click to enlarge David Guillen (left) and Diana Morales serve flavorful Mexican street food at Chucherias and Snowcones.  - PHOTO OF A YOUNG KWAK

Young Kwak photo

David Guillen (left) and Diana Morales serve flavorful Mexican street food at Chucherias and Snowcones.

FROMummer means active rest, so while you’re on the road and need to fill up, look for local food trucks at farmers’ markets and other community outdoor events, such as the weekly truck meet at Spokane Riverfront Park (Saturdays 11:00 am to 2:00 pm through August 31 ). ), and a food cart Friday, also downtown (221 N. Wall, Fridays from 11 am-2 pm to August 26). While well-known local favorites are likely to emerge, keep an eye out for these relative newcomers to the mobile food scene as well.


If you’re an adventurous type, you’ll love what the Chucherias and Snowcones serve. Chucherias, which means “junk food” in Spanish, offers authentic Mexican treats – with a twist – at the Hillyard Food Truck Pavilion (5118 N. Market St.) Thursday through Sunday. With so many options to choose from, you’ll regret not saving room for one more item.

Corn in a cup ($4) is a staple on the menu. Inspired by Mexican street corn or elote, the corn and mayonnaise mix is ​​topped with cotija cheese and your choice of spicy Cheetos or Takis chips. We chose Takis and the spices were the perfect complement to the creamy base. Chucherias also offers typical Mexican street food such as churros ($1.50 each); fruit in a cup ($7.75) sprinkled with tajine (a mixture of chili, lime and sea salt) and skewered for convenience, and ceviche ($7.25) that adds a bright, fresh flavor in a small container.

On a hot summer day, treat yourself to one of Chucherias’ many snow cone offerings ($4 for 16 oz; $5 for 24 oz). These aren’t your traditional ice cones anymore: they’re cups filled to the brim with delicious fruit syrups and sweet and sour candies (add Otter Pop for 50 cents). Flavors include blue razz, lemon lime and fruit punch. With a menu as big as Chucherias, it’s tempting to come back here every week to try a new treat every day. We won’t tell anyone if you do! (MADISON PEARSON)


You gave us French fries. Hot, salty, crispy on the outside and tender on the inside, french fries are a treat in and of themselves. Could french fries be better? Yes, at Forbidden Fries, where Marcelo Morales loads up about half a pound of fries with taco-like toppings, pizza, and other comfort foods.

Morales’ potato carne asada ($14), for example, is one of the most popular of his ever-expanding line of french fries. It is topped with steak strips, fresco cheese, chopped onion, sour cream, cilantro and verde sauce.

Mediterranean ($14) – Another crowd favorite, it features grilled meat – herb chicken, but occasionally gyro meat – sliced ​​tomatoes and onions, chopped pepperoncini, feta cheese, tzatziki sauce, and parsley.

In the spring of 2021, Morales launched Forbidden Fries from a booth at the Spokane Valley mall, inspired by the cheesy fries he ate as a child at an American-style establishment called Hoagieville in Missoula, Montana.

“I know that there are places in the city where you can buy french fries, but there is no full menu,” says Morales. “So I decided to capitalize on it.”

Morales has also benefited from previous experience in the food industry, including in the Skewers food truck with owner Mirak Kazanjian. Morales said attending the Spokane Falls Community College business program helped him with things like marketing and budgeting.

Right now, he works alone, hauling his deep fryer, frying pan, coolers and other equipment to places like Hillyard Food Court and Millwood and Fairwood Farmers Markets. Instead of a truck, he sets up a tent, heats up a deep fryer, and lets the enticing aroma of fried food do the rest. (KERRY SCOSZARO)

click to enlarge Travel to Japan with your taste buds by staying at Fuji Fuji.  - ANY PHOTO

Courtesy Photo

Travel to Japan with your taste buds by staying at Fuji Fuji.


I covered food for Interior for most of the last decade, meaning I’ve been to many local restaurants. While many diner dishes have become personal favorites, exponentially more are rarely an afterthought. Not karaage chicken — crispy, fried, seasoned pieces of lightly breaded chicken served here with coleslaw — at Fuji Fuji Food Truck, a business that began serving Japanese-style street food just over a month ago.

Owner Ben McGrew is still developing and expanding the Fuji Fuji menu, and at the time of this writing, is open on Saturdays from 5pm to 8pm (closes earlier if it sells out) outside of Inland Cider Mill (1020 W. Francis Ave.) in North Spokane. . He hopes to add more regularly changing locations to the dark blue truck’s schedule soon.

McGrew, who studied Japanese and spent three months in Japan while studying at Eastern Washington University, says he has always loved food, feeding people and building community through food.

“After the pandemic, when everyone had a new hobby, I knew I wanted to go into the food delivery business,” he says. “When it came time to cook, Japanese cuisine sparked a natural interest.”

McGrew had just served his karaage ($10) the first few days off work and gyudon ($12) or a bowl of beef to make sure both recipes are perfect for cooking on the spot. He expects the menu to expand over the summer to include other authentic Japanese and Asian dishes not commonly found in local restaurants.

For karaage, McGrew uses potato starch instead of flour, resulting in a thinner, perfectly golden outer layer. Hot out of the deep fryer, seasoned with seasoning and a dash of mayonnaise, each piece of chicken is an explosion of umami, fat, salt and juicy, tender chicken. After finishing a portion, I could go back for seconds, or even a third. (WHEY SCOTT)

Facebook: Bang Mi Big Daddy509-951-4565

If you don’t know what ban me is, you are not alone. Bánh Mì’s Big Daddy’s always puts up a red sign next to their truck explaining what this “fresh, savory Vietnamese sandwich” is all about. The traditional ban mi reinterprets the baguette – one of the few French influences the Vietnamese retained after colonization ended – stuffing it with steamed pork or steak, crispy vegetables and fresh herbs.

Owner Matthew Truong is very pleased to introduce you. Truong has enjoyed cooking ever since he spent his weekends cooking with his father, a longtime chef at Fai’s Noodle House (formerly the Northern Quest Casino). His father’s family emigrated from China to Vietnam in the 1960s and then moved to the US with a love for different Asian cuisines.

Along with sandwiches, Truong also offers rice bowls and its famous Thai Yellow Curry ($13), a soulful heap of golden, slow-braised chicken and spices. His fusion ability sometimes creates seasonal dishes such as surf and surf bowl that appeal to the public. But mostly Truong stays true to the authentic tofu sandwich ($11) or marinated steak, pork or chicken ($12). Big Daddy’s even has a $7 kid’s bun mee, which is a smaller portion without vegetables, to appeal to a wary child…or maybe a skeptical adult. (ELIZA BILLINGHAM) ♦


calette.coplaces vary

Tacos and quesadillas
gooddilla.com509-859-8579, different addresses

Facebook: Little PI Asian Fusion, 208-819-9124; located in the Best Avenue food court, 510 E. Best Ave., Coeur d’Alene.

Asian-Hawaiian fusion Cuisine, 509-590-7725; places vary

Japanese; works during the Moscow Farm Fair, on Saturdays from 8:00 to 13:00

Southern/Creole, 509-294-4935; pre-order for pickup at 3224 E. 18th Ave., Spokane

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