Mobile’s Front Yard Tacos offers up breakfast and lunch options, as well as a kids’ menu and plenty of customizations. As a bonus, the taco truck is on the lawn at a coffee shop, making Front Yard Tacos a one-stop shop for breakfast. Don’t miss the Breaky-dilla, which has eggs, cheese and a side of sun-dried tomato “not ranch.”

Prior to opening his taco and burrito truck, El Green-Go’s, Anchorage-based chef Tyler Howie worked at a healthy-focused restaurant that specialized in vegan options, and whenever he ran Spanish- or Latin-inflected vegan specials, they sold out. That combo inspired the truck’s menu, which offers inventive riffs on burritos and tacos for vegans and meat lovers alike. Howie smokes all the proteins, a nod to his NC roots and barbecue pride, from tofu to local fish and game. Try the smoked tofu black bean burrito topped with coconut black queso or vegan nacho cheese, or the summer-ready fish tacos featuring smoked halibut topped with lightly pickled local blueberries and shaved fennel (pictured above). Look for the truck at summer festivals and in downtown Anchorage at Fourth and L Street.

Though he only visited his family’s Native American reservation twice a year, Loren Emerson grew up with the smell of fry bread, a puffy flatbread made from flour, baking soda, salt and water. His Hopi grandmother and her friends would make and sell fry bread to raise money for the family’s touring band, the Salt River Band. The legacy continues with his Phoenix-based truck, Emerson Fry Bread, where he uses the fry bread to make Indian tacos, as with the signature Jazzy (named for his daughter Jasmine), a puffy disc topped with juicy carne asada, sour cream and a housemade fire-roasted tomato and jalapleño salsa. It’s a deceptively simple dish that belies Emerson’s culinary school training; even his salads shine, starring homegrown baby greens, arugula and mesclun with prickly pear vinaigrette. Wash it all down with prickly pear tea and save room for dessert-inspired fry breads, such as the S’more, topped with toasted marshmallows, chocolate syrup, cajeta (a Mexican caramel sauce) and graham cracker crumbs.

The Dessert Lab in Little Rock makes artisan dirty sodas, dipped ice cream, ice cream bombs and decadent mini-pancakes with any topping you can imagine. What's in a dirty soda? First, you pick your soda base — Dessert Lab has five different bases — and then from there, you customize with syrups, purees and/or cream. Of course, they also have some curated dirty sodas to try. We're eyeballing the Strawdewzie. Need some caffeine? The Dessert Lab just introduced flavored iced coffees with the option to add nondairy milk.

Stop by Crepes Bonaparte in downtown Fullerton to enjoy your choice of savory or dessert French crepes. Build your own savory crepe or choose one from the menu — the California Sunrise with bacon, avocado, tomatoes, cheddar and a cage-free egg looks divine! There are 14 different dessert crepes, including creations like Matcha Matcha Matcha with ice cream, Bananas Foster and a few vegan options. Crepes Bonaparte also holds the distinction of being one of the competing trucks on Season 1 of The Great Food Truck Race.

As seen on The Great Food Truck Race Season 18, Rising Tiger serves what they call "Asian-ish" food in Longmont. Offerings include a scallion pancake served with char siu or smoked tofu plus local greens, provolone cheese, egg foo young and roasted garlic aioli, as well as their Brekkie Bowl with long-grain rice, seasoned vegetables and protein tofu or char siu topped off with a hot chili maple drizzle. Rising Tiger can also cater brunch with a variety of pastries, sandwiches and rice dishes.

The Cheese Truck began as a natural extension of owner Tom Sobocinski’s locally beloved (and now-shuttered) cheese-centric New Haven restaurant, Caseus. Given his love for cheese and the near-universal appeal of grilled cheese, he decided to go all-in on the toasty, melty sandwiches. Each grilled cheese features a signature, seven-cheese blend — including local melters from Mystic Cheese Company and Cato Corner — which diners can customize with add-ons such as bacon, guacamole, tomato or pulled pork. The fan-favorite is a combo of bacon and guacamole, to which Sobocinski likes to add hot cherry peppers. Also, stop by the storefront, Caseus Provisions in Wallingford, for fine foods, charcuterie and more grilled cheese.

