Big Cheese Truck: Metro Center (12th and G sts., NW).
Cap Mac: Seventh Street (between C St. and Independence Ave., SW) with spicy tomato soup, marinated chickpea salad, rice pudding with Nutella and bananas, and more.
Curbside Cupcakes: Pinky One: First stop: Waterfront Metro (Fourth and M sts., SW); Second stop: Capitol South Metro (First and D sts., SE); Third stop: Navy Yard/DOT (M St. and New Jersey Ave., SE); Fourth stop: L'Enfant Metro (Seventh and D sts., SW). Pinky Two: First stop: 14th and G streets, Northwest; Second stop: Fourth and E streets, Southwest; Third stop: DC Superior Court (Sixth St. and Indiana Ave., NW); Fourth stop: Chinatown (Seventh and G sts., NW).
DC Empanadas: Seventh and G streets, Northwest, with sandwich cookies and traditional beef, Thai pork, and vegetable empanadas.
DC Pie Truck: L'Enfant (roughly Seventh and D sts., SW),
El Floridano: Federal Center (Third and D sts., SW) with baked-potato soup, cream of breadfruit soup, and more.
Fojol Bros.: Metro Center (12th and G sts., NW).
Meathead Mobile: Franklin Square (13th and K sts., NW) with shaved rib eye, pork, and chicken sandwiches on griddled buns.
Pi Truck DC: 16th Street (between I and K sts., NW) with whole deep-dish pizzas.
Porc Mobile: Franklin Square (13th and K sts., NW) with smokey and vegan joes, pulled pork, and more.
Pedro and Vinny's: 15th and K streets, Northwest
Red Hook Lobster Truck: 23rd and M streets, Northwest, with lobster rolls, chowder, and cider.
Sâuçá: Pangea: Farragut Square (17th and K sts., NW); Saucalito: Fourth and E streets, Southwest; Marco Polo: Ninth and Stuart streets, Ballston.
Sweet Bites Truck: First stop: Metro Center (12th and G sts., NW); Second stop: 810 First Street (at H St., NE).
Tasty Kabob: Cart 1: 1200 South Hayes Street (at S. 12th St., Arlington); Cart 2: 1525 Wilson Blvd. (next to Safeway and Lynne St., Arlington) from 11 to 3.
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Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
