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Fried dough a Hungarian twist on funnel cakes
Check out Chefs on Wheels at the Lake Lanier Olympic Park this weekend
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The shrimp po'boy langos is a Cajun twist on the traditional Hungarian treat being sold by Chefs on Wheels, a Marietta food truck that is making its first appearance in Hall County at the Lake Lanier Olympic Park. Image courtesy of Chefs on Wheels.

While you’re at the Lake Lanier Olympic Park for this week’s festivities, you might find you get a little ... Hungary.

If that’s the case, we’ve got just the thing for you: Chefs on Wheels, an unassuming food truck rolling up to Gainesville for the ICF Dragon Boat World Championships at the Olympic Park.

For the past 13 months, the truck owned by Anita Tondo has split its time between Marietta and Norcross slinging a treat that comes in somewhere between a pizza and a funnel cake: Hungarian langos.

“It’s fried dough. It’s a simple flour, salt, yeast, water, and we stretch them out about 8 inches. And then they get fried,” said Joseph Gonzales, who manages bookings for Chefs on Wheels. “Then they get olive oil, garlic and toppings.”

Gonzales told The Times he was talking on behalf of Tondo because of her thick Hungarian accent, which can be a bit of a language barrier — and a bit of treat, if you also happen to speak Hungarian. Rumor is if you stroll up to the truck and can carry on a conversation with Tondo in her native language, you eat for free.

And, man, will you eat.

Traditional langos from Tondo’s town south of Budapest is served simple with just sour cream and cheese. From the truck, you can get it savory or sweet and just about any way you’d like.

The chefs behind the wheel have served it with everything from powdered sugar and coffee to shrimp and remoulade for a po’boy feel.

But, given the vague name of the truck, the langos usually takes some salesmanship on the part of Gonzales.

“It’s a very European-looking truck. We’re not wrapped — it’s hand painted. It doesn’t actually say what we have; Chefs on Wheels doesn’t really say what we are,” he said. “We have to have someone out there talking about it and giving samples. Once we get samples out — that’s what I call the ‘OMG bite.’ Once that’s done, it’s over. Nobody wants to go anywhere else.”

For those familiar with Indian frybread, the langos is a similar experience, Gonzales said.

It’s a crispy, crunchy delight whether topped with caprese, nutella and bananas, chicken parmigiana or meatballs.

Chefs on Wheels will be at the Olympic Park from 11 a.m. to 5 p.m. Friday, Saturday and Sunday. Langos runs from $8 for the traditional dish up to $12 for the loaded varieties.

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