Brad Miller heads to Malibu, California, to find a shrimp-centric food truck that takes the crave-able crustacean to the next level with its tempura-battered Baja shrimp taco. Next, Brad hits Durham, North Carolina, where an Israeli-born chef has outfitted his truck with two stacked ovens to ensure his eager customers get a freshly baked pita to fill with his signature chicken shawarma. Finally, Brad travels to Los Angeles where a husband-and-wife team is serving up one-of-a-kind homestyle Puerto Rican mofongo.
