
Stuffed Pierogi Truck/Facebook
So far this week, we’ve named the best food trucks in each of the 23 northeastern and southeastern states. So far, none of those truck owners has contacted us with an offer of unlimited free food, but nonetheless we persist. Today, we’re moving on to the Midwest. That’s right, we moved from trucks where they call it “soda” to trucks where they call it “Coke.” Now we’re clearly in “pop” territory.
Though this part of the country has been slower than the rest to develop a thriving food truck culture, it is studded with awesome nosh just the same. In some cases, the difference between the best truck and the second best one was infinitesimal, and we will concede that a good strong talking to might make us reverse a few decisions. We’d like to lie to you about how strong we are in our convictions, but there are some mega-tasty mobile kitchens in the Midwest. It’s touch and go.
Read the list, grow uncomfortable because the best food truck in Wisconsin isn’t a grilled cheese purveyor, and leave some comments about Nebraska or, you know, food trucks. Then, check back tomorrow as we list the best food trucks in the southwestern United States.

Gastro Grub/Facebook
North Dakota: Taco Bros. Food Truck (Fargo)
North Dakota has not traditionally been food truck friendly. In fact, in Williston — in the state’s oil patch — there’s even an active ban on them. However, the trend has begun to take hold in the Fargo-Moorhead area in recent years. Launched in 2012, Taco Bros. Food Truck is a consistent presence behind the Empire Tavern in downtown Fargo. A bit of a regional favorite at this point, the truck offers up fresh, authentic Mexican street food to hungry diners between mid-spring and mid-fall. But, the truck didn’t make the smoothest entrance to the mobile food scene.
At the outset, the truck was owned and operated by brothers Octavio and Raul Gomez, and it sat on the property of the High Plains Reader, of which Raul was the publisher. Two weeks after the truck opened, the business’ Facebook page directed fans to a dramatic blog post detailing the demise of the truck. Written by the sister of the taco brothers, the post itemized a series of sibling conflicts that culminated in an argument that closed the truck. What was the fight about? The best way to prepare chorizo. After a week, Taco Bros. was reborn, minus Raul.
The pair did not communicate again for a full five years. Chorizo giveth and chorizo taketh away.
Octavio draws from his culture in making the recipes served on his truck. His aunts, for instance, taught him to make salsa and his step-mother covered beans and rice. And because his grandfather was vegan, the truck serves a few items completely free of animal products, too. The menu is straightforward, offering items like corn and flour tacos with either beef or chicken. Customers can also grab a traditional taco al pastor. The Big Mike Taco is beloved by locals, who can’t wait to dig in to a butter-fried flour tortilla loaded with their choice of seasoned chicken or beef, lettuce, sauce, authentic queso, and chipotle mayo. But, the best option is probably the Trust You Bro Platter, which is literally whatever they feel like serving you.
South Dakota: Swamp Daddy’s Cajun Kitchen (Sioux Falls)
In the 2000s, Del’Inkka Beaudion and her mother-in-law Gwendolyn Beaudion arrived in Sioux Falls for a visit with family and they never left. These former Louisiana residents declare their food is full of soul, and their aim is to bring faithful southern cooking to the streets of Sioux Falls. The triumph of their business suggests they are succeeding.
Gwendolyn started serving her Cajun cooking to Sioux Falls residents when she was running her Louisiana Gumbo-to-Go business out of a kitchen in a local church. When the church was sold and she lost her space, she partnered with Del’Inkka to launch the truck. They keep their menus simple and focused on the classics. That means diners can get down with items like fried chicken po’boys, crawfish hush puppies, shrimp tacos, jambalaya, four cheese baked crawfish mac n’ cheese, and fried pickles. Customers love their thick, strongly spiced gumbo, with its andouille sausage.
Customers from Louisiana with a lifetime of Cajun eating experience rave over this food truck, declaring its dishes authentic representations of the cuisine. However, the Beaudoins know that South Dakotans aren’t renowned for their love of spicy food, so they do tame the heat. Louisiana hot sauce is offered as a side for customers who need their Cajun ragin’.
