The Ultimate Delaware Food Truck Guide

Some of the state's top chefs are taking their culinary creations on the road.


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Danger Dog at Taco Reho Food Truck

Taco Reho's Danger Dog elevates the humble hot dog to a gourmet grab bag of flavor./Photo by Maria DeForrest

Ever since humans have been able to simultaneously walk and chew, we’ve loved food that’s on the move.

We started out chasing down the occasional alarmed wildebeest, and soon found ourselves in pursuit of less elusive outdoor fare: Food carts were as common as nervous Christians around the Colosseum of Rome; Medieval unpleasantries were mitigated (somewhat) by street vendors hawking meat pies baked right on the cart.

And so, it would roll on, from prairie chuck wagons to bilge-water hot-dog carts, from peanuts to pierogis—even the humble ice-cream cone was the brainchild of a savvy street vendor. Food carts helped fuel our economic ambitions and fulfill our desire for fast food at fair prices. That happy dynamic has rumbled through the centuries and onto the streets of Delaware today.

Up and down the state, in parking lots and festival grounds, at gas stations and breweries, brightly colored food trucks have become a symbol and source of inventive cuisine, providing out-of-the-ordinary meal options to frazzled workers with neither time nor inclination to eat at restaurants. In fair weather, Wilmington’s Rodney Square buzzes with happy lunchtime food-truck mayhem. At Peco’s Liquors in Penny Hill, the parking lot sizzles all summer at Food Truck Fridays, the trucks’ generators clattering wearily in the hot sun.

“Right now, the scene is very oversaturated,” says Chef Wit Milburn, owner of two Thai-accented restaurants and the Kapow food truck, which serves up about 10,000 of his signature tacos a year. “It will soon be survival of the fittest. Everyone’s trying to do it.”


RELATED: 7 Tips for Finding Delaware Food Trucks

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And so far, most everyone seems to be doing it pretty well, thanks to consumer mindset that’s been drifting away from sit-down meals and craving more on-the-go options. Sensing the shift—and seeking more independence—more Delaware chefs are deciding to take their acts on the road.

That’s the way it was for Steve Ruiz, who started his popular Mojo Loco truck after a decades-long career cooking at some of Wilmington’s top kitchens. When he lost his job after taking time off to tend to his sick mother, he decided to set off on his own. “I started off with a hot-dog truck and an idea, and that turned into an explosion,” he says, giving a nod to his mom for fostering his cuisine-spanning inclinations. “My mom was all over the spectrum. She taught me how to do it.”

And he’s never looked back. These days, he’s running as many as three trucks at a time, winning converts every day with his snappy, fresh-as-can-be shrimp tacos and lush steak-and-crab quesadillas.

Many other chefs say they are lured into the business by the thought of a simple, less stressful path to food-industry success. Often, it is anything but.

“Four years ago, I bought a food truck thinking it would be less work than the catering business,” says Melissa Ferraro, chef at Outlandish Catering/Food Truck, and owner of the recently opened Sonora at the David Finney Inn in Old New Castle. “I ended up working harder, working many more hours.”

"Delaware has come a long way in the food truck scene. It’s all about the quality now. If you do quality, then the quantity is right behind." —Paul Lauprasert, KOI on the Go

Her labors are driven by surging demand, fueled by a peculiar business dynamic—a symbiotic relationship between the trucks and businesses in need. At the microbreweries that dot Delaware business parks, food trucks are brought in to provide sustenance to patrons and supplement the charm. At business parks where the big banks have been busy rehabbing offices, Delaware’s food trucks have been serving as lunchtime reinforcements. “That really did a lot,” Ferraro says. “People really made money off that for the past year and a half.”

Local vendors have also thrived by way of cooperation—helping each other in a pinch, and ultimately, banding together to form the “Rolling Revolution,” Delaware’s Mobile Vending and Food Truck Association, which serves as a booking agency of sorts for members. “It’s a tight-knit group,” says Paul Lauprasert, a former food-and-beverage pro now known for the fish tacos he serves at two KOI on the Go trucks.

But perhaps the biggest driver of success is the food—chef-crafted, freshly made dishes that are miles removed from soggy hot dogs and “roach coach” reputations. Today’s trucks brim with farm-fresh ingredients and elevated execution, embracing the same haute-cuisine standards that fine-dining restaurants like to believe is theirs alone.

