In Portland,Megan Walhood fuses this American grab-and-go attitude with the food of her European family.She and her fiancee Jeremy Daniels own a truck called Viking Soul Food. "The sort of foundation product we serve is lefse,this Norwegian potato flatbread, and I grew up eating that every year at Christmastime.And then it was Jeremy who kind of had the idea to start using it like a tortilla or a crepe,and just stuffing it with all manner of different things." Viking Soul Food's most popular lefse is the meatball wrap,a recipe which comes from Walhood's grandmother.It's topped with pickled cabbage and a sauce of melted Scandinavian cheese.Now this wrap format would never be seen in Norway,but Daniels and Walhood say that it's pretty approachable no matter what your backgrounds. "Because it's neat box with melty cheese source on the top,and...people see pork and beef meatballs,and then they see cheese sauce,and they don't look anything further. They can look at everything else." Come on,Saxton of Marination Mobile agrees that fusing the familiar with the exotic helps people approach cart food. "There's something very familiar to eating a taco.If you've never had Korean food, or if you've never had Hawaiian food,fair bet that you have had a taco." As a historian,Ziegelman appreciates how food cart fusion has evolved.But history aside,for food to catch on,it's got to be tasty. "I have had a Korean taco.It's really,really good.It's really interesting the way these foods,which never grew up together and have no particular reason to harmonize, harmonize in this really gorgeous way." And if you don't fancy Korean tacos,Marination Mobile also serves a kimchi quesad illa.In Portland, Megan Walhood fuses this American grab-and-go attitude with the food of her European family. She and her fiancée Jeremy Daniels own a truck called Viking Soul Food. "The sort of foundation product we serve is lefse, this Norwegian potato flatbread, and I grew up eating that every year at Christmastime. And then it was Jeremy who kind of had the idea to start using it like a tortilla or a crepe, and just stuffing it with all manner of different things." Viking Soul Food’s most popular lefse is the meatball wrap, a recipe which comes from Walhood’s grandmother. It’s topped with pickled cabbage and a sauce of melted Scandinavian cheese. Now this wrap format would never be seen in Norway, but Daniels and Walhood say that it's pretty approachable no matter what your backgrounds. "Because it's neat box with melty cheese source on the top, and...people see pork and beef meatballs, and then they see cheese sauce, and they don’t look anything further. They can look at everything else.” Come on, Saxton of Marination Mobile agrees that fusing the familiar with the exotic helps people approach cart food. "There’s something very familiar to eating a taco. If you’ve never had Korean food, or if you’ve never had Hawaiian food, fair bet that you have had a taco.” As a historian, Ziegelman appreciates how food cart fusion has evolved. But history aside, for food to catch on, it's got to be tasty. "I have had a Korean taco. It’s really, really good. It’s really interesting the way these foods, which never grew up together and have no particular reason to harmonize, harmonize in this really gorgeous way.” And if you don’t fancy Korean tacos, Marination Mobile also serves a kimchi quesadilla