Some might call Wilmington-based food truck Mojo Loco a glorified hot dog cart, but chef Steve Ruiz refers to it as "an open kitchen on wheels." His signature mojo pork anchors the menu — the tender citrus and garlic braised pork tacos are a fan-favorite — but Ruiz also puts his stamp on beloved local blue crabs. Don’t miss the crab cake and lobster bisque when it’s on special, along with the popular crab fries, seasoned with Old Bay, piled with crab meat and topped with pico de gallo, queso fresco and a chipotle ranch drizzle. Follow the truck on social media for the weekly schedule.

Boasting big flavor, bold vibes and next-level eats, Sauté Kingz by Chef Count is a former The Great Food Truck Race competitor and a Daytona Beach food truck staple with fusion dishes that include pasta, seafood, wings, sandwiches and more. Follow them on social media to see where they'll be.

Eat My Biscuits is a Black-owned breakfast and brunch spot in Atlanta, known for its seafood, hot honey biscuits and Southern-style comfort food. Chaya, Vanetta and Kedric bring serious flavor to the table, with a focus on warm and welcoming dishes. What started as a love for the energy of the kitchen has grown into a community-driven eatery with heart and purpose. You can find them in East Point, south of Atlanta, and on Season 18 of The Great Food Truck Race.

Big Wave Shrimp on Oahu has been serving Hawaiian-style meals for two decades. This Thai-meets-Hawaiian spot is the brainchild of Kawita “Kate” Stacy and her husband, Mike, and offers 13 different plate lunches, including calamari, five varieties of shrimp, steak, ribs, chicken and fish. Round off the meal with a Hawaiian beverage and grab some lemon pepper seasoning to take home.

Stop by Tango's Empanadas in Boise and choose from 50 varieties of empanada as well as subs and churros, made fresh when you order. Monica and Luis Bremmer first opened for business in 2006. In addition to the food truck, there are storefront restaurants located in Boise and Meridian.

Sisters-in-law Chauna Fetterman Lehde and Carrie Jones are the ladies behind Girls Got Balls, a one-of-a-kind food truck serving up a variety of risotto balls, loaded tater tots and bubble cake for dessert. Try their Porky Bowl — mac and cheese balls topped with house-smoked pork shoulder, BBQ sauce, cheese sauce, sour cream and chives — or spice it up with Elote Tots — tater tots topped with pepper Jack cheese sauce loaded with corn and topped with cojita cheese, tajin and sour cream.

Using a converted delivery truck, Rob Wilder dishes out pierogi to Indianapolis locals. Pierogi Love’s most popular dish is called the Loaded Lender, a riff on a loaded baked potato in which potato-and-cheddar-stuffed pierogi are deep-fried, then loaded up with cheddar, applewood smoked bacon, sour cream and chives. You’ll find the pierogi truck at local breweries, markets, festivals and events around Indianapolis, but it’s worth following the truck on social media to find out when the coveted bananas foster dessert pierogi hit the menu.

Dave Barry is a proud Iowan, so it should come as no surprise that locally sourced ingredients are a priority for Top Bun, his Des Moines-based burger truck. He sources local beef, buns and hoagie rolls, and Italian sausage meatballs from renowned Graziano Brothers for his USS Torpedo, a meatball-, red sauce- and provolone-stuffed hoagie. On the burger front, try the fan-favorite Flyin’ Hawaiian, a seared one-third-pound patty stacked with grilled pineapple, roasted red peppers and teriyaki mayo. Pair it with an order of Truffle Shuffle Tots, fancy potato tots tossed in truffle oil and Parmesan with a spicy mayo drizzle. Barry uses the tots to finish the Captain Coyle (pictured above), a black-bean veggie burger topped with roasted corn salsa and cucumber ranch. You’ll find the truck’s schedule updated on its website.

Since founding crème brûlée truck Torched Goodness in 2009, Julia Ireland has created more than 30 flavors of custard for her torched-to-order confections that she sells throughout the state. Fan-favorites include sea salt caramel, infused with homemade caramel sauce, or the cult-favorite lavender, steeped with fragrant locally grown dried flowers. Summer-ready strawberry basil, infused with homegrown basil and topped with fresh berries and a balsamic glaze, and warming fall flavors such as maple bacon and pumpkin spice, are among the seasonal standouts. The mint-green truck stops at the Lawrence Farmers Market on Saturday mornings and at area street fairs and festivals. Torched Goodness often rolls up to local wineries, too, where many of the custard flavors are a fine match, such as orange blossom crème brûlée paired with a summery Pinot Grigio.

