The Best Food Truck In Every State

Food trucks occupy their own unique restaurant category, balancing quality, creativity and value with speed, accessibility and of course, parking. We rely on food trucks to nourish us at music festivals, broaden our lunch horizons and cater our parties. Food truck owners don't do it for the glamor or fame or to meet Tyler Florence — they choose the confines of a tiny, fickle kitchen to share the food that they love to cook.

If traditional restaurants are like full-length novels, then food trucks are novellas — concentrated and poignant. The most successful operations boil a specific type of cuisine down to a handful of signature, crowd-pleasing dishes, and in doing so attract legions of loyal followers. And these 50 food trucks are definitely worthy of your loyalty.

Across the country, more than 20,000 food trucks roam the streets each day. To determine the best food truck in every state, we approached it much in the same way as The 101 Best Food Trucks in America, taking a deep dive into each state's food truck scene via review and social media sites like Yelp, Twitter and Instagram. When it comes to food trucks, it's the locals and regulars who really do know best. Food truck owners are some of the hardest-working folks in the restaurant industry, and we hope our list inspires you to support the local food trucks in your town.

Some of the best tacos in America can be found in a truck on the streets of Birmingham. The Tacos Dos Hermanos truck attracts a daily mob of customers looking for fresh and boldly seasoned tacos, burritos and quesadillas at affordable prices. Dos Hermanos offers a wide variety of fillings ranging from standard offerings like asada, carnitas and lamb barbacoa to more interesting meat cuts, including buche (pork stomach), cueritos (pork skin) and cesos (cow brain). Tacos are simply topped with onions and cilantro but still manage to make a splash. Tortas, burritos, quesadillas and ceviche tostadas are also offered.

Alaskan gem Yeti Dogs, run by Erica Stimaker, serves so much more than just typical hot dogs. Menu items include Alaskan reindeer sausage and jalapeño cheddar buffalo sausages. The truck sets up shop daily, unless the finicky Alaska weather forecast says otherwise. The state might be closer to Russia than to your front door step, but the Alaska food scene is truly one of a kind, and worth checking out.

The colorful Emerson Fry Bread specializes in Native American cuisine with a Mexican twist. The truck bases its menu around fry bread, one of the most iconic foods in America and a Native American staple. This chewy deep-fried bread is topped with offerings including carne asada, beans and cheese or honey and powdered sugar. Be sure to wash it all down with a prickly pear lemonade.

Brothers Rafael and Roman Rios moved to Arkansas with their family about a decade ago and soon established one of Bentonville's first food trucks, Yeyo's. It's been so successful that it's spawned a full-service restaurant as well as a farm at which all their produce is grown. The truck is still going strong in the town's square and serves quesadillas, nachos, burritos, bowls and tacos filled with all the classic meats.

Perhaps no food truck has been more influential than Kogi, which first hit the streets of Los Angeles in 2008 and sparked both a food truck revolution as well as a Korean-Mexican fusion boom. It also launched its chef, Roy Choi, to stardom. Today, four trucks prowl the streets of Los Angeles, serving modern classics: burritos and tacos stuffed with short rib, spicy pork, chicken and tofu; kimchi quesadillas; and Kogi Dogs piled with cabbage, kimchi and cheddar. Kogi is nothing short of an LA institution.

We are suckers for a good pun, and even more so for a good pizza. Basic Kneads, which can usually be found parked at local Denver breweries, was founded in 2010 by brothers Eric, Joel and Reid Bakken, who developed a dough recipe that's made with 50 percent whole-wheat flour and aged for two days. Tomato sauce and cheeses are sourced as locally as possible and the pies are cooked in an onboard wood-fired oven and made to order. There are nine pies on the menu available in two sizes, and options range from Margherita and pepperoni to Buffalo chicken, pineapple with jalapeño and Thai chili chicken.

