MUNCIE – Trendy and tasty. Colorful street art and a funky, eclectic menu trademark one of the latest arrivals on Anderson’s food scene. Muncie-based Slop on Top recently rolled into town, tapping into the popular cultural trend of food trucks. Owner/entrepreneur Robert Mattax’s vision for the Slop on Top menu is pretty simple: “a heap of rice, covered with a tasty concoction, served to you at a price that will make you feel happy.”
The concoction part of the recipe is any one of about 16 international and vegetarian menu options that include Creole/Cajun, Thai, Mexican, Chinese, Ethiopian and Indian/Pakistani offerings.
“Every culture around the world has some sort of dish served over rice,” said Erik Hinds, chef and manager at Slop on Top. Hinds said they also take favorites, like pizza, and “sloppify’ them. In fact, the Slop on Top Super Supreme is just that. Hinds describes it as “like a supreme pizza in the form of like a chili over white rice.”
On any given lunchtime food truck stop, Slop on Top offers three of their selections. At least one of those options will be vegetarian, if not vegan. The menu options are also mostly gluten-free. The rice and international “slop” also come with garlic bread.
Although most dishes are served atop a bed of rice, nacho style chips are also available and more suitable, perhaps, for several of the selections. Taking an environmentally conscious approach, Slop on Top is served up in compostable food containers, with wooden spoons.
Last week, the colorful Slop on Top truck was in downtown Anderson for its second appearance at Food Truckin’ Thursday. Despite the chilly day, the food trucks had customers.
“Every time we come out here, we always do good,” said Hinds.
The offerings last week included Super Supreme, Coconut Beef Curry (beef and onions cooked in a spicy curry and coconut sauce) and vegetarian Chicks and Flowers (cauliflower and chickpeas seasoned with garlic, onions and mild spices). The price tag for each dish, with garlic bread, was $6.