Best New Food Trucks

5 best new food trucks in Houston, including H-Town chef back from NYC

5 best new food trucks in Houston, including H-Town chef back from NYC

Paul Galvani July 2013 Five food trucks that didn't make it into the book The Pho-Jita Thai-Mexican fusion food truck Souli’s heart-warming Pho-Thai soup
Souli’s heart-warming Pho-Thai soup Photo by Paul Galvani
Paul Galvani July 2013 Five food trucks that didn't make it into the book Churrasco to go food truck The Rodizio plate
The Rodizio plate at Churrasco to-go food truck Photo by Paul Galvani
Paul Galvani July 2013 Five food trucks that didn't make it into the book Churrasco to-go food truck
Churrasco to-go food truck Photo by Paul Galvani
Paul Galvani July 2013 Five food trucks that didn't make it into the book Matt Mui, owner of Muishi Makirrito food truck
Matt Mui, owner of Muishi Makirrito food truck Photo by Paul Galvani
Paul Galvani July 2013 Five food trucks that didn't make it into the book Matt Mui’s Swaggy Dog roll Muishi Makirrito food truck
Matt Mui’s Swaggy Dog Roll at Muishi Makirrito food truck Photo by Paul Galvani
Paul Galvani July 2013 Five food trucks that didn't make it into the book The Muishi Makirrito food truck
Muishi Makirrito food truck Photo by Paul Galvani
Musubi food truck Pork Belly and Five Spice Egg Musubi  with macaroni salad
Pork belly and five-spice egg musubi with macaroni salad from the Musubi food truck Photo by Paul Galvani
Paul Galvani July 2013 Five food trucks that didn't make it into the book The Pho-Jita Thai-Mexican fusion food truck Souli Phaduangdet and John Tapia
Souli Phaduangdet and John Tapia of the Pho-Jita Thai/Mexican fusion food truck Photo by Paul Galvani
Paul Galvani July 2013 Five food trucks that didn't make it into the book The Pho-Jita Thai-Mexican fusion food truck
The Pho-Jita Thai/Mexican fusion food truck Photo by Paul Galvani
Paul Galvani July 2013 Five food trucks that didn't make it into the book The Taconuts food truck L.J. Wiley
L.J. Wiley of Taco Nuts food truck Photo by Paul Galvani
Paul Galvani July 2013 Five food trucks that didn't make it into the book The Taconuts food truck The Lengua Taco
The Lengua Taco from Taco Nuts Photo by Paul Galvani
Paul Galvani July 2013 Five food trucks that didn't make it into the book The Taconuts food truck
The Taco Nuts food truck Photo by Paul Galvani
Paul Galvani July 2013 Five food trucks that didn't make it into the book The Pho-Jita Thai-Mexican fusion food truck Souli’s heart-warming Pho-Thai soup
Paul Galvani July 2013 Five food trucks that didn't make it into the book Churrasco to go food truck The Rodizio plate
Paul Galvani July 2013 Five food trucks that didn't make it into the book Churrasco to-go food truck
Paul Galvani July 2013 Five food trucks that didn't make it into the book Matt Mui, owner of Muishi Makirrito food truck
Paul Galvani July 2013 Five food trucks that didn't make it into the book Matt Mui’s Swaggy Dog roll Muishi Makirrito food truck
Paul Galvani July 2013 Five food trucks that didn't make it into the book The Muishi Makirrito food truck
Musubi food truck Pork Belly and Five Spice Egg Musubi  with macaroni salad
Paul Galvani July 2013 Five food trucks that didn't make it into the book The Pho-Jita Thai-Mexican fusion food truck Souli Phaduangdet and John Tapia
Paul Galvani July 2013 Five food trucks that didn't make it into the book The Pho-Jita Thai-Mexican fusion food truck
Paul Galvani July 2013 Five food trucks that didn't make it into the book The Taconuts food truck L.J. Wiley
Paul Galvani July 2013 Five food trucks that didn't make it into the book The Taconuts food truck The Lengua Taco
Paul Galvani July 2013 Five food trucks that didn't make it into the book The Taconuts food truck

As anyone who has ever written anything for publication will tell you, there is something called a deadline. When that deadline is reached the author has to stop writing and turn the work over to a publisher. If there were no deadlines, some writers would never stop editing their work. 

Since the publication of my book, Houston’s Top 100 Food Trucks, earlier this year, a number of food trucks have opened that would have made the list if there were no such thing as a deadline. Here are five of them.

(Note: For those trucks that do not have a website or Facebook page, download the Roaming Hunger or Truxmap app.)

Taco Nuts
When L. J. Wiley left Yelapa restaurant in 2010, he moved to New York. He recently returned to Houston to open his own food truck, where he is serving his take on traditional Mexican fare. The best thing I tried was the taco de lengua, where he takes beef tongue that he has marinated in a spicy tomato sauce until it falls apart when cooked. All the condiments and salsas are homemade adding that special touch, which elevates his food to more than just street food.

Pho-Jita
While it may be hard to contemplate eating a hot and spicy PhoThai soup in sweltering temperatures, the experience will reward you with a soul-warming beef soup with unmistakable Thai flavors in a rift on the classic Vietnamese noodle soup. Souli  Phaduangdet and John Tapia serve Asian fusion cuisine and their “Thai-cos” are made with an Indian paratha and come with a variety of fillings. The best is the shrimp version, with a smear of guacamole and some homemade green papaya salad.

Muishi Makirrito
Matt Mui is one talented sushi chef and his Pork Bunz is a simple dish that exemplifies his cuisine. He uses a traditional bao bun which he fries instead of steams. He fills it with slices of pork belly, which has been cooked sous vide for 24 hours, making the pork so soft that chewing is unnecessary. The pork is covered in a Japanese BBQ sauce with pickled cucumbers and green onion slices, which give it an interesting crunch as a counterpoint to the soft meat.

Musubi
Angie Dang and Cat Huynhn have created a fusion of Japanese and Vietnamese cuisines. Musubi is a Japanese word that means rice wrapped in nori (dried seaweed). Their cooking is epitomized by his Pork Belly and Five Spice Egg Musubi.

Churrasco To Go
Oscar Santaella is from Veracruz, Mexico, a town known for its seafood. So it might seem a tad unusual that he’d open a mobile churrasceria serving nothing but rodizio-style meat in the Argentinean/Brazilian style. Oscar’s father is Mexican and his mother Brazilian, so he brought the best of both of these worlds together in his food truck called Churrasco To Go.

His Rodizio plate consists of a thick slice of picanha, or top sirloin, a piece of bacon-wrapped chicken breast and a Brazilian Linguiça sausage. The meat is simply prepared with just some sea salt and olive oil, which makes it glisten. The outside layer is the most flavorful because it is closest to the wood used to cook it. The bacon on the outside of the chicken breast gives this dish its delectable flavor. Linguiça is a coarsely ground pork sausage with lots of garlic. The plate is served with homemade chimichurri sauce and rice with black beans.