Here are five food trucks not to be missed.

The food truck craze has slowly begun in Salt Lