A N’awlins native weaned on Cajun and Creole cuisines brings them to fragrant, delectable, laundry--killing life out of one big mama of a red truck, every day but Sunday. We are talking classic po’boys stuffed with fried shrimp or oysters and all the saucy fixin’s; pork and Granny Smith apple po’boys, embellished with grilled onions and cilantro pesto; muffulettas, layered with all manner of cured meats and a fine slick of olive salad; and—oh mercy—beignets, featherweight and dense and served in a hot sack with snowdrifts of powdered sugar. Even though Matthew Lewis's Fremont brick-and-mortar restaurant, Roux, is going strong, his truck still makes the rounds as vigorously as in the early days.