Some of the Best Food Trucks Austin Has to Offer: Two Dozen of the City’s Best Mobile Feasts – Food

Boteco ATX (photo by John Anderson)

We’re all about meals-on-wheels here in Austin, where you can’t toss a taco without stumbling upon a food truck serving up some of the hottest names around — and at extremely reasonable prices.

Looking for cuisines from around the world prepared by experts? How about innovations in plant-based foods? Get yourself a food trailer. Here are 26 to start with.

from Arlo

If you ask an Austinite where to eat vegan food, 99.9% of the time the immediate response is “Arlo’s!” Plant-based but designed for carnivores, the menu caters to late-night cravings, and they’ve mastered the art of meatless cheeseburgers perfectly with their famous Bac’n Cheezeburger. This Frito pie is nothing to sneeze at either, my friends.

Vonish Bistro

Elevated vegan cuisine might not be the kind of fare you’d expect from a food truck, but chef Craig Vanis knows his way around the (small) kitchen, and his loyal fan base can’t have one. enough of those rock star kolaches and gluten-free macaroni and cheese.

Bodhi Viet Vegan

This Vietnamese vegan food truck – owned and operated by a collective of Buddhist nuns and volunteers who use home-grown vegetables to jazz up their delicious, nutritious and incredibly inexpensive bánh mì, bao and vermicelli – is right for you. and the world.

Boteco ATX

Those who can’t afford the extravagance of Brazilian rodízio buffets can explore the country’s street food offerings at this bustling food truck. Their claim to fame is picanha grelhada (bowl of rice with top sirloin), but surprise yourself with the legendary feijoada Stew.

from Budare

from Budare (photo by John Anderson)

Carmen Rojas and her daughter Andrea Rincones are passionate about bringing their beloved Venezuelan dishes – naturally gluten-free arepas or grilled pockets of corn stuffed with a mixture of sautéed fresh vegetables or proteins like pollo mechado – to the Austin masses. And we are so here for it.

Kitchen Burro Cheese

Take the most comforting comfort foods, make them homemade and in small batches, add all the ingredients Austinians love, and boom! Burro grilled cheese. Sure, the cheese is top-shelf with flavors like gouda, havarti, and aged cheddar, but additions like beef brisket and fig-apricot balsamic sauce seal the deal.

Chef Hong’s Culinary Trailer

From a small orange truck at 907 W. 24th St., Chef Hong serves authentic Northern Chinese hand-pulled noodles and handmade dumplings to the UT campus crowd. We’re big fans of his award-winning Chinese burger (roujiamo), especially with a side of liangpi. Pro Tip: Order some extra chili oil to take home and drizzle it all over.

Churro Co.

Churro Co. (photo by John Anderson)

A bit of Juárez comes to South Austin in Churro Co. through their traditional and eclectic cinnamon, sweet churros – an ancient pastry with Spanish, Portuguese, Chinese and Roman origins made modern with the addition of homemade orange curd, sauce Nutella, Fruity Pebbles, and whipped cream.

Cuantos Tacos

Chef and owner Luis “Beto” Robledo sells his nightly Mexican-style tacos with expert proteins (including suadero, cachete, buche, and carnitas) decorated with cilantro and fresh onions and wrapped in fresh corn tortillas.


Dee-Dee (photo by John Anderson)

Fanatics of familiar Thai dishes must visit this spectacular trailer by Chef Lakana Sopajan-Trubiana. She serves street food straight out of her childhood in Isaan in northeast Thailand, from som tom Isaan (spicy papaya salad) to laab moo (minced pork with sticky rice).

Distant relatives

Turns out spice is the spice of life, and Distant Relatives knows exactly how to use it. Self-described as “the modern African American,” this trailer (located at Meanwhile Brewing) takes the familiar Texas barbecue meats and creates a whole new world of delicious flavors.

The Doughminican

The Doughminican (photo by Jana Birchum)

The son and mother team behind Austin’s first Dominican food truck has been blessing our streets and our taste buds with impeccable empanadas since 2016. The beef picadillo soaked in red wine and oregano is their claim to fame, but don’t sleep on the restorative powers of ratatouille.