So, when Ferrara heard about that chef who derided food trucks as “carnival vendors,” she bristled. “The day I read that, I served duck confit tacos on my truck,” Ferraro says. “I was like, ‘Really, dude?’”

The enlightened know the truth: Seriously refined and remarkably affordable food is served up daily from these cramped kitchens. At Ferrara’s Outlandish, there’s a deeply satisfying grilled cheese sandwich made with rum-soaked berries and brie. At Mojo Loco, Ruiz stands ready to knock some socks off with those gooey, lush steak-and-crab quesadillas.

“Delaware has come a long way in the food truck scene,” Lauprasert says. “It’s all about the quality now. If you do quality, then the quantity is right behind it.”

That dynamic is clear to effervescent Chef Javier Quereguan, a restaurant pro who helped run many a corporate kitchen in Delaware, but finally relented to his many fans’ requests that he open a place of his own. At his Doggie Style truck, the tweaked-up Latin-style recipes he concocts with wife Aurea are so unpretentiously artful no local restaurant competitor really compares.

To the people who line up at his truck, that fact is becoming clearer by the day.

“On Facebook, they say, ‘Your chicken and rice is my life,” he says with a twinkle of pride in his eye.

WILDWICH food truck in Wilmington Delaware

Mike Stanley is the chef behind the popular Wildwich food truck./Photo by Jim Coarse

BENNIE DOLLARD’S CUISINE FANTASIES

Overview: Bennie’s itsy-bitsy silver cart on Newark’s Main Street seems an improbable source for such a far-ranging lineup of loaded-up sandwiches, many accented with the jerk and curry flavors of the Caribbean, and all perfect for lunchtime indulgence or late-night munchies.

Regular spot: In front of the National 5 and 10, 66 E. Main St., Newark, 8 a.m.–4 p.m. Mon.–Fri. When the UD semester is in session, Bennie can be found delivering the goods to revved-up students from 9 p.m. until 2 or 3 a.m.

How to reach: facebook.com/BennieDollardsFantasyCuisinebencuisine@gmail.com740-6443.

The buzz: Fans drool over creations like the Corona (blackened Cajun chicken with sauteed peppers and onions, ranch dressing and cheese), the Bob Marley (jerk chicken, curry sauce, sauteed peppers and onions, cheese), and the Buffalo Blue Hen (grilled chicken, blue cheese crumbles, blue cheese dressing and Buffalo sauce). Still, Bennie’s everyday Philly cheesesteaks are also top-notch. Don’t forget to get your friendly “fist bump” from Bennie as you leave.

THE BIG SALAMI

Overview: This roving incarnation of Casapulla’s Subs stays mainly down around the beaches but offers real-deal Italian subs, ribeye cheesesteaks, oven-roasted turkey subs and chicken cheesesteaks.

Regular spot: Revelation Beer Garden at Hudson Field every Friday starting June 14. Truckin’ Tuesdays in Milton on second and fourth Tuesday of June, July and August. Several dates at the Freeman Stage, Selbyville. On the Circle in Georgetown, 11 a.m.–2 p.m. Aug. 1.

How to reachcasapullassubs.com, facebook.com/TheBigSalamiDE, Instagram and Twitter (@TheBigSalamiDE).

The buzz: “Don’t forget the french fries, we have them too. And be sure to honk if you see us on the road.”

CAJUN-SNO

Overview: Dan and Megan Hurst have quietly built a frigid-but-refreshing empire out of “New Orleans-style Snoballs,” doused with 150 different flavors and offered alongside homemade ice cream sandwiches and other chilly treats.

Regular spot: 4 p.m.–9 p.m. Mon.–Sun., Fairfax Shopping Center, 2015 Concord Pike, Wilmington (near Grotto Pizza). Coming soon: Sno-Ball Happy Hours, 2 p.m.–9 p.m.

How to reachcajun-sno.com, facebook.com/CajunSnoWilmDE, Twitter and Instagram (@cajunsnonoss), 757–3146 (Cajun-Sno), 824–2356 (Megan Hurst).

The buzz: In the fall, be sure to grab a scratch-made apple (or even peach) dumpling, available as an “Apple Extravaganza”—a dumpling topped with vanilla ice cream and apple-pie snow.

DEERHEAD

Overview: Amid the burgers and cheesesteaks ($6–$9), there are of course those famous saucy dogs, plus a startling moment: A Lobster Dog ($7) with cheese and grilled lobster. And deep-fried Lobster Bites ($10) with Old Bay aioli. And crab fries with lump meat.

