re: Is anyone still hesitant to eat from food trucks?

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Food trucks seem to run out of certain items toward the end of the day. That tells me that you have a better chance of getting something fresh. They don't have extensive storage capabilities, so once it's gone it's gone, and then they get fresh stuff to replace it.

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Good observation. Also, the fact that they offer limited menus, which is usually a true tell tale sign of whether food is being done in house or not, and you can find unique and well thought out flavor combinations, most are doing it right than not. For BR, few offer real wood burning oven cooked pizzas, handmade pastas, and handmade pork belly preserves. The only ones I am really aware of are out of freaking trucks, which is pretty amazing, and the end product is the difference. These people care and are doing it, but then they have to, or else why would people go out of their way to follow them to the ends of the earth in order to get their food if it was the same as everywhere else? Especially due to the almost non existent foot traffic in BR, they have to be better, or people would just go to a place with A/C and tables and not worry about finding where they are on social media. I think when you get down to it, most of these chefs/owners have extensive culinary experience, and this is the only way for a person making 50 to 60k a year to get in business for themselves, because a bank would laugh at them without an investor with the capital to get a loan for a brick and mortar. And that's perhaps one of the coolest things about this besides the food itself. This IS the American dream.