Reuters' Felix Salmon wondered earlier this week why tacos from taco trucks always taste better than similar offerings from brick-and-mortar restaurants. He answers his own question at SXSW by suggesting that freshness and immediacy are the keys when it comes to this particular dish. Food-truck season is just around the corner in Kansas City — the Truck Stop in the Crossroads at 21st and Wyandotte will start up April 6 — and the Big 12 Tournament brought a lot of the regular mobile restaurants back downtown.
Are you like Salmon — have you ever had a food-truck dish that ranks among your all-time best, either here or on the road?
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