Crock Spot's Healthy Take on Street Food
By August 13, 2010 12:03 PM
Ever since Kogi
launched in Los Angeles and Wafels & Dinges
took to the streets in New York City, I've been waiting for the street-food trend to migrate to Denver. And it has, en masse.
In the last couple months, our city has seen a flood of trucks and carts peddling everything from tacos
. I'm loving the trend, but after sampling the offerings, I'm admittedly ready for more healthy options.
Enter Crock Spot
, a mobile kitchen on the Colorado Fresh Markets
circuit that turns out good-for-you street food via the crockpot. Stephen Daniels and Mandy Birks slow-cook meats (pork, chicken, and beef) before serving them over grain varietals, such as couscous, pearl barley, or brown rice.
The finishing touch comes from a drizzle of chimichurri, chipotle-sour cream, spicy garden gravy, or roasted-pepper tzatziki. The bowls are hearty and flavorful---and curried lentils can be subbed out for any of the meats.
The Steamin' Demon
, a cart from the heath nuts at WaterCourse Foods
and City O' City
, makes a strong showing at Civic Center Eats
and weekend markets. The vegan and veggie-friendly dishes are inspired (try the banh mi) but, at times, overly salty.