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Earlier this month, we sponsored the third Sacramento Mobile Food Festival (known as “SactoMoFo3”) and we came across a gem of a new food truck that just recently began service

Fuzion Eats Food Truck

Fuzion Eats

in the Greater Sacramento area. This truck grabbed my attention because, first I love fusion combinations, and second, I love Greek/Mediterranean food. You can read more about them in my news article on the blog. Fuzion Eatz brings a harmony of American, Mexican, Japanese and Greek fusion delicacies (all favorites of mine) in the form of generous portions of beef and lamb with a melodic balance of fresh produce, peppers and spices. With a couple dozen trucks at the food festival on December, 3, we didn’t have time to try them all, including Fuzion Eatz. So, we vowed to try them at the first opportunity. And that came on December 11, when I read their status update on their Facebook page. At 10:00 a.m., I decided we’d be having lunch at Grant Park in Charmichael at the Sunday Farmers Market, where Fuzion Eatz would be serving lunch.

For starters, don’t be a Cry Baby

Cry Baby

The Cry Baby

We started with the Cry Baby from the sandwich menu. Five ounces of ground Angus beef, infused with pickled jalapenos, and topped with Pepper Jack Cheese, beer-battered onion rings, a jalapeno popper and Salsa Verde, served on a toasted Bacon Ranch Telera Roll. A meal on its own, this is an incredible American/Mexican cheeseburger.

A terela roll is a savory bread, similar to the bolillo, traditionally made in Mexico. It’s softer and more round than the bolillo, which is oblong and harder, like sourdough. The terela roll, on the other hand is very soft like a baguette. A savory, Mexican soft bread is the perfect pairing for this hearty beef meal. The pickled jalapenos are chopped, so they completely cover the burger for a very even taste experience. The flavor and juices of the jalapeno serve as an incredible catalyst to a pop in the pepper jack cheese, but the beer battered onion rings really soften the blow from the jalapenos. It all works marvelously together. The ground beef is hand-formed into patties on the truck – mine was served a bit on the medium-rare side, so if you prefer your ground beef well-done, I’d suggest you specifically request it. Personally, I happen to like my hamburgers cooked medium-rare, so I had no complaints, and I’d highly recommend this hearty sandwich as a complete meal.

Next up, the Spartan

We didn’t want to focus only on the sandwich menu, considering their fusion flare, and being a connoisseur of Greek and Mediterranean food, I knew we’d have to try the gyros.

The gyro (which means “turn” in Greek) is actually a Turkish dish made of roasted meat stacked on a vertical spit in the shape of an inverted cone, and then turned slowly. It’s shaved off in thin slices as the outside cooks over several hours. Interestingly, it’s known as “al pastor” in Spanish, which means “shepherd style.”  But even more interesting is that it sometimes includes fish and sausage. Personally, I’d love to find a fish gyro. It’s hard to imagine how it could be prepared on the spit, but I can just imagine a savory, smoky flavor in a somewhat dense and dried meat, perhaps. It’s usually served as a fast-food in several countries, including here in the U.S. and is cut into thin deli slices. Fuzion Eatz offers lamb-based gyros in four variations, and we tried them all.

The Spartan

The Spartan

We started with the Spartan, seasoned lamb, grilled then served on onion naan flat bread, topped with Feta cheese, sun-dried tomatoes, grilled onions and a Chipotle tzatziki sauce.

Tzatziki is a Greek appetizer, but it’s also used commonly as a sauce for gyros. It’s made from strained sheep or goat yogurt mixed with olive oil, cucumbers, garlic, salt and pepper. It’s served as a cold sauce, but it’s creamy, like a salad dressing.

Lamb is one of my favorite meats, second to beef, so I’ve developed quite a taste for it over the years. First, as gyros go, it’s obvious that Fuzion Eatz sources very high quality products. They’re not serving cheap meat here, and they don’t skimp on it, either. I was impressed by the sheer girth and weight of the serving. The lamb was perfectly seasoned, not overbearing, yet with a bold, masculine flavor. The sauce is mild, and I love the tang of a fresh, high-quality Feta cheese, mixed with any juxtaposed mild flavor. Between the light sweetness of the grilled onions and cucumber-based sauce, and the zesty tang of the Feta cheese, my taste buds were popping. I literally devoured my half of that gyro in about five minutes flat.