Kentucky's Café 502 food truck was so good that chef Chris Williams planted roots as a brick-and-mortar establishment called Four Pegs Smokehouse & Bar, located in a historic building in Louisville's Germantown neighborhood. Four Pegs' menu includes all the barbecue favorites — mac and cheese, ribs and baked beans — but Williams kicked it up a notch with his mac bowls, massive sandwiches and a barbecue burrito described as "Kentucky's least healthy restaurant order." Sign us up.

Chef Ericka Lassair — aka Chef Diva — came up with her concept for Diva Dawg, which specializes in New Orleans-style hot dogs, after she couldn’t shake a craving. Diva Dawg rolls through the Big Easy slinging signature dawgs like the raving chili dog, in which a custom Creole-spiced pork-and-beef frank is topped with red beans, fried chicken and ketchup aioli. She’s steadily earned a reputation for her crawfish etouffee sauce, too, a roux-based sauce that Lassair cooks until it achieves a cheesy, creamy texture. The consistency makes it perfect for smothering not just hot dogs but fries and nachos, too. Finish strong with an order of her locally famous apple pie-inspired bread pudding, finished with an apple-whiskey glaze.

Since its founding in 2017, Bangor-based The Lobstah Buoy has become a favorite among locals and visitors for its roster of regional seafood classics. The signature lobster roll comes in three sizes: the two-ounce Baby Buoy, a quarter-pound sandwich or a half-pound (as pictured), with freshly shucked lobster meat mixed with mayo piled onto a buttery grilled bun, served plain or with hot drawn butter. Upgrade your roll to a basket and it’ll come with fresh-cut french fries and homemade coleslaw. Owners Benjamin Gregory and Erin Doughty round out their menu with additional Maine bounty, including fried whole belly clams, fish and chips, crab rolls and lobster stew. Pro tip: Ask for the secret menu lobster melt, which melts sweet lobster meat into a gooey grilled cheese sandwich.

Maryland natives and restaurateurs Jeff and Jo Gordon couldn’t find the crab cakes they grew up eating without going to a sit-down restaurant, so they decided to make some themselves. The resulting Flash Crabcake Company has developed a loyal following around Baltimore for its speedy service and signature crab cakes — the key is no filler — as well as the cream of crab soup. Sample both with the aptly named Best of Both, starring a six-ounce all-lump crab cake topped with cream of crab soup. When their son noticed how many fans were taking multiple crab cakes home, much like you would with a box of doughnuts, they started offering The Big Deal, six cakes and a quart of soup, and The Very Big Deal, 12 cakes and two quarts of soup. Don't miss their take-and-bake options if you want to pick up a meal to enjoy later.

Roxy's Grilled Cheese & Burgers was a Season 2 competitor on The Great Food Truck Race, and they've now grown into a standalone restaurant in addition to the truck that you can find around Cambridge. The menu includes a classic three-cheese grilled cheese on sourdough bread and tomato soup. Or try a twist on the sandwich by ordering their Green Meunster with bacon and guacamole or The Southern with barbecue pork and pickles.

Find the bright pink Brunch Babes food truck around Ludington, and eat your fill of loaded tots, truck-made doughnuts, sliders and other brunch meals. Brunch Babes' menu item The Babes Slider (above) offers up a beef and pork patty, sharp cheddar, arugula, bacon-onion jam and maple mayo on a brioche bun.

Who knew that those freezer-section potato nuggets could form the basis of an entire business? Yes, the tots at St. Paul's Tot Boss come courtesy of good old Ore-Ida, while the truck tends to indulgent toppings. Here, tots are wrapped in bacon, substituted for corn chips in nachos, tricked out like pizza, doused in gravy and cheese curds for poutine and even styled into a Minnesota staple, hot dish — a meat, veggie and canned-soup casserole paved with crunchy tots.

