'The Great Food Truck Race' Season 18: Meet the New Teams

This season on The Great Food Truck Race, host Tyler Florence kicks things off with nine new teams ready to battle it out along the South Atlantic coast. Each week means a new city, fresh seed money and the challenge of outselling the competition. Last truck standing takes home $50,000. Let’s get rollin’!

As always, your master of ceremonies for The Great Food Truck Race is Tyler Florence — a Food Network staple since 1996. From award-winning restaurants to best-selling cookbooks, Tyler brings decades of experience, Southern charm and serious culinary cred to every stop along the coast this season.

G’s Cheesesteaks is a Staten Island food truck staple turned brick and mortar in New York City, New Jersey and Texas, led by Jack, Antonio and Derek. Their fast-casual menu covers all the heavy hitters — cheesesteaks, chicken cutlet sandwiches, wings, fries and burgers — done right and without the fuss.

“Simplicity is key. We don’t do that fancy stuff.”

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. What sets it apart? The bread. Instead of the soft roll you'd find in Philly, G’s uses a hard, crunchy roll that’s all New York.

“That’s really good, man. I think it’s dead-on, perfect. I have no notes, I think it’s spectacular.” —Tyler Florence

Eat My Biscuits is a Black-owned breakfast and brunch spot in East Point, Atlanta, Georgia, known for its seafood, honey hot 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.

“We believe in the transformative power of food and the joy it brings to our lives, and we are committed to providing a truly exceptional dining experience that uplifts and empowers our guests.”

Eat My Biscuits’ Deep Dive Seafood Biscuit features Cajun-grilled shrimp, lobster, crab, peppers and onions, all topped with a creamy seafood roux. It was served on a stovetop biscuit rather than an oven-baked biscuit — a choice they made intentionally for the first challenge.

“I think this is delicious … it reminds me of my grandmother's. It really, really does. Great job.” —Tyler Florence

Fat Kid Food Co. comes to the competition from Ashland, Oregon, bringing a bold take on Pacific Rim-style street food. The team — Tristan, Chaz and Milkshake — leans into over-the-top flavors and crave-worthy dishes made to satisfy any appetite. Their food is messy, indulgent and proudly unfiltered.

“Our cuisine is fat kid, stoner, munchie, cheat day, hangover food. We are having fun with food. Literally just not taking things too serious.”

Fat Kid Food Co.'s Krabby Patty — a tempura-fried soft shell crab stacked on top of a double cheese smash burger — is inspired by their Pacific Northwest roots. The dish blended local seafood with Japanese flavors, finished with their signature burger sauce, made from Kewpie mayo, a touch of ketchup and unagi sauce.

“I think people are going to love it, man.”—Tyler Florence

“We’re hot girls making hot egg rolls, spring rolls and summer rolls.” That’s the vibe at Stop Drop N Roll, a Vietnamese food truck based in Jersey City, New Jersey, and run by Sarah, Mai and Colleen. They’ve made a name for themselves with their signature bánh mì egg roll and a menu full of fresh, flavor-packed rolls. It’s fun, flavorful and all about sharing good food with good energy.

“Having people eat our food and just seeing their smile, it makes us feel good.”

Stop Drop N Roll puts their spin on a Vietnamese classic with The Bomb Mai — a signature egg roll inspired by the bánh mì sandwich. It’s filled with lemongrass-marinated steak, pickled carrots, daikon and their signature jalapeño cilantro sauce.

“I think it’s nice. I think it’s super fun, and it’s perfect coming off a food truck. Your name is Stop Drop N Roll because you are on fire.” —Tyler Florence

Nishaan is a Pakistani-American fusion food truck based in New York City and run by Naoufal, Zeeshan and Vidya — a group of IT product managers chasing something bigger. At the time of filming, they’d only been open six months, but their mission is clear: take the homestyle cooking they learned from their mothers and leave a mark on American cuisine. Fittingly, "nishaan" means “mark” — and they've joined the competition to make theirs.

“We might have day jobs where we work in corporate America, but we love food, we love serving people and we're here to win.”

Nishaan’s Pakistani Chopped Cheese is a fusion take on the classic bodega sandwich. Their version featured a beef patty toasted with warm spices, chopped and layered with creamy lime cilantro sauce and finished off with tamarind chutney and a blend of melted pepper Jack and American cheese. The result: a combination of nostalgic Pakistani flavors with an iconic American street food.

“I think this is really great. I literally want to drizzle something over top of the whole thing, and I want it running down my fingers when I eat it.” —Tyler Florence

Good Fortune Co. is based in Memphis, Tennessee, where Sarah, Arturo and Chris focus on handmade Chinese noodles and dumplings done the right way — every step from scratch. Their food even landed them a spot on Diners, Drive-Ins and Dives, where Guy Fieri referred to their noodles and crawfish dumplings as “lights out.”

“We make everything from scratch at Good Fortune. We make it with heart, every single dish, every single time.”

Good Fortune Co. made Pork Dumplings from scratch with homemade dough, pork, scallions and smoked black cardamom. The dumplings were topped with house-made chili crisp and a black vinegar sauce, then finished with fresh cilantro and green onions.

“That’s about as good as it gets. The dumplings are juicy. The filling is so complex and so interesting. Wow.” —Tyler Florence

Burger Walla is a Black-owned burger joint based in Newark, New Jersey, 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. They’re the burger specialists, and they’ve got the flavors to prove it.

“Every restaurant in America makes burgers and fries, but the lamb burger … nobody's done a lamb burger like this.”

Burger Walla cooked up their Walla Lamb Burger — a fusion of Indian flavors and classic Americana. It features a freshly ground lamb patty infused with mint chutney made from spices, mint and cilantro, then stacked with cherry heirloom tomatoes, spicy pickles and goat cheese. The burger was finished with Walla sauce — a honey-roasted mustard with a kick at the end.

“That’s great. The lamb burger is really, really nice. The flavor is right on point.” —Tyler Florence

Cooking With Que started in 2015 out of Detroit, Michigan, with a mission to serve up plant-based comfort food that speaks to everyone — vegans and meat eaters alike. Regan, Quiana and Ari are known for taking your favorite dishes and flipping them into healthier versions without sacrificing flavor. Their food brings people to the table, no matter what they eat.

“We want to show people that vegans and meat eaters can coexist. We can all eat together. It’ll just be healthy, and it can taste freakin’ fire.”

Cooking With Que brings to the table a creamy Loaded Vegan Mac & Cheese made with macaroni pasta, plant-based cheese sauce and shredded vegan chicken. On top: chopped red and green bell peppers, fresh herbs and a final hit of parsley for that classic finish.

“I think this is a banger. You got a banger, ladies!” —Tyler Florence

Rising Tiger is based out of Longmont, Colorado, where Orian, Devin and Ashley serve up what they call “Asian-ish” diner food — a mashup of American classics with bold Asian flavors. Their menu leans into comfort and creativity, blending immigrant roots with familiar favorites to create something that feels both new and nostalgic.

“We want people to come to us and try something new. We’re trying to bridge that culture gap [between Asian and American food].”