Explaining Southern California's economy

Visual Aid: The food truck business, NYC edition

I have a bit of an attitude about food trucks. Living in LA, I tend to take them for granted and also tend to focus on the basics: taco trucks. I am in fact the Foursquare mayor of my favorite truck, where I can get a ceviche tostada or a plate of tacos and a Jarritos soda for less than $5. High-end food trucks have of course become a big deal in LA, but given that we live in America's most spread-out metropolis, they seem to be able to operate without too much trouble.

Down deep, New York has serious LA envy, so in the last few years, food trucks have become thick on the streets there. New Yorkers are competitive eaters (unlike Angelenos, who are basically happy to subsist on a diet of burgers, tacos, sushi, steak and the occasional cleansing bowl of arugula), so of course they can't just emulate LA food-truck culture, they have to transform it into something that might be worthy of a Harvard Business School case study.

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