Oxford-based Oxsicles rolls to refresh. Owner Lauren Klimetz makes all-natural ice pops in all shades of the rainbow, using fruits and vegetables to dye each flavor — beets for red, carrots for orange, spinach for green and blue freshwater algae for blue. As a bonus, most of the pops are dairy-free, many have no added sugar and, because of her own dietary restrictions, the pops are soy- and gluten-free, too. Strawberry remains a top seller, bolstered with lemon and sweetened with local honey, though Klimetz likes to think of her Green Machine as her signature pop, a creamy, sweet-tangy number made with pineapple, avocado, honey and spinach. Look for stellar seasonal treats such as chai fig, which blends cold brew chai with locally grown figs, or the fall-ready vegan pumpkin "cheesecake," made with local pumpkins and soaked cashews. There are even peanut-butter-and-banana Pupsicles for furry friends, which are mounted on a raw-hide-alternative dog chew instead of a stick. Find the pops at the Oxford Community Farmers Market and Oxford Mid-Town Market, and check the website and social media for up-to-date schedules.

Though there are now brick-and-mortar Seoul Taco locations in Missouri and Illinois, the O.G. food truck remains a St. Louis staple. Open since 2011, when neither food trucks nor Korean food were prevalent in the city, David Choi's Seoul Taco puts a contemporary, approachable spin on the Korean flavors and foods Choi grew up eating. The menu features bases such as burritos, tacos, nachos and bowls, which diners can spin into their own Korean-fusion creations by adding items such as kimchi, bulgogi beef and gochujang peppers. Fan-favorites include kimchi-fried-rice-stuffed spicy pork burritos or bulgogi steak tacos, which nestle Korean barbecue-style beef into tortillas with mixed greens and sesame vinaigrette. You'll find the truck at local breweries like Four Hands, as well as at office parks and summer festivals.

Winters in Big Sky Country are notoriously tough, so when Bozeman locals see the Blue Smoke Barbeque truck come summertime, there's guaranteed to be a line. They're likely to smell the truck even before they spy the plume of the trademark blue smoke, when the air is redolent of wood-fired sizzling 'cue. Chef-owner Justin Koller smokes locally sourced meats in the style of Texas barbecue, so beef brisket, smoked over a combination of imported Texas oak and local apple and cherry woods, is a prominent feature. There are also the requisite ribs and pulled pork, but Koller's personal favorite is the whole chickens, which he brines in a local IPA before giving each the low-and-slow smoker treatment. Order a half or whole chicken, then take any leftovers home to make tacos or sandwiches. Given his chef pedigree, all sides and sauces are made from scratch; pair the brisket with a smoky sauce made from Bozeman Brewing Company's porter and smoked peppers and onions. You'll find the truck posted up outside an old A&W drive-up restaurant in Three Forks, as well as at breweries and events in Bozeman.

Omaha-based Izzy's Pizza Bus offers Detroit-style pizza with creative flavor combos. Try Millions of Peaches, a seasonal flavor with peaches, prosciutto, burratta, American grana and balsamic glaze, or the Limp Brisket with brisket, gouda, barbecue sauce and pickled red onions. Don't worry — if you're a pizza purist, there are plenty of traditional options, too.

Jennifer Baumgartner had the name for her dream bakery picked out long before it became a reality. But in 2012, she took the plunge and launched The Cookie Bar, popping up at events around Las Vegas with her small-batch cookies. It was at one of these events that she met her now-husband Caleb, who owned a Chicago-style food truck and was himself an experienced food truck builder. Ready to help Jennifer grow her blossoming baked goods business, Caleb helped transform two old postal trucks — just 10 feet long and six feet wide — into a mini fleet of The Cookie Bar food trucks. The menu features desserts both boozy and non-boozy; for a kid-friendly treat, opt for the perennially popular Kitchen Sink Bars, which stuff an Oreo or a peanut butter cup between chocolate chip cookie dough and brownie batter, to bake and top with milk chocolate and candy. For a more adult treat, there’s the rum-infused caramel-coated Booze Munch or the Twisted Krispie, a brown-butter-and-sea-salt-infused marshmallow-puffed-rice-cereal confection that can be spiked with wedding cake-flavored vodka. Hey, what happens in Vegas, stays in Vegas, right?

What was once a food truck is now a thriving restaurant and butchery called The Tuckaway Tavern in Raymond. It's the brainchild of chef Bobby Marcotte, who combines playful names and premium ingredients to create a distinguished menu and memorable experiences for his guests. One of the beloved Tuckaway Tavern appetizers is the Dirty Birdies — crispy, cajun-marinated wings in a "dirty" rub with 'Bama sauce and cilantro.

