Ever since humans have been able to simultaneously walk and chew, we’ve loved food that’s on the move.
We started out chasing down the occasional alarmed wildebeest, and soon found ourselves in pursuit of less elusive outdoor fare. Food carts were as common as nervous Christians around the Colosseum of Rome; medieval unpleasantries were mitigated (somewhat) by street vendors hawking meat pies baked right on the cart.
And so, it would roll on, from prairie chuck wagons to bilge-water hot-dog carts, from peanuts to pierogis—even the humble ice cream cone was the brainchild of a savvy street vendor. Food carts helped fuel our economic ambitions and fulfill our desire for fast food at fair prices. That happy dynamic has rumbled through the centuries and onto the streets of Delaware today.
Burgers by WildWich
Who doesn’t love a good burger? This food truck serves burgers, veggie burgers, hot dogs and sides across Delaware. Toppings like from-scratch pickles and pickled jalapenos take the burgers to the next level and keep fans coming back for more. Diners rave about the house-made sauces like the Awesome Sauce with horseradish and parmesan and the Dragon Sauce with chipotle pepper and mango.
The food truck can be found at breweries, events and more across the First State. On Thursdays, Burgers by Wildwich is typically outside Nemours at 1600 Rockland Road. Follow the Facebook and Instagram (@wildwich) pages for more updates.
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All Hands BBQ
Barbecue may be one of the most popular cuisines for American food trucks. What sets this truck apart is the delicious (and massive) barbecue burritos, stuffed with the homemade mac and cheese, a smoked protein of your choice topped with delicious barbecue sauce. Sides like spicy firecracker green beans, Mexican street-style corn and barbecue baked beans complement the delicious smoked meats.
Follow All Hands on Facebook and Instagram (@allhandsbbq) for updates on where you can find them.
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Cajun-Sno
Dan and Megan Hurst have quietly built a frigid-but-refreshing empire out of “New Orleans-style Snoballs,” doused with more than 100 different flavors and offered alongside homemade ice cream sandwiches and other chilly treats.
Typically Cajun-Sno can be found in the Fairfax Plaza in the parking lot, but follow the truck on Facebook and Instagram (@cajunsnonoss) to locate it.
Delaware Provision Co.
Thanks to the ambitions of Chef Billy Hayes Jr., this hometown catering company has taken its act on the road, offering gut-busting Polish favorites like house-made kielbasa with kraut and, of course, pierogis. Fans also adore the sweet and hot Italian sausages with peppers and onions and the smoked beef brisket.
Find out where Delaware Provision Co. will be next here, or visit the Facebook page.
Dixie’s Down Home Cooking
When it comes to food truck cuisine, few things hold a candle to good “Down Home” BBQ. Dixie’s offers all the ultimate comfort foods from beef brisket sandwiches to fried shrimp po’ boys and food-long beef hotdogs. Follow them on Facebook for updates on upcoming events.
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Joey T’s Sausages & More
Joey T’s is a beloved Wilmington staple when it comes to cash-only breakfast on the go. From sausage and scrapple to hash browns and home fries, Joey T’s does it all! The truck’s breakfast sandwiches are unmatched according to their many loyal customers. You can find them Tuesday-Saturday at 1401 East Newport Pike in Wilmington, and on occasion at other locations around Northern Delaware. Check their Facebook page for updates.
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Fenwick Ice Co.
Rob and Erin Bradley opened this Hawaiian shave ice food truck out of a blue Volkswagen bus with a bright glowing sign on top. Located at 36773 Lighthouse Road, it offers delicious flavors like Bahama Mama, Red Velvet Cake and Pina Colada.
Follow the truck on Facebook and Instagram (@fenwickiceco) for more information.
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The Flying Deutschman
Find this beloved German food truck across the region at breweries and events. Chef Sterling and Heidi (his truck) frequent a Delaware brewery or two, and Delawareans can find him at Liquid Alchemy Beverages on select Saturdays. The flying Deutschman is known not only for his incredible schnitzel, bratwurst and homemade German sides, but also for his vibrant personality, often sharing livestreams of his adventures.
Follow Chef Sterling on Facebook and Instagram (@the_flying_deutschman) for updates on where to find this authentic traveling German fare.
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Gotta Lotta Gelata
Owners Petra Heiss and Gisela Grammel (a.k.a. “The Gelato Sisters”) abandoned the corporate hamster wheel and signed up for serious gelato schooling, resulting in delectable and enduring favorites, from Oreo and chocolate to wine and blueberry with goat cheese. Folks needing dairy-free or vegan options can dabble in the selection of sorbets.
Find out where the truck will be next by following it on Facebook and Instagram (@gottalottagelata).
