The food truck explosion continued this year with a new generation of mobile kitchens taking to the streets of the District to satisfy hungry crowds. Here are some of our favorites from the new bunch of lunch wagons.
Latin American flavors are the focus of this sunny yellow truck, which offers arepas, tacos and fried yucca. The menu changes, but battered white fish and soft-shell crabs are frequent taco fillings, and the arepas, split corn flour cakes, are stuffed with options including Spanish chorizo, tamarind barbecued pork and chili-glazed tofu. If you’re a fan of heat, ask for the house-made spicy chili sauce. Save room for dessert; eating churros on the street enhances their flavor.
Fojol Bros. of Benethiopia
Russell Bailey and his wife, Lula Habte, teamed up with Bailey’s high school chum (and Fojol Bros. mastermind) Justin Vitarello late last year to create the Fojol’s second food truck. Joining the popular Merlindia Indian truck, Benethiopia serves Ethiopian food based on the recipes of Habte’s mother, who was a restaurateur in her native Ethiopia. Spicy beef berbere leads a menu that includes vegetarian options such as beets and beans, collard greens, lentils and shiro, a popular dish made with onions and bean paste. You can order one, two or three dishes, and your selections are served on a small sheet of injera (a spongelike, slightly sour flatbread) along with a stack of pre-cut injera squares to facilitate street-side dining.