The 30 Best L.A. Food Trucks

Once known as “roach coaches,” the gourmet food trucks now roaming the streets of several major American cities are anything but, serving high-end, innovative food to lines of cultish fans. A motley metropolis, with strong Asian and Mexican culinary influences, Los Angeles is home to trucks serving everything from gourmet burgers to sushi burritos to Native American fry bread. With a long history of street food—taco trucks have dotted the landscape for decades—and a car-centric culture, no city was swept by the food truck phenomenon quite like L.A. What started with one trendy truck stationed in Little Tokyo just three years back, has exploded to include thousands of epicurean meals on wheels traveling the 4,000-square-mile county. We've sampled cuisine, researched reviews, and talked to the owners to find the 30 Best Food Trucks in L.A.

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Cuisine: American
Frequented Locations: Hollywood, Venice, Burbank, Encino
Website: @BabysBBs
Truck Model: Chevy 350 VA
Average Meal: $12-$16
Twitter: @BabysBBs

Ex-New Yorker restaurateur Erica Cohen and event planner Lori Barbera teamed up to create this neon truck that features a variety of meat, both on burgers and in the form of fine-looking, scantily-clad female servers. After a search for the perfect cheeseburger left Cohen underwhelmed, she decided to create her own and came up with Baby's Badass Burger's Original Beauty (Swiss cheese, grilled onions, sauteed mushrooms and “special sauce”), which is the definite star of the well-rounded menu. Every beef, turkey, and veggie burger can be served either “baby style” as a slider ($6-9) or “maneater style” as a half-pounder ($8-15). Since the premium burgers carry a steep pricetag—The Cougar (aged beef and black truffles) is $15 for the half-pounder—loyal followers suggest keeping it simple by ordering the flavorful and more-reasonable Original Beauty, Mamacita (pepper jack and guacamole), or She's Smokin' (cheddar, bacon, and BBQ sauce).

Cuisine: Japanese/Mexican
Frequented Locations: San Gabriel Valley, Encino, Culver Sity, Santa Monica
Website: jogasakiburrito.com
Truck Model: 1991 GMC AF
Average Meal: $10-13
Twitter: @JogasakiBurrito

Jogasaki, named for a coastal area of Japan, was launched in February 2011 and is known for its unique sushi burritos: raw fish, vegetables, sauces, and rice rolled up in a large flour tortilla or soy paper ($8-10). The burritos are large, but folks in the know report that you can request a mini version of any burrito for just over half price. Ask for the special hot sauce if you want to spice up your burrito—the eel sauce and jalapeno mix really packs a punch. Pass on the Spicy Tuna Nachos, which sound tasty but come with underwhelming Doritos as the chips. But if you're one for intense heat, go for the Jalapeno Bombs, crunchy fresh peppers stuffed with spicy tuna. The seaweed salad, which comes on a bed of cucumbers, is fresh and flavorsome.

Cuisine: Mexican
Frequented Locations: Santa Monica, Venice, Beverly Hills, Burbank
Website: bordergrill.com
Truck Model: 2009 Freightliner
Average Meal: $7-10
Twitter: @BorderGrill

Mary Sue Milliken and Susan Feniger, The Food Network's "Too Hot Tamales," have been satisfying customers for years at their award-winning Border Grill restaurant in Santa Monica. Their truck serves gourmet tacos, quesadillas, and ceviches with a contemporary twist that are consistently good and well-presented. Fresh fish, vibrant flavors, and a tortilla cone crunch make for tart and tasty ceviches ($5). The carne asada taco with caramelized onions, salsa fresca, and guacamole ($3) is basic, but nicely balanced, while the fish taco with battered bits of meat, creamy salsa, and chipotle honey ($3) is original and equally satisfying. Doughier and moister than traditional churros, Border Grill's churro tots ($3.50 for 6), which they dab with a bit of whipped cream, are fried bits of excellence.

