In Truck Stop, we meet the folks at the wheel of Seattle’s food trucks.

When the economy spiraled downward and Barbara Pagarigan found herself without a job, she did as many have done and turned to trucks. "Loving the idea and excitement they were stirring up, I started checking them out," says the Washington State native. "I love the creativity behind this new world and the ‘location, location, location’ factor, so I made the leap."

Said leap was launching The Bistro Box, a trailer dedicated to sliders, sandwiches (including—awesomely—breakfast varieties), and Belgian-style frites. Pagarigan is most often found shilling in Renton but recently joined the pod at Microsoft. Here, she pulls over for a few questions.

What item sells out first? Our french dip: toasted baguette loaded with natural roast beef, horseradish sauce, and au jus—customers say they drink it to the last drop.

What else should I try? The OMG sliders (because they are OMG astonishingly delicious): kobe beef with peanut butter, thick crispy bacon, and pepper jelly.

Where do your recipes come from? They usually start with one key ingredient or flavor and emerge into a sandwich, spread, or entree. I consult the Flavor Bible by Karen Page and Andrew Dornenburg quite often for inspiration combining flavors and ingredients. The best items on our truck didn’t take long to develop, if I have to work on it too hard it isn’t going to come together.

What, if anything, would you like to change about the city’s new street food regulations? Even with the new regulations there are still a lot of hoops to go through: permission from business owners, restroom agreements within 200 feet. I’d like to see those loosened up.

When I’m not in my truck you can find me eating at… My dining room table.