Ultimately, the mouth-watering description of the Carne Frita from Teodora’s Kitchen tipped the balance: Flank steak over lentils and basmati rice, served with fried plantains. When we picked up our order the flank steak was still sizzling and piping hot, as well as tender and succulent. With a heaping serving of rice and lentils, grilled onions and green peppers, some greens on top, five fried plantains that were only slightly smaller than the size of a manhole cover, and some chunky salsa, our containers runneth over with food.
Kish, who isn’t much of a meat eater, couldn’t finish all of her steak. Fortunately, her dutiful husband was there, ready to ensure that she remained a member of the Clean Plate Club. Sometimes husbands just have to take one for the team. It was a beautiful, mild summer day, and the Dinin’ Hall venue, which opens out to the great outdoors, is a great place to sit and chat. Thanks to the friendly proprietor, too, for wrangling two ice-cold bottles of water for us.
So far, Food Truck Summer has been a riot.