Regular spot: 10 a.m.–2 p.m. every Wednesday, May-October, at Wilmington’s Rodney Square Farmer’s Market.

How to reach: facebook.com/dhfoodtruck, Instagram (@dhfoodtruck), 428-9926.

The buzz: The “Secret Sauce” on the dogs has been pleasing Wilmington diners since 1935.

DELAWARE PROVISION CO.

Overview: Thanks to the ambitions of Chef Billy Hayes Jr., this hometown catering company has taken its act on the road, offering gut-busting Polish favorites like house-made kielbasa with kraut, and (of course) pierogis. Fans also adore the sweet and hot Italian sausages with peppers and onions and the smoked beef brisket;

Regular spot: 10 a.m.–2 p.m. every Wednesday, May–October, at Wilmington’s Rodney Square Farmer’s Market. Retail locations at 318 8th Ave. in Wilmington and at 35581 Atlantic Ave. in ​Millville.

How to reach: DelawareProvisionCo@comcast.netfacebook.com/delawareprovision, delawareprovisioncoinc.com429-0220.

The buzz: The BBQ Beef Brisket Sandwich is house smoked for 16 hours and doused in their Carolina BBQ sauce.

DELICIOUS CRAVING

Overview: Kabobs and gyros are the strong suit, with a nicely inventive assortment of wings and loaded-up fries.

Regular spot: Thursdays at the Edgehill Shopping Center, 127 S. DuPont Hwy, Dover. Dinnertime Tue.–Thu. at Tre Sorelle Dolce Ice Cream & Italian Ice, 27 S. Railroad Ave., Wyoming.

How to reachfacebook.com/DeliciouscravingInstagram (@deliciouscravingde), 222-0723.

The buzz: “We are the only ones in Delaware smoking whole alligator, which is the fans’ favorite.”

DOGGIE STYLE

Overview: Perpetually perky Chef Javier Quereguan and his wife Aurea deliver a hemisphere-spanning mashup of Latin homestyle love, doused judiciously with his sassy sauces and inevitably given an irreverent name: The El Donkey Chulo (a.k.a. burrito) and the Cachetera (burrito) will be familiar to most, but some creations defy comprehension until that first delicious bite.

Regular spot: 10 a.m.–2 p.m. every Wednesday, May-October, at Wilmington’s Rodney Square Farmer’s Market. Also occasionally found at Midnight Oil Brewing near Newark.

How to reachfacebook.com/DoggieStyleHotdogs16, 384-4386.

The buzz: The frighteningly named Clam Hoagie is a brilliant concoction, featuring crisp-fried clam strips, spicy mayo and a toss of fresh veggies. Beachgoers should keep an eye out for his upcoming Rehoboth location.

DOWNTIME

Overview: Brunch- and breakfast-oriented delights get a Southern-fried accent at this truck, where the menu ranges from shrimp and grits ($10) to a fried chicken sandwich with white sauce, bacon and cheese ($9) to such happily outlandish creations as the Bruncho, a pileup of waffle cone chips, hollandaise, onions, peppers, bacon, scrambled eggs and Parmigiano-Reggiano cheese.

Regular spot: 7 a.m.-5 p.m. Mon.-Thu.; Fri. 7 a.m.–9 p.m. at Midnight Oil Brewing, 674 Pencader Drive, Newark

How to reachDowntimeRefreshment@gmail.comdowntimede.com/menusorderdowntime.com329-0172.

The buzz: Any food truck that offers fried soft-shell-crab sandwiches with Hollandaise is worth tracking down. Be sure to check out the “Knope-Swansons,” a “Parks & Rec”-inspired waffle stuffed with bacon, sausage, pork roll and scrapple.

FOOD TRUCK OLE

Overview: The mobile detachment of the well-regarded Ole Tapas restaurant is known for such Latin-inspired delights as a hearty chorizo drizzled with chimichurri and served on a baguette (choripan), a fresh house-made Ecuadorian-style seafood ceviche, and beefy empanadas with a perfect flaky shell.

Regular spot: None. Check local breweries and wineries around Pennsylvania, Delaware and Maryland.

How to reach: foodtruckole@gmail.com, oletapaslounge.com/food-truckfacebook.com/foodtruckole, 224-9378 (landline), 444-7085 (text).

