All the options cost about $8, but the various weekly specials can be enjoyed for just five bucks. Their options for fillings, like their wheels, “rotate daily,” but stalwarts include paprika tofu and miso-braised pulled pork. Check out their elegant creations on their Instagram (which is approaching 10 thousand followers). Why? Where Ya At Matt has been bringing New Orleans-style po’boys, muffalettas, jambalaya, and more to Seattle since 2010. But these aren’t just any dessert item — they’re Gaby Mannino’s famous cannoli. The owners of Wok n Roll, Matt and Tricia, met while working together at KFC in 1999. Both are fried to golden-brown perfection, both are hot and melty and stretch into gooey strings when you bite into them, and both are enhanced by various dipping sauces. There are tacos, burritos, quesadillas, gorditas, mulitas, tortas, tamales, and kicking breakfast burritos. Life partners and chefs Lisa Carlson and Carrie Summer each have more than 20 years of experience — and also one of the most lauded trucks in the country. The DEE DEE truck (which means “good good” in Thai) upholds this reputation by offering hungry patrons an opportunity to taste traditional Northern Thai street food. The key is in the execution; the chicken is smoked over pecan wood and seasoned with a special spice blend. Mac Mart also recently opened its first brick-and-mortar location. Chewy’s offers eight distinct burger varieties (from bacon and cheese to veggie to kimchi), four varieties of BLTs (including one with smoked salmon), and some odds and ends that include truffle or Buffalo fries or tots, as well as chicken and waffles. Chef Turton can, and will, transform any basket of ingredients into a delicious, gooey macaroni cheese, whether it’s beef and broccoli, lump crab meat, buffalo chicken, or pizza. She began catering meetings and eventually joined the Food Network’s Great Food Truck Race. And although many of the trucks on our list are longtime staples, we have added some newcomers to the list like Rollin Fatties in New Orleans, Boteco in Austin, and the mouth-watering Bobo’s Chicken in Oklahoma City. Guerrilla Tacos puts local and sustainable food first. Cinnamon lemonade, blackberry switchel, hibiscus iced tea — any chef in the truck can tell you where the ingredients for the drinks come from just as confidently as he or she can describe the components of a sauce. However, our favorite item is definitely “Corn on the Seoul”: deep-fried corn on the cob, gochujang crema, cotija cheese, scallions, and toasted sesame seeds. Take the basting butterflies out of your stomach and banish any stress this Christmas with our sage cooking advice. The Blaxican takes traditional Mexican dishes but adds a soulful spin. We scoured our favourite food blogs for the most delicious European cakes ever! These include The Carney (apple topping, dry roasted peanuts, caramel), Cherry Bombs (glazed cherry-topped holes, cinnamon, sugar, cake-mix topping), Black Out (brownie batter, fudge icing, chocolate covered brownie bits), and Porkey’s (Canadian bacon, cream cheese, jalapeno jelly). Run by Los Angeles transplants Crystal De Luna-Bogan (a Le Cordon Bleu-trained chef) and her husband, Joseph, The Grilled Cheeserie has been winning Nashville over, and has almost 40,000 Twitter followers. Over the years, this cuisine has made such a … Here’s how it works: You choose between a sandwich, rice bowl, noodle salad, or salad, and decide on a filling. Wherever Mannino shows up, her fans show up in large numbers as well, and there’s almost always a line at her truck. Calling itself “New Jersey’s first and only authentic Thai food truck,” Aroy-D, The Thai Elephant doesn’t take this distinction lightly. For those who love the heat, the truck offers three different levels of spice: Dare, Double Dare, and Triple Dog Dare. Enter The Cheese Truck, which capitalizes on Caseus’ delectable dairy by serving the classic American meal of grilled cheese and tomato soup. Roberto attended culinary school in Italy before immigrating to the U.S. and has been the chef in several top hotel kitchens in Las Vegas and San Diego. Their pink guava soda is also a must. Don’t feel bad for the vegetarians; they get to enjoy pineapples in their tacos and empanadas. If the sheer number of delectable options paralyzes you in fear, just get a dozen, or pick one at random, or pick three at random; you’ll figure it out. The truck, the creation of ex-New York restaurateur Erica Cohen and event planner Lori Barbera, also has a logo that features a scantily clad girl holding up two burgers. The current king is El Guapo — Fresh Mexican Grill, which was actually the first licensed and accepted food truck