I’m not recommending you put me or my family in a centrifuge. But if you did, you’d find out we’re now about 98% Tortilaville burritos, and only about 2% water. This is a result of being fed on Brian and Allison’s exquisitely savory and homey Mexican fare ever since we moved to the Hudson Valley. They have taken the food cart revolution to the heart of the foodshed, and along the way, created something special. No one is better suited to tell you about that revolution, and how to join it at its exciting forefront. If nothing else, the time has come to tune in, drop out, buy a truck, retrofit it, and return deliciousness to the streets.

– Stephen Metcalf, Slate Magazine’s Critic-at-Large