The Chicken Rajas Plus

Started doing this special on Thursday and meant for it to run a day or two, but it turned out nicely so I got another batch together for the weekend. It's marinated grilled chicken with roasted poblanos and caramelized onions. Then, we top it with avocado, walnuts, lime and cotija cheese.

Silverlake Art*Craft & Vintage this Sunday

This Sunday, Frysmith is heading out to Silverlake for the Art*Craft & Vintage flea market. The market features local vendors selling hand-made items, vintage finds and more antiques and collectibles. Find it at the Micheltorena Street Elementary School (1511 Micheltorena St. The cross street is Sunset Los Angeles, CA 90026) from 10am-4p.

We'll be there at 11:30 to start slinging fries (and pick up some one-of-a-kind finds)!

One Night Stand with Frysmith at the Verdugo Bar

We're sold out!! We'll see everyone who bought presale tickets on Vday!

The Wiener Fry-dea

Yesterday at the Natural History Museum adult after adult kept ordering our kiddie combo of a kid-sized wiener, fries and a carton of milk. We didn't find out till later that it probably was because our sign said "Today's special" instead of "Kid's Meal"! Luckily, most museum goers realized it was for the kiddies because what sort of adult combo comes with 2% milk?

The museum warned us that we should have some kid-accessible offering, so we went with the dogs. While they were on board, we tried some of the fry-deas you guys have suggested in the past, such as the chili cheese dog smothered with fries... or the more bizarre idea of fries, a hot dog, chili, cheese and a bun on top! Even on the little kiddie wieners, you could see it had promise, but it would be better with a full-sized all-beef frank, some nice dressings and maybe a knife as well as a fork with this one. Look for it as a future special (and to all those folks who have been asking about the lamb fry-burrito, it'll be back, someday).

Theaters for Saturday

After our lunch-time trip to the Natural History Museum today, we're hitting a couple of theaters at night. We'll be making our first trip to the Bootleg Theater from 9 to 11:30 pm where they're doing Project Wonderland at 8. Mindy Smith is doing a much-anticipated show there after that.Late night, from 12 to past 1 am, we'll be at the supercool Sacred Fools Theater, where their "medley of hysterical chaos" Serial Killers starts at 11. The titles of the serials running today are a crack-up.At each stop (unless we run out), we'll have our special of the week, a roasted red pepper soup with tahini, coconut milk and cardamom. It's tasty, vegan and comes with a pita for dipping.

You Can Pay with Plastic

I've been meaning to put this on the site, but I keep forgetting. We take credit! This was an important feature to have for me when we started up because I usually have more credit cards in my wallet than dollars. We take Mastercard, Visa and Discover. The American Express fees are really high, so we held off on that one.

Soda Pairings

Those of you who've been out to the truck know that we do a recommended soda with each of our fries. We tasted our way through over a hundred craft sodas to find good combos. But each fry definitely works with more than one soda.Every so often, we're going to change the soda we pair with one of the fries to mix things up. We've switched up the pairing for the Chili Fries from Lurch Birch to Columbia Sarsaparilla. It's got a deep flavor with hints of molasses and licorice that makes the chili taste more unctuous.

Fry Burrito?

Here's a quick look at our special for the weekend. It's a burrito filled with Sichuan-style braised American lamb, fries, crema, cilantro and green onions.

Saturday Festivities

One of the most important parts of food truckery is planning the schedule. It really helps when we get invited out to events that we think are going to be fun and full of people. We like to go where we're wanted, so if you invite us somewhere we'll probably come out. Unless it's your house, and you're the only one home. We get those requests, and I think one guy was serious.This Saturday, we're headed out to the Verdugo Bar for their monthly beer pong tourney!Then, we're off to the Labcabin to hang out at the Current (Live)!

Meet The Breaker

Happy New Year everyone! thanks for all the love and support that you've shown us in 2009.
To start the new year, we're starting a new tradition by breaking an old tradition--We're shunning the so-called new year's resolution.

We have a new special on Frysmith---limited edition this week only.

Say hello to "The Breaker": Chili cheese, bacon, sour cream, scallions fries.

You're Welcome!


Yours,

Frysmith

Show 'N Shine Charity Meet and Raffle

Rained out last month and now at a new location, the Show 'N Shine charity meet and raffle will take place this Saturday. The event benefits the March of Dimes and Asians for Miracle Marrow Matches (A3M) and will feature entertainment, custom cars and Frysmith fries!

Even if you can't come out, consider making a donation to the March of Dimes. If you're of Asian or Pacific Islander descent (or even a hapa like me!), definitely get yourself on the National Marrow Donor Registry. There's a real shortage of Asian and Pacific Islander donors and your bone marrow might be able to save someone's life someday. To get on the registry, you'll need to have a tissue sample taken by mouth swab and tested. If you can't make it to a drive, you can order a home kit from A3M.

The SweetPo Solution

I love the taste of sweet potatoes. They combine everything you like about sweet with everything you like about potatoes! Well, most restaurants serve frozen sweet potato fries that have extra starch and/or sugar pumped into or coating them. Some of these are tasty, but you do lose some of the natural earthy flavor. That's why we wanted to go with cutting real garnet yams for our SweetPo fries. And, it definitely doesn't hurt that the frozen fries are more expensive.

Well, we came to realize why most folks go with frozen. Frying a real yam is a pain in the ass. To get the sweets properly crispy, we had to fry them until they turned dark brown. The taste was good but some people really took offense to the looks. If you took the sweets out while they were still orange, they weren't crispy enough.

Then, the breakthrough...vinegar! Last time we were at the Brig, a friendly fellow who happened to be the executive chef at a fancy hotel, suggested that if we wanted to make our fries even crispier, we should add some vinegar to the water they soak in. I'd heard that before, but I think our fries are plenty crispy. But then, I thought, maybe that'd work on the yams. And it does. After a nice soak in vinegared water, the sweet potatoes fry up crispy without turning too brown. They're still not as orange as the frozen variety, but they're all-natural and tasty.

Newness for the New Year

Howdy, y'all. Been falling behind on the posts lately as food-truckery and the holiday bustle eat up hours. I'm not sure if I'll ever get to spend quality time with my beloved PS3 again. Anyway, lots of new stuff is going on here at the start of 2010. We're heading to the just-debuted Santa Monica Gourmet Food Truck Corner (I felt like the name alone was taking up all 140 characters of my last tweet) tomorrow. We're pretty stoked that people are creating safe havens for us and our ilk.