Burger Walla is a Black-owned burger joint based in Newark, where Leigh, Kai and Luis put an Indian twist on American comfort food. They chose the name Walla because it means “specialist” in Hindi — and they want people to know they’re not messing around. Try out their signature dish, the Walla Lamb Burger with ground lamb infused with mint chutney made from spices, mint and cilantro, then stacked with cherry heirloom tomatoes, spicy pickles, and goat cheese and topped off with Walla sauce — honey-roasted mustard with a kick.

Enrique Guerrero is something of a culinary celeb in Santa Fe, since he's opened multiple popular restaurants (many of which have showcased what he calls his "Nuevo Hacienda Cuisine") as well as Bang Bite Filling Station, one of the area's longest-running food trucks. And while he's obviously got serious fine-dining chops, he's just as committed to serving up award-winning burgers. Take the Bite Burger, which raises the stakes on the beloved green chile cheeseburger, with jalapeños, serranos, poblanos and chipotles blended right into the meat.

Using USDA Prime rib eye sliced super thin, G’s Cheesesteaks' signature New York Cheesesteak is straightforward and simple — meat covered in caramelized onions sauteed with a little oil, salt and paprika, then mixed with Cooper sharp cheese. Instead of the soft roll you'd find in Philly, G’s uses a hard, crunchy roll that’s all New York. Don't miss their food truck on Staten Island, and watch them on The Great Food Truck Race Season 18.

Yes, this is a second New York food truck, but we couldn't forget Nishaan, another The Great Food Truck Race Season 18 competitor. Nishaan is a Pakistani-American fusion food truck based in New York City, run by Naoufal, Zeeshan and Vidya — a group of IT product managers chasing something bigger. Their signature dish? Pakistani Chopped Cheese, their take on the classic bodega sandwich that blends traditional Pakistani flavors with American street food.

Chopped alum chef Anthony Denning won his episode in Season 53 and operates Another Food Truck in the Charlotte area. Try his signature Hot Chicken Smash sandwich with Nashville hot chicken smashed between two pieces of Texas toast with a three-cheese blend, ranch pickles and a side of fries.

Sweet Dreams Mini Donuts' bright yellow truck sets them apart as they set up at fairs, festivals and other events in North Dakota. The family-owned food truck sells blueberry, raspberry and cinnamon-and-sugar doughnuts by the bag or the bucket. Follow their social media accounts for details on where to find them.

The folks at Maybe Cheese Born With It are another success story from The Great Food Truck Race. These Season 15 competitors came in second place, and the one-of-a-kind Drag Queen Mac and Cheese food truck can be found around the Toledo area serving looks and their beloved loaded mac and cheese.

Tater tots, but make them gourmet. Some Like It Tot combines delectable dishes served over a bed of crispy tater tots. Choose between birria taco tots, shrimp étouffee tots, buffalo chicken tots, pulled pork tots and classic chili cheese tots. You can find Some Like It Tot around Oklahoma City.

As seen on The Great Food Truck Race Season 18, Fat Kid Food Co. proprietors Tristan, Chaz and Milkshake lean into over-the-top flavors and crave-worthy dishes in everything they create. The Krabby Patty, pictured above, consists of a tempura-fried soft shell crab stacked on top of a double-cheese smash burger. Inspired by their Pacific Northwest roots, the dish blends local seafood with Japanese flavors and is finished with their signature burger sauce, made from Kewpie mayo, a touch of ketchup and unagi sauce.

It's not a taco, it's a torta! Tortas are a Mexican sandwich made from a crusty bread roll and can be served hot or cold. The Mojo Pork Torta uses beer-brined pork loin with the double IPA from Dancing Gnome Brewery called HaHa!. It's layered with avocado, marinated and spiced pork loin, pepper Jack cheese, lettuce, tomato and their very own housemade citrus mayo. You can find Pittsburgh Tortas throughout the Steel City.

Two brothers-in-law who found themselves jobless during the Covid-19 pandemic bought a food truck they named "Sammy" and set off on their food truck journey in September 2020. Using ingredients sourced from local Rhode Island vendors, the pair created a stellar sandwich menu uncluding a classic All-American Burger and the Thicken Bacon Ranch — a fried chicken sandwich with "THICC" cut bacon and homemade ranch.

