Trunks evolved by leaps and bounds in the 20th century when the Oscar Mayer brand began selling its products in sausage-shaped cars in 1936 and in 1950 the first ice cream trucks appeared.

But real experts on the subject confirm that it wasn't until 2008 that the first modern food truck emerged. Adapting an old ice cream truck, Raúl Martínez created the mobile restaurant Kogi's Roy Choi, which conquered the streets of Los Angeles with its delicious tacos.

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This event was the beginning of the transformation of food trucks as we know them now.

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The new way of offering urban food had already been formally established on the streets of Los Angeles, New York, Seattle and some other cities in Europe, so it did not go unnoticed by this border state.

Baja California takes street food very seriously and there's nothing improvised about it. This concept, which has enchanted large cities, has become another way of consuming food in relaxed and relaxed spaces. In the different Food trucks and Food Court that have appeared in recent years in the cities of La Baja, everything fits, quality products, regional dishes, combinations that come from anywhere in the world, as well as proposals from entrepreneurs and chefs who in these small spaces with wheels give free rein to their creativity and imagination.

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In Baja, the Food Truck is not synonymous with fast food, but rather with community and with places where chefs and cooks bring people with different purchasing power, food of very good quality, sometimes almost close to gourmet food. More and more kitchens with wheels decide to park together to give diners great flavors.

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In Tijuana, the idea of these rolling kitchens with delicious food began with the appearance, among other things, of Kokopelli tacos, although now they are already established in a place in the Rio area, they started on Ocampo Street in the center, they parked their truck and you could go and enjoy a grilled octopus taco or shrimp in a chili marinade. Very close to here is the Telefónica Gastro Park, the paradise of Tijuana's food trucks. The best food cars in the city are parked; you can try the smoked sausages of Smoke, a food truck that offers delicious sandwiches, by chef Giovanni Brassea. When they come we recommend that they order our favorite, The Greek, It has a very good homemade beef sausage, tzatziki sauce, feta cheese, cherry tomato, aged cheese, all mounted on ciabatta bread and yellow corn as a side dish. You can also try an octopus burger from Machine 65, the manta ray stew from Otto's Grill, as well as craft beer and regional wines or even coffee. In Tijuana, there are countless options for going to eat at food trucks. For Zona Rio there are two other options you should visit: Bunker Food Crew and Food Garden, where you can find wood-fired pizzas, cochinita cakes, Sonoran cuts, crepes and wines. To the south of Morelos Park and the Macroplaza there are two other spaces that will make your palate happy. One is Picnic State And the other one is called The Food Trucks point, here you can enjoy a sealed tuna from Musmon. In La Cacho it is parked The Rib Shop, a food truck that has a menu consisting of pork ribs, pulled pork burgers and bacon sandwiches. After 20 hours Our Truck It will make you fly with its chilaquil cakes.

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If you visit Mexicali you can discover the pleasure of combining flavors, that of street food and that of craft beer. In these hot lands beer houses like, Urbana, Amante and Brew Capital Co. they always have food truck guests in their backyards. We recommend you try the boneless of Delirio Food Truck or sheep sausages from Transhumant Food Truck, that you'll sometimes find them in these three bars. Sundays, which are always sacred, you can glorify them even more by going to The Show Beer Rock Bar, to the encounter with the sandwiches of Pulled Pork by Andariego Food Truck. Another of the wandering delicacies you must try, even if you won't find beer, if you can't beat some unbeatable hamburgers, in Don Burgués, made with artisanal bread.

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Further south of the state, there is the beautiful Ensenada, whose itinerant food was initially reduced to seafood carts, such as La Guerrerense or El Güero. However, today it is the Guadalupe Valley, with its vineyards, its indescribable skies and views of large trees, the place where the carefree style of food trucks is gradually taking hold. We can find, for example, a Troka, by chefs Diego Hernandez and Krista Velazco, a food truck that they permanently parked at the winery Vena Cava. There are no words to do justice to how delicious their piglet tacos are accompanied by wine or some Wendlandt beer. Chef Javier Placencia placed next to his famous country grill, Altozano Estate unto Lupe a place of cakes that have the flavor of the valley in their ingredients; you can eat carnitas, milanesa, organic chicken, smoked beef brisket, a delight that is eaten clean by hand.

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It is not surprising that Food Trucks are so attractive to diners of all tastes and all budgets, as they have been able to combine very well the carefulness of eating on the street, the sophisticated techniques and flavors of haute cuisine. As if that weren't enough, often at affordable prices.

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