Food truck reviews from L.A.’s streets

“It’s not just melted cheese. It’s a movement.”

Have you tried merkén?

“I’ve always liked playing with fire,” said chef Erik Vose, owner of the new Vivace Pizzeria food truck.

Victor and Sybil Roquin moved to Los Angeles in 2016 to follow the modern American dream — also known as quitting your day job to open a food truck.

Just after noon on a recent Friday, chef Alberto Bertoncin was grating a golf ball-sized black truffle onto a mound of maccheroni, on a truck in the middle of a parking lot in Santa Monica.

When you find the Mad Pambazos food truck, either in the courtyard of a brewery in San Pedro or parked along Abbot Kinney Boulevard in Venice, your eyes will inevitably be drawn to a dozen or more rainbow squeeze bottles in front of the truck.

Ground chicken with truffles, a dollop of black truffle mayonnaise, tart frisée salad, pickled onions — and shards of crispy chicken skin.

There was once a time when Pink’s wasn’t the only Hollywood-famous hot dog stand in town.

Loaded carne asada fries, excellent tacos, bacon ice cream sandwiches, fried chicken: These are the reasons why you typically spend considerable time tracking down your favorite food truck.

This city is currently experiencing an obsession with fried chicken.

A well-made arepa may be more comforting than a plate of warm cookies or your mother’s meatloaf.

Rouha Sadighi, the chef behind a new breakfast-centered food truck called the Rooster, which hit the streets of Los Angeles in January, is on a mission to make “breakfast dope again.”

Think of a pirozhki as a tricked out, Russian-made, artisanal hot pocket.

If you’ve walked through the streets of Jerusalem, as some of us have, holding warm laffa bread wrapped around shawarma — the entire sandwich laced with chile sauce — then one meal at the Holy Grill in Los Angeles can bring you straight back to Israel.

This is the story of a young couple who wanted to open a restaurant but didn’t have the money.

Pho, the Vietnamese soup typically made by boiling down oxtails or short ribs into a luscious, fragrant soup (this is the CliffsNotes version), is time-consuming and difficult to get right.

The obsession with the fried egg has gone from an adolescent crush to a full-blown movement.

When the Paradise truck is parked in the middle of a food truck traffic jam in a downtown parking lot during art walk, just follow the scent of freshly-baked cookies to find it.

With all the different food trucks roaming around the streets of Los Angeles, it’s comforting to know there’s one truck serving nothing but piping hot beignets, chicory-laced coffee and hot chocolate.

You see a lot of pork belly on Los Angeles restaurant menus. Like everywhere.