It's been years since food trucks exploded onto the mainstream dining scene. Three years ago they were all the rage, spawning television shows, cook books, and festivals all over the country. In 2011 the Phoenix Street Food Coalition counted less than ten members; today there are more than 60 trucks in the group. And new trucks are applying every week.

But is this trend doomed? Can it really last in a city where summers mean 104 degree heat outside and temperatures as high as 150 inside a food truck? I set out to get some answers and an idea of what the future of street food might look like in the Valley.