in Detroit’s history. They frequently offer special red pepper falafel and sometimes a version made with spicy harissa — and when you order them, make sure to ask for everything, and extra of it. You won't have to think twice next time you're contemplating a comfort food feast. You can get yours mixed with barbecued chicken, tossed with Philly cheesesteak components, atop a charred hot dog, or in a handful of other creative ways. Tell us how many you've already tried in the comments below. Los Angeles has a few excellent trucks serving fresh Maine lobster, but Cousins appears to be one of the most popular. They also create seasonal cupcakes based on available ingredients, with one dedicated to each season of the year and others such as Chocolate Pumpkin Patch, Thin Mint, Samoas, The Spiked Egg Nog, and St. Patrick’s Vanilla. How can you get licensed for a food truck? However you say it, you’ll call the rendition served by Go! Their signature jianbing is made with freshly scrambled eggs, and black-bean paste, chile sauce, pickled vegetables, green onion, and a crispy fried cracker are all rolled into a delicate crepe (which might be one of the best Crepes in America). This barbecue truck is like an all-you-can-eat Brazilian steakhouse on wheels. Then you remember that warm, salty cheesiness, and the enjoyment of life that comes from biting into a well-made, freshly cooked one. Munch on! Just remember, Temple students: You can’t eat crêpes for every meal. With a perfect 5-star Yelp rating, customers rave about their boldly seasoned dishes like the pad kaprow (spicy stir-fried pork and sautéed in homemade chile paste), the om gai (spicy herbed chicken thinly sliced in a chile-paste broth and served with sticky rice), and the som tom tod (shredded papaya and carrot fried in a crunchy tempura batter served with a sweet and spicy dipping sauce). All the crêpes are served to the sound of French pop by folks wearing berets, black vests, and ties, but it’s not all about looks here; the crêpes are excellent. Spaghetti and meatballs, cake and ice cream, bacon and bread = L.O.V.E. To create our ranking of this year’s 101 Best Food Trucks in America, we first drew inspiration from The Daily Meal’s previous lists as well as other food truck and city guides. If you can actually stomach the whole Detention, you get on the Bernie’s Wall of Fame. With a punny name like “Culinerdy Cruzer,” how could we not include this truck in the list? These Are the 20 Best Food Trucks in America | Food truck … There are some foods that just don't belong in a tin. Brothers and bandmates James and Mike DiSabatino teamed up with trained chef Marc Melanson to establish Roxy’s, where they sling sandwiches that swap butter for mayonnaise in order to make what James describes as “grilled cheese without borders.” The menu rotates, but staples include the Green Muenster (Muenster, guacamole, and applewood bacon), Mighty Rib Melt (fontina, braised short ribs, and caramelized onions), and the Rookie Melt (Vermont Cheddar and vine-ripened tomatoes). This New Orleans food truck staple serves oversized burritos, bowls, and platters of nachos topped with everything from chipotle chicken to barbecue tofu. The arepa, a round, savory corn cake popular in Venezuelan and Colombian cuisine, is appearing popping up more frequently on menu boards around the U.S. Quiero Arepas is elevating this classic South American dish by stuffing their arepas with a revolving menu of fresh ingredients and fillings. It is described by one Yelp reviewer as, “a hidden gem among hidden gems,” but what sets Bobo’s apart from the competition is that their chicken is first smoked, then fried, then drenched in honey. It’s a big menu, and that doesn’t even include the platos, which are worth a spin-through of their own. The pair came up with the idea for Marination Mobile while eating their own marinated spicy pork tacos and commiserating over some unfortunate investments in Wall Street. The people have spoken once again, and now Two for the Road finds itself in the middle of the pack. She buys shells baked in Sicily (which are wider than most domestically made shells) and makes the filling in her family’s Italian restaurant, in alternate varieties like chocolate and blueberry. Since then, Tjahyadi’s legend has grown, and his black-and-white Komodo dragon-themed truck has gone brick-and-mortar. Owners Nick and Laura Cowlen bought their truck in 2011, outfitted it themselves, and set out into the streets of St. Louis with food inspired by the family recipes of Nick’s yia-yia and papou (both from the island Zakynthos off the southwest coast of Greece) and his own experiences when visiting the motherland. The