Minnesota: Tot Boss (Saint Paul)
We are striving to find the best food trucks in the state, but we would really have been willing to bend the rules for a food truck that served lutefisk, the Scandinavian dish made from dried cod reconstituted in a bath of water and food-grade lye. Sadly, despite its popularity in the state, no one is rocking some trendy version of it for hip food truck customers. Instead, let’s focus on another Midwestern fave: tater tots. It’s illegal to live in Minnesota and not feel emotionally attached to tater tot hotdish (casserole for you east and west coasters). This is probably why the viewers of WCCO, a CBS affiliate in Minnesota, voted Tot Boss the best food truck in the state.
Dan Docken, a North St. Paul native, spent the bulk of his career as a cabinet maker, but when he got into cooking, family and friends invited him to cater their events. He wanted to transition that experience into restaurant ownership and decided to go the food truck route. Sticking closely to the advice of a mentor, who urged him to pick one thing and do it well, he created a menu entirely centered on the noble tater tot.
Customers can enjoy Chili Tots: golden, crisp tots smothered with a thick Coney Island-style chili, a house-made cheddar cheese sauce, and rich sour cream. Or, they can celebrate their neighbors to the north and grab some Poutine Tots, which use a savory beef gravy and white cheddar cheese curds from Ellsworth Cooperative Creamery in Ellsworth, Wisconsin. And, yes, Dan’s mother’s classic tater tot hotdish is an option too. Her recipe includes green beans, corn, ground beef, and both cream of chicken and cream of mushroom soups.
Also, Docken is completely fluent in sign language, which is pretty frickin cool for his deaf customers.
Michigan: Hero or Villain (Detroit)
The brainchild of Richard Zemola, a former events management consultant, Hero or Villain launched in summer of 2014, after raising the last bits of capital needed through Kickstarter.
This superhero-themed “mobile gourmet deli sandwich vehicle” specializes in classic sandwiches that are well-known and beloved, as well as those using bold and sinister flavors intended for the most wicked of palates. And, it’s not some sort of gimmicky cash grab; the people running this truck freaking love comic books and adjacent pop culture. In 2016, they released a cosplay calendar showcasing local Detroiters in character.
On the hero side of the menu are items like the Captain Planet (the Earth’s greatest champion), a veggie delight featuring sautéed portabellas, creamy mozzarella, tender caramelized onions, roasted red peppers, and a house-made pesto aioli all served on a hoagie roll. Their most popular hero is the Wolverine, a play on Michigan chicken cherry salad. They begin with cherry walnut bread and add slices of rotisserie chicken, crisp romaine lettuce, fresh tomato, and gorgonzola cheese before topping it with from-scratch spicy cherry sauce. Yes, that sandwich could survive being steamrolled by the Punisher (thanks, Garth Ennis).
The villains are where things get a little wild. The sweet and savory Frieza (you know, the Dragon Ball Z antagonist) starts with fresh sourdough and piles it high with a tart blueberry mascarpone, fresh spinach, creamy mozzarella, and crispy bacon strips. The Dark Phoenix (which is arguably one of the best X-men stories) riffs on the Rueben. Rye bread is grilled until golden and crisp, then a sandwich expert layers on house-made sesame ginger kale slaw (it’s a side they call Riddler). Honey maple turkey and mozzarella are grilled separately before being placed atop the slaw, and the whole thing is drizzled with mayo and sprinkled with oregano.
Wisconsin: Stuffed (Milwaukee)
Milwaukee is home to Polish Fest, the largest Polish festival in the nation, but there were years when a hungry Wisconsinite could only score fresh pierogi on a regular basis from a single restaurant, Polonez. That changed when married couple Gosia and Stephen Glazer opened Stuffed, metropolitan Milwaukee’s first pierogi truck.
Born and raised in Lublin, Poland, Gosia Glazer wasn’t able to find the comfort food she craved, so she had to start making it for herself. Her grandmother taught her the art of making the filled dumplings, and every Christmas season, the women in her family would come together to make heaping batches of them. She has literally never used a written recipe for them. When she carried on the holiday tradition, the people she shared them with began placing orders for more. A food truck was a natural next step.
