if you're roy choi, you see tacos.of the first great mutation matchups to korean and one cup. what started as one truck became four trucks. >> for me it was one truck in my mind. then the lines got big, you know. and it evolved. ♪ >> roy trained at the culinary institute of america and interned in new york city. he runs his truck like you would expect with someone in that background. >> within our food media landscape we've ro man-to-manized of what a great chef and what a kitchen are suppose to look and smell and feel like. just because those are beautiful doesn't mean that this is not beautiful. for me i don't see mustard pants and i see bashed wire and telephone poles, i see puddle and all of that stuff contribute to the flavor of the food. it's truly what i call a regional food. and they're off. >> everyone shift and every evening the truck's locations are sent out over twitter. the locations change every day and people flock quickly to find them as the lines can get long, very long. i took a run with roy as he mad