Cow and the Curd only serves one thing, but boy do they do it well. Cupcake Carnivale’s cupcake varieties — from “That’s S’more” to “Not Your Father’s Root BEER Float” to “Strawberry Oreo Cookies & Cream” and about 50 others — are some of the most imaginative creations we’ve ever seen, and among the most delicious around. This food truck used to be the cleverly named “Chairman Bao,” but dropped the “bao” when New York restaurateur–turned–cultural icon Eddie Huang (founder of the sandwich shop Baohaus) indicated he might sue them. Here’s to another 24 years, or at least another plate of succulent shrimp. Think sandwiches like the “Porkstrami and Preztel,” “Root Beer Pulled Pork,” and “Angry Bleubird” with mesquite grilled chicken, pepper jack cheese, and homemade blue cheese dressing. Featured on The Food Network, Cooking Channel, and Zagat, The Waffle Bus is a newcomer to the list of America’s Best Food Trucks. Is it "jy-ro" or "year-o"? Add cubes of raw potato to a dish if you’ve accidentally over-salted it. They serve up — you guessed it — arepas with all sorts of meat and cheese fillings. Nevertheless, Kogi BBQ still remains one of America’s very best, and you shouldn’t dare call yourself a food lover if you stop by Los Angeles without trying one of their short rib tacos. Food Trucks For Sale: 20 Food Trucks - Find Food Trucks on Commercial Truck Trader. Even though The Cinnamon Snail is often more active in Red Bank, New Jersey, nowadays, this city-born truck is still a New York original (it even opened a brick-and-mortar store in Penn Station’s Pennsy food hall), and absolutely the most deserving truck for this slot. The winners for Best Food Trail are in! We have ribs and wings. Pink Bellies serves Vietnamese favorites like phở and bánh mì to the good people of Charleston, and they love it. Moroccan Shakshuka, Venezuelan Cheese-Stuffed Arepas and 13 more international brekkies worth getting out of bed for. Do you have the appetite for the 50 greatest dishes of American Savory crêpes like Le Club, with bacon, mozzarella, tomatoes, and avocados, as well as sweet crepes like the Al Capone, with blackberries, mascarpone, and chocolate drizzle, are both must-tries. The new additions to this year’s list deviate from traditional food truck fare and are introducing customers to lesser known dishes such as jianbing (Chinese savory crepes) and om gai (spicy herbed chicken thinly sliced in a chile-paste broth). On Wednesdays they do a “magic dusted,” apple-wood smoked chicken served with jalapeño Cheddar cheese cornbread and honey butter. To us, bread sauce is like a snuggly comfort blanket for meat. Go with the classic: spiced beef and lamb wrapped in a freshly grilled pita with sliced tomato, red onion, feta, parsley, and homemade tzatziki. Only $5 will get you the standard sandwich, which is anything but ordinary. Color us impressed. The truck is run by husband-and-wife team Wit and Jody Milburn, who can be found roaming around Wilmington or setting up shop at the town’s Rodney Square Farmers Market or the Delaware Center for the Contemporary Arts. Click to see the winners for Best Food Trail , chosen by the readers of 10Best and USA TODAY. The 13 Silliest Travel Gadgets Ever Created. Dapper Dogs and Foolish Waffles: Philadelphia certainly takes the cake when it comes to Victorian novel-esque names for food trucks. But every year, more and more food truck owners start the engine, driven by a passion for cooking and the desire to share their innovative culinary concepts with the world (or at least their neighborhood). Aloha Plate’s claim to fame was winning the fourth season of The Great Food Truck Race, but that was just the beginning. But it’s not all about the beef, Rocket’s offers two exciting vegetarian burger options: a roasted beet and kale burger and a sweet potato and black bean burger. Rachel Billow and her business partner, Venezuelan chef Benoit Angulo, started their business in the Big Easy, where running a food truck actually doesn’t always jibe with the city’s nickname (among other restrictions, trucks are required to change locations every 45 minutes). Other dishes include items like a Cap’n Crunch-crusted tilapia burrito topped with avocado, pico de gallo, and peanut sauce. Lisa’s background in the travel industry has allowed her to roam the world, so you know the regional specials are authentic — not to mention delicious. Some trucks sell prepackaged food, others have prepared food they cook in an installed kitchen, and some trucks prepare food from scratch and cook it from their on-board kitchens. Go for the standards, like the Crabby Cheese Melt (crab salad and sharp Cheddar), Southern Fried Chicken & Waffle Melt (fried chicken and Cheddar on house-made buttermilk waffles with gravy and syrup), Frito Pie Melt (house chili, American cheese, jalapeños, onions, and Fritos), and the best dessert grilled cheese we’ve heard of yet: The Sweet Meltdown, with a ricotta and orange marmalade blend on Texas toast, served with chocolate dipping sauce. In Brazil, a “boteco” is a local neighborhood joint where you go for delicious food and drinks, and good conversation. Their signature burger starts with a quarter-pound of Angus beef, “smashed and seared” to perfection, but it’s the toppings that really set these burgers, well, over the top. Options like “#FeelTheBern” with homemade guacamole, braised beef tongue, cheese, tomato and corn pico, and a sunny local egg, or the “Hurman Merman” with braised local short-run or farm-raised pork, creole mac and cheese, and homemade kimchi, represent an immense variety of cuisines. Or basically anything else. Detroit 75 Kitchen is a perfect representative of Detroit’s buzzing food scene. There’s The Principal (classic burger), The Substitute (blue cheese, bacon, and caramelized onions), and the Fire Drill (roasted tomatoes, pepper jack, chipotle aïoli, spicy guac, and crispy tortilla strips). They’ll also offer special sausage and condiment options, but you’ll have to keep up with them on social media to find out. The Hairy Bikers, are on the road calling for mums to unlock their family recipe archives and share delicious home cooking secrets with the nation. What’s the saying? Speaking of which, the menu ranges seasonally from signature Indian-spiced mini-donuts, tempura soft-shell crab sandwich, and grass-fed beef tongue tacos to bison burgers, bacon beer brats, and Thai and Indian vegetable curries. Nutella-covered bacon, of course. What started as an ice cream pushcart has blossomed into the King of Pops food truck (which is still technically a cart). Tastykakes, of course. It ain’t bragging if it’s true? The number of votes to add this food truck to our list last year blew us away, and we’re glad to say that it’s still as popular a year later. Look for tacos filled with sweet and savory kalbi, pork, miso ginger chicken, or tofu. “A couple of bearded dudes in a food cart will be your mom.”. Though it started in LA, Cousins now operates in a handful of different cities, but nobody who eats food from this truck can argue that it’s anything short of fantastic. Do you have a food confession you need to get off your chest? You can expect only the best from these chefs, who are behind the beloved New York City restaurants Bar Bolonat and Balaboosta. As part of Last Meal on Earth: The End of Eating, our weeklong package dedicated to Nosh has a near-perfect score on Yelp, which isn’t much of a surprise when you read their menu. Filipino cuisine is complex, as each island or region has access to a different assortment of local produce, and Guerrilla Street Food takes this into account by constantly introducing and eliminating menu items. Billow and Angulo have not just been making it work, but making it work really well. Ms. Cheezious has been a mainstay on our list of the 101 Best Food Trucks in America since 2012, and we’re thrilled that husband-and-wife duo Brian and Fatima Mullins are still getting recognition from hungry folks year after year. You can choose from five different kinds of tortillas, such as the “White Widow,” a soft flour tortilla with guac, sour cream, and “crunch”; nine different kinds of filling, including a fish of the day; queso fresco, smoked Cheddar, or Chihuahua cheese; and a bevy of toppings, salsas, sauces, and sides. Food Truck & Craft Beer Festival | Food Truck Festivals of America The colorful Emerson Fry Bread truck might very well be the only truck in the country that specializes in Native American cuisine — one of the most underrated cuisines of the world — with a Mexican twist. A food truck is a truck (usually a stepvan) that has been converted for the purpose of cooking and serving food. "tasty." Name change aside, The Chairman draws lines for its simple menu of steamed and baked buns with fillings like Muscovy duck confit with green papaya, pickled red onions, and mint. With all this success (and 11,000 likes on Facebook), The Blaxican is now a full-service restaurant, but don’t worry, the truck is still rolling around the streets of Atlanta. Papi Queso isn’t winning customers over with gimmicks or ridiculous toppings, they’re simply doing the classics right, letting their high-quality ingredients and cheeses speak for themselves. Two brothers began this journey in 2010, and instead of spreading themselves across the country they’ve decided to stay put in the South