A mobile version of the gyro and falafel booth present at many local festivals. ORDER Garlic- and lemon-marinated chicken souvlaki served on pita bread.Bistro Box
Sandwiches and sliders (Nutella panini, eggplant Caprese, French dip with chin-drippy au jus). Belgian-style frites, too. ORDER OMG sliders: Kobe beef, peanut butter, bacon, and pepper jelly.
A former 1950s milk truck peddling five ice cream flavors, sometimes more, from the flourishing local microcreamery. ORDER Two scoops, chocolate pudding and either Theo chocolate chunk or CB’s peanut butter.
Reis Lleneza was weaned on a smorgasbord of cross-cultural cuisines, many of which he prepares at his fusion four-wheeler. ORDER The pork belly hum bao, braised in the French tradition but with Asian spices and American slaw on top.
A burger mobile conceived by five eco-minded architects who turned truckers when the economy tanked. ORDER The Fancy burger. With grass-fed beef, blue cheese, pickled onion, and arugula, “it’s to die for.”
Charlie’s Buns N’ Stuff
Burgers make up most of the menu, but the cheesesteak sandwiches “we can’t keep on the truck,” says owner Veronica Weaver. ORDER The burger finished with apple-smoked bacon, cheddar cheese, and two beer-battered onion rings.
Curried dishes from owner Sanjey Noriega’s arsenal of family recipes. The mixings for the masala are closely guarded, so don’t bother asking. ORDER Chicken “tacos” served on roti made every day.
Fusion on the Run
Surf girl Cassandra Seaman prepares island-style sandwiches and tacos. ORDER The slow-cooked kalua pork tacos trimmed with freshly chopped mango and pineapple salsa.
This Stumptown transplant is big on burgers but also dabbles in global eats such as salmon teriyaki and chicken adobo. ORDER The Chubs burger (Tillamook cheese, spinach, arugula, red pepper aioli, spicy mustard), winner of an Eater Portland best burger contest.
Here and There Grill
True to its name, Julie Malcolm’s menu takes inspiration from myriad cuisines. One day it may feature Guinness-onion soup, the next spicy hoisin pork. ORDER The menu changes every week, but, if they’re on offer, get the braised short rib with horseradish cream or the Mexican steak salad.
The Jerk Station
Caterer Michael Cunningham dishes Caribbean fare with Creole flair, notably eight types of Jamaican patties. ORDER Oxtails with rice and peas: “A good level of spice without being overly spicy.”
From the Fremont restaurant of the same name come two trucks serving a selection of Thai staples. ORDER Phad Thai. Made with a sugar-and-vinegar tomato base, owner Doug Somerville unabashedly admits it is Americanized.
Eleanor Yumul-Ellis and husband Derrick Ellis parlay her Saipanese, Filipina, and Japanese roots into a menu of lumpia (similar to spring rolls), soba noodles, and chicken kelaguen or katsu. ORDER The combo platter, so you can sample four varieties of lumpia.
A Lunch in Hand
Chris Collier wraps slow-cooked proteins in puff pastries; look for more summer-appropriate eats soon. ORDER The Farmhand: red-wine-braised lamb with goat cheese and potatoes.
The ice cream queen’s roving offshoot offers scoops, sundaes, and sorbet popsicles. ORDER Parker’s Praline sandwich: vanilla bean ice cream between crispy, thin chocolate-praline cookies.
Born in Thailand and raised in Hawaii, Pai Pongsupaht combines cuisines from both cultures in a four-wheeler the color of Sunny D. ORDER The grilled huli-huli lemongrass chicken, steeped in Thai herbs and Hawaiian barbecue sauce.
Philly Boys Cheesesteaks
John Schofield serves up several varieties of his hometown’s classic sandwich, plus soup, hot dogs, and fries. ORDER The cheesesteak, which Schofield has been honing since he was 16.
Barbecue-heavy comfort food with five scratch sauces to choose from. Bonus: On weekends it’s open late night. ORDER The Parmesan- and panko-topped mac and cheese with their Sweet Sassy Molassey sauce.
Snout and Co.
Lee Scott mashes flavors from Cuba and South Carolina, with a citrus- and spice-heavy mojo pork at the center of the menu. ORDER The black bean burger has a “cult following,” thanks to its mix of smoked serrano peppers, quinoa, water chestnuts, and beets.
Doughnut kingpins Mark and Michael Klebeck operate several trailers, including a souped-up 1947 Vagabond shilling frozen coffee drinks. ORDER The Sandcastle: chocolate cake sprinkled with cinnamon and sugar.
Bubbly, thin-crust pizzas—traditional as well as newfangled varieties, including alligator and Beechers mac and cheese—zapped for 90 seconds in a wood-fire oven. ORDER The chicken pesto, prepared with dough made fresh every day.