This Long Wharf standby is a true New Haven gem. The menu at Ixtapa Mexican Tacos is expansive, with a wide variety of tacos, burritos, quesadillas, tostadas, tortas and nachos with meat options including al pastor, chorizo, lengua, barbacoa, carnitas and carne asada. Other specialties include enchiladas verdes, huevos con chorizo and fish tacos. No matter what kind of Mexican food you want to find, you can get it here, and it's going to be good.

Seamlessly fusing the cuisines of Thailand, Korea and Hawaii, Delaware's "Thai Guy," Chef Norrawit J. Milburn, prepares rice bowls with Peking duck, Thai curry and bulgogi steak; a variety of tacos (with fillings including kimchi, kalua pork and duck); Thai fried chicken; fried spring rolls and Thai Guy's wings. Norrawit runs the truck with his wife Jody, and you can keep up with their whereabouts on Twitter. Kapow's quick-service spinoff, Kapow Kitchen, can also be found at the Booths Corner Farmers Market in Garnet Valley, Pennsylvania.

The Ms. Cheezious truck first hit the streets of Miami in 2010, and since then it's become nothing short of a local legend. Nowadays, there are three trucks in the fleet as well as a brick-and-mortar in Miami's MiMo district. You can certainly call these grilled cheese sandwiches, but they're really a lot more than that. Offerings include the Short Rib Melt (with braised short rib, Jack cheese, pickled onions and arugula), the Mackin Melt (gouda mac and cheese with bacon on sourdough), BBQ Pulled Pork Melt (housemade pulled pork with cheddar) and the S'Mores Melt (with roasted marshmallows, salted chocolate hazelnut spread and graham cracker crumble). You can also build your own if you're so inclined, and of course, get some tomato bisque on the side.

After years of success on the Atlanta food truck circuit, chef Carson Young's super-popular Asian-inspired taco truck, Yumbii, branched out and opened a brick-and-mortar location in 2016. Thankfully, their food truck continues to pump out innovative combinations like Asian rib-eye beef tacos, stir-fried tofu burritos and spicy pulled pork quesadillas. A favorite, however, are the Yumbii Sliders, which come with spicy pulled pork, mayo, shredded cheese and cucumber kimchee. Although their tacos and burritos are top notch, no visit is complete without ordering some of their sesame fries, which are sprinkled with sesame oil, salt and chile flakes. The phenomenal fusion is best served with a side of sriracha-queso dipping sauce.

Hawaii boasts a whole sea of shrimp trucks (Famous Kahuku, Fumi's, Big Wave, Geste), but Giovanni's emerges victorious from the pack. It helps that the owners have been in the business for more than 25 years (G's was founded in 1993). Over that time, countless signatures of satisfied customers have covered the exterior of the truck, paying their respects to the insanely tasty plates of shrimp scampi, lemon butter shrimp and the "No Refunds" hot and spicy shrimp. Here's to another three decades, or at least another plate of succulent shrimp. Today, trucks can be found in Kahuku and Haleiwa, both on Oahu.

Fish and chips might appear to be a simple dish, but it's more difficult to perfect than you might think. A trip to Scotland inspired The Kilted Kod's owner, Kevin McIntosh, to refine his own recipe and bring it back to Idaho. Today he's serving crispy, British-style fish and chips (made with Alaskan cod) to grateful Treasure Valley locals. If you're not in the mood for fish, fried chicken strips are also available.

Husband and wife Sam Barron and Sarah Weitz took their years of high-end restaurant experience and opened The Fat Shallot in their hometown of Chicago in 2013 as one of the city's first food trucks licensed for on-board cooking. The sandwiches they serve may be casual, but you can definitely tell there's some gourmet creativity at play here. Offerings include a grilled cheese with Muenster cheese, sautéed spinach and caramelized onions on sourdough; Buffalo chicken with shaved celery and blue cheese on brioche; and turkey breast with avocado, cucumber arugula and basil aioli on a pretzel bun. Try the spicy sesame fries, topped with rosemary and a spicy sesame aioli on the side. For a wider menu, visit their booth at Revival Food Hall or their brick-and-mortar in Lincoln Park.