to support the community that has supported them and “have a greater impact on the place [they] call home.” They’re transparent about where they get their ingredients and what they offer, listing everything on their website. The menu includes 17 standard styles and a build-your-own option, with eight cheeses, about five breads to choose from, and six add-ons to throw into the mix. Now that you’ve got the rundown, it’s time to pig out! There are eight pies on the menu, ranging from the basics (Margherita, pepperoni, fennel sausage) to more extreme pies like sweet Thai chile chicken. America, say hello to your newest reigning food truck champion! SeoulFull Philly won a Vendy for Rookie of the Year in Philadelphia in 2015 for its Korean-American comfort food, so that’s a good start already. But every year, more and more food truck owners start the engine, driven by a passion for cooking and the desire to share their innovative culinary concepts with the world (or at least their neighborhood). However, regardless of what you order, you can’t leave the truck without Arepa Zone’s 2015 Curbside Cookoff Food Truck Awards winner for breakthrough dish, tequeños — which are gourmet cheese sticks that come with their “famous” AZ dipping sauce. Today, they churn out fusion foods, such as Korean poutine made with tater tots and topped with Monterey Jack, kimchi, and black sesame seeds; non-fusion foods, like no-frills bibimbap or bánh mì sandwiches; and unique specialties, like “Krab Rangoon” with cream cheese and sweet chile sauce, that fall into neither category. Italian dishes that turn the simple into the sublime! Korean food couldn't be simpler with Judy Joo. While lobster in California is not quite the same as lobster in Maine (even though owner Justin Mi flies in fresh lobsters from Maine and Canada several times a week), these $14 rolls are still fantastic. You don’t want to miss their Baby Bella, with a Texas-born portabella mushroom patty topped with the basic components of a caprese: mozzarella, tomato, and basil pesto. But this isn’t a surprise considering that the truck’s owner/chef Derrick Turton is pumping out innovative dishes like jerk-salmon pasta and a long list of unique macaroni and cheese combinations. For those who don’t, el camión means "the truck," and this one in particular has been known to be "full of goodness," according to The Seattle Times. As for the food, there’s an awful lot of pork(mostly of the pulled variety) on the menu. If you happen to be near one of their several locations, grab one of their creamy pops (like banana pudding), a fruity pop (such as grapefruit mint), or a “poptail” (with strawberries, water, evaporated cane juice, lemon juice, sea salt, and a refreshing popsicle to top it off). In 2005, chef Einat Admony and her husband, Stefan Nafziger, homesick for their favorite Tel Aviv street food, opened their own falafel shop on Waverly Place. But the scandal certainly didn’t shrink this bright, tiger-striped truck’s popularity — they have almost 29,000 followers on Twitter and have since opened a brick-and-mortar restaurant in the East Village in Manhattan. Serving both breakfast and lunch, Clover Food Lab offers only the freshest ingredients in everything they make, creating what founder Ayr Muir describes as "clean flavors." On top of that, you’ve got to admire it for the delicious ways it utilizes Cheez Whiz, like on tater tots (alongside kimchi and scallions) or atop a Korean-style cheesesteak (with kimchi and onions). Ingredients are organic when possible — sourced from family farms and co-ops within Minnesota and Wisconsin — and the food is served in 100 percent biodegradable packaging. And the final reason, in the words of the Grilled Cheese Grill, is the fact that its staff is willing to cook you a classic dish just like Mom used to do. With everything on the menu priced at less than $9, you can fill up without emptying your pockets. Housing one of the widest selections of used trucks coupled with our focus on customer experience, Heavy Trucks America is sure to have your perfect truck. Their charred octopus taco and “Famous Krazy” ceviche, which includes fish, shrimp, octopus, mussels, clams, and oysters (oh my), are fan favorites. Chef and owner Shane Autrey calls his Smoke Et Al truck — which serves a variety of barbecue — a “boutique smoker.” Using real wood smoke and other techniques to flavor his barbecue fare, Autrey serves dishes such as Fiddlers Biscuits (shredded smoked chicken on sour cream-sage baked biscuits with wildflower honey and green onions) and a third of a rack of baby back ribs, dry-rubbed and hickory-smoked. 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