A family-owned taco truck serving the community from this location for years, Los Plebes serves huge portions of traditional Mexican street food, including burritos, tacos, tortes and more.

Containers of Hainanese chicken rice — fortified with sauces like ginger scallion, lemongrass Thai chili, and sweet soy sauce — make their way out of the window at Andy’s chicken focused cart, which also serves pan-seared chicken with black pepper sauce, spring rolls, and braised pork belly with soft-boiled soy sauce eggs.

Dahlia Hanson and Joey Miller, Portlanders who spent nearly a decade in both sex work and the restaurant industry opened this queer and Latinx-owned vegan coffee cart in the summer of 2021. The cart honors queer sex workers by donating money from their daily specials to mutual aid funds while serving vegan food and drink like hand-dipped corn dogs, smash burgers, and oat milk horchata cold brew.

First-generation Korean American Sunny Hatch started Frybaby as a way to connect to his culture and expand the footprint of Korean cuisine in Portland. He fell in love with Korean fried chicken after a trip to Korea, and has been serving the dish to long lines from open till sell out. The double fried, crunchy whole wings are tossed in soy garlic, spicy gochujang, or snow cheese, and served with sides of banchan, bo ssam collard greens or corn cheese.

This new project from former XLB sous chef Mike Bautista and Xrysto Castillo slings Filipinx meets American fast food, which they describe as “a love letter to the in-between; a nod to our parents’ recipes as well as the fast food we begged them to buy us.” Menu standouts include longganisa burgers, poutine with adobo gravy, lumpia in fry boxes, and mustard-fried chicken. Their satisfying and fun approach to cooking is reflected in the cart’s name, meaning “playfully stubborn or annoying. Used to describe at least one kid you know.”

The Drip'N Crab is a one-of-a-kind culinary gem where homage is paid to both Texas roots and Portland upbringing through an innovative seafood experience. Co-owner Shermain Scott brings a touch of her father's Texan heritage to the table by infusing seafood boils with a unique twist - the addition of eggs, a rarity on the West Coast where the traditional sausage, potatoes, and corn dominate. Co-owner Cyril Teal, representing his Portland upbringing, adds a personal touch by naming menu items after the streets he holds close to his heart.