Wafels & Dinges

It was in the summer of 2007, when the ailing King of Belgians, Albert II, got word of the “Belgian waffles” in the far away land of America. He was told the waffles were soggy, sometimes even greasy. They were served in low-life diners, with bacon, sausages and corn syrup. Horror! And worst of all, they were made with the pancake batter. America’s fascination with Belgian waffles had started 40 years earlier, at the 1964 World’s Fair in Queens. It felt like summer romance back then. At the “Bel-Gem” waffle stand of Maurice Vermeersch, World’s Fair visitors discovered the temptation and joy of a light and crispy Brussels waffle, covered with fresh strawberries and whipped cream. The flame of waffle love slowly faded though, and by the early seventies the waffles felt neglected and misunderstood. By the beginning of the new millennium, no one ever remembered the Brussels waffles. It was all diner-waffles now, round instead of rectangular, mushy instead of crunchy. Now, you can get an authentic Belgian wafel at these food trucks! Check @waffletruck for locations daily.