Kapow
The omnipresent Chef Wit Milburn (a.k.a. “The Thai Guy”) seems decidedly discontent to relax, opening two restaurants (Ubon Thai, Kapow Kitchen), yet somehow finding time to man his beloved food truck, where he has won many devotees of his “Delaware original” Kimchi Taco and the Kapow Roll, filled with turkey, shrimp, crab and veggies.
Visit Facebook or Instagram (@kapowtruck) to discover where Kapow will be next.
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Koi on the Go
Delaware food truck veteran Chef Paul Lauprasert knows not to stray too far from his Asian fusion sweet spot: his ever-popular fried fish tacos with a spicy drizzle, and crab cake sandwiches (again, with a spicy edge). Koi on the Go was 2022’s Best of Delaware winner for Best Upstate Food Truck and is a continuous Delaware favorite.
Koi on the Go updates its Facebook page every week with its schedule.
Maui Wowi of Delaware
Known for all-natural smoothies made with real fruit, Maui Wowi does it right with the ever-popular Tropical Sunset or other crowd favorites like the mango-orange, piña colada and the black lava beach. The folks at Maui Wowi serve their own brand of coffee, sourced mainly from Hawaii and roasted exclusively for them in small batches.
Discover where they will be next on their Facebook or instagram (@mauiwowioffelton) pages.
Mojo Loco
After a career cooking at some of Wilmington’s top destinations, Chef Steve Ruiz reaches back to his Latin roots to deliver some of the state’s most inventive and lovingly executed tacos, quesadillas and grilled cheese sandwiches. This year’s Best Upstate Food Truck winner, Ruiz’s steak and crab quesadillas ($12) are very nearly as life-altering as the vibrant and fresh Asian shrimp tacos with spicy mayo ($12).
Mojo Loco’s Facebook page updates visitors on its next location.
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Outlandish
Michigan-born Chef Melissa Ferraro has been working her way into Delawareans’ hearts relentlessly, first with Outlandish Catering, then the Outlandish food truck and now with her restaurant, Sonora at the David Finney Inn in Old New Castle. One thing stays constant: fans lining up at her truck. Tune into the Facebook page to learn more about the daily eats.
The Plum Pit
There’s some serious Pittsburghian sandwich sorcery going on here. Consider the curry chicken or the burrito bowls for fare so scrumptious you’ll be raving about it to your friends days later. Check the Facebook and Instagram (@theplumpitfoodtruck) for daily updates.
The Polish Connection
Helen Houser started her truck with the hope of delivering memories of meals cooked by Polish-American moms, aunts and grandmoms. Her pierogis, stuffed cabbage, kielbasa and placki (Polish pancakes) are all scratch-made.
Find out more about this food truck’s stops on its Facebook page.
Sweet Josephine’s Dessert Food Truck
Specialty cupcakes reign supreme here, but the cannoli cheesecake cups, cookies and seasonal desserts are just as delicious. Try the strawberry shortcake crunch and lemon coconut cream cheese.
Follow the Facebook page for updates on where the food truck will park next.
Taco Reho
While Chef Billy Lucas and his upscale Mexi-comfort food have opened a brick-and-mortar storefront with another on the way, you can still find the 2023 Best of Delaware Award-winning Taco Reho food truck at events and book it for your own! The truck serves up delicious tacos with pork, chicken, beef, shrimp, fish and more.
Discover where Taco Reho will be next by following the truck on Facebook and Instagram (@tacoreho).
Uncle John’s Smokehouse and BBQ Stand
The pulled pork grilled cheese has them lining up, and the brisket wrap keeps them coming back at this barbecue-scented Brandywine Hundred regular. Visit Uncle John’s Claymont BBQ Stand or find them at local events. Visit the Facebook page for the latest updates on the location and menus.
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Waffle’n Joe
Co-owner Joe Giubardo roasts three single-origin coffees each day to three different depths of flavor: city plus (dark), city (medium) and cafe (light). “Our customers can choose a single origin or mix and match to create their own blends,” co-owner Mary Giubardo says. Belgian waffles come in three varieties: sweet, savory and sloppy.
Check out the location calendar at wafflenjoe.com/location or follow the Facebook page or Instagram (@wafflenjoe) for the latest updates.
Wandering Chef
Your perceptions of a humble Asian dumpling’s potential will be forever elevated by the sauce-drizzled, supremely savory masterpieces. Also consider the lo mein vegetable bowl (with choice of chicken, lamb, steak, blackened flounder or tofu), or the chicken Chinese dumplings tossed with fusion sauces that won “Best of Delaware” in 2020.
Follow along on the truck’s journey through its Facebook and Instagram (@wanderingcart) pages.