The buzz: Ole’s soft-corn tacos are a fan favorite, double-stacked and served with lettuce, house-made salsa and
chicken simmered in Latin spices, then topped with smoked paprika and sliced roasted red peppers.

GOTTA LOTTA GELATA

Overview: Owners Petra Heiss and Gisela Grammel (a.k.a. “The Gelato Sisters”) abandoned the corporate hamster wheel and signed up for some serious gelato schooling, resulting in some delectable and enduring favorites, from Oreo and chocolate to wine and blueberry with goat cheese.

Regular spot: Most Sunday evenings at Bellevue State Park for the concert series.

How to reach: gottalottagelata.competra@gottalottagelata.com, facebook.com/gottalottagelataInstagram (@gottalottagelata)502-2517.

The buzz: Folks needing dairy-free or vegan options can dabble in the selection of sorbets. The favorite is Mango-Passionfruit, but be sure to also try Raspberry Beet or Mandarin Orange.

HALAL MAGICAL FOOD

Overview: It’s typical breakfast fare in the mornings, full-on gyro-and-kebab madness in the afternoons at this awkwardly situated (but rarely wandering) truck.

Regular spot: The BP filling station at 4001 Lancaster Pike, Wilmington.

How to reach: halalmagicalfood.com, 423-5521.

The buzz: Where else can you get a full stack of pancakes for $4.99 in a gas station parking lot?

HOT DOGS FOR THE TROOPS

Overview: Fill your belly and support our servicemen and women at this food truck with a heart, featuring kielbasa and hot sausage sandwiches as well as fully dressed dogs.

Regular spot: 2114 Gun and Rod Club Road, Houston.

How to reachyelp.com/biz/hot-dogs-for-the-troops-houston419-5152.

The buzz: Check out the half-pound Texas BBQ Burger with onion straws, sauteed mushrooms, cheddar, bacon and house barbeque sauce.

 

I Don't Give a Fork Food Truck in Wilmington's Rockford Park

It’s hands-on food only at I Don’t Give a Fork, originally started as a UD class project./Photo by Jim Coarse

I DON’T GIVE A FORK

Overview: Chef Leigh Ann Tona started her mobile restaurant as a class project at UD, and eight years later her many fans are still giving her top grades for her Mac-and-Cheese Cheesesteak (yes, that’s real mac and cheese tossed in) and her Vermonter sandwich with ham, white cheddar and apple slaw.

Regular spot: 10 a.m.–2 p.m. every Wednesday, May–October, at Wilmington’s Rodney Square Farmer’s Market.

How to reach: idontgiveafork.wixsite.com/idgafevents@idontgiveafork.com, facebook.com/idontgiveafork415-NO-FORKS (415-663-6757).
Best bet: Check Instagram for weekly location updates (@i_dont_give_a_fork).

The buzz: Look out for the caramel apple pulled pork, and the occasional appearance of The Naked Shrimp Po’ Boy with grilled shrimp, chipotle mayo, lettuce, tomato and raw onion.

JULIAN’S MAC AND CHEESE

Overview: Up to eight flavors of mac & cheese, ranging from spicy Thai curry beef to jerk chicken to Old Bay crab.

Regular spot: Most often found locally every Friday at Liquid Alchemy, 28 Brookside Dr., Wilmington.

How to reach: facebook.com/juliansmacandcheese.

The buzz: “Our Gumbo with shrimp, chicken and andouille sausage is to die for,” enthuses owner Craig Moyer.

KABOB ON WHEELS

Overview: Middle Eastern-style kebabs, lamb chops and gyros.

Regular spot: Year-round at 1401 N. DuPont Highway, New Castle.

How to reach: facebook.com/kabobonwheelsyelp.com/biz/kabob-on-wheels-wilmington-manor.

The buzz: “Our most popular dish is the mix chicken and lamb over rice—it’s the best of both worlds. A close runner up is our chicken tikka kabob platter.”

KAPOW

Overview: The omnipresent Chef Wit Milburn (a.k.a. “The Thai Guy”) seems decidedly discontent to relax, opening two restaurants (Ubon Thai, Kapow Kitchen), yet somehow finding time to man his beloved food truck, where he has won many devotees of his “Delaware original” Kimchi Taco and the Kapow Roll, filled with turkey, shrimp, crab and carrots.

Regular spot: 10 a.m.–2 p.m. every Wednesday, May-October, at Wilmington’s Rodney Square Farmer’s Market.