Not only is Roti Rolls consistently voted Charleston's best food truck, but for a time, it was the South Carolina city's one and only food truck! To be sure, the "Green Machine" is always a welcome sight on the streets, serving roti parathas padded with Caribbean-, Asian- and Indian-inspired fillings made from locally grown ingredients. Think the Funky Farmer with coconut-green-curried local vegetables, the Thurman Merman with braised local short rib and Creole mac and cheese, and the Shrimpin' Aint Easy, featuring pickled local shrimp and butter bean chow-chow.

Roscoe’s Kitchen is owned by Chelsea Plucker, a Sioux Falls native, and Demetrece Henderson, who was born in Belzoni, Mississippi. Together, they share a deep love for serving people — from offering warm hospitality to making every customer feel like family. Among Roscoe's signature dishes are the smash burger, the Philly cheesesteak, the hibachi bowl and the fan-favorite cheeto balls with nacho cheese.

Good Fortune Co. is based in Memphis, where Sarah, Arturo and Chris focus on handmade Chinese noodles and dumplings done the right way — every step from scratch. Their one-of-a-kind menu has landed them a spot on Diners, Drive-Ins and Dives, as well as Season 18 of The Great Food Truck Race. Enjoy your pick of noodles, dumplings, rice bowls and appetizers.

What's not to love about deep-fried potato balls? Try the Texas Armadillo Ball, which has a crispy outside with a fluffy potato inside stuffed with brisket, bacon, jalapeños and cheese. Of course, you can also choose a potato and cheese ball. Those definitely sound like tasty balls. Tasty Balls and More also offers chicken tenders, french fries and cowboy baked beans.

Forget the pineapple on pizza debate — pineapple is the centerpiece for The Salty Pineapple, based in Herriman. The menu offers classic Hawaiian barbecue, as well as vegetarian and vegan options. Owner Daysha Filipe shares the flavors of her childhood by way of one-, two- or three-meat bombos served with macaroni, rice or cabbage, a side dish and a sauce. Don't forget to try the Polynesian macaroni salad or the Loco Moco burger!

Taco Gordo was once a small, hand-built taco cart, but now it's a full-fledged restaurant in Burlington. Tacos are served on fresh corn tortillas, and the Al Pastor tacos with spit-roasted pork sell out nightly. If you're feeling extra hungry, grab a Gordo Supreme burrito with your choice of protein plus rice, beans, cheese, crema, shredded cabbage, salsa verde and cilantro in a flour tortilla.

SnoCream Company's vintage school bus cafe in Annandale specializes in a hybrid of ice cream and shaved ice they've dubbed "SnoCream." Choose the flavor of your SnoCream base, then pick your toppings and a drizzle. Don't forget to try the tea!

Seattle is a food truck mecca, which means Off the Rez gets serious props for differentiating itself from the crowd. It's the only place in the city where patrons can get a taste of Native American cuisine — most notably Indian fry bread. The puffy, doughy vessels can be enjoyed as is or used to cradle fillings such as chicken chile verde, pulled pork or burgers, or even ordered as dessert, drizzled with honey, rolled in cinnamon sugar or dolloped with lemon curd, Nutella or jam.

"Eat Healthy for a Good Cause" is the motto at Fava Pot, a beloved DC truck that's also birthed a brick-and-mortar business. That means every purchase of gluten-free fava bean falafel, antibiotic-free grilled Cornish hens sprinkled with sumac and Egypt's vegetarian street staple koshary (lentils, rice, chickpeas and pasta, bathed in spicy tomato sauce) goes to fund founder Dina Daniel's work with Coptic Orphans. Building on their Valuable Girl Project (a development program that empowers young women through educational mentoring), she currently sponsors Girl Rising, offering scholarships to gifted girls with college aspirations.

Who knew you could do so many things with a humble hot dog? Hillbilly Hotdogs in Lesage is kind of a one-stop shop — have a burger, eat a hot dog and get married all in one place. (A Weenie Weddin', they call it.) Order up a Mothman Dog (deep-fried hot dog, chili sauce, Thousand Island dressing, two onion rings and tomato) or consider tackling The Original Homewrecker: a 15-inch, one-pound hot dog with two pounds of toppings.

Quick — name America's best city for pizza. Bet you said New York, right? Well, according to national media, who've declared Streetza "The #1 Food Truck in America" (Bloomberg Businessweek), one of the "Best Pizza Joints in the U.S." (Travel Observer) and "The Best Food Truck in All the Land" (Eater), Milwaukee may have stripped the Big Apple of its title.