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The Jalopy 15th & San Antonio streets Mon.-Fri. Alternatively, try the succulent pork belly banh mi slider for a more exotic bite. The BBQ Brisket taco is a satisfying marriage of tender brisket topped with creamy slaw and a sweet peach barbecue sauce that is reminiscent of the Texas Hill Country. Founder Eric Silverstein happily marries Japanese, Chinese, and Malaysian cuisines from his childhood in Tokyo with Southern soul from his adolescence in Atlanta. Its second location, wedged between The Hole in the Wall and Cream Vintage on the Drag, is prime.

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The Peached Tortilla 2.0 stands out in a town already full of tacos and sliders with its Asian-fusion spin on these street classics. The Peached Tortilla 2.0 Guadalupe & Dean Keeton streets Mon.-Fri. With any luck, no big bad wolf will blow this trailer over.

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It’s moist with perfect crunchy skin that is complemented with tangy, sweet chile sauce and spicy wasabi mayo. Tatum is routinely inventing new dishes to add to this delectable lineup, but definitely sample his unique version of good ‘ol fried chicken, which rivals any other in Austin.

Three dishes consistently linger on his small menu: the pork belly slider, cracklin’ bacon-wrapped meatloaf, and Asian fried chicken. 5-10 p.m.Ĭhef Raymond Tatum, a veteran of the Austin restaurant scene, serves up small helpings of Southern comfort classics with subtle twists that warm the soul. This is picnic-table fine dining, and it is perfectly acceptable to lick your fingers after devouring a dish like the grilled Texas quail. The blackboard menu changes daily to reflect available ingredients, but the wood grill is usually involved in most preparations to create a smoky bite in the delightful small plates. His trailer highlights seasonal foods, all sourced exclusively from Austin-area farms. Odd Duck owner Bryce Gilmore makes these terms flow together, having recently earned a prestigious Food & Wine Best New Chef award. With this new generation of eateries, students can put down the instant ramen, because eating an exceptional, al fresco dinner out for less than $15 has never been more possible. Instead, they are economical, mobile kitchens housing a new generation of talented cooks who embrace entrepreneurship, imagination, and a range of ethnic cuisines.

Even the Travel Channel’s culinary bad boy, Anthony Bourdain, has declared the city’s food trucks and trailers “probably the single most exciting, distinguishing factor in town.” Street vendors are no longer defined by greasy taco trucks or suspect hot dog carts. Dining out can burrow deep into the shallow wallets of college students, but luckily, Austin’s food trailer scene now provides a cheap yet gourmet alternative.

Big bad wolf food truck