How to reach: eat@kapowtruck.com, kapowtruck.com, facebook.com/kapowtruck635-0041.

The buzz: Don’t miss trying those Peking Duck Tacos, or even those Thai Ta-tas—tater tots topped with queso blanco, chili flakes, scallions and (if you like) crab.

KOI ON THE GO

Overview: Delaware food truck veteran Chef Paul Lauprasert now has two trucks roaming northern Delaware, but the native of Thailand knows not to stray too far from his Asian-fusion sweet spot: his ever-popular popular fried fish tacos with a spicy drizzle, and crab cake sandwiches (again, with a spicy edge).

Regular spot: 10 a.m.–2 p.m. every Wednesday, May-October, at Wilmington’s Rodney Square Farmer’s Market. Also a regular at Food Truck Fridays at Peco’s Liquor Store, 522 Philadelphia Pike, Wilmington.

How to reachfacebook.com/pages/KOI-on-the-go (posts weekly schedule every Sunday), KOI.Wilmington@yahoo.com345-0738.

The buzz: Check out the ramen soup, made hearty with Napa cabbage,
mushrooms, onions and cilantro.

KONO PIZZA DELAWARE

Overview: Outlandish in concept, completely irresistible in person, these made-to-order pizza “cones” come stuffed with typical “toppings,” while delivering a deliciously out-of-the-ordinary experience.

Regular spots: Random businesses parks, local swim clubs, breweries, wineries and many events.

How to reachfacebook.com/KonoPizzaDelaware, dewduo44@gmail.com, Instagram (@KonoPizzaDelaware),
213-3744.

The buzz: Owners (and sisters) Danielle Sundermeier and Michonne Frohnapfela recommend the Cannoli Cone. “It’s a baby cone that comes hot out of the oven and gets filled with chilled cannoli cream and chocolate chips.” Sold.

MAUI WOWI OF DELAWARE

Overview: Known for all-natural, gluten-free, kosher smoothies, made with real fruit—try the ever-popular strawberry banana, or other crowd favorites such as mango-orange, piña colada, frozen cappuccino and frozen lemonades. Oh, and don’t forget the Hawaiian Shave Ice!

Regular spot: None.

How to reach: mauiwowi.com/endlessparadise, facebook.com/MauiWowiofFelton, endlessparadise@mauiwowi.org, 228–6170, (215) 815–2827.

The buzz: The folks at Maui Wowi serve their own brand of coffee, sourced mainly from Hawaii and roasted exclusively for them in small batches.

MOE’S GYRO

Overview: Pick your protein—chicken, lamb, fish or falafel—and get it served over rice or on a pita.

Regular spot: 10 a.m.–4 p.m. Mon.–Fri. during UD’s fall, winter, and spring semesters at 18 Amstel Ave., near Smith Hall.

How to reach: (516) 661-6003

The buzz: The lamb gyro and chicken over rice keep students coming back.

MOJO LOCO ECLECTIC STREET FOOD

Overview: After a career cooking at some of Wilmington’s top destinations, Chef Steve Ruiz reaches back to his Latin roots to deliver some of the state’s most inventive and lovingly executed tacos, quesadillas and grilled cheese sandwiches.

Regular spot: 10 a.m.–2 p.m. every Wednesday, May-October, at Wilmington’s Rodney Square Farmer’s Market. Has been known to frequent Chase Bank off 2nd Street in Wilmington.

How to reach: facebook.com/mojoloco302, mojoloco302.com, mojoloco302@gmail.com, Twitter (@MojoLoco302), 222-3866.

The buzz: Ruiz’s Steak-and-Crab Quesadillas ($10) are very nearly as life-altering as the vibrant and fresh Asian Shrimp Tacos with spicy mayo ($10).

MR. BAR-B-QUE

Overview: Three words really say it all: “Authentic Pig Roasts.” That and smoked beef brisket with a Memphis-style sauce, BBQ chicken, even blacked fish tacos made with black drum fish.

Regular spot: Across from the Frederica Fire Hall, 6 Front St.

How to reach: facebook.com/MrBarBQue, mrbar-b-que.com, 344-4441.

The buzz: The “BBQ Sunday” is Chef Chris Young’s gift to humanity: “It’s like a platter in a cup that has layers of BBQ, beans, roll, coleslaw and BBQ.” Sign me up.

