The Daily Special Truck cooks yummy Key West style street food. Owner/Chef Rebecca White is passionate about sourcing local Florida ingredients. She even grows some of it herself like basil and tomatoes.
"I grew up with fresh ingredients. That's how I learned to cook," White said, adding that she was from an Italian family. I met White at a recent Food Truck Invasion night in Palm Beach County.
White worked as a server in Key West before becoming a Mainlander in January 2013 when she opened her food truck. I asked her why she changed her career to cooking. "It's my passion. I've been doing it since I was a little kid," White said. All the recipes are family recipes.
"I cook with fresh, local ingredients. I don't have to complicate anything," White added.
I bought the Fish Po-boy ($12) made with tempura fried Florida Gulf waters caught Black Grouper. The moist fish was served on a toasted bun topped with sweet mango salsa, crunchy, tangy, purple sauerkraut, and a creamy Key Lime aioli sauce. The po-boy came with a side of house-made fried corn chips.
If you want to find out where The Daily Special Truck will be next you can go to https://www.facebook.com/thedailyspecialtruckWPB?group_%E2%80%8Bid=0
or follow them on Twitter @special_daily
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| The Daily Special Truck at Wellington Food Truck Invasion, Fla. |
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| Fish Po-Boy from The Daily Special Truck, Wellington Food Truck Invasion night, Fla. |
"I cook with fresh, local ingredients. I don't have to complicate anything," White added.
I bought the Fish Po-boy ($12) made with tempura fried Florida Gulf waters caught Black Grouper. The moist fish was served on a toasted bun topped with sweet mango salsa, crunchy, tangy, purple sauerkraut, and a creamy Key Lime aioli sauce. The po-boy came with a side of house-made fried corn chips.
If you want to find out where The Daily Special Truck will be next you can go to https://www.facebook.com/thedailyspecialtruckWPB?group_%E2%80%8Bid=0
or follow them on Twitter @special_daily
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