indianapolis were initially slow to accept the fusion cuisine when they launched in 2010 and “Can I get one with sour cream, lettuce, and cheese?” was a common request, but with clever social networking and an iPhone app, the college kids started getting behind them and soon everybody in Indianapolis wanted to try the west coast flavors!
West Coast Tacos was actually one of the first food trucks to roll into Nap Town and is credited as launching the scene that has now exploded in the city. Their popularity has only been grown over the years and the count is up to four food trucks that they can send out to satiate the appetites of their hungry followers.

BACKGROUNDER/BIO

Co-owners Henry Sun and Mink Lin took over West Coast Tacos from their friends after seeing the familiar food truck pull up in Perdue and attract crowds of college students the moment their windows opened. Henry, a business student at Perdue, was the one who jumped on the opportunity to get involved and then turned to his friend Mink for her wealth of restaurant industry experience. Together, they’ve expanded West Coast Tacos to four trucks and are prepping to branch out into catering.

Mink, who also serves as the head chef, opened her first restaurant in her native Nashville at the age of 17 and only sold it to go to college. But the entrepreneurial streak in her couldn’t be kept down, and in her junior year at Perdue she opened another restaurant and then a catering/club business soon after. Now taking on the food truck scene, she’s excited to be back playing in the kitchen and is ready to take West Coast Tacos to the next level.

WHAT THE TRUCK WILL COOK FOR US

Korean BBQ Steak Taco – Marinated in soy sauce, pineapple juice and spices, the steak is cooked to order and served on a flour tortilla.
Korpeno Fish Taco
West Coast Taco Sushi Roll – The new addition to the menu features “the farm”, or rather all four meats on the menu (Korean BBQ steak, spicy chicken, sesame chicken and LAPD pork), cream cheese and rice made with a signature west coast sushi vinegar. Then the whole thing is deep-fried and served with a three latin/Korean sauces.

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Scratch


Scratch is one of Indianapolis’ favourite food trucks. The made-from-scratch dishes are described as creative modern comfort food that one would think comes naturally from the owner and foodie-come-self-taught chef Matt Kornmeyer. In his own words he likes to take familiar food and “upscale it”. For example, on the menu it’s the Scratch Grilled Cheese, but in the truck’s kitchen they call it the “hellafied” grilled cheese as they take a red wine braised short rib with caramelized onions and arugula, melted Munster and Colby Jack cheeses, all together on a toasted honey white bread. Evil genius? Perhaps…

BACKGROUNDER/BIO

Matt Kornmeyer has been a foodie since there was even such a term. As young as 6 years old he showed an interest in cooking and his mother and grandmother encouraged him to cook. At 12, he was watching Julia Child and making dinners for the family. He kept cooking throughout high school and into his college years but when it came to college he was accepted into culinary school but ended up going to business school. He’s pursued his passion of cooking at home though, and is an avid viewer of cooking shows. He noticed the food truck scene exploding around America and when he was being laid off over the phone a few years ago he admits a smile crept over his face as the gears started clinking together and soon he was finally pursuing his cooking passion as a small business on the streets of Indianapolis.

WHAT THE TRUCK WILL COOK FOR US

Scratch Grilled Cheese – Munster & Colby Jack cheese, red wine braised short rib, caramelized onions and arugula, served on toasted honey white bread.
Cali Cheese Steakd – Asian-marinaded rib eye steak, baby spinach, crimini mushrooms, grilled onions, bean sprouts and shredded mozzarella cheese served on a toasted hoagie roll.
Banana Pudding – Whip cream, cream cheese and condensed milk are folded into a mixture of pudding and milk and topped with bananas and chessman cookies.
Watermelon-Jalapeno Lemonade – Homemade watermelon and jalapeno syrup with water and fresh lemon juice.

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SOTSOT (Some of this! Some of that!)


SOTSOT (Some of this! Some of that!) in Indianapolis is doling out authentic cajun sandwiches and side dishes so good that it’s making native Mid-Westerners long for Louisiana! The unassuming truck has quickly established itself as one of the city’s favourite mobile eateries with its straight forward menu of Po’ boys, jerk chicken, red beans and rice and of course jambalaya. Their passion for their food has made waking up in the morning to talk about the day’s service just as exciting now as it was when they started a year ago and the instant gratification of a person’s “wow” moment when they bite into their food is what they live for. Something they even got to experience at the NFL’s Players Association party that they catered during the Superbowl.

BACKGROUNDER/BIO

While “JR” Jermaine Roseman is not a trained chef, his friends and family have celebrated his god-given talents in the kitchen often re-directing him towards the kitchen at their parties. After returning from a stint running a shoe store in Panama he became excited when he saw the food
truck movement exploding in the US. His wife then sealed the deal when she said to him “you could do that!” He started researching about food trucks, met a person with one and did a straight swap right there for the Mercedes he was driving.

