Pimp My Ride: A Look at How Food Trucks Get Tricked Out

Over the last six years, food trucks have evolved from flattop-flipped burgers and deep-fried desserts to a crash course in high-tech culinary creations. But before a chef can get rolling with their mobile kitchens, finding the right fit for delivering the food we love begins with buffing up the vehicle from the inside out.

“They don’t build stuff for trucks, so we’re making almost everything,” says Gary Mazurowski, owner of Cleveland Custom Trucks.

The 53-year-old former contractor took his first test-drive five years ago when a neighbor propositioned him to open a food truck business. But when his partner pulled out, Mazurowski built his first food truck from the ground up anyway as a test of skill. He bought a small step van and learned how to fabricate metal awnings and a steel hood system, and maneuver shelving, an oven and a refrigerator system inside a tight 18-by-18-foot kitchen.

“I knew basic carpentry and building things, but it’s a whole different thing building a kitchen,” says Mazurowski. “You’re building a house on the inside.”

For Mazurowski, it’s about balancing — literally — the weight of traditional appliances alongside special features chefs need to make their kitchens unique and operational. Whether its Barrio’s quick-serve approach to tossing up $3 tacos with a two-window ordering system or Slyman’s 20-foot truck that holds two industrial slicers and refrigeration for more than 500 pounds of meat, Mazurowski has crafted more than 100 food trucks.

“We don’t turn down anything here,” he says.

As increasingly more complex concepts emerge, Mazurowski continues to meet the demand. Burning River Bagel will roll out this summer with a 15.5-gallon kegerator to serve nitro iced coffee on tap while Sunny Cakes, a funnel cake and fair food concessions truck, takes to the street with a viewing window over the deep fryer.

“On every truck, I learn something new,” he says. “That’s what we do here, we make things fit.”

Rolling Hunger

 With our hungry eyes set on food truck season, here are three new food trucks
 rolling out this year.

Truck: Burning River Bagels Instagram: @brb_cle Food: Stay fresh with nitro cold brew Phoenix Coffee and Cleveland Bagel Co. sandwiches such as the Cleveland Crunch with turkey, cheese, honey mustard, ranch and nacho cheese Doritos.

Truck: The Rolling Meatball Mobile Instagram: @Italian_creations Food:This Lakewood Sheriff’s SWAT vehicle gains a second life by serving up a variety of lamb, chicken, beef and crab-based meatballs and Italian takeout. 

Truck: Smokin Rock N Roll On Ice Twitter: @smokinrocknroll Food: Chill out with alcohol-infused ice cream sandwiches such as the mojito made from ginger beer, vodka, lime and mint served from a Cold Stone Creamery-style frost top.