Gaucho's Fire, run by the husband-and-wife team of Rogerio and Ruby Tregnano, serves Brazilian-inspired sandwiches and loaded fries. Make sure you try the Brazilian steak sandwich, with picanha (top sirloin), grilled onions, mayo and homemade vinaigrette, or the Brazilian sausage sandwich, with the same toppings. But if you have enough time for a post-lunch nap, opt for the fries topped with sliced grilled steak, homemade chimichurri sauce and melted provolone.

This food truck isn't glamorous, but that's not why you come to Waabs — you come for the meat. Smoked beef brisket is the main draw, which is served on a sandwich with barbecue sauce, pickles and onions, but you also can't go wrong with a Philly cheesesteak or tacos.

With a constantly revolving menu, The Flying Stove gives its customers a reason to come back week after week. It's hard to put a label on the style of cuisine, but we'll call it American with some Southwest inspiration. If you're in Wichita and want to pay them a visit (and you definitely should), check their website for their schedule and expect to find menu items like garlic-rubbed tri-tip with garlic potato cream, gremolata and arugula on ciabatta; a taco with rosemary chicken, peppers and onions, garlic, jack cheese, sriracha and arugula; and marinated kale, avocado, caramelized cheese, cucumber and tomato on marble rye.

Korean Fusion dumplings and tacos are the claim to fame of The Traveling Kitchen, which has been cruising the streets of Louisville since 2011. Inspired by the hugely influential Kogi truck in Los Angeles, The Traveling Kitchen serves five tacos (bulgogi beef, teriyaki chicken, spicy pork, fish tempura and veggie tempura) as well as pan-fried or deep-fried pork dumplings.

Rollin Fatties is serving some top-notch burritos weekdays during lunchtime, and parks at 1430 Tulane Avenue, just a few blocks from the French Quarter. This food truck staple serves oversized burritos, bowls, nachos and tacos made with your choice of chipotle pulled chicken, pan-seared tilapia or barbecue tofu. Their fish tacos are definitely worth seeking out, but should you order one of their popular burritos, expect your protein choice to be packed in with seasoned basmati rice, black beans, jack cheese, red cabbage slaw, fresh pico de gallo and chipotle cream.

The lobster rolls are all made with 4.5 ounces of fresh Maine lobster and housemade mayo at Bite into Maine, which started in 2011 in Cape Elizabeth's Ft. Williams Park and today has an additional truck (an Airstream trailer, in fact) at Portland's Allagash Brewing Co. Lobster roll styles here include Connecticut (with hot butter), Maine (with a little mayo and chives), curry, wasabi, chipotle and "picnic style" — with coleslaw, celery salt and hot butter. The exact menu when you visit will vary, but you can also expect specialties like lobster grilled cheese, a lobster BLT, a rotating selection of bisques and chowders and pulled pork. Make sure you get a whoopie pie for dessert.

The Jolly Pig is a Baltimore mainstay, and is easily identified by its bright pink color scheme. As can be expected, there's plenty of pork on the menu, served atop corn or flour tortillas in some seriously creative interpretations. Examples include Korean BBQ (pulled pork, spicy Korean barbecue sauce, scallions and Asian slaw), Jamaican jerk (spicy jerk pork with fresh pineapple salsa), Thai (pulled pork, sweet Thai chile sauce, Asian slaw and peanuts), and Carolina (Northeast Carolina-style pulled pork with creamy coleslaw). If you're in the mood for a sandwich, you can't go wrong with the Figgy Piggy — pulled pork, provolone and fig butter on Tuscan bread.

Daddy's Bonetown Burgers is a seriously metal truck, serving burgers with names like Lemmy, Die Munster Die and Simmons out of a truck festooned with a she-devil eating a burger while riding a bomb. Burgers are made with 100 percent Angus beef, and we suggest you get the Lemmy, which is topped with bacon, smoked onion crisps, "truckmade" bourbon barbecue sauce and cheddar. But even vegetarians will be happy with the Simmons, a black bean and quinoa burger with cilantro aioli, greens and cheddar.