The pierogis at Stuffed have a thin, soft dough made of salt, flour, and water. Once jam-packed, they are boiled, cooled, and fried in butter. The fillings rotate. Often, they are traditional savory flavors like sauerkraut and mushroom, lentils and bacon, mushroom and leek, or potato with onion and farmers’ cheese. But, there are also modern flavors like cabernet braised beef short rib with horseradish cream, duck and pear, Black Butte Porter braised short rib and Brussels sprouts, chorizo and corn with cilantro cream, or chicken, charred tomatillo, and jalapeno. And, don’t forget about the sweet options: blueberry and cream cheese with sweet cream or Biscoff cookie spread.
Constant experimentation means the menu is always getting new items. And, adding a Polish sausage to your order is always encouraged.
Illinois: 5411 Empanadas (Chicago)
OK, it feels a little weird to hand the title of best in the state to a business with five Chicago storefronts and outposts in Houston and Miami, but eight years ago, this was just a project Argentinean natives Nicolas Ibarzabal, Mariano Lanfranconi and Andres Arlia were running out of an apartment. The success of 5411 Empanadas is the result of their popular food truck and some bomb ass empanadas. Ibarzabal, Lanfranconi and Arlia missed the popular street food of their homeland and decided they needed to show their Chicago neighbors a good empanada. They started experimenting and perfected five flavors: spinach, corn, chicken, beef, and ham and cheese. The game-changer came when they purchased a food truck — generating lines down the block.
Now, 5411 Empanadas (the name is a reference to the international calling code for Buenos Aires, Argentina) serves a variety of flavors. There are breakfast empanadas, meat empanadas, vegetarian empanadas, and dessert empanadas. Fillings are enveloped in dough and baked until crisp and flaky. Each empanada type is folded differently, which is a really cute way to differentiate them from each other.
People love the Malbec Beef, a mélange of tender, shredded steak, onions, and carrots in a wine reduction. The Bacon, Date, and Goat Cheese marries crispy, salty bacon with toothsome, sweet dates and tangy chevre. Go sweet with the Banana Nutella empanada, tender pastry wrapped around brown sugar bananas and hazelnut cocoa spread. They also serve a house-made chimichurri on the side for dipping. It’s a traditional Argentine sauce made from a blend of herbs, olive oil, and garlic.
Indiana: Beast (Indianapolis)
In June of 2015, chef Dyke Michaels and his friend Casey Alexander changed the Indiana burger scene when they opened their food truck Beast. People took immediate notice of the Game Changer burger: an Amelias’s brioche bun, spicy Asian slaw, a quarter-pound Fisher Farms grass-fed beef patty seasoned with Chinese five spice, and a smear of Speculoos Cookie Butter (pureed Belgian cookies enhanced with a little ginger). The burger won them the People’s Choice Award at Indiana’s 2015 Hottest Kitchen Entrepreneur Challenge.
The truck specializes in gourmet burgers and hand-cut fries, with an evergreen menu and weekly specials. The produce is fresh and whatever they aren’t making in-house, they are purchasing from local businesses. The Game Changer is still on the menu, along with a classic cheeseburger and the IRV — made with house pickle, their tangy IRV mustard, slow-cooked onion, and smoky beer cheese. But, the specials are where Michaels gets creative, and they are entrancing.
People are still talking about The Dills Have Eyes, which topped a thick beef patty with black eyed pea hummus, beer-battered fried pickles, and creamy cucumber dill sauce. And who could forget the Nacho Man Randy Savage: a sriracha-seared beef patty topped with jalapeno beer cheese, scratch guacamole, house tortilla chips, and pico de gallo?
The pair are really committed to their east side Irvington neighborhood where they are headquartered. This is why they use local business partners like Amelia’s and Lodge Design, who created their logo. Their signature burger, the Beast Burger, uses Smoking Goose bacon, Local Folks habanero barbecue sauce, and the beer cheese they craft with Fountain Square Pale Ale.
