Reporting from the Southern Foodways Alliance Symposium: "Taco Trucks and Crepes Trailers: Modern Texas Foodways"
Street food is picking up steam across the country, and Houston is no exception. During the Southern Foodways Alliance symposium last weekend, attendees were invited to view the exhibit "Taco Trucks and Crepes Trailers: Modern Texas Foodways" at the University of Mississippi's Gammill Gallery, running through November 19. In it, photographer Angie Mosier explores the eats and aesthetics of Texas truck food of all varieties. A partnership with and sneak peek at John T. Edge's forthcoming book Truck Food Nation, the exhibit has Houston covered.
We caught up with Mosier for an interview on the culture surrounding street food, in-the-bag Frito Pie and taco trucks as art. Here's a selection of her shots from the Houston scene -- some of these are on display in the exhibit; others are from the larger project for "Truck Food Nation." To check out a full photo blog of food trucks highlighted around the U.S. for the book, visit www.truckfoodnation.com.
Aguas frescas, fresh fruit drinks, are a popular accompaniment to truck tacos. This truck's colorful line of flavors resembles snow cone syrup with choices like piña colada and chicle azul, or blue chiclet.
All photos by Angie Mosier
Tacos Mayra displays a colorful visual menu on the outside of their truck. "Each truck vendor has the freedom to decorate or paint their vehicle however they want," Mosier said. "From a practical standpoint, it is an easy way to display a menu. From a creative standpoint, it is like any other form of marketing -- it's an expression of that vendor's taste and also how they think the public will respond to their place of business."
"I thought it was interesting that there were so many references to actual brands like Coca-Cola, Mosier said. "Some of the vendors would actually paint renditions of Coke bottles on their trucks to advertise it."
A customer waits at the counter of El Ultimo Taco on Long Point and Antoine. "I love how portable truck food is," Mosier said. "The actual elements of the vehicles are interesting to me, like the set up of the truck or the mechanics of how the truck might open up to facilitate serving and eating."