D.C.'s food truck scene is constantly changing, and it can be hard to keep up with what's new to the streets.
Here's a guide highlighting newcomers to the area (got rolling within the last year or two), a roster of mobile kitchens serving everything from smoked Indian barbecue to traditional water ice. Also, read on to keep track of which popular food trucks are branching out into full-fledged restaurants. — Adele Chapin and Tim Ebner
This might be the only food truck where the laws of probability come into play. At 50/50 Pizza, which launched this year, customers spin a wheel and hope to land on the half of slots that say .99 cents. If not, they'll pay the full price of $9.99 for their pie. Feeling lucky? The truck is often at Franklin Square and Farragut Square among other spots.
Tex-Mex meets Indian flavors at Dhabalicious, an Indo-Punjabi fusion truck that launched this year. Dhabalicious's meats are marinated, rubbed and slow smoked for nine hours with white oak, then spiced up in tika masala bowls or tacos.
The team behind Crepe Love and Crepe Amour introduced an Indian street food truck this year that’s rolling all over D.C. and NoVa. Kati rolls are a big part of the menu, along with samosa chaat and mango lassis.
Frying up twice-tried French fries since the fall of 2015, Urban Poutine smothers those fries with beef gravy, cheese curds and toppings like pulled pork or red wine-braised short ribs. Urban Poutine treks across D.C. and Northern Virginia.
Food Trucks Turning to Brick-and-Mortar Spots
The Pepe food truck is the first José Andrés concept to pop up at the newly minted ThinkFoodLab on Pennsylvania Avenue NW. The Spanish sandwich shop opened in July, serving sandwiches (try the pan de cristal varieties), patatas bravas chips, salads and soft-serve. It will be around for a limited run.
Beloved burrito truck Rito Loco opened its first fast-casual restaurant in Shaw in 2015, serving up tacos, burritos and bowls. This month Rito Loco added on top of its Florida Avenue location with a new rooftop bar called El Techo.
Popular D.C. food truck Arepa Zone opened a stall at Union Market, and now the Venezuelan eatery is about to add a restaurant on 14th Street near Thomas Circle. In addition to classics like fried tequeños (cheese sticks) and cachapas (sweet corn pancakes folded like tacos with various fillings), the brick-and-mortar restaurant will branch out into breakfast, beer, and late-night dining.
Within the past year, SnoCream Company went from a bus parked in a Kmart parking lot to The Block, a food hall in Annandale, Virginia with a mix of Asian cuisine. SnoCream Company serves up a mix of shaved ice and cream with toppings such as mochi, lychee, and a variety of cereals and jellies.
Food truck vet BBQ Bus opened a new 900-square-foot smokehouse in Brightwood in July. In addition to favorites like smoky pulled pork and spicy chicken, BBQ Bus’s new outpost is adding chicken pot pie Fridays and a new flavor of barbecue called Georgia Avenue Gold.
In March, barbecue truck Sloppy Mama's opened up a stall at Union Market as its first standalone brick-and-mortar spot. The Union Market outpost focuses on St. Louis-style ribs and pulled pork. Other meats, like turkey, house-made sausages, duck, lamb, and goat, rotate on and off the menu. Sandwiches are $10, while a platter with two sides start at $15.
Dirty South Deli
Dirty South Deli is known for its creative rotating sandwiches and its permanent fixture, the Mr. Chips. It's a chopped pork option that combines jalapeño heat with a sweet cilantro, citrus aioli. In addition to the food truck, Dirty South Deli boasts a long-running pop-up at the cafe at the National Museum of Women in the Arts. Perfect for those craving deli sandwiches in a refined setting.