Four New Food Trucks Debut at the Truckeroo Festival

From a week-old organic-food truck to a new Hawaiian-themed vendor, we took a look at Washington's newest mobile restaurants.

The third Truckeroo festival drew lots of customers; the Mojo Truck’s classic chivito sandwich with beef, fried egg, lettuce, tomato, and Mojo sauce. Photographs by Kyle Gustafson

More than 20 mobile vendors gathered at Navy Yard last Friday for the summer’s third Truckeroo festival. We took the opportunity to preview new and soon-to-roll trucks.

Restaurateur Bo Blair—who owns Navy Yard’s Das Bullpen Biergarten and started the monthly truck gathering—was hanging out in his new beach-themed van, a spinoff of his popular Glover Park Cali-Mex cantina. Although we’ve seen the vehicle parked outside the restaurant for awhile, Blair is using it only at private events for now, and he’ll soon start dishing out fish tacos and guacamole at night on local college campuses. Surfside chef/partner David Scribner says going into downtown DC will come later.

See Also:

The Cajunātors Truck: Coming Soon to DC

Basil Thyme, Rolling Ficelle, and Feelin’ Crabby: Food Truck Early Looks

Hula Girl Truck
Oahu native Mikala Brennan’s Hawaiian-themed vehicle is good for a pork fix, both high-end (48-hour braised pig in banana leaves) and low-end (Spam musubi). The latter—thin-sliced Spam Classic wrapped in nori with sticky rice—might sound sketchy, but it wasn’t all bad. The salty snack won’t be our go-to maki, but it’s a strange variety of comfort food nonetheless.

Look for three kinds of teriyaki (chicken, steak, and vegetables) and upcoming seasonal specials such as octopus poke and loco moco, a gut-busting dish of two beef patties and two fried eggs on a mound of rice, all covered in pork gravy.

Mojo Truck
Argentinian-born chef Damian Dajcz dishes out Uruguayan chivito sandwiches: pillowy rolls piled with thin-sliced chicken, steak, or pork; and garnishes such as tomato, melted mozzarella, a special sauce, and an oozing fried egg (even heartier versions involve bacon, avocado, or sauteed onions). The weekly-changing mojo sauce—such as smoked-serrano-and-caramelized-garlic—adds kick. Dajcz’s advice for eating one of these gut bombs?

“A big mouth, two hands, and a lot of napkins.”

In September, Dajcz plans to roll out a second truck that will go around Virginia with Argentinian-style milanese sandwiches: breaded and fried eggplant, veal, and pork cutlets topped with options such as marinated onions and chimichurri sauce.

Capitol Greenz
This week-old truck is the brainchild of Sue Pascale and Bill Steed, both former social workers, who teamed up with two Pennsylvanian co-ops for a menu of salads, panini, and soups. Options include organic mixed greens with toppings like organic corn, gorgonzola, and real bacon bits; cold soups such as classic gazpacho or carrot; and a panini with chicken, bacon, and Edam cheese.

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Food Editor

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.