Ohio: Challah (Columbus)
Co-owners and partners Catie Randazzo and Shoshanna Gross Randazzo started wowing Columbus eaters with their Jewish-inspired comfort food in 2013. Randazzo had known for years that she wanted to launch her own mobile kitchen, but she had to wait for the scene in Columbus to catch up. When it did, she had to pick a concept. Inspired by a Jewish cookbook her sister had given her and fully aware that there were no other Jewish food trucks in the area, she opted for Jewish deli food with a farm-to-table sensibility. The pair believe traditional Jewish deli is all about wholesome, soulful food and hope that it gives customers the same sense of home that it gives to them.
They prepare a lot of sandwiches served on challah or rye and brunch items (which are also frequently sandwiches), and use a lot of the pickling, smoking, and slow cooking that goes into Jewish cuisine. Brunch includes items like the Seventh Sun (named for the brewery where they park the truck): juicy braised brisket, fried green tomatoes, house mustard, pickled onions, and a runny fried egg. One of the most popular items is the Smoked Whitefish Sandwich; Randazzo takes a whole whitefish and puts it in a smoker for eight hours (until it’s all buttery and smoky), then the skin is removed and the fish is taken off the bone. Next, she adds house-made mayo to the whitefish, along with fresh dill and fresh horseradish. The fish mixture joins a freshly fried latke and pickled beets on a buttery challah roll. Also, they serve fried Brussels sprouts made with brown sugar and prosecco.
Last year, Randazzo competed on the Food Network program Cutthroat Kitchen — inspiring the menu item “Cutthroat Kitchen Redemption,” a smoked lox sandwich with avocado, a runny egg, and a potato latke.*Drool*
Iowa: Gastro Grub (Des Moines)
Sean Gleason and Andrea Cunningham left Des Moines in 2010 and headed to sunny Los Angeles. While there, Gleason attended Le Cordon Bleu, graduating with honors before being taken on board at the gastro pub The Village Idiot. Cunningham, meanwhile, was working at Katsuya, a prestigious sushi restaurant. The whole time, the pair were honing their craft. When they made the decision to return to Iowa in 2014, it was with the intention of putting their vast range of culinary skills to work. But, it wasn’t until Des Moines decided to allow food trucks on the streets that they were able to fully realize their dream, a gourmet food truck serving new American cuisine.
Gleason changes up the offerings on the daily, but the Gastro Grub’s website always features a current menu. The truck predominantly serves sandwiches, like the Italian Meatball Slider with scratch meatballs, smoked provolone, and a roasted tomato sauce. But, it’s the Grab n’ Grub portion of the menu that is really fun.
For some reason, foodies with food trucks love putting savory comestibles in a waffle cone, and that includes Sean Gleason, who serves one packed with fried chicken and mashed potatoes. When toying with the waffle cone recipe, he found reducing the sugar difficult, so he compensated by adding black pepper and cayenne for a spicy cone. It is filled with mashed potatoes made from Yukon gold potatoes, cream, butter, salt, and garlic that has been roasted for hours. Customers have their choice of either barbecue sauce to top the taters or a rich white gravy. And the final element is the all white meat chicken that has been marinated in buttermilk for 12-24 hours, dredged in seasoned flour, and fried until crispy and golden.
Sometimes, the menu includes savory fried doughnuts smothered in meaty chili, sharp cheddar cheese, diced red onion, and sour cream. You probably didn’t even know how badly you need that until just now.
Nebraska: Big Green Q (Omaha)
Nebraska is another state that came to the food truck party late. In the summer of 2015, there were about half a dozen trucks total in all of Omaha. Now, there are ten times as many. Among them is contemporary barbecue truck Big Green Q. Kevin and Gail Wyatt are taking the BBQ basics updating them with environmentally friendly products and practices. The truck is run on natural gas, unlike most trucks that fuel all of their kitchen equipment with liquid propane. Compressed natural gas is a clean-burning fuel, and everything from the truck’s fuel to its generator uses it. This is why they are backed by The Nebraska Environmental Trust Fund. Further, ninety percent of their servingware and to-go containers are compostable.
