Jerusalem Middle Eastern Cuisine sets up weekly at the Garland Summer Market.
YOUNG KWAK PHOTO
FOOD TRUCKS
FOOD ON THE MOVE From Middle Eastern and Cuban cuisine to pizza and beer, the area’s newest food trucks have it BY CHEY SCOTT AND CARRIE SCOZZARO
B
y their very nature, it can be hard to keep track of the growing number of locally owned food trucks, trailers and pop-up vendors on constant rotation between community events, farmers markets and other venues around the region. And if it seems like there’s always someone new arriving to the food truck scene, it’s because there is, including the following five who’ve launched in the past year, plus a new stationary spot where these mini restaurants-on-wheels can set up shop regularly.
JERUSALEM MIDDLE EASTERN CUISINE
Facebook: Jerusalem Middle Eastern Cuisine and More, 509-998-0549 Recipes for each dish delivered through the window of Majda Ritchie’s bright orange food truck were passed down by her mother, all for favorite dishes enjoyed often while growing up in Jerusalem, Israel. Ritchie, with the support of her husband, Dan (whose family owns Mary Lou’s Milk Bottle and Ice Cream), launched Jerusalem Middle Eastern Cuisine last fall, and through the sum-
mer can be found Tuesday evenings at the new Garland Summer Market, as well as every other Wednesday at the Kendall Yards Night Market. The truck’s concise menu showcases the best of Jerusalem-region Middle Eastern flavors and dishes, including Ritchie’s chicken shawarma wraps ($12) and beef kofta, seasoned with onions, parsley and spices and served in slider form ($12). “So far people love our shawarma,” she says. “It’s not like gyros, we don’t have tzatziki in Bethlehem. And the falafel also people love. A lot of people tell me it’s different even though there is a lot of falafel in Spokane.” (CHEY SCOTT)
MAMA TIAZ AUTHENTIC PIZZERIA & MORE
Facebook: MAMA TIAZ Authentic Pizzeria & More, 208-916-1526 Thursdays used to be the slowest day at Mama Tiaz food truck, but not anymore, says founder Talitha “Tia” Tarpley. Now Thursday means the debut of specialty pizzas, like the extremely popular Big Dill with bacon, sliced dill pickles, red onion, mozzarella cheese, and housemade ranch on Tarpley’s Neapolitan-style crust. It’s a
dough recipe seven years in the making, says Tarpley, whose background includes 16 years as a franchise owner of the Coeur d’Alene Jamba Juice. Tarpley opened the truck last spring — it was delayed a few months because of COVID — and is currently parked at the Prairie Pavilion (7777 N. Heartland Drive, Hayden) food truck park, although she’s already set her sights on someday opening a brick-and-mortar pizza place. In the meantime, diners are digging her assortment of cleverly named pies: the Spicy Porker with bacon, ham, pineapple and jalapeno; the Supreme Bender with sausage, pepperoni, bell pepper, and black olives; or the most popular, her Loaded pie with pepperoni, salami and sausage (all 9-inch pies are $12). In cooler weather, look for an expanded menu of entrees, like lasagna and, of course, more specialty pies. (CARRIE A. SCOZZARO)
THE CUBAN WAY FOOD TRUCK
Facebook: The Cuban Way Food Truck, 907-987-1042 A passion for sharing family recipes passed down ...continued on next page
JULY 1, 2021 INLANDER 31
