The scent of teriyaki sauce wafted around the Hibachi Time food truck on a recent Friday afternoon while chicken and shrimp sizzled on a flat-top griddle.
Owner Miguel Aleman flipped the food expertly with a spatula, transferring it to a container. His wife, Fanny Sierra, added a dash of sesame seeds on top.
“That gives it a little pop,” said their daughter, Cristy Sierra, watching as her mother put the final touches on a serving of spicy chicken hibachi and sealed the container for a customer.