Detroit 75 Kitchen can be found at 4800 West Fort Street, and has been attracting hungry and devoted locals since it launched in 2015. Its owner, chef Mike Nassar, spent years working in restaurants before opening the truck, and his skills really shine through in menu items like Creole-spiced whole smoked wings with three sauces, barbecue chicken egg rolls, chicken shawarma and barbecue beef sandwiches (with onions, bell peppers, mushrooms, sweet pickled jalapeños and onions and housemade barbecue sauce). Make sure to drop by on Wednesdays for a platter of smoked chicken, jalapeño cheddar cheese cornbread with honey butter, roasted bean salad and barbecue sauce.

The big red World Street Kitchen truck can be found on the streets of downtown Minneapolis during lunchtime from May to October. The truck, which was founded by brothers Sameh and Saed Wadi in 2012, serves a menu of globally inspired tacos, bowls and burritos, including jerk beef tacos, red curry chicken burritos and the signature Yum Yum Bowl, with your choice of meat, rice, soft cooked egg, "crunchies" and secret sauce. For a (much) wider menu, visit the brick-and-mortar location, which opened shortly after the food truck did.

The "one guy" at the helm of One Guy Steak and Chicken is Kendrick M. Gordon, a Mississippi native with over 25 years of experience working in the restaurant industry. The menu reflects his ample time in the kitchen — it's decidedly upscale. The menu reads more like that of a steakhouse and includes prime rib with leek mashed potatoes and tarragon cream sauce, a crab cake sandwich with fresh-cut fries, blackened grilled chicken and a filet mignon sandwich with bacon, smoked Gouda and Gordon's signature sauce. Amazingly, nothing on the menu costs more than $13.

Go! Gyro! Go! founders 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 Cowlens sold the truck to their friend Ken Hirsch in summer 2019, but the simple and delicious menu hasn't changed: four gyros (classic beef and lamb, chicken souvlaki, chicken tahini and veggie, all wrapped up in a pita with tomato, cucumber, red onion, feta, parsley and homemade tzatziki) and a classic Greek salad. Make sure you get some extra tzatziki on the side.

*Because of a reporter error, the new owner's name was misspelled. This slide was updated on Dec. 3, 2019, to reflect the updated name of Ken Hirsch.

At El Rodeo, which is run out of a converted white school bus, proteins including carne asada, picadillo, ground beef, al pastor, carnitas and chicken find their way into some of the city's finest tacos, burritos, tortas, quesadillas and enchiladas. Other offerings include tamales, chile verde, steak or chicken fajitas and spicy shrimp. If it's too cold for the bus to be out, you can also find them in the Gallatin Valley Mall.

No-frills taco truck Dos de Oros is serving some of the best Mexican food in America with its authentic tacos, tortas, quesadillas, tostadas and burritos. There's a wide variety of fillings (including asada, barbacoa, lengua, chicharron, adovada and al pastor), which are spooned atop corn tortillas and simply topped with pico de gallo and thin avocado salsa, served with a slice of lime.

Popping up at festivals and events in Las Vegas, Stripchezze serves a menu with just five items on it: deep-fried mac and cheese egg rolls; parmesan-crusted three-cheese grilled cheese sandwiches; a grilled cheese with pepperoni and pizza sauce; a spicy grilled cheese with pickles, jalapeños and a Flamin' Hot Cheetos crust; and a grilled cheese with maple bacon bourbon jam with muenster cheese and sliced tomatoes. Each item is bursting with both creativity and flavor, though, and they're each more craveable than the last.

Located in the parking lot of a gas station on Mohawk Drive in Londonderry, New Hampshire, B's Tacos has been serving fried and soft tacos, burritos and rice bowls from May through October since 2013. Much of the produce is grown at local greenhouses and gardens (including ones owned by the owners), and all beef is Nature's Way Angus. On the menu, expect to find filling options including seasoned ground beef, grilled chicken, slow-cooked pork loin and chorizo as well as add-ons like fried potatoes, avocado and bacon. There's also a wide variety of daily specials, which can include a grilled chipotle flank steak burrito and pulled pork tacos.

