Crock Spot’s Healthy Take on Street Food

Ever since Kogi launched in Los Angeles and Wafels & Dinges took to the streets in New York City, I’ve been waiting for the street-food trend to migrate to Denver. And it has, en masse.

In the last couple months, our city has seen a flood of trucks and carts peddling everything from tacos and empanadas to cupcakes and biscuits. I’m loving the trend, but after sampling the offerings, I’m admittedly ready for more healthy options.

Enter Crock Spot, a mobile kitchen on the Colorado Fresh Markets circuit that turns out good-for-you street food via the crockpot. Stephen Daniels and Mandy Birks slow-cook meats (pork, chicken, and beef) before serving them over grain varietals, such as couscous, pearl barley, or brown rice.

The finishing touch comes from a drizzle of chimichurri, chipotle-sour cream, spicy garden gravy, or roasted-pepper tzatziki. The bowls are hearty and flavorful—and curried lentils can be subbed out for any of the meats.

Bonus: The Steamin’ Demon, a cart from the heath nuts at WaterCourse Foods and City O’ City, makes a strong showing at Civic Center Eats and weekend markets. The vegan and veggie-friendly dishes are inspired (try the banh mi) but, at times, overly salty.