The Best Food Trucks in Austin

Few things go together as perfectly as biscuits and barbecue, and that's the premise behind this truck from Christopher McGhee and William Spence, located on the Radio Coffee lot. It's popular but they have ordering down pat with a QR code and a call-ahead option that keeps things moving along.

Inspector Notes: "Good thing too, as you won't want to wait for a bite of their melt-in-your-mouth brisket and flakey biscuit sandwich with a swoop of smoked strawberry jam thrown in for good measure. Or, try the pork belly with spiced apple pear preserves, a fried chicken biscuit, or even a simple egg sandwich biscuit—it's all good. To top it all off, beef sausage and wings, as well as sides like pimento cheese grits, round out their barbecue staples."

Chef/owner Luis "Beto" Robledo's East Austin food truck offers a simple but satisfying promise: Mexico City-style tacos. Order at the counter, then find a seat in the shaded picnic area shared with other food trucks.

Inspector notes: "This place is best known for their suadero taco, served simply with onion and cilantro. The cachate, or beef cheek, is a close second, but if you're seeking something less meaty, the mushroom taco seals the deal. The meats are cooked in a traditional chorizera pan with a raised center, and the tortillas are equally impressive. These bright yellow masa tortillas are paper thin with loads of flavor. Sides, like grilled onions or beans, round out the satisfying meal."

Head to East Austin to find this stationary food truck where they only have one thing on their mind—discada. It may be the easiest order you've ever made, as there is no menu posted and the only decision you'll need to make is how many taquitos you want.

Inspector notes: "As for the food, it's all in the name. Discada is a Northern Mexican style of cooking with different cuts of beef and pork cooked together with aromatic vegetables. Their version also adds bacon, onion, and roasted poblano peppers, all cooked down and served taquito style in single layers of yellow corn tortillas. Topped with a pulverized pineapple slaw and served with fresh salsa on the side, it's a delicious style not often seen. Elote and soft drinks round out the hyper-focused offerings."

Meanwhile Brewing is home to a few food trucks, but Chef Damien Brockway's is the one to beat. It's barbecue, but certainly not your grandaddy's barbecue. Instead, there's more than a hint of new school in this cooking, with the chef's African diaspora inspiration coming through in the menu.

Inspector notes: "There is a stern nose to tail and root to stem ethos here, where you'll find everything from pulled pork and brisket to chicken smoked using pecan wood and mixed hardwood. Classic pork sausage flecked with red pepper flakes impresses with its dialed-in flavor, but it's the chicken with chile vinegar butter that is the true standout. A rotating list of sides may include burnt ends with black-eyed peas and smoky spice-rubbed peanuts."

Barbecue is ubiquitous in Texas, but there's something deliciously different about KG BBQ. It's all due to owner Kareem El-Ghayesh. Raised in Cairo, he left behind a career in finance to move here to smoke meat, and Austin is very happy he did. His food truck is located next to Oddwood Brewing, and there's always a line for this food that marries Middle Eastern twists with Texan barbecue tradition.

Inspector notes: "From rubs and sauces that use sumac, cinnamon, and pomegranate to Mediterranean sausage with green olives, sun dried tomatoes, and feta cheese, the mashup is marvelous. Don't skip the boneless chicken thighs marinated in honey, thyme, and sumac and accompanied by a yogurt sauce. End on a sweet note like the rice pudding with pistachio butter and mascarpone."

This East Austin eatery isn't your average roadside trailer. Run by the Landaverde siblings, this spot elevates the typical experience with a platform and picnic tables shaded by greenery and a battalion of fans.

Inspector notes: "The food is equally leveled up, with a focus on barbacoa (even the name is a play on it). From the very first bite, it's clear that this meat is special. Get it in breakfast tacos or in that Austin staple, migas tacos, with scrambled eggs, chips, shredded cheese, and sliced avocado. It's also available on its own or in a quesabarbacha, a beet-red tortilla folded with barbacoa, cilantro, and onion, along with gooey cheese. It's decadent, with a good balance of flavor aided by their house-made salsa."