Food on the go in the United States has come a long way since the chuck wagon brought basic provisions to pioneers settling the American West back in the late 19th century.

Those antique modes of mobile food have since been replaced by gourmet food trucks, serving up a staggering array of mouth-watering cuisine, including lobster, pan-Asian food, nouveau Tex-Mex, cupcakes and even American-Indian fry bread.

“It’s blowing up everywhere,” said Richard Myrick, editor-in-chief of Mobile Cuisine magazine. “While statistics are hard to come by, right now the country has between 3,000 and 4,000 gourmet food trucks. Every week there are probably six to 12 [new] trucks hitting the streets. The growth is exponential and there’s no indication of a slowdown.”

One chef riding the food truck wave is Tai Lee, known more commonly as Chef Tai.
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