Woody’s On Wheels
These burgers are big, but not too big to go right on ahead and top them with a crab cake. Go for the “Fat Boy” chicken sandwiches, wings in six styles and the Original Smyrnadelphia, which is surely one of mankind’s most notable innovations. Follow the Facebook and Instagram (@woodysonwheels302) pages to find where the truck will be next.
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A Look at Delaware’s Thriving Food Truck Industry
By Eric Ruth
Up and down the state, in parking lots and festival grounds, at gas stations and breweries, brightly colored food trucks have become a symbol and source of inventive cuisine, providing out-of-the-ordinary meal options to frazzled workers with neither time nor inclination to eat at restaurants. In fair weather, Wilmington’s Rodney Square buzzes with happy lunchtime food truck mayhem. At Peco’s Liquors in Penny Hill, the parking lot sizzles all summer at Food Truck Fridays, the trucks’ generators clattering wearily in the hot sun.
“Right now, the scene is very oversaturated,” says Chef Wit Milburn, owner of the Kapow food truck. “It will soon be survival of the fittest. Everyone’s trying to do it.”
And so far, most everyone seems to be doing it pretty well, thanks to consumer mindset that’s been drifting away from sit-down meals and craving more on-the-go options. Sensing the shift—and seeking more independence—more Delaware chefs are deciding to take their acts on the road with food trucks of their own.
That’s the way it was for Steve Ruiz, who started his popular Mojo Loco truck after a decades-long career cooking at some of Wilmington’s top kitchens. When he lost his job after taking time off to tend to his sick mother, he decided to set off on his own. “I started off with a hot dog truck and an idea, and that turned into an explosion,” he says, giving a nod to his mom for fostering his cuisine-spanning inclinations. “My mom was all over the spectrum. She taught me how to do it.”
And he’s never looked back. These days, he’s winning converts every day with his snappy, fresh-as-can-be shrimp tacos and steak and crab quesadillas.
Many other chefs say they are lured into the business by the thought of a simple, less stressful path to food-industry success. Often, it is anything but.
“I bought a food truck thinking it would be less work than the catering business,” says Melissa Ferraro, chef at Outlandish Catering/Food Truck, and owner of the recently opened Sonora at the David Finney Inn in Old New Castle. “I ended up working harder, working many more hours.”
Her labors are driven by surging demand, fueled by a peculiar business dynamic—a symbiotic relationship between the trucks and businesses in need. At the microbreweries that dot Delaware business parks, food trucks are brought in to provide sustenance to patrons and supplement the charm. At business parks where the big banks have been busy rehabbing offices, Delaware’s food trucks have been serving as lunchtime reinforcements. “That really did a lot,” Ferraro says. “People really made money off that for the past year and a half.”
Local vendors have also thrived by way of cooperation—helping each other in a pinch, and ultimately, banding together to form the “Rolling Revolution,” Delaware’s Mobile Vending and Food Truck Association, which serves as a booking agency of sorts for members. “It’s a tight-knit group,” says Paul Lauprasert, a former food-and-beverage pro now known for the fish tacos he serves at two KOI on the Go trucks.
“Delaware has come a long way in the food truck scene. It’s all about the quality now. If you do quality, then the quantity is right behind.” —PaulLauprasert, KOI on the Go
But perhaps the biggest driver of success is the food — chef-crafted, freshly made dishes that are miles removed from soggy hot dogs and “roach coach” reputations. Today’s trucks brim with farm-fresh ingredients and elevated execution, embracing the same haute-cuisine standards that fine-dining restaurants like to believe is theirs alone.
So, when Ferrara heard about that chef who derided food trucks as “carnival vendors,” she bristled. “The day I read that, I served duck confit tacos on my truck,” Ferraro says. “I was like, ‘Really, dude?’”
The enlightened know the truth: Seriously refined and remarkably affordable food is served up daily from the cramped kitchens inside local food trucks. At Mojo Loco, Ruiz stands ready to knock some socks off with those gooey, lush steak-and-crab quesadillas.
“Delaware has come a long way in the food truck scene,” Lauprasert says. “It’s all about the quality now. If you do quality, then the quantity is right behind it.”
That dynamic is clear to effervescent Chef Javier Quereguan, a restaurant pro who helped run many a corporate kitchen in Delaware, but finally relented to his many fans’ requests that he open a place of his own. Keep an eye out for his Doggie Style truck, which has since expanded into two brick-and-mortar locations in Delaware. The tweaked-up Latin-style recipes he concocted with wife Aurea were so unpretentiously artful no local restaurant competitor really compared.
To the people who lined up at his truck, and continue to frequent his restaurants, that fact is becoming clearer by the day.
“On Facebook, they say, ‘Your chicken and rice is my life,” he says with a twinkle of pride in his eye.
Related: Best of Delaware: Food and Drink in 2023