Pancho Villa

The Pancho Villa

A taste of Mexico; Greek style with Pancho Villa

Let me start by saying that the Pancho Villa gyro is a Mexican revolution in your mouth. The same seasoned lamb found in the Spartan, and served on onion naan flat bread, this gyro sings the Mexican national anthem with its cucumber salsa, pickled jalapenos, guacamole and lime, along with a Greek, ostentatious flare. I immediately regretted eating the entire Spartan, because I could really afford to eat only a bite or two, if I were to try yet one more item from the menu. So we brought it home, and pulled it out of the fridge a few hours later – it kept very well, and provided an instant replay of the day’s earlier fiesta.

Kamikaze

The Kamikaze

Then onward to the Orient – The Kamikaze

Like its namesake, the Kamikaze offers aggressive and bold flavors of Japan. This seasoned lamb gyro, served on onion flat bread brings a zingy, sweet and tangy flavor reminiscent of a spicy ginger. Not necessarily at the top of my list, this gyro is just as bold, flavorful and generous as the others, but a little too sweet and tangy for my mood that day. Maybe it wasn’t a great idea to taste this gyro immediately following the bluntness of the Pancho Villa, or maybe I just wasn’t in the mood for a taste of Japanese when we visited. I certainly wouldn’t discourage anyone from trying this gyro, particularly if you’re in the mood for zingy Japanese.

We’ve received a few requests from readers to break down our final ratings in our reviews. As you probably know, a few months ago, we developed the “Stitch’s Dish Rating” to award one to five plates for service, quality, price, menu selection and creativity. We’ve been testing the system on many of the reviews you’ve seen here. Here’s how Fuzion Eatz rated on our charts.

 

Service                                         5

Very friendly, approachable, and they’ll bring the food out to you.

Quality                                       3.5

Although I prefer medium-rare hamburgers, a burger should be cooked well, unless otherwise requested by the customer. Had it been cooked well, I would have awarded four plates.

Price                                             4

Fuzion Eatz prices are very reasonable for the quantity and quality of food that you’ll get. Fresh produce and ingredients, high quality meats, and very large servings. Prices starting at $6.00, it’s an excellent and affordable lunch option.

Menu Selection                          5

The menu is perfect for a food truck – five entrees and seasoned waffle fries. The menu is well-thought out and focuses on the intent of the fusion food culture.

Creativity                                    3

If I were rating on the creativity of the menu and plating alone, this would be at least a 4.5. I’ve never seen such meticulous attention to detail in presenting a plated dish on a food truck, and it was very impressive. Judge for yourself, the photos of the dishes are more than enough to judge by. However, the Creativity category judges the overall creativity of the food vendor, including the “establishment” itself. The Fuzion Eatz truck is decorated with beautiful artwork on its wrap, but when the door opens, it’s a slightly different story. There really wasn’t much to differentiate this truck from any standard lunch truck you might find. Though, Fuzion Eatz more than makes up for a lack of aesthetics with winning service and excellent food.

Overall Rating:                         4 plates!

This is one truck we’ll keep our eye on, and definitely plan to revisit. There’s still one item left on the menu that we haven’t tried, and we haven’t forgotten! We uploaded a video review of our experience at Fuzion Eatz on SND TV, our YouTube channel. Take a look – you won’t believe how large these gyros are, and once you try them, I think you’ll find a new favorite lunch spot.

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About the Author

Chris Ford is the founder of Stitches 'n Dishes and editor in chief with a passion for food, photography and travel. Chris is a Media Correspondent for the Food Network TV show, Eat St, a syndicated blogger, seasoned event organizer and promoter, a food critic, a marketing consultant and Social Media Marketing expert. Chris is also a fashion and entertainment photographer. When he's not dining on the sidewalk, he's snapping photos on the catwalk.