Serving the greater Jersey City area since 2012, El Chilango offers spot-on Mexican street food: tacos, burritos, quesadillas, sopes, chilaquiles, huaraches and tortas with your choice of carne enchilada, carnitas, chorizo, steak, al pastor, fish, chicken or cactus. Regulars swear by the shrimp tacos. Spicy chicken and cheese enchiladas are also available. What started as a small cart is now serving some of the best Mexican food in Jersey City.

With a name like Cheesy Street, you know a place is going to be good. This truck can usually be found at local breweries (head to their Facebook page for details). Expect some seriously unique grilled cheese creations, including Darn Gouda (with Gouda, mustard and apple) and Pizza Grilled Cheese (homemade pizza sauce with pepperoni and mozzarella). You can also customize your own with American, cheddar or vegan cheese, with add-ons including bacon, ham, turkey, tomato, hot green chile, Granny Smith apple or a fried egg. Make sure you get a cup of homemade tomato-basil soup on the side.

In order to not just survive, but thrive in the fiercely competitive New York City food truck scene, you have to be really on your game, day in and day out. Uncle Gussy's, which can trace its roots back to 1971, has two trucks (one in Midtown and another on Wall Street) and a brick-and-mortar in Queens, all of which are consistently spot-on. So what's the secret to Uncle Gussy's success? Super-fresh ingredients and time-tested Greek fare based on family recipes that have been perfected over decades, amply portioned. Chicken thigh or breast, gyro, pork souvlaki and pork sausage served in salads, pitas and platters or atop fries have attracted legions of followers, and the trucks have become quintessential lunchtime standbys in their respective neighborhoods. For vegetarians, there's a classic Greek salad (with imported feta, Kalamata olives, stuffed grape leaves, greens and tomatoes), vegan souvlaki loaded with veggies, and kolokithokeftedes — hand-rolled fried zucchini balls.

Usually found at Appalachian Mountain Brewery, Farm to Flame uses locally sourced ingredients to turn out some spectacular and creative pizzas cooked in a wood-fired oven. Your classic 3 Cheese (mozzarella, Romano, and parmesan) and Italian (with pepperoni, salami and Italian sausage) are rounded out with the Veg Out (topped with a wide variety of veggies), the Buffalo Soldier (with chicken, bacon, red onion, Buffalo sauce and ranch or blue cheese) and the The Shitchyeah (with chicken, bacon, pineapple, ricotta and habanero barbecue sauce). Be sure you start with some homemade pimento cheese.

The Try Thai Food truck is bringing spot-on Thai food to a parking lot in Minot, North Dakota. The expansive menu ranges from the classic pad Thai, gyoza and massaman curry to phad king (ginger stir fry with pork or chicken), lard na (wide noodles in a thick sauce with pork or chicken) and phad nua nammun hoy (a stir-fry with beef and vegetables), with plenty of other soups, curries, appetizers, noodles and rice dishes. Regulars agree this place is the real deal, and it's a great addition to the Minot dining scene.

At Ray Ray's Hog Pit, pitmaster James Anderson is serving real-deal barbecue from his two trucks Thursdays through Sundays at Ace of Cups and Land-Grant Brewing in Columbus. Ribs (both spare and baby back), jerk chicken, beef brisket, pulled pork, Carolina-style chopped pork and locally made hot links are smoked with hickory and oak for 12 to 16 hours and served with a variety of rubs and sauces as well as sides including waffle fries, pit-baked beans and mac and cheese. If you can't make it to the trucks, he also runs a drive-thru window in nearby Westerville.

Located in an off-the-beaten-path corner of Oklahoma City, the popular Bobo's Chicken truck is best known for its fried chicken wings and tenders, which are smoked and (if you like) doused in honey. Fried shrimp and catfish are also available, and they all come with fries and fried biscuits on the side.