Woody's on Wheels Food Truck

The WoW Crab Melt with bacon at Woody's on Wheels food truck./Photo by Maria DeForrest

OUTLANDISH

Overview: Michigan-born Chef Melissa Ferraro has been working her way into Delawareans’ hearts relentlessly, first with Outlandish Catering, then the Outlandish food truck, and now with her recently opened restaurant, Sonora at the David Finney Inn in Old New Castle. One thing stays constant: fans lining up at her truck for fried chicken and waffles, served with cayenne maple syrup and brown sugar butter. Another sure thing: crab fries with lump crab, scallions, Old Bay and queso blanco.

Regular spot: 10 a.m.–2 p.m. every Wednesday, May–October, at Wilmington’s Rodney Square Farmer’s Market.

How to reach: outlandishtruck@gmail.com, facebook.com/OutlandishFoodTruck359–7763.

The buzz: Ferraro’s rum-soaked berries-and-brie cheese sandwich is a beautiful moment of refined-but-rustic appeal. There are even rumors of the occasional duck confit taco.

PIZZA CAPO

Overview: Artisanal, hand-made, wood-fired pizzas prepared with fresh, simple ingredients: imported tomatoes, fresh basil. Also consider the deep-fried Philly cheesesteak, the crab fries topped with crabmeat and Capo sauce, or the wood-fired meatball sub.

Regular spot: None. Check school events, festivals, tent sales, car shows and pet-related events.

How to reach: facebook.com/PizzaCapoDE, pizzacapode.com, info@pizzacapode.com, 384-5288.

The buzz: Get your pizza with some hand-scooped Italian ice.

THE PLUM PIT

Overview: There’s some serious Pittsburghian sandwich sorcery going on here: Consider the Mutha CLUCKA (jerk chicken topped with fries and apple slaw); or the Squealer (pulled pork topped with fries and apple slaw). Or, have a LiL Chris (chicken fingers topped with mac and cheese, bacon and BBQ sauce).

Regular spot: Frequents Wilmington’s Rodney Square Farmer’s Market lunchtime on Wednesdays. Also seen at Bar XIII and Chadds Ford Winery on weekends.

How to reachplumcaterers.com/food-truck-cateringplumcaterers@gmail.com, Instagram (@theplumpitfoodtruck).

The buzz: It’s easy to see the beauty of a Surf & Turf sandwich (chicken topped with shrimp, bacon and chipotle sauce).

THE POLISH CONNECTION

Overview: Helen Houser started her truck with the hope of delivering memories of meals cooked by Polish-American moms, aunts and grandmoms. Her pierogis, stuffed cabbage, kielbasa and placki (Polish pancakes) are all scratch made.

Regular spot: None.

How to reach: facebook.com/The-Polish-Connection-LLC, 528-5992.

The buzz: “Our pierogis are sauteed on a flat-top grill, not deep-fried,” Houser says. “We do sell a variety of other flavors like sauerkraut, farmers cheese, and buffalo chicken, just to name a few.”

THE ROAMING RAVEN

Overview: This “Deer Parked” offshoot of the iconic Newark bar and restaurant is known for beef and chicken Philly style sandwiches and outrageous tater tot creations. “Also, our Old Dominion Root Beer never disappoints on a hot day,” enthuses Ravenite Morgan DeMarco.

Regular spot: All over Delaware from March to November.

How to reachtheroamingraven.cominfo@theroamingraven.comfacebook.com/theroamingraven, Instagram (@theroamingraven), 894-1200.

The buzz: “Our owners, Marc & Jeremy, say their favorite item is our Kitchen Sink Tots with Old Bay, Cheese Wiz, pulled pork and a fresh fried egg,” DeMarco says.

THE ROLLING PIG

Overview: As Delaware’s uncrowned (but seemingly unchallenged) King of Sausages, Chef Billy Rawstrom of Maiale Deli & Salumeria knows how to make a good thing better: By taking some of the choice bits from his Wilmington shop and launching this porcine-themed truck, then offering breakfast sandwiches and a lunchtime menu full of sausage-centric goodness.

Regular spot: Varies—best bet is to check his blog. Can be sighted at JPMorgan Chase & Co. in Newark.

How to reach: thesausagekingofdelaware.combilly@thesausagekingofdelaware.com, 691-5269.

The buzz: We’re partial to the buffalo chicken sausage sandwich, stuffed with blue cheese hot sauce and blue cheese butter ($7.95). Sausage with peppers & onions is always a favorite but consider the Mexicano: sausage with fire-roasted corn and poblano chile with chipotle sauce and cheddar.