Espadas from Brazil

Robinson and Alina Figueiredo opened Austin’s “first churrasco on wheels” in 2017, and they’ve been cooking Brazilian-style steaks ever since. Try the picanha sandwich – Brazilian cheesesteak – with top sirloin, American cheese, sautéed onions, lettuce, tomato and homemade spicy mayo served on a hoagie roll with fries.

Fil N’Viet

Married couple Kevin Truong and Rosie Mina-Truong celebrate their love through a groundbreaking marriage of Filipino and Vietnamese cuisines at this pandemic-born food truck. We can’t get enough of their bánh mì with wild mushroom tofu adobo, Vietnamese egg meatloaf, tangy tamarind sinigang wings, Filipino-style citrus ceviche or ube-infused Vietnamese iced coffee.

four brothers

This Rainey St. business has been holding the forte of Venezuelan food since 2015 with its stuffed corn cakes and avocado sauce, and we should all say thank you. Are arepas the new tacos?

Bánh Mì and Kuway tea

If you’re looking for a hot skillet of bò né (Vietnamese steak and eggs), with a hot dog and corn to boot, try this little place. Order a Vietnamese coffee or boba tea to complete your meal.

The Tunita 512

The Tunita 512 (photo by John Anderson)

The birria craze is justified, and La Tunita has been offering this style of beef taco since late 2019 from a nondescript trailer on Burleson. Eaten for dipping, rich beef stew in guajillo peppers and spices, and melty birria beef tacos loaded with Monterey Jack cheese. Very rich, very tasty, San Luis Potosi style. Look for collaborations with many taqueros around town.

Chez P’tite Nonna

Chez P’tite Nonna (photo by Jana Birchum)

Austin’s OG Vegan Pizza Truck has more than vegans tripping over themselves to get a pie on a Friday night (at St. Elmo’s Truck or Big Nonna’s brick-and-mortar joint in North Austin). We won’t say it’s only because of the homemade vegan mozzarella and Chik-fil-Ain’t Special, but IYKYK.

At Patrizi’s

At Patrizi’s (photo by John Anderson)

Fresh pasta, pork, lemon, tomato, egg yolk, cheese – Patrizi’s doesn’t complicate things. There’s almost always a line, but the outdoor seating also has a real “grandma’s porch” vibe, so it’s the perfect place to relax.

Pepitos 512

Pepitos 512 (photo by John Anderson)

Chef and owner Ramon Sanchez sets his cuisine apart from other Venezuelan restaurants by specializing in pepitos or open-faced sandwiches a la Barquisimeto, hot dogs a la Caracas piled high with toppings, and Venezuelan-style barbecue served as bowls of parrilla with homemade barbecue sauce made with Frescolita and rum.

Song The

If you’ve never tried Taiwanese street food, it’s high time to plan a visit to this truck built for and by musicians (and everyone else) and try their variety of boldly flavored bento boxes. Don’t forget a sidra apple.

spicy boys

spicy boys (photo by Jana Birchum)

The Spicy Boys fried chicken savants have smartly parked next to notable brews like Zilker and St. Elmo, knowing that a quality hop experience includes the Spicy Boys’ wonderful crispy bird.

SXSE Food Co.

Showcasing an impressive fusion of South American and Southeast Asian flavors through rib eye skewers, pork buns and nam khao tod, chef Bob Somsith’s food truck at 4th Tap Brewing Co. specializes in Lao flavors.

TaLad Thai and Laotian street food

There just isn’t enough space here to explain the level of delicacies served at this beloved Thai and Lao food truck, in dishes like tom yum goong, hat yai fried chicken and khoa dumplings. self.

Valentina’s Tex-Mex barbecue

Valentina’s Tex-Mex barbecue (photo by John Anderson)

When a food truck can take the Tex, add it to the Mex, and coat it all in BBQ goodness, it’s a magical thing. Voted Best BBQ in Austin by the Chronicle readers in 2021.

All Natural Veracruz

Breakfast tacos don’t get any better than avocado migas in Veracruz. Sisters Reyna and Maritza Vazquez have been wowing us with their tacos and fresh juices for over a decade now, and their continued success means there are now multiple places to visit.

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Freeda S. Scott