Happy Monday, food truck followers! Beat the back-to-work blues with specials like Heath Bar cookies and peanut butter ice cream from Captain Cookie, Indian chicken and Greek spinach empanadas at Something Stuffed, and barbacoa tacos aboard District Taco.
Chinatown (Seventh and G sts., NW), where you’ll find Tasty Kabob.
Farragut Square (17th and I sts., NW), where you’ll find Mr. Miyagi’s Teriyaki, Big Cheese, Lily Pad on the Run, Cajunators, What the Pho?, Hungry Heart, NY Deli Truck, DC Ballers, and Borinquen Lunchbox; Neat Meat, Rolling Ficelle, Popped Republic, Red Hook Lobster, Best Burritos, Tasty Kabob, and BBQ Bus (nearby at 20th and L).
Franklin Square (13th and K sts., NW), where you’ll find BonMi, Chatpat Truck, Caribbean Cafe, Korean Taco Box, Tops American Food, and Tokyo in the City.
L’Enfant (Sixth St. and Maryland Ave., SW), where you’ll find Kabob Bites, Mayur Kabob House, Captain Cookie, Tokyo in the City, DC Taco Truck, Orange Cow, Wassub, Sate Truck, DC Ballers, and Yumpling.
Metro Center (12th and G sts., NW), where you’ll find Fasika, Cirque Cuisine, 70’s Frankfurter, Fojol Bros. (Merlindia), Pho Junkies, Sundevich Truck, Surfside, and DC Taco Truck.
Navy Yard (First and M sts., SE), where you’ll find DC Slices.
Northern Virginia, where you’ll find Tasty Kabob, Bratwurst King (Reston), Chef on Wheels (Tysons), Green Eggs and Burgers, Mediterranean Delight, District Taco (Ballston), Seoul Food (Court House), Baba’s Big Bite, and Urban Bumpkin (Rosslyn).
State Department (around 21st St. and Virginia Ave., NW), where you’ll find Rito Loco, Cathy’s Bistro, Village Cafe Express, Hot Wheels, and BurGorilla.
Union Station (North Capitol St. and Massachusetts Ave., NE), where you’ll find Feelin’ Crabby, Fojol Bros. (Benethiopia), Cheesequake, DC Pollo, Salsa Room Empanadas, and Rolling Ficelle.
West End (24th and M sts., NW), where you’ll find Dorothy Moon Burgers, and Korengy.
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.