RUSSELL’S QUALITY FOODS

Overview: Sassy, slow-smoked Southern barbecue favorites with soul food sides, all served somewhat perilously next to rumbling freight trains and madcap Wal-Mart-bound traffic.

Regular spot: In the parking lot of Steve’s Tavern, 1204 Centerville Road, Wilmington

How to reach: russellsqualityfood.com, 299-3127.

The buzz: Besides the BBQ, Russell’s has become a go-to spot for hearty breakfast sandwiches.

SANDY PONY DONUTS

Overview: Made-to-order donuts have a different sort of magic altogether: Moist, luscious, sinful. And they’re especially magical when made with such flair: Try a Sea Foam made with honey and coconut shavings, or a blueberry pie with graham crackers.

How to reach: sandyponydonut.com/bethany-beach(301) 775-2005.

The buzz: Be sure to check out this Chincoteague-born chain’s store at 115 Garfield Parkway, Unit 2, Bethany Beach.

SCISSION ESPRESSO craft coffee truck

Diners have Zach Delong to thank for a morning jolt they don’t have to travel far for./Photo by Jim Coarse

SCISSION ESPRESSO

Overview: The world seems a much less dreary place when it’s blessed with roadside espresso and desserts, especially when the sweets are crafted by Wilmington’s De La Coeur Café et Patisserie. Owner Zach DeLong’s inventively crafted coffee creations are supplemented nicely with iced coffees, flavored lattes, and ramped-up lemonade. Fans also rave about DeLong’s homemade pop tarts, donuts, and oatmeal cream pies.

Regular spot: Can be spotted around office buildings in NCCo, but the best spot is probably the Newark Coop Farmers Market every Sunday from 9:30 a.m.–2 p.m.

How to reach: scission.espresso@gmail.com. Frequently updates on Instagram (@scission.espresso).

The buzz: Honey cinnamon lattes are a best-seller, but don’t be shy about trying such concoctions as the salted duck fat caramel latte or the iced banana, cinnamon, vanilla, olive oil latte. Lately, DeLong has been supplementing De La Coeur’s pastries with his own: “I recently started making my own duck fat biscuits stuffed with things like Old Bay sausage gravy,” he advises temptingly.

SWEET JOSEPHINE’S DESSERT FOOD TRUCK

Overview: Specialty cupcakes reign supreme here, with as many as 12 available at any given time (out of 65 overall). Also on the menu, cannoli, cheesecake cups, cookies and seasonal desserts.

Regular spot: None.

How to reach: facebook.com/SweetJosephinesDe, sweetjosephinesde@gmail.com, 353-0242.

The buzz: Try the strawberry shortcake crunch and lemon coconut cream cheese.

THE SWEETEST ROSE CUPCAKE CO.

Overview: Surely, we are too weak to resist such flavors as party cake, banana pudding, honey bun, strawberry lemonade and caramel apple crisp.

Regular spot: None

How to reach: thesweetestrose.com, facebook.com/thesweetestrose11, Instagram (@thesweetestrosecupcakeco), 439-0443.

The buzz: Try the double chocolate chip, or maybe that white chocolate raspberry cupcake, paired with some sweet “Cupcake Tea.”

TACO REHO

Overview: It’s well worth conquering the beach traffic to hunt down Chef Billy Lucas and his upscale Mexi-comfort food, from his Carne Fries (waffle cut potatoes, beef shortrib, queso and salsa) to the ancho braised Beef Shorty taco (with arbol chile salsa and pickled red onion), to the improbable Danger Dog: a bacon-wrapped beef hot dog loaded with black beans, chihuahua cheese, mustard, spicy mayo, avocado, pico de gallo, pickled red onion, queso fresco and cilantro.

Regular spot: Noon–1 a.m. nearly every day at “Chillaware Island,” next to Big Chill Surf Cantina, 19406 Coastal Highway, Rehoboth Beach. Pop-up appearances at Schell Brothers on Tuesdays, 20184 Phillips St., Rehoboth Beach (next to Big Fish Restaurant).

How to reach: facebook.com/tacorehotruck, tacoreho@gmail.com, tacoreho.com, 226-TACO (8226).

The buzz: Keep your eyes peeled for such occasional specials as the Crispy Avo (beer battered avocado, spicy mayo, lime); Baja Shrimp (beer-battered shrimp, spicy mayo, lime); and the Thai Mahi with red curry, lemongrass salad, serrano crema.

