Before I ate at a food truck, I thought they were “roach coaches.” But as soon as I sampled the Mustang sandwich from Drewski’s Hot Rod Kitchen, I realized how completely wrong I was.

More and more gourmet food trucks are hitting the streets of Sacramento. Since they change their locations daily (often between mealtimes), you need to follow them on Facebook or Twitter. Each day they post their location—often department-store parking lots.

But keep in mind they don’t offer seating areas, so you’ll have to sit on the ground or in your car.


Standing in a Lowe’s parking lot off of Sunrise Boulevard, I stared at a handwritten menu, fixed on a large truck painted with bright flames.

A pulled-pork and mac-and-cheese sandwich, I thought to myself, sounds far from gourmet, but Drewksi’s Hot Rod Kitchen says otherwise.

Priding themselves on their fine comfort food cuisine, Drewski’s seems to defy the fundamental culinary laws. How could Korean barbecued beef, wasabi aioli and Havarti cheese ever be good all in the same bite?

I have no idea, but it is good and that’s all that matters.

“I know what people like and I know what I like,” said chef and owner Andrew “Drewski” Blaskovich.

Blaskovich describes his cuisine as classic comfort food with an “edgy but kind of twisted” spin.

Perhaps the quality and freshness of the ingredients make up for the overly rich-sounding sandwiches. All the truck’s bread and produce is baked and grown locally.

But the Hemi sandwich isn’t delicious in the way other good food is.

Instead of tasting like Carolina pulled pork, four-cheese mac-and-cheese and grilled onions individually, the sandwich boasts its own new flavor—a slightly smoky, cheesy, barbecue sauce flavor.

My favorite sandwich, the Mustang, features Korean barbecued beef, wasabi aioli and Havarti.
The aioli, mixed with sriracha (a sauce made of sun-dried chilies), adds a perfect spice to the barbecue sauce.

But the best part was the house-made kimchi (Korean pickled cabbage), which added a fresh crunch to the sandwich.

Craving sweet potato fries? Drewski’s are topped with garlic and rosemary oil.

I look forward to sampling the fried mac-and-cheese balls with white truffle (which sell out quickly), when I return in the near future.



There’s a long line outside REI, but it’s not for tents and rock climbing gear. About 15 people are waiting behind a truck serving small gourmet hamburgers slightly larger than sliders.

Using recipes from Miniburger co-founder Davin Vculek, Miniburger has earned the title of No.1 food truck in Sacramento from Sacramento News and Review.

That’s because Vculek has perfected the basic cheeseburger with the O.G. (Original Gangster). This burger is made with juicy black angus beef and American cheese, and includes grilled onions and crisp veggies.

The sauce is like an upscale version of the In-N-Out sauce.

The Cowbell is even better.

Featuring pancetta crisp (a bacon-like meat) and deep-fried jalapeños and onions, the Cowbell has a crunchy texture.

The Ninja is the only non-burger option. It is made with Korean short ribs coated in a sweet, tangy sauce. The crisp Asian slaw and deep-fried scallions add a flavorful crunch.

The sweet potato tots are a great way to polish off the meal. These bite-sized orange tater tots have a crispy shell with a garlicky taste, and the inside is mildly sweet.

You may have to wait in line, but trust me, the food is well worth the wait.