He then discovered his future business partner, Roscoe Chambliss, who had been working as the kitchen manager a the shelter JR and his wife had been volunteering at for years. Originally from Baton Rouge, Louisiana, Roscoe actually ran a food truck/trailer on contract for a military base but had to shut down after 9/11. When they were finally introduced to each other at the shelter, they both saw their dreams were tied to each other. Now with Roscoe’s knowledge and experience and JR’s enthusiastic zeal, the two of them have spawned a business that is now expanding to a second truck with work that stretches far into 2012, and are the happiest they’ve ever been – right now.

WHAT THE TRUCK WILL COOK FOR US

Crawfish Po’Boy – Hot, soft and toasty bread with garlic butter and dressed with lettuce and tomato and “all in one sauce” with straight-from-Louisiana crawfish that is battered, fried and laid on the bread with their signature aioli drizzled on top and finished with a touch of paprika.
Jambalaya – Roscoe’s 34-year-old recipe calls for chicken, smoked sausage, peppers, celery, onions, diced tomatoes and cream of mushroom, and finally rice which soaks up all the wonderful flavors while it cooks. They chose to omit seafood from their recipe to be sensitive to consumers’ allergies.
Jerk Chicken & Red Beans – Leg quarters marinate for 2-3 days in a paste of olive oil, herbs and spices. Then the whole thing is put in an oven at 275 degrees to simmer slowly for 4.5-5 hours, cooking down so that the chicken is tender enough to fall apart. The recipe is from the 1800’s which JR’s grandfather took with him when he left Martinique to work on the Panama canal and then stayed to open up one of the largest butcher shops in Panama’s interior.
Boudin Balls – Pork butt, and rice is cooked with creole spices, cayenne, and bell peppers, then put through a grinder and rolled in batter from Lousiana and dropped in the fryer to be crispy on the outside and gooey on the inside.

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Spice Box

When people think of homemade Indian food, not a lot of people think of Indianapolis, Indiana as the place to go but that’s where Mo and Nitin Naidu’s Spice Box is serving their family recipes to a sudden following of Indian food lovers in middle America! In an effort to steer people away from the everyday Indian buffet tables that most of America is familiar with, the Naidu’s are showing off Nitin’s mother’s delicious home cooking recipes to instant success.

Debuting during Indianapolis’ recent hosting of Superbowl XLVI, Spice Box emerged to much critical acclaim and has now become a favourite among food trucks in Nap Town. While their signature dish, the Spice Wrap, has been described as the perfect gateway dish to entice the unwary into deeper Indian cuisine waters, their other dishes have made them the darlings of the South Indian community that instantly recognize the regional dishes and have nostalgically embraced the Naidu’s “homestyle” food as both excellent and authentic.

BACKGROUNDER/BIO

Mo and Nitin are a married couple and are self-professed “food centric.” Food has always been a passion for both them and it probably endeared Nitin to Mo’s mother when he raved about her cooking. In fact, as a young child a priest in India said about Nitin: “He may not have a lot of money, but he will always eat well.” And eat well he does as his mother’s cooking had earned such a good reputation amongst their family and friends that Mo and Nitin started looking into restaurants. But the low overhead of food trucks attracted their eye and as they refined their food
concept they realized it would be the perfect venue to showcase their food.

WHAT THE TRUCK WILL COOK FOR US

Spice Wrap – Marinated chicken and caramelized onions with choice of sauce wrapped inside of a roti.
Chicken Tikka Masala – Marinated chicken in tomato onion sauce.
Channa – Garbonzo beans with a mixture of masala.
Shrimp Curry – Seared shrimp in a tomato onion curry.
“BollyWOOD!!” – Spice wrap w/ an entree, when the order is made the truck screams “bollyWOOD!”

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Mac Genie

Remember that familiar blue and orange box in the cupboard that kept you fed through college with its elbow pasta and ubiquitous cheese mixture? Well remember it no more! There’s a better place to get that familiar comfort food, but it’s gourmet and it’s goooood!

Mac Genie is serving mac ‘n cheeses out of their window to the delight of everyone in Indianapolis. Each order is put together individually on a skillet to create a carefully balanced dish of cheesy meltiness that has made their truck both a fixture on the Indy food truck scene and a favourite among the foodies and other food vendors of the city. They decided early on that they were only going to do one dish – and do it well. And with the blank slate of macaroni & cheese
there are endless varieties for them to try out! But so far, they’re having a hard even rotating out anything from the menu because as soon as one dish disappears their followers demand that it be put back up!

BACKGROUNDER/BIO

Co-owner Theresa Johnson is a foodie who’s lived in Seattle and New York and noticed the food truck scenes taking off all around the nation. She wanted to do a food truck so badly she actually bought the truck before she had a food concept figured out.

Through her boyfriend, she met the other co-owner of the truck, Adam Walsh, who was working in the kitchen of Conrad Indianapolis. Together they created Mac Genie and debuted it in a trial by fire as their first week of service was held when Indianapolis hosted Super Bowl XLVI and in one day they filled 600 orders in 7 hours.

WHAT THE TRUCK WILL COOK FOR US

Genie Mac – Classic cheddar mac topped with bacon, chives and sour cream.
Steakhouse – Thin sliced rib-eye, blue cheese, asparagus, and sun-dried tomato
Beer Mac – Cheddar, Swiss, caramelized onions and local brew.