Cuisine: French/Asian Fusion
Frequented Locations: Downtown, Santa Monica, Eagle Rock
Website: komodofood.com
Truck Model: 2007 Workhorse VN
Average Meal: $7-10
Twitter: @komodofood

Chef Erwin Tjahyadi, a Le Cordon Bleu grad and former Wolfgang Puck apprentice, mixes traditional French cuisine with various Asian fusion influences. All of the truck's entrees are available as tacos ($3 each) or burritos ($8). Blazin' Shrimp (supremely fiery Singaporean-style shrimp with sour cream salad and cilantro) and Java (shredded pork with Indonesian seasoning and a fresh cucumber salad) top our list of favorites. While still delicious as burritos, both of the above are better as open-faced tacos: the simple format allows for just the right melding of interesting flavors. Since the delicious truffle fries run a hefty $5, go for The Deadly Combo: two tacos, truffle fries, and a soda for $10.

Cuisine: Japanese
Frequented Locations: Silver Lake, South Bay, Studio City
Website: glowfishtruck.com
Truck Model: 1988 Chevy 350 VA
Average Meal: $7-10
Twitter: @GlowfishTruck

Rooted in the ritual foods of Matsuri, the festivals of Japan, Glowfish goes for innovative and improvisational cuisine. While Glowfish serves skewered, deep-fried katsu and a variety of stir-fried teppanyaki, the giant griddlecakes known as okonomiyaki ($7) are the reason to visit this truck. Starting with a simple yam, cabbage, and egg base, you personalize your pancake by picking one of 10 main ingredients, including lobster, pork, and squid, and four of 13 accents, like kimchi, jalapeno, or bacon. Any of the endless combinations will produce a warm, evenly cooked cake drizzled with both Japanese mayo and a tasty soy-based sauce.

Cuisine: American
Frequented Locations: San Fernando Valley, South Bay, West L.A., Santa Monica
Website: southphillyexperience.com
Truck Model: 1989 Chevy
Average Meal: $10-13
Twitter: @southphillyexp

Cousins Jonathan Salvatore and Scott Springfield, technically from South Jersey, spent their formative years sampling South Philly fare. Their truck's a tribute to the meaty, messy, mega-size sandwiches ($8-9) found in the area. In addition to the traditional cheesesteak, South Philly Experience also serves an Italian Steak (provolone and broccoli rabe), a Buffalo Steak (buffalo sauce and bleu cheese), and a Pizza Steak (provolone and marinara sauce). Each sandwich comes with a ton of thinly sliced meat on thick bread shipped straight from the famous Amoroso's Baking Co., in Philadelphia. If red meat's not your thing, every sandwich can also be ordered with chicken. Salvatore and Springfield encourage customers to use the real Philly lingo to order up a cheesesteak “wit” or “witout” (that refers to the grilled onions), and to request provolone, American, or “wiz,” as in Cheese Wiz, the traditional cheese of choice. Even if you're skeptical, give the wiz a try. Not only does it make the sandwich authentic and Rocky-approved, the canned cheese really brings all the flavors together. If you're hankering for a side, try the super-soft and juicy boneless buffalo wings that they call “tails” (5 for $5.47). Any East Coast transplant will want to save room for dessert: a variety of rare-in-Cali Tastykakes.

Cuisine: Dessert
Frequented Locations: Downtown, West Hollywood, Culver City, Glendale
Website: www.thesweetstruck.com
Truck Model: 2007 GMC Workhorse
Average Meal: $4-6
Twitter: @TheSweetsTruck

This mobile bakeshop and gourmet coffee house is loaded up each day with nostalgic candy, goodies from L.A.'s top pastry chefs and The Sweets Truck's own signature treats—cookies with Belgian dark chocolate chips, moist cupcakes, and the aptly-named “crack bar.” This is a “cold truck” with nothing actually cooked on site, so sweets connoisseur Molly Taylor handpicks items from Cookie Casa, Madame Chocolat, Xtreme Desserts and Sweet Riot, among others. Though the menu changes, most items run around $3 and you can depend on creamy red velvet whoopee pies, a variety of delectable mini-cakes and chocolate-packed brownies. The always-popular cake pops feature a golf-ball-sized piece of cake dipped in chocolate and covered in sprinkles. Our hands-down favorite treat is the “crack bar,” a chocolate chip fudge brownie with crushed Oreo crust, that could easily land you in dessert rehab. Strong espresso roasted by Jones Coffee in Pasadena compliments nearly everything this calorie-packed truck has to offer.