All this attention on eco-friendly practices extends to the food, as well. The cooking is done on Big Green Eggs, high-quality ceramic kamado-style grills that are stoked with locally sourced woods. The proteins are first-class local ones, free of antibiotics and hormones, and the produce is locally sourced. If anything, these choices improve the quality of the food.
They make everything in house at Big Green Q. Every one of their delicious sauces — from the basic red BBQ to the yellow Carolina with its sweet, tart mustard base — is made from scratch. The same goes for sides like the decadent white cheddar mac, creamy coleslaw, and golden tater tots. That’s right, scratch tots. And how is the brisket? It’s rich in flavor and the meat is melt in your mouth. It’s remarkably tender without being mushy. Omaha is a beef town and this truck is doing it proud.
Kansas: The Flying Stove (Witchita)
Born and raised in West Wichita, Jeff and Rob Schauf each felt the pull of Los Angeles in their youth. Jeff, who takes care of the business aspects of the truck, worked in the film industry after establishing and running a SoCal gardening business. Rob, who is the bright culinary mind behind The Flying Stove, spent time in the California fine dining scene after he completed culinary school in Austin, Texas. When the brothers decided to open a food truck together, they proposed to do it in Australia, but the 2008 economy quickly foiled that plan. After re-evaluating, they decided to come home to Kansas, where they stood apart from the other mobile kitchens. They were the first truck that used a rotating menu and served what they call “gourmet street cuisine.”
The menu changes each month. However, they always offer truffle fries tossed with parmesan and fresh thyme. Sometimes the fries are the foundation of other menu items. The Beef Stroganuffle Fries load the customer favorites with braised beef, a deep mushroom gravy, and caramelized onions before adding lemon sour cream. Right now, they offer Mexican Flag Fries, a generous bed of truffle fries with pesto, cheese sauce, and chile sauce on top. You can see the California influence in dishes like Beets by R.O.B.: house marinated beets, organic quinoa, a fresh kale mix, crispy brown rice, charred green beans, hazelnuts, feta cheese, and a creamy miso dressing. Vegetarians are seduced by the truck’s Veggie Tacos — which use fresh corn tortillas as a vehicle for charred cauliflower, squash, red potatoes, tomato, basil, garlic, and cotija cheese.
Missouri: Pie Hole (Kansas City)
Neighboring couples Tim and Mary Moore and Laura and Chris Knowles joked around about opening a food truck that sold the meat pies Chris had become known for sharing with neighbors. As time passed and they continued talking about it, the idea ceased to be a joke. A business plan was drafted, a logo created, and a 1978 Ford truck was purchased on Ebay for $800 and retrofitted. Kansas City was going to be introduced to Aussie meat pies.
Like American pies, Australian ones are hearty comfort food. The bottom is a doughy crust filled with gravy, meat, and cheese. The top is a flaky layer of golden brown puff pastry. The ingredients used by Pie Hole are sourced locally when possible. For example, the meat comes from Stuart Aldridge at Broadway Butcher Shop. There are three pies from which to choose. The Swagger Daddy is filled with tender steak, mushrooms, onion, and a thick, rich gravy. The Choopercabra is filled with savory pork shoulder, green chile, tomato, onions, and a complex, layered gravy. And, The Mojo is filled with perfectly seasoned steak, tons of bacon, cheese, and a savory gravy. They also make pork, fennel, and garlic sausage rolls.
Knowles and Moore continue to be stay-at-home dads with five kids between them, but now they are also responsible for bringing and slinging pies. Knowles bakes, and Moore sells. They usually sell-out, but when they don’t, their families get the pie. That’s the sort of incentive that keeps a family supportive.
Fun fact: Each of the pies is named for one of their children. Yes, there is a little boy in Kansas City whose middle name is legally Swagger Daddy and a little girl whose legal middle name is Mojo. Choopercabra appears to be a nickname.