In a one-block stretch in the shadow of the Washington Monument, food truck vendors from Mauritania to Jordan and Pakistan pitch their menus to passing tourists.
It’s a scene that plays out rain or shine. Selling everything from ice cream to falafel and boba tea, the shopkeepers took varying journeys but their goals are alike. While sales may spike in the summer, it’s not always so easy.
A typical day in July might yield $3,000, whereas in the winter $300 can be the norm, according to one Halal cart vendor from Egypt. Expenses can also rack up. Muhammad Hussan, who was dishing out vanilla soft serve dipped in oreo, said parking fines from local police can sometimes exceed $100 in a day.
Despite the hustle and bustle, a camaraderie formed among the competing salesmen.
"We are all friends here,” said Muhammad Abdullah, a Mauritanian ice cream vendor. “We all know each other and we talk.”
For Abdullah, the journey began three months ago with a flight to the United States. Upon his arrival in America, his business partner, who had 10 years of experience in the industry, convinced him to co-operate the ice cream truck together.
“I work one day, he works one day. Sometimes we work together when it is busy,” Abdullah said.
Inside Abdullah’s truck, the space is cramped but functional. The bright colors of syrup bottles lining the wall contrast against the sterile gray interior. Shelves of bottled sodas and cups, plus a blender and soft serve machine, take up the rest of the room. Despite the limited space, Abdullah’s movements are confident as he makes an order, navigating the organized chaos with ease.
A few feet away is Muhammad Hussan, a Pakistani immigrant, who runs a similar but equally successful ice cream truck. Although currently an employee, Hussan one day hopes to own his own truck. Through repetitive motions, Hussan has learned how to efficiently operate the truck, making his job appear simple.
“Ice cream, it’s easy. When a customer comes, [it] just takes 30-40 seconds and you make everything,” Hussan said.
In addition to food trucks, street vendors add their voices to the chorus of the busy streets. Sam Jun, based in Lafayette Square, ran his own stand for 20 years after immigrating from South Korea.
Jun, a sharp salesman, never stood still. He talked on the move, always calling out to potential customers in accented English or rearranging products in his D.C.-themed display. When asked why he came to the United States, Jun said, between showing off his wares, that he wanted to make the “USA, USA, American dream.”
But after two decades in the United States, Jun’s dreams are now confined to the walls of his 16 feet by 6 feet stall.
“No choice to change [into] other business,” he said. “No money, no honey, no phone.”
However, dreams are still alive among the National Mall's food truck community. Within the younger generation of vendors, aspirations of success motivate them through their 12-hour days.
“I want to be a billionaire,” Abdullah said.