Cuisine: American/Comfort Food
Frequented Locations: East L.A., Westside Beach Towns, Burbank
Website: meetnpotatoestruck.com
Truck Model: 2010 Chevy VN
Average Meal: $7-10
Twitter: @MEETnPOTATOES

The brainchild of Steve Sevag, Meet 'N Potatoes serves big, fat, East-Coast style sandwiches ($8 for large, $5 for small) that come with hearty tomatoes, zesty Italian coleslaw, provolone cheese and fresh-cut fries, all between two slices of thick, soft bread. For $2 extra, get a side of fries with chef Andre's special dipping sauce and a cold soda. While the sandwich is available with a variety of meats, including roast beef, turkey and chicken, the salty pastrami steals the show with a well-balanced marriage of flavors. If you're a carb phobe (or your girlfriend is) go for the loaded fries ($5)—they contain all the same ingredients as the pastrami sandwich, minus the bread.

Cuisine: American
Frequented Locations: Santa Monica, West L.A., Venice
Website: vizzitruck.com
Truck Model: 1988 Chevy hot truck
Average Meal: $11-13
Twitter: @VizziTruck

Chef David Fuñe combines French cooking techniques with flavors from across the globe to create innovative fare. The emphasis at Vizzi is on healthy bistro cuisine rather than greasy comfort food. Gourmet sliders on grilled Hawaiin buns ($9 for 3) are the go-to menu item and come in four varieties: jidori chicken, chickpea, portabella mushroom, and our favorite by far, BBQ-braised Waygu beef. Mildly addictive white truffle popcorn with little bits of fig is served on the side with most of Vizzi's dishes. Some entrees change by season. If available, the Bacon Grilled Cheese featuring Swiss, caramelized onion, bleu-bacon fondue, and winter tomato ($9) is super yummy. As an added bonus, Vizzi comes with its own entertainment. Independent musicians and exclusive DJs play tunes from the truck, and flat-screen televisions show short film clips from up-and-coming producers and directors.

Cuisine: Peruvian/Japanese
Frequented Locations: Torrance, Marina Del Ray, Downtown
Website: www.lomoarigato.com
Truck Model: Workhorse
Average Meal: $8-10
Twitter: @lomoarigato

Pretty much a one-man show that's driven, staffed, and cooked by Eric Nakata, Lomo Arigato combines Peruvian food with Japanese flavors to create dishes that are completely distinctive. The pride and joy of the menu is a Peruvian staple called Saltado, meat stir-fried with onions, tomatoes, french fries, and cilantro, and a soy and red wine sauce served with a side of white rice ($7-8). If the addition of french fries feels off, you can order your saltado with spaghetti or fried rice instead. The especially addictive creamy jalapeno "aji" sauce that's served on the side will be the key ingredient to whichever version you choose. We'd put the topping on everything from burgers to pancakes, were it commercially available. While the generously portioned saltado is what Lomo Arigato is known for and what we recommend, weekly specials are offered as well.

