This smoky schoolbus features some of the best barbecue in town. We ordered a bit of brisket but were overwhelmed with the enormous pile of melt-in-your-mouth meat and the accompanying velvety fat that arrived. With just the touch of a plastic fork, it fell into bite-size chunks, somehow both smoky and light. … Read the rest of this review at Texas Monthly’s website.

Brave the back alley of dive bar the Liberty for tasty bites whipped up by chefs who also spend time cooking for dining rooms with real napkins. East Side occupies a wee graffiti-gilded trailer and sports a brief menu that pays homage to New York chef David Chang’s Momofuku. ... Read the full review at Texas Monthly's website.

This red double decker bus serves up absolutely gorgeous cheesesteaks and burgers. Let’s start with the burger. A sweet, griddle-toasted bun enveloped a healthy eight-ounce patty and all the works—lettuce, cheese, tomato, ketchup, mustard, mayo, and sweet pickles. … Read the rest of this review at Texas Monthly’s website.

You could say that the “Pac-Man” in vegan trailer Counter Culture‘s Pac-Man Caesar salad refers to all the good nutrients packed in such a simple salad: chopped kale, carrot rounds, and a light, nutty dressing somehow reminiscent of Parmesan. Or you could say it means that upon visiting the trailer, you will, like Pac-Man, want to eat everything in sight. … Read the rest of this review at Texas Monthly’s website.

A longtime staple of Austin trailers, Lulu B’s has been serving up amazing Vietnamese sandwiches, vermicelli bowls, and fresh spring rolls for a few years now. Never had a báhn mì? Bite into a baguette with marinated pork or chicken; fresh jalapeños; spicy sliced cucumbers, carrots, and daikon; and cilantro and see what you’ve been missing. … Read the rest of this review at Texas Monthly’s website.

If any single Austin restaurant is serving unadulterated interior Mexican food, it’s this one, cheffed by Iliana de la Vega, who came here from Oaxaca. Her menus lean toward chile-rich moles, tart marinades, stewed meats, and creative soups (like salty chilled mango). Taco fillings can be unexpected (vinegary nopalitos) or familiar (chicken loaded with black beans and tomatillo sauce). Some dishes, like the bland chorizo-and-potato-stuffed masa “cigars,” tend to elude American palates. ... Read the rest of this review at Texas Monthly’s website or go inside El Naranjo's kitchen in this video featuring Iliana de la Vega and Executive Editor Pat Sharpe.

Gourdough’s vintage Airstream trailer fries up gourmet doughnuts that seem more like funnel cake than anything you’d lay into at Krispy Kreme. The best doughnut I tried was the Flying Pig, a plain cake topped with maple syrup icing and strips of crisp bacon. The trailer likes to pump up the volume with tons of ingredients (many of them fancy-schmancy), but sometimes simpler is better. … Read the rest of this review at Texas Monthly’s website.

Pronounced “poo-chah,” it may not be the prettiest word, but it’s an amazing Italian sandwich to boot. The eponymous sammy, Lucky’s Puccia, featured a healthy amount of prosciutto; fresh, juicy mozzarella; forest-green arugula; slices of ripe tomato; and basil oil (like pesto but much lighter). Decadently rich, the result made us melt faster than an Italian hunk whispering amore in our ears. … Read the rest of this review at Texas Monthly’s website.

Kebabalicious, how I love you. Let me count the ways. Your falafel is crisp on the outside and fall-apart tender on the inside. You slather your wraps with cool tzatziki sauce and a fiery red concoction. You bring new meaning to the word “pun.” And you’ve been sobering up annoying drunk Sixth Streeters for years now. … Read the rest of this review at Texas Monthly’s website.

This green-conscious French cafe in the center of Austin operates out of a repurposed shipping container. While their almond croissants and chocolate brioche are both delightful, their French macaron cookies steal the show. Like most of the items on La Boîte’s menu, they’re made with local ingredients and rotate weekly. … Read the rest of this review at Texas Monthly’s website.