Boston’s burgeoning food truck scene is revving up for the Spring season. Following the popular Winter hiatus option and indoor catering gigs, over 90 trucks will be serving their respective goodies outside starting on April 1st. Here are some of our favorites with flavors that sway global and local.
Note: If you have a go-to truck that we didn’t mention, drop it in the comments section below.
Munch Mobile Kitchen
Chef/owner Nate “Munch” Lawrence looks like he’d be comfortable serving from a big rig with his riotous beard, but he and fellow owner Justin Bucenec cook and garnish their creations with the elegance of prima ballerinas. With over 35 combined years of food industry experience, this unassuming team rocks spectacular flavor combinations for carnivores, vegans, and gluten-free peeps.
Fan favorite: Munch Mobile will roll out a new menu any day now. Last season’s menu featured mushroom sliders on Iggy’s brioche with Beemster cheese, Brussels sprout slaw, and herb aioli and a braised pork tostada with aged VT cheddar, radicchio slaw, and sriracha crema.
Jamaica Mi Hungry
Jamaican comfort food that warms your heart and belly with rich spice combinations and tender braised meat. With very few trucks serving Caribbean food, this truck has a loyal following for offering West Indian flavors.
Fan favorite: Oxtails braised in root beer ale or the “Jamaican Mi Hungry” with a beef patty and coco bread.
Gogi On The Block
Korean fare from the Kim family. Brother Sean and sister Yoon craft traditional Korean dishes and always get their mom’s approval before rolling out a new dish. A streamlined truck menu offers a rice bowl, burrito, or salad option, that customers then top with one of the truck’s four gogi (meat) options. To try additional dishes look for this truck at special events, where they serve distinctive Korean fusion items like gochujang hummus. Customers love this truck so much that one loyal fan I spoke with bought every option at lunch and was bringing the meals home for his family’s dinner.
Fan favorite: Kimchi fried rice bowl with bulgogi (sweet Korean barbecued beef) and a maesil honey plum smoothie.
Seasonal, sustainable, antibiotic-free, and local, Heritage calls their fare, “farm to truck” food. This menu reads like a week of meal options off a farmhouse chalkboard. All items are hearty, comforting, rich in texture, and bright in flavor.
Fan favorite: Vegan bean cassoulet with cannellini beans, smoked portabella mushrooms, fresh herbs and farm vegetables with roasted garlic breadcrumbs or the stuffed free-range meatball sub, each filled with Jansal Valley smoked mozzarella and smothered with Heritage’s Local Tomato Sauce.
Honest food made with wholesome, fresh ingredients. This truck is often found in the Back Bay, but also spends weekends on the festival circuit at the Lilac Sunday Food Truck Festival at Arnold Arboretum (5/8), Radio 92.9 EarthFest On the Esplanade at the DCR Hatch Shell (5/21), and 5th Annual Worcester Food Truck & Craft Beer Festival (6/4).
Fan favorite: The Cheesy Goodness – a grilled cheese with Cabot cheddar, Swiss, and tomato on fresh sourdough bread and a side of Pretty Eyes – fried Grillo’s dill pickles.
To explore more about Boston’s food truck scene visit:
This national site allows customers to find their favorite mobile kitchen and learn about new trucks. For anyone currently running a food truck company or interested in starting a business of their own, Roaming Hunger offers helpful tips, marketing ideas, and buying/selling resources.
City of Boston
Boston’s government website provides helpful information for consumers and vendors alike. For customers, you can search for a truck based on day of the week, business moniker, or location. You can also check health inspection reports, and suggest new sites where you’d like trucks to park. For trucks, this is your one stop spot to get started with permitting, licensing, and scheduling information.