Atlanta food truck roundup 

A look at 8 food trucks on the streets now

Mighty Meatballs


After cooking in chain restaurants for most of their careers, brothers Sean and Jason Truelove were ready for a project of their own — to be their own bosses and to give diners another high-quality choice for street food. Armed with plenty of restaurant experience and a collection of old family recipes, the Trueloves started Mighty Meatballs in 2011. They took inspiration from their grandmother's recipe for Neapolitan-style meatballs made with a mixture of beef and pork, pine nuts and raisins. Grandma's meatballs and marinara on freshly baked bread is the truck's signature dish, but the Trueloves have also managed to put a fresh spin on a traditional meatball sub. Their version of a Vietnamese banh mi starts with a pork meatball seasoned with Thai basil and fish sauce and topped with a tangy Sriracha mayo, cilantro, carrot, and sliced jalapeños. Meatballs can be enjoyed three ways: Naked ($2.50), as a slider with one meatball ($3), or as a sandwich ($8).

Yum Yum Cupcake


Yum Yum is proud to call itself "Atlanta's first licensed mobile cupcake/dessert truck," and has become a staple among the city's street food vendors. Owner Nadia Dehessa, a marine biology major-turned-custom cake decorator, was born into a family of Jamaican bakers. Dehessa took note of the growing popularity of cupcake trucks in the North, and decided to implement her own mobile cupcake operation in Atlanta. Dehessa converted a used trailer into a concession stand and began selling her wares in 2009 at local festivals. Now, Yum Yum's caravan includes the modest mobile trailer and two full-fledged food trucks. All three are painted in an unmistakable fuchsia. New flavors are added weekly, but Yum Yum's menu revolves around a core lineup of cupcakes ($2.75 each) such as the Penelope, a chocolate cupcake frosted with peanut butter buttercream and a peanut butter drizzle. Another favorite, the Ruby, is a classic red velvet cupcake with cream cheese frosting. The Kennedy pairs a vanilla cupcake with a pleasantly tart Key lime curd filling and Key lime buttercream frosting. The Betty (a chocolate chunk brownie with dulce de leche buttercream) is chewy and reminiscent of a corner piece in a brownie pan.

Nana G's Chik-n-Waffles


Members of the Hollcroft family grew up eating their grandmother Nana G's chicken and waffles, a recipe she's been preparing for nearly 75 years. (Yes, Nana G is a real person. She is 101 years old and currently resides in Orlando, Fla.) In the summer of 2011, Nana G's grandson Guy decided to take her recipes to the streets of Atlanta. Nana G's Belgian waffles ($4) are infused with bacon. Add two strips of chicken to the mix and you have the Papa G's ($8) — a bacon-infused Belgian waffle with two seasoned chicken strips doused in hot maple syrup and dusted with powdered sugar. Nana G's chicken is brined and marinated in buttermilk and spices for 48 hours, leaving the strips tender and seasoned. For a more straightforward breakfast dish, try the Auntie P's ($6), a bacon-infused waffle topped with sliced bananas, maple syrup, and powdered sugar.

The Blaxican


The Blaxican owner Will Turner was laid off from his marketing job in 2011. But there was a silver lining to his misfortune. He decided it was time to find a vocation that did more than just pay the bills. Turner realized there were two things he was truly passionate about: sharing his creative home cooking, and helping people. So he decided to start a food truck. His cooking style blends elements of Mexican cuisine and soul food, hence the name. The Blaxican's menu is divided into two main categories: Mexy Main Dishes and Soulful Sides. Perhaps the Blaxican's most overt example of cultural fusion is the smoked turkey collard green quesadilla ($4). The collards are bitter with a hint of spice and flavored with smoky hunks of turkey. The greens are laid over salty shredded Cotija cheese and grilled in a flour tortilla. Philly nachos ($5) are red, white, and green tortilla chips topped with thinly sliced steak and grilled onions and drizzled with melted queso.

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