Portland is chock full of food trucks (or food carts, to be more specific), but few are more beloved than Bao Bao, which specializes in Chinese steamed buns. Bao Bao is a collaboration between the husband-and-wife team of Sabrina Zhang and Randy Richardson, who met in Sabrina's hometown in China while Randy was there teaching English. They both quit their jobs and worked full time perfecting their recipes before opening their cart in June 2017. These bao are soft and pillowy and filled with either pork, curry chicken, mushrooms or sweet red bean. They're a true labor of love and an absolute must-try.

Cucina Zapata serves up Thai-inspired tacos and burritos, so you can go ahead and cross that one off of your food fantasy mash-up list. The menu is small but insanely creative and includes Thai short rib tacos, chicken satay tacos, a Cap'n Crunch tilapia burrito, a chicken katsu platter and a veggie burger. Toppings including avocado, cabbage and a variety of sauces to kick the flavor up to the stratosphere. One bite will definitely have you sold.

Maybe we're a sucker for the sci-fi theme, but we love Rocket Fine Street Food, which sets up shop at locations including Brown University, Kennedy Plaza and the Hope Street Farmers Market. Using quarter-pound patties of Niman Ranch natural Black Angus beef, smashed and seared, Rocket offers "out of this world hamburgers" with a wide variety of toppings, including sriracha, Gruyere, North Country Smokehouse bacon, roasted garlic aioli and spicy green chile sauce. But that's not all — they also offer vegan, gluten-free veggie burgers; all-beef, natural-casing hot dogs from Pearl; crispy pork belly confit sandwiches and breakfast sandwiches.

Charleston's first food truck also happens to be the state's best. Roti Rolls was founded in 2010 by Cory Burke, who sources most of his ingredients from local farmers and fishermen — the tagline is "farm to truck." The menu is based around roti, a traditional South Asian flatbread enveloping a variety of eclectic and creative fillings. Offerings include the Thurman Murman (smoked pork, Creole mac and cheese and kimchi), Funky Farmer (curried vegetables, pickles carrots and mushrooms, arugula and salsa verde) and Foghorn Leghorn (smoky Cajun chicken, curried vegetables, kimchi, arugula and hoisin aioli). Did we mention these were creative?

Founded by the husband-and-wife team of Melanie and Spencer Brewer in 2014, NOSH serves an Asian-Mexican fusion-inspired menu, with offerings including beer-battered cod tacos, Thai chicken tacos, Kogi pork tacos (inspired by the Kogi truck), a chicken katsu sandwich and kalbi beef-topped tots. Keep on top of their location on Facebook, and be on the lookout for specials, including carnitas tots and French onion grilled cheese.

Run by Los Angeles transplants Crystal De Luna-Bogan (a Le Cordon Bleu-trained chef) and her husband, Joseph, The Grilled Cheeserie has been so popular in Nashville that it's spawned three brick-and-mortar locations. Why? Well, it could be the fantastic specialty melts, among them a pimento mac and cheese melt, a spinach and artichoke melt, the "B&B of Tennessee" (with buttermilk cheddar, bacon and caramelized apple jam) and the "Buffalo South" (with pepper jack, pulled chicken, buffalo sauce, pickled celery and a blue cheese aïoli on sourdough bread). You can also create your own, with your choice of five cheeses (including a vegan one), four breads (including a gluten-free one) and eight add-ins.

The Waffle Bus is turning out some over-the-top waffle-inspired sandwiches, including its signature "fryder," fried chicken bites sandwiched between two waffle fries, developed by owner Phil Nguyen. Another specialty is a 24-hour buttermilk-brined fried chicken and waffle sandwich, which can be topped with spicy mayo or ancho chile honey. If you're looking for something on the sweeter side, try the Nutella and banana waffle.

Founded in 2012 by former banker Adam Terry and his wife Melissa, Waffle Love is spreading the love in cities including Salt Lake City, Farmington and South Jordan. These Liège-style waffles are made with a thick dough instead of a batter and studded with chunks of pearl sugar. Offerings include Dulce de Liege (a cinnamon sugar waffle topped with fried ice cream and dulce de leche), Nutella Love (with Nutella and your choice of fruit), and Cinnalove (topped with cinnamon butter and cream cheese frosting). You can also top your waffle with two fried chicken tenders or get a 27-layer croissant waffle grilled cheese. Waffle Love has proven to be so popular that there are six brick-and-mortar locations in Utah, two in California and one in Idaho, along with additional food trucks in Arizona and Austin, Texas.

