Fueled by food carts; VCU’s on-campus street food scene
The Dumpling and Noodle Cart set up on Floyd Avenue prepping to serve fresh menu items to passing college students. Photo by Jerry Pleasant III.
Braxton Hare, Spectrum Editor
Food carts stationed around Virginia Commonwealth University’s Monroe Park Campus bring a range of dining options to the university community.
The carts offer convenient and diverse meals for students, faculty and visitors throughout the day in high-traffic areas such as Shafer Street and near James Branch Cabell Library.
While menus vary from cart to cart, each features a wide selection of cuisines such as Mediterranean wraps, noodle dishes, empanadas and plant-based meals. Some vendors offer specialty items catering to dietary preferences, including vegan and gluten-free options as well.
Many vendors are Richmond-based and bring their specific culinary offerings to campus, showcasing flavors from different cultures and traditions.
Claudia Urrea, owner of My Empanada, said she has been operating a food cart on VCU’s campus for three years now.
“Everything we make is from scratch, and we use the best products for our customers,” Urrea said. “Especially for young people, we wanted to introduce our culture and show them that there’s more food from around the world than just hamburgers and hotdogs.”
As a vendor, they operate during the academic year and are busiest during peak hours which often align with class breaks. Vendors set up near main campus walkways to serve those passing between classes or heading to study areas.
“My husband usually goes and sells the empanadas,” Urrea said. “It’s really nice to talk with young people and to sell the empanadas to customers who are grateful and really enjoy the food. We love it — it’s been a very good experience for us.”
Their most popular menu item is the RVA Empanada, which includes shredded chicken combined with fresh mozzarella cheese and simmered in guajillo chili sauce, according to Urrea.
Urrea said she encouraged students to visit their food cart while on campus, even though the weather has been extremely cold.
“Every dish offered is prepared with love and attention to detail. My Empanada is a top-quality brand, run by its owners and is committed to providing you with a culinary experience that will make you feel at home,” according to their website.
Emma Coffey, a second-year political science student, said she frequents the food carts on campus and enjoys grabbing a bite to eat in between classes.
“My favorite spots are 100% My Empanada and the Dumpling and Noodle Cart in front of MCALC. Cheap and so delicious,” Coffey said.
Prices typically range between $5 to $10, providing students with an accessible quick lunch or snack alternative, according to Coffey.
“Affordability is so important since I’m only working part-time, and since I’m a commuter and need to think about gas and other expenses. I think the prices are fair for college students, just not realistic if you plan on eating at a cart every day and are trying to save money,” Coffey said.
Coffey also said that quality is “off the chain” when it comes to the food carts in RVA and that people hate street meat too much.
“Richmond always stands out to me as a cultural hub, the street cuisine on campus is not any different. Plenty of diversity and freshness,” Coffey said.
Coffey said she is always met with a friendly smile or a familiar face when she is ordering at a food cart on campus.
“I’ve struck up great conversations with total strangers, exchanged Instagrams and business cards and even ran into old friends from high school,” Coffey said.
Enzo Catanzaro, a first-year anthropology student, said the food carts are a prominent part of campus, offering meals and snacks in a central, accessible location.
“It’s right here, I think that’s the thing it’s right here. I don’t have to go out of my way, I just came out of class so as I am coming I can just stop here and get something to eat,” Catanzaro said.
The food carts’ presence provides students with dining options that accommodate diverse tastes and schedules, according to Catanzaro.
“The quality is pretty fabulous, overall, when you think about food carts,” Catanzaro said.
Catanzaro also said that affordability is important to them, so they try to be mindful of how much money they spend eating out.
“I basically eat at one of the food carts every other week,” Catanzaro said. “They are for sure a convenient and accessible option for students.”
