The Tacky Avenue Meals Truck Presents Scrumptious Twists For Grilled Cheese »Albuquerque Journal

A comfort classic: Cheesy Street’s grilled cheese sandwich Almosty Cristo with a cup of tomato soup. (Richard S. Dargan / For the diary)

The mad scientists on Cheesy Street are back.

After two months of downtime, the food truck operators have brought their inventive riffs on grilled cheese sandwiches back to the West Side and Rio Rancho. You can find them moored at Brew Lab 101 on Wednesday evening, Tractor Brewing Co. on Friday evening, and Marble Brewing Co. taproom on Sunday afternoon. They also spend the occasional Saturday evening at Casa Vieja in Corrales. Locations and opening times for the coming week will be published on their Facebook page.

Cheesy Street opened in 2013, making it relatively old in the world of food trucks from today to tomorrow. His loyal customer base has helped him weather a pandemic that has devastated the food truck business. Customers returned after supply chain issues forced shutdowns in March and April, and it’s back after being shut down for equipment upgrades in late June. Business was good in the marble taproom on a Sunday afternoon. There was a 15-minute wait for walk-up orders as the truck’s five employees scrambled to fulfill orders. Most of the guests came from the marble terrace, but there were quite a few people who drove in to collect their orders.

Cheesy Street alternates between locations on the West Side and Rio Rancho during the week. (Richard S. Dargan / For the diary)

The success of Cheesy Street is testament to the creativity of the ever-changing menu. You can always get Yo Mamas, the grilled base cheese, with a choice of American cheese ($ 4) or cheddar ($ 5) and lots of potential additions like bacon, Granny Smith apple slices, and a fried egg.

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Alternatively, you can venture into the inventively composed specials, where you’ll find provolone paired with pesto, cheddar jack with turkey and green chile, and pepper jack with blazing hot cheetos and jalapeños.

The $ 8 pizza grilled cheese, a staple on the menu, is hands down the bulkiest sandwich of the lot. Two pieces of sourdough cling to a pile of melted mozzarellas, pizza sauce and hot peppers. The sandwich is not sliced ​​- as you eat it, the contents shift towards the center until it takes on the profile of a calzone. It’s a good idea, well executed, like all of the sandwiches here.

While the pizza grill cheese covers the savory side of the spectrum, the Almosty Cristo ($ 7), a variation on the classic Monte Cristo, is almost as sweet as a dessert. The bread is dusted with powdered sugar, and a thin layer of raspberry jam complements the Swiss and Gruyere cheese. Thinly sliced ​​ham and brown mustard will keep the whole thing from becoming too sweet.

Cheesy Street’s Grilled Jalapeño Popper Cheese combines cream cheese with toasted jalapeño, bacon, and cheddar cheese. (Richard S. Dargan / For the diary)

The Cheesy Street deals offer a lesson on how much flavor and texture you can pack into a grilled cheese. In the $ 7 Jalapeño Popper, cream cheese soothes the heat of the toasted jalapeños, and the classic combination of bacon and cheddar forms the backbone.

Even something as imposing as the $ 8 grilled frito pie cheese ($ 8), my personal favorite, works because the ingredients are balanced. There is enough ground beef chili to register on your taste buds without overwhelming it. You get warmth from the cut jalapeño and tang from the lime sour cream, and the fritos add a crispy, salty layer to everything.

The Frito Pie Grilled Cheese on Cheesy Street with Churro Bread Pudding. (Richard S. Dargan / For the diary)

The preparation showed a remarkable consistency. The cheese was evenly sticky, and all four sandwiches had the same golden brown finish as the bread.

And what would grilled cheese be without tomato soup? Cheesy Street serves a firm tomato and basil version ($ 3), the acidity of which makes it an ideal partner for the sandwiches. A $ 3 churro bread pudding dusted with coarse sugar and cinnamon is the rare bread pudding that is so moist and flavorful that it doesn’t need whipped cream or sauce.

If you tend to have a beer to go with your sandwich, Marble’s Heller Bock, a recently launched seasonal offering, is a great choice. The Bavarian-inspired blonde lager has a dry, hoppy profile that goes well with the milder cheeses in the sandwiches.

Cheesy Street serves something comforting and adventurous at the same time. West Sierre are fortunate to have it in their neighborhood.


3.5 stars
LOCATION: 111 Hermosa SE, 268-0017,

Chef John Katrinak’s Soo Bak Seoul Bowl is one of the most noticeable hits on the Albuquerque food truck scene.

Katrinak’s fusion of Korean and Mexican cuisine made Soo Bak Seoul Bowl one of the city’s most popular trucks. That success led to the opening of a stationary restaurant in Nob Hill last year.

On the menu at Katrinak you will find tacos and burritos as well as Korean standbys such as bibimbap and side dishes called Banchan.

Bibimbap, the Korean rice bowl, comes in two sizes: Classic ($ 9.95) with three toppings of your choice or Deluxe ($ 11.95) with five toppings. The protein choices include beef, chicken, and pork. Tempura avocado and sauteed mushrooms are the vegetarian option. Mine came with bulgogi, or Korean grilled beef, along with broccoli, carrots, and cucumber kimchi.

Korean tacos have conquered the country since Los Angeles Chef Roy Choi served them from his Kogi grill cart in 2008. Soo Bak offers seven varieties with the same protein selection as in the bibimbap. You can get two for $ 7.95 or three for $ 9.95.

Kimchi fireballs ($ 2), one of four small plates on the menu, also fulfilled the promise of the heat. They consist of portions of rice with kimchi the size of a golf ball, coated with breadcrumbs and fried. The result is very sharp, almost sensational. An accompanying cup of aioli helped keep things cool.

Chile cheese fries ($ 8.95) and sesame noodles ($ 9.95) are the two Soo Bak classics on the menu.

With its great flavors and lots of heat, Soo Bak Seoul Bowl is another example of how food trucks have enlivened the local restaurant scene.

– Richard S. Dargan

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