Fired up about food
Look for a dynamic mix of delicious food options at Fired Up Food Truck — a mobile kitchen open for business on the corner of Fourth and North Bartlett streets in Medford.
The menu starts with steak sliders ($5), the food truck's most popular item, says proprietor Cody Diehl.
"They're barbecued braised steak with carmelized onions, blue cheese and rosemary aioli on a pretzel bun," he says. Cream cheese and jalapeno wontons are also one of the top sellers. They're two for $3.
Next there's Diehl's chevre burrito ($9). He mixes barbecued braised carnitas, goat cheese, roasted red peppers, black beans and organic brown rice, then wraps the ingredients in a flour burrito.
The Smokin' Bowl, also $9, starts with organic brown rice topped with carnitas, sweet roasted red peppers, fresh avocado with a dressing of chipotle aioli.
"The menu items are totally world fusion," Diehl says. "My chevre burrito is really French inspired with its goat cheese. There's a lot of Mexican and Spanish influences. The recipes are based on lime, cheese, rice and beans. I'm also getting ready to offer Greek tacos with avocado salsa, carnitas and chipotle ranch sauce served on naan bread."
There's a Quesadilla Deluxe ($6), made with shredded cheddar, steak and avocado. A smaller quesadilla made with cheese only may a good choice for smaller appetites.
Patrons looking for a vegetarian or vegan option can try the Redwood Burrito ($7) made with roasted red peppers, avocado, rosemary roasted potatoes, black beans and organic brown rice.
Diehl purchases his produce — peppers, carrots, onions, celery, cilantro — from local sources, and the rosemary and chipotle aiolis are handmade from his own recipes.
"The chipotle aioli and the rosemary aioli are popular with customers," he says. "People ask for them on everything they order."
Bottles of various spicy sauces — Chohula and Sriracha hot sauces and Mae Ploy sweet chili sauce — were available at the counter the day my co-worker and I bought lunch at the truck.
Fired Up Gourmet, doing business as Fired Up Food Truck, LLC, is easy to spot. The mobile unit is painted a shiny black and trimmed in chrome, with brightly colored signs on both sides. It's open from 11 a.m. to 3 p.m. Mondays through Fridays on the spot directly across the street from Pear Blossom Park.
Head across the street and sit at one of the park benches to eat lunch.
On Wednesdays, Thursdays and Fridays, Diehl has an employee helping out at the food truck and can deliver orders within the downtown area, or within a radius of about a mile, he says.
Call 541-973-4753. There is a $2 delivery charge for orders under $20.
Fired Up also can be found from 5 to 8 p.m. Mondays and Thursdays at Southern Oregon Brewery, 1922 United Way, and Diehl caters events, tailoring his menu to accommodate a range of needs.
Find Fired Up Food Truck on Facebook and Instagram. Please note: Fired Up will not be available Friday, July 17.
— Laurie Heuston