I had been anxiously awaiting the Purple People Eatery’s debut. Even though the food truck did not debut until mid-February 2011, it was built in Mississippi a few months beforehand.
The Purple People Eatery food truck’s name comes from a comedy science fiction movie named the Purple People Eater. The more pedestrian street food offerings available at the time must have inspired them to create a quirky menu. Now it all makes sense to me.
PPE Table of Contents
Purple People Eatery Menu
Chefs David Shipman and Michelle Duncan, who are the folks behind the food refer to their grub lovingly as “slammin‘ street food.” As someone who’s eaten every dish on the Purple People Eatery menu, I agree with that assessment.
Burger fans will be happy to see four Blackened Bison Burgers available. But of course, you can’t go wrong with either the Truffled or the Black and Bleu Bison Burgers. The Black & Bleu is my go-to dish.
Marcela swears by their Pork Carnitas Tacos. It’s the only thing she orders with an occasional Street Potato JoJos side. That combo is an excellent one-two comfort food punch.
If you’ve got room left in your stomach, order the Mac N Jack (Purple People Eatery’s version of Mac & Cheese) with four kinds of cheese and broccoli; gotta keep it semi-healthy!
2012 Best Food Truck Breakfast Champ
On Saturday, February 4th, 2002, Tobacco Road hosted my first and only Best Food Truck Breakfast event. Purple People Eatery bested the competitors with their Quail Egg Mini Waffle Sandwiches:
Mini blueberry waffles with black forest ham, bacon, American cheese, quail egg, and topped with maple syrup
Sour Orange Oregano Aioli Recipe
Purple People Eatery drizzles the Sour Orange Oregano Aioli on their sweet potato fries
Ingredients
- 3 whole eggs
- 3 egg yolks
- 18 teeth peeled garlic
- 1 cup fresh oregano leaves
- ½ cup fresh squeezed sour orange juice
- 3 cups blended oil
- 1 tbsp salt
- ¾ tsp freshly ground black pepper
Instructions
- Place whole eggs, egg yolks, garlic, oregano leaves, sour orange juice, salt and pepper in a blender
- For 1 minute blend until all ingredients are thoroughly pureed
- Slowly drizzle in oil while blending until mixture is thickened to the consistency of mayo
- Taste and add more seasoning if necessary
Notes
This sauce is perfect for use as a topping for Latin-inspired dishes such as tostones, yuca fries, or sandwiches like pan con lechon.