The Farmers & Foragers truck, which can usually be found on the UVM campus or at local breweries, epitomizes Vermont food culture. Fresh, local ingredients are made into a variety of light yet flavorful dishes, spanning all types of cuisines. The menu changes daily, but sample dishes turned out by owners Sol and Lauren include a pork-belly bahn mi, a Vermont cheesesteak, fried honey-pepper chicken and biscuits and a Lake Champlain perch po'boy.

Dank Eats was founded in 2015 by chef George Dolphin, who was inspired to open a truck after selling food at music festivals across the Southeast. Dolphin's menu is centered around pitas, with fillings including chicken, bacon, jack cheese and chipotle ranch; shaved ribeye, onions, peppers, mushrooms and cheese; and jerk chicken, grilled pineapple, curry sweet potato fries, spicy pickled jicama and cilantro lime aioli. Classic gyros, made with lamb, chicken, or vegetables are also available.

Where Ya At Matt has been bringing New Orleans-style po'boys, muffulettas, jambalaya and more to Seattle since 2010. Owner Matthew Lewis, who grew up in New Orleans, founded the truck in 2010 after stints in restaurants including Alabama's legendary Highlands Bar and Grill, and his truck is a true taste of the Big Easy. Don't miss the roast beef po'boy (made on Leidenheimer's French bread, a staple shipped straight from NOLA), shrimp and grits or chicken and andouille gumbo, and make sure you get some hot beignets for dessert.

The streets of Washington, D.C. are packed with more than 200 food trucks, but the beloved PhoWheels took the prize for its reasonably priced menu of super-flavorful Vietnamese food. The banh mi and tacos are filled with your choice of pork belly, chicken thigh or mushroom-onion tofu. Notably, the tacos are served on roti canai, a traditional Southeast Asian flatbread, and are topped with cilantro, pickled carrots and Sriracha-lime mayo. And the rich and aromatic pho (a Vietnamese noodle soup) is filled with beef bone broth, rice noodles, herbs and your choice of eye-round steak, beef tendon meatballs or chicken breast. You know you want to add a poached egg for an extra buck.

Gritt's Farm is a popular Buffalo, West Virginia, destination, with plenty of family-friendly activities and a wide variety of produce. It's no surprise, then, that their food truck, which hits the streets during the summer months, would be serving some super-fresh, homey fare. The menu changes based on what's fresh off the farm, but expect specialties like grilled meatloaf, tomato basil pie, kale salad bowls and Mexican street corn. And definitely don't miss the baked goods, which may include peach cobbler and fruit Danishes.

When in Wisconsin, you'd be remiss to not indulge in one of America's must-try regional foods, fried cheese curds. And what better way to experience them than fresh from the fryer, from a cute and rustic roaming cart? Curd Girl was founded by longtime friends Kayla Zeal and Jessica Wartenmeiler in 2013, and they're not cutting any corners. Curds are sourced from local standby Maple Leaf Cheese, and they're dredged in a beer batter and fried until light and crispy, then served with your choice of homemade buttermilk ranch, sriracha aioli or blueberry basil jalapeño sauce. Be sure to wash them down with some homemade lemonade.

A nipa hut is a traditional Filipino house made of nipa leaves and bamboo, and the Nipa Hut food truck looks like a little bamboo shack and serves top-notch Filipino food. Featured dishes include lumpia (beef- or vegetable-filled egg rolls), pancit (stir-fried noodles), siopao (steamed buns filled with chicken or pork and hard-boiled egg) and adobo fried rice. These dishes may sound unfamiliar, but they're absolutely beloved in the Philippines and right up there with the rest of these iconic street foods every traveler needs to try.

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