UNCLE JOHN’S SMOKEHOUSE AND BBQ STAND

Overview: The Pulled Pork Grilled Cheese has them lining up, and the Brisket Wrap keeps them coming back at this BBQ-scented Brandywine Hundred regular.

Regular spot: Lunchtimes on weekdays at 501 Silverside Road, Wilmington. A second truck roams at will.

How to reach: facebook.com/unclejohnsbbqstand, unclejohnsbbqstand.com, info@unclejohnsbbqstand.com, to-go orders: 333-6760.

The buzz: There goes Tokyo: The PorkZilla features pulled pork, bacon and hot sausage on a kaiser roll. (Keep an eye out for possible brick-and-mortar restaurant on Philadelphia Pike, says owner John Berl III.)

WAFFLE’N JOE

Overview: Co-owner Joe Giubardo roasts three single-origin coffees each day to three different depths of flavor: city plus (dark), city (medium), and cafe (light). “Our customers can choose a single origin or mix and match to create their own blends,” co-owner Mary Giubardo says. Belgian waffles come in two varieties: sweet Liege waffles and savory waffle sandwiches.

Regular spot: Cecil College in North East, Md., on Tuesdays during the school year; Union Hospital in Elkton on Wednesdays, and State Line Liquors on Thursday, Friday and Saturday.

How to reach: Best bet is the location calendar at wafflenjoe.com/location, joe@wafflenjoe.comfacebook.com/wafflenjoe, Instagram (@wafflenjoe), 540-WAFFLIN (540-923-3546).

The buzz: Fans moan with delight over the Fosters Waffles (bananas, homemade salted caramel and Lockbriar Farm vanilla ice cream) and the Chef’s Creation (fresh local berries, Rumbleway Farm organic berry jam, homemade lemon curd and fresh whipped cream).

WANDERING CHEF (A.K.A. THE DUMPLING CART)

Overview: Your perceptions of a humble Asian dumpling’s potential will be forever elevated by the sauce-drizzled, supremely savory masterpieces. Also consider the Lo Mein Vegetable Bowl (with choice of chicken, lamb, steak, blackened flounder or tofu), or the El Cubano (12-hour slow-cooked pork, ham, cheese, homemade Cuban style pickle & fusion sauces), or even the pulled smoked chicken sandwich with compote.

Regular spot: September–May: 11 a.m.–2 p.m. in front of Purnell & Smith Halls near 42 Amstel Ave., Newark. June–August, 11 a.m.–3 p.m. daily at Belin House Cafe, daily at Hagley Museum

How to reach: wandering-chef.com, chefmikeb@msn.com, Instagram and Twitter (@wanderingcart), (908) 295-7787.

The buzz: Their Asian Dumplings won “Best of Delaware” for 2018.

WiLDWiCH CAFE

Overview: Notable as one of the few trucks with brick-and-mortar locations as well, Wildwich owner Mike Stanley continues to impress with his creative sandwiches, ranging from the Jolly Mon (spicy and sweet jerk chicken with fresh mango salsa); to the T-Rex (thinly sliced‏ steak, horseradish spread, baby arugula, crispy onion strings).

Regular spot: 10 a.m.–2 p.m. every Wednesday, May–October, at Wilmington’s Rodney Square Farmer’s Market.

How to reach: wildwich.com, facebook.com/Wildwich, Instagram and Twitter (@wildwich), 654-0500 x 3. 

The buzz: The KCQ is a drool-worthy: hickory-smoked pulled pork with BBQ sauce and slaw. But consider lighter brighter moments as well: The Saigon features a hickory-smoked salmon filet, serrano aioli, pickled daikon & carrot, cucumber, cilantro. And be sure to check out their two Wilmington locations, at 800 Delaware Ave. and 405 N. King St.

WOODY’S ON WHEELS

Overview: These burgers are big, but not too big to go right on ahead and top them with a crab cake. “Fat Boy” chicken sandwiches. Wings in four styles. And the Deep-Fried Cheesesteak City Sticks, surely one of mankind’s most notable innovations.

Regular spot: Loockerman Street in Downtown Dover.

How to reach: facebook.com/woodysonwheels, woodysfood302@gmail.com, 480-2014.

The buzz: The “Smyrnadelphia” cheesesteak seems to be served with a side of local snark. Be sure to check out the WoW Crab Melt Burger.