When the fooderati first caught on to food trucks, it was the extraordinarily high-caliber versions of idiosyncratic dishes that made their hearts race. But culinary entrepreneurs’ dreams quickly outnumbered creative ideas, so the latest crop of Seattle food trucks is serving crepes, barbecue, and noodles with red sauce. Thank goodness for Off the Rez, which has taken advantage of the format to showcase a cuisine that isn’t available in any local restaurant. The foundation of Off the Rez’s Native American menu is frybread, the savory doughnuts that show up at powwows. The truck turns its inflated pads of bread into tacos and sugar-topped desserts, and a grateful Capitol Hill crowd has turned the snacks into a late-night sensation. HANNA RASKIN Various locations, offthereztruck.com