FOOD TRUCKS

El Camion

A refreshing solution to the noticeable lack of Mexican food trucks around these parts. With locations in Ballard, SoDo, and North Seattle, you can get your fix of breakfast burritos bursting with scrambled eggs, cheese, onions, black beans, pico de gallo, and either ham, chorizo, or fajita-style veggies. Later in the day, there’s an array of tacos, burritos, quesadillas, and enormous tamales. Other highlights here are the gorditas, thick handmade tortillas piled with grilled onions, Cotija cheese, salsa verde, avocado, and choice of meat, and the plato mole, two generous pieces of chicken swimming in a rich mole sauce. Locations vary.

elcamionseattle.com MEGAN HILL

Maximus/Minimus

The hulking metal pig that is the Maximus/Minimus food truck is hard to miss. The tank is often downtown or at the Fremont Sunday Market, serving home-style barbecue in two styles: maximus for a bolder flavor profile, minimus for something lighter and brighter. One highlight is the succulent and spicy maximus pork sandwich, whose minimus counterpart is sweetened with tamarind, honey, and molasses. A delightful vegetarian version is also available, as is the addition of Beecher’s Flagship cheese. Locations vary. 971-4150,

maximus-minimus.com MEGAN HILL

Narwhal

Renee Erickson’s adorable oyster food truck—converted from a vintage dairy van—shows up at spots like Hilliard’s Beer, the Queen Anne Farmers Market, and your buddy’s surprise party serving seafood-centric dishes. The menu is short and sweet, with the careful sourcing and attention to detail we’ve come to expect at Erickson’s restaurants. Recent standouts include a smoked-trout salad with lentils and creme fraiche, fried oysters with espelette aioli, and a cucumber gazpacho with crab salad. Locations vary. 395-5147,

narwhaloystertruck.com MEGAN HILL

Off the Rez

Did you know you’re allowed to pile barbecue pork into elephant-ear-style fry bread and shove it in your face? Well, you are! It’s called an “Indian taco,” and it’s just as mind-blowingly tasty as it sounds. Mark McConnell, Off the Rez’s owner, grew up eating Native American food at family powwows in Montana, and thankfully he brings that culinary tradition to your drunk weekend outings. The menu might sound a little unusual at first: cumin crema burger? What is that? I’m not sure, but it tastes incredible, as does pretty much everything at this gem of a street-food stand. Locations vary. 414-8226,

roaminghunger.com/off-the-rez KELTON SEARS