Cuisine: Dessert
Frequented Locations: Santa Monica, San Fernando Valley, West Hollywood
Website: eatcoolhaus.com
Truck Model: 1984 AMG. 1997 Chevy Stepvan. 1984 Grumman. 2001 Chevy Stepvan.
Average Meal: $5-6
Twitter: @COOLHAUS

Started by architect Natasha Case and real estate developer Freya Estreller, Coolhaus is a nod to the past tradition of the Good Humor man with a very modern twist. Serving ice cream sandwiches ($5) made with all-natural, handmade, and hormone-free ingredients, Case and Estreller are creative and clever. For the adventurous folk, they offer unique concoctions, like Brown Butter and Candied Bacon ice cream between chocolate chip cookies, or Olive Oil Rosemary ice cream between brioche cookies. Equally delicious, but less exciting flavor combos are available. We recommend the strawberry ice cream with Snickerdoodle cookies for a traditional taste. Or mix and match ice cream and cookie options to invent a sandwich on your own—messing up is hard when everything's this tasty. No need to trash the wrapper. It's made from potato, and it's totally edible. With three trucks and a storefront in L.A., a truck in Austin, and two trucks in New York, they've officially blown up.

Cuisine: American
Frequented Locations: Hollywood, West L.A., South San Fernando Valley
Website: flatirontruck.com
Truck Model: 1995 GMC Hi-V
Average Meal: $10-12
Twitter: @Flatirontruck

Chef/owner Timothy Mark Abell believes high-end food shouldn't be confined to high-end restaurants—his Flatiron truck uses local ingredients and international influences to create well-crafted entrees. His dishes are certainly good enough to be served for top dollar on a white-clothed table. Instead, he offers them for an affordable fee on paper trays. While the setting may be casual, the food is top-notch. The namesake flatiron steak, served with crispy Rutiz Farm potato hash, arugula and herb butter ($9), is incredibly savory. The chorizo and ground pork burger with pickled red onions, arugula, manchego and bacon-tomato jam ($7) flawlessly combines tastes from Asia, Latin America, and Western Europe. Specials change daily—roasted asparagus, wild boar bacon and local duck eggs have been featured in the past.

Cuisine: French
Frequented Locations: San Fernando Valley, West L.A., Downtown
Website: crepingaround.com
Truck Model: 1989 GMC Hi-V
Average Meal: $6-9
Twitter: @CrepenAround

Sisters Eileen, a Le Cordon Bleu Paris grad and experienced L.A. chef, and Joann DeLoeoz opened their truck in March of 2010 and have been serving up both sweet ($4) and savory (about $6-7) crepes with a variety of interesting fillings ever since. Savory standouts on the regular menu include Maple Braised Pork with apple chutney, toasted walnuts and mixed greens in honey-Dijon sauce; and Ham & Brie with caramelized onions and whole grain mustard. Their changing specialty crepes are often a good choice as well. These include items like Seared Flank Steak with pepper jack cheese, mixed greens, red onions, and wonton crisps in teriyaki sauce. As for the sweeter options, the S'mores crepe, made with chocolate sauce, marshmallows, graham crackers, and whipped cream, definitely hits the spot. People are also fond of the Crepe 'N Around's garlic fries ($3).

Cuisine: American
Frequented Locations: Santa Monica, Venice, Eagle Rock, Pasadena, Hollywood
Website: getyourlardon.com
Truck Model: 1989 Grumman Olsen Kurbmaster (AKA "Boss Hogg")
Average Meal: $7-10
Twitter: @getyourlardon

Heather and Jeremiah Crowley, a native Angeleno and transplant New Yorker, cook hundreds of pounds of artisanal bacon a week for Lardon, a food truck dedicated to the fat kid in all of us who just wants to “get his lard on.” Always on the lookout for new types of bacon and innovative uses for the ingredient, the Crowley's menu features bacon-centric meals for breakfast, lunch and dinner. The brioche French toast sandwich filled with crumbled bacon ($5.50) will leave you content and wishing the bacon-bourbon maple syrup it's covered in was on absolutely everything. The St. Agur blue cheese and peppered bacon on the signature BLT ($6) spruces up the tried and true, while “the baco” is totally unique, with potatoes and cheddar in a crisp bacon shell ($4). If you haven't had a heart attack by the end of the meal, enjoy a brownie topped with bacon-flavored Nutella spread ($3.50).

Cuisine: Seafood
Frequented Locations: Santa Monica, Marina Del Ray, South Bay, San Fernando Valley
Website: shrimppimptruck.com
Truck Model: 2007 Workhorse
Average Meal: $7-9
Twitter: @shrimppimptruck

Shrimp Pimp's founder, Neil Macleod, is a former New York City restaurateur who knows his seafood. Using fresh ingredients, including sustainable, farm-raised shrimp, Macleod serves up some seriously succulent dishes, including Sashimi Tuna Tacos (3 for $7), Shrimp and Chips ($8) and Po Boys ($7). Juicy, crunchy, sweet and spicy, Drunken Shrimp Tacos (2 for $5) are a customer fave and must-have menu item. The Frylander Fish & Chips ($8), the only non-shrimp entrée the pimp offers, features a big slab of tender, buttery, beer-battered Haddock that'll make you nostalgic for the UK, even if you've never been there.

Cuisine: Greek
Frequented Locations: Westside Beach Towns, East L.A.
Website: loukstogo.com/
Truck Model: 2007 Workhorse
Average Meal: $9-12
Twitter: @LouksToGo

Owner Aki Vourakis, a first-generation Greek-American, features his favorite dishes from childhood trips to Greece. Short for loukomades, traditional Greek donut balls, Louks to Go turns out consistently great Greek fast food. The various gyros are deliciously greasy ($5) and impeccably complimented by the well-balanced tzatziki. Stand-out dishes on the large menu include the meat-packed, french-fry-filled Beef and Lamb Burrito Gyro ($7), addictively sweet Honey Feta Fries ($4), and Brioche bun Lamb Burger ($7). Any selection should be followed up with an order of the namesake Louks. We highly recommend the Peanut Butter Nutella version ($4), though the warm, fried dough pairs perfectly with every topping the truck offers.

Cuisine: Indian
Frequented Locations: Santa Monica, Venice, Marina Del Ray, Beverly Hills
Website: indiajoneschowtruck.com
Truck Model: 1989 GMC 32P
Average Meal: $7-10
Twitter: @IndiaJonesCT

A member of a famous restaurant family in Jaipur, India, chef Sumant Pardal makes authentic and easy-to-carry street food that highlights tastes from the Punjabi region. Patrons line up for his curries ($7.50-9), samosas ($3) and fan-favorite “Frankies,” roti roll-ups with cilantro tamarind chutney, chopped onion, egg, and a choice of lamb, chicken, beef, or shrimp ($5). For a less traditional but equally delicious treat, try the Mango Baby Back Ribs served with grilled nan ($8.50).

Cuisine: Fusion/Native American
Frequented Locations: Marina Del Ray, West Hollywood, Alhambra
Website: auntiesfrybread.com
Truck Model: 1986 Grumman Olson (AKA "Bertha")
Average Meal: $7-9
Twitter: @auntiesfrybread

Fry Bread, a light and fluffy Native American staple, is homemade and cooked to order at this one-of-a-kind truck. Chef and co-owner Kate Kayama uses a 60-year-old family recipe for her fry bread, a popular street treat in her home state of Montana. Auntie's fry bread comes “loaded” with beef and bean chili; BBQ beef; ranch chicken; veggie style with squash, corn and potatoes; or as a dessert with honey and powdered sugar. It is available in two sizes, 8-inch regular ($6.50-7) and 3-inch sliders ($2.50). For $6.50, you can mix and match any three sliders, a great option if you want to sample a handful of varieties. The generous portion of meat on the BBQ beef “Hunter” is tender and tangy. The “Original” with beef chili pairs perfectly with the light, fluffy bread.

Cuisine: American
Frequented Locations: Westwood, Burbank, Hollywood, Los Feliz
Website: thegastrobus.com
Truck Model: 2005 Ford F-350
Average Meal: $8-10
Twitter: @thegastrobus

Antonio Medina, a former chef for Wolfgang Puck, and his wife Lana run this bistro-style truck that frequents farmer's markets to find fresh, organic, local ingredients. Though there are some staples to the small menu, including well-salted, thick-cut sweet potato fries ($3) and scrumptious pulled pork and pickled red onion sandwiches ($6), many of the items rotate based on what's available at the market. Specials on a recent visit included a mashed potato griddle cake topped with a flavorsome sweet and spicy peanut sauce and a delicious skirt steak sandwich on soft ciabatta bread ($6).

Cuisine: American
Frequented Locations: Beverly Hills, Burbank, Calabases
Website: eatfrysmith.com
Truck Model: 1991 Chevrolet P30 (modified diesel engine, runs on recycled fry oil)
Average Meal: $8-11
Twitter: @frysmithlatkes

The husband-and-wife duo behind Frysmith, Erik Cho and Brook Howell, reject the notion of french fries as side-dish-only food, serving them as $8-9 entrees at their tasty truck. A plate of hand-cut Kennebec fries comes covered in a variety of toppings, like all-beef chili flavored with chocolate and beer, or kimchi and heirloom pork under gooey cheddar cheese. Perhaps not the obvious choice, the Rajas Fries were recommended to us by a loyal patron, and we couldn't have been happier with the charred poblano chiles, browned onions, and grilled beef over crunchy fries. Once you've worked your way through the menu, start back at the beginning, this time ordering all the dishes with sweet potato fries, now available for an extra $1.

Cuisine: Korean/Mexican
Frequented Locations: Downtown, San Fernando Valley, South Bay, Culver Cuty
Website: kogibbq.com
Truck Model: Late-'90s GMC Hi-Vee. Late-'90s and late-'70s Grumman.
Average Meal: $6-10
Twitter: @kogibbq

Gaining a national following and amassing a boatload of awards, Kogi truly kicked off the food truck trend, not just in L.A. but across the country. In addition to a novel concept—Korean BBQ meets Mexican—and ingenious marketing, Kogi owner Roy Choi also credits his almost-instant success to a short, simple menu that offers generous portions with tons of taste. Initially a single vehicle, Kogi now serves out of five trucks and a bar, eliminating the hour-long lines patrons used to withstand in order to taste Choi's standout dishes: Spicy Pork Tacos ($2.50 each; 3 and a soda for $7), Kimchi Quesadillas ($5; with taco and drink for $8) and Short Rib Sliders ($5; with taco and drink for $8).

Cuisine: New American/French
Frequented Locations: Santa Monica, Downtown, Burbank
Website: ludolefebvre.com/ludotruck
Truck Model: 2009 Workhorse
Average Meal: $8-12
Twitter: @LudoTruck

Award-winning chef Ludo Lefebvre, the infamous star of "Ludo Bites America," serves finger-licking fried chicken with a French twist. The unbelievably juicy “Crispy Chicken Sandwich” ($7.50) uses homemade ingredients (lavender-honey biscuit, Béarnaise mayo and chopped slaw) to create a serious explosion of flavor. The menu also includes three chicken styles—“Provencal Pepitte” chicken balls, “Honey-Garlic Glazed Wings” and “Crunchy Buttermilk Strips”—that can be ordered with your choice of sauce and a side of slaw. If you ask nicely, they'll let you mix and match on the three-piece combo with slaw ($8.50). Go for two herb-infused balls and one messy but scrumptious wing.

Cuisine: Breakfast
Frequented Locations: South Bay, Downtown, Marina Del Ray, Pasadena
Website: buttermilktruck.com
Truck Model: 2008 Workhorse
Average Meal: $7-10
Twitter: @ButtermilkTruck

Owner Gigi Pascual, a graduate of The French Culinary Institute for Pastry Arts, named her truck after the key ingredient to her delicious breakfast dishes. Nearly everything on the “morning menu” is mouthwatering. The warm Pancake Bites are offered plain (6 for $4) or filled (6 for $5). We recommend the latter, with the red velvet chocolate chip option. The Breakfast Sandwiches and Sliders are served on fresh, buttery, homemade bread that gives them the perfect balance of sweet and savory. Save room for the French Toast Sticks with powdered sugar and syrup (3 for $3), or the fried-to-perfection Powdered Cake Donuts with cinnamon vanilla glaze (3 for $2.50). The “late night” menu features many of the morning dishes plus Fried Chicken with Cinnamon Waffles ($7.50) and a biscuit/egg/hash brown “brick” covered in a distinctive chorizo gravy ($8). Both are stellar.

Cuisine: American/Comfort Food
Frequented Locations: Westside, Downtown, West Hollywood
Website: rebelbite.com
Truck Model: HIVCO 2001
Average Meal: $7-10
Twitter: @rebelbite

"Comfort Food That Takes You Down the Memory Lane...With an Attitude,” is the motto for this truck that serves unique takes on grilled cheese, spaghetti, chili, and cioppino. Ordering the ooey, gooey, yummy grilled cheese is a two-step process. After choosing between “Granny Style” (cheddar and carmelized onions) or “Rebel Style” (cheddar, bolognese or marinara, caramelized kimchi slaw, "Molotov Cocktail" sauce), you can add short ribs, pork, tuna, eggplant, or sundried tomatoes. We highly recommend going rebel style with either the “Karl B. Marx,” featuring kalbi short ribs or the “Snowball” filled with tangy pork (both $5.50). Despite the unappealing name, the “Dirty Spaghetti Taco” is a surprisingly scrumptious concoction of garlic Bolognese sauce, caramelized kimchi, and Parmesan cheese in a spaghetti-filled taco shell ($5.50).

Cuisine: Vietnamese
Frequented Locations: Santa Monica, West L.A., Pasadena
Website: nomnomtruck.com
Truck Model: Chevy 350 VA
Average Meal: $6-10
Twitter: @nomnomtruck

Since 2009, Jennifer Green and Misa Chien, two UCLA grads with a shared love of Vietnamese cuisine, have brought Banh Mi, Vietnamese baguette sandwiches, to the L.A. masses. Nom Nom was featured on The Food Network's “The Great Food Truck Race” and recently expanded to include a second truck in San Francisco. Upon tasting the popular Honey-Grilled Pork Banh Mi or the Red Curry Paste Sloppy Banh Mi, you'll understand all the hype. And the prices are totally affordable: a foot-long Bahn Mi will run you $5-6. The Vietnamese tacos, second fiddle but still tasty, cost $2.50 a piece. Opt for the combo and get a foot-long sandwich, taco and drink for $10.

Cuisine: American
Frequented Locations: San Fernando Valley, Burbank, Hollywood
Website: grillemalltruck.com
Truck Model: 2007 Workhorse VN
Average Meal: $10-15
Twitter: @GrillEmAllTruck

Grill 'Em All won the first season of The Food Network's “Great Food Truck Race,” edging out Nom Nom to grab a $50,000 grand prize. The truck's name is a play on Metallica's “Kill 'Em All” album and the logo has a heavy metal theme. Chef Ryan Harkins and ex-pro wrestler Matthew Chernus have been allies and bandmates for more than 20 years. Ryan's fine dining background and strong Midwestern roots left him hankering for a gourmet take on the hamburger, his all-time favorite food. Of his several seven-ounce burger creations, the Molly Hatchet (seared fennel sausage gravy, bacon, maple; $8), Witte (cream cheese, deep fried bacon, beer and Sriracha-soaked onion, malt vinegar aioli; $8) and Behemoth (grilled cheeses for buns, cheddar, bacon, beer soaked onions, pickles and Grandma's Mosh Pit BBQ Sauce; $12) are fan favorites. While a bit steep at six for $6, their handmade cheddar- and jack-filled tater tots, called “H-100s,” are worth every penny and come with a choice of delicious dipping sauces.

Cuisine: American/Comfort Food
Frequented Locations: West Hollywood, Santa Monica, Culver City, South Bay
Website: thegrilledcheesetruck.com
Truck Model: 2005 Workhorse Stepvan
Average Meal: $9-12
Twitter: @grlldcheesetruk

After his Cheesy Mac and Rib Melt won fans at L.A.'s Grilled Cheese Invitational, chef Dave Danhi (Water Grill, Roxbury Supper Club, Habana, Georgia) joined forces with Michelle Grant in order to start a truck dedicated to a favorite childhood comfort food. Making Food and Wine magazine's Best Grilled Cheese in the U.S. list, the truck offers both traditional melts and some seriously creative sandwiches, like its best-selling Cheesy Mac and Rib, an awesome combo of cheddar cheese, pulled pork, macaroni and cheese, and caramelized onions ($7.75) The Brie Melt features smoked pork loin and peach preserves on peppercorn potato bread ($7.50). Dip your melt in a cup of hot tomato soup ($2.50) and complete your nostalgic meal with a side of tater tots ($3.75). If you've got room, the truck's now also serving dessert melts on sweet brioche bread ($5-6.50).

Cuisine: Seafood
Frequented Locations: Hollywood, San Fernando Valley
Website: lobstatruck.com
Truck Model: 1998 GMC Step Van
Average Meal: $11-15
Twitter: @lobstatruck

Inspired by a weekend lobster shack crawl in Maine, owner Justin Mi decided to take premium New England lobster to the West Coast. Noting that lobster shacks in Maine and taco trucks in L.A. were similar, Mi figured he'd put his shack on wheels to fit L.A.'s burgeoning food truck scene. With fresh meat and New England split-top buns flown in from the East two to three times a week, this truck's as close to Maine as you can get without a six-hour plane ride. Toasted and served either “traditional” with mayo and salt and pepper, or “plain” with solely butter and meat, both the lobsta rolls ($12) and crab rolls ($11) are melt-in-your-mouth delicious. While the price tag may seem hefty for a relatively small roll, Mi's efforts toward authenticity and top-notch lobster meat are well worth the extra dough. The Lobsta Truck also serves clam chowder ($4/cup), Cape Cod chips ($2), and Maine Root sodas ($1-2.50).

Cuisine: Global
Frequented Locations: Downtown, Burbank, Santa Monica
Website: greatballsontires.com
Truck Model: 1988 GMC Hi-V
Average Meal: $6-10
Twitter: @greatballsot

Balls have never tasted so good. Founded by friends and Cordon Bleu grads Clint Peralta and Michael Brombart, Great Balls on Tires, or G-Bot for short, serves savory meatballs featuring flavors from a wide range of cuisines. Shortly after opening, former Comme Ca Restaurant executive chef Michael David joined the duo, who chose to focus on meatballs because they're "universal, comforting, familiar and easy to dip in things." Despite all the "ball" puns they employ, the G-Bot team's menu is nothing to joke about: "Incrediballs," feature Kobe, bacon, and gruyere ($7). "Ciao Ballas" are more traditional, with veal, pork, and pancetta marinara ($6). Middle Eastern "Ballafels" put a twist on your typical falafel ($5). Be sure to check out the "Guest Ball," a rotating recipe created by top L.A. chefs.

Cuisine: Asian/Pacific Rim/French
Frequented Locations: Downtown, Little Tokyo, San Fernando Valley
Website: flyingpigtruck.com
Truck Model: 2006 Chevy
Average Meal: $7-10
Twitter: @FlyingPigTruck

Owner Joe Kim is one of two technically trained Cordon Bleu graduates running this deliciously pork-centric truck. Marketed as high-end street food that marries French technique with Asian and Pacific Rim flavors, Kim started the truck as a testing ground for a similarly themed brick-and-mortar restaurant that he has since opened in Little Tokyo. While everything these guys turn out is heavenly, we're partial to the Braised Pork Belly Buns with red onion, escabeche and sesame-cucumber sauce ($3); Tamarind Duck Tacos with toasted almonds and a pickled beet salad ($3); and Crab Balls with a cilantro-lime chimichurri sauce ($2). We were licking the "death sauce" off our fingers and savoring the pork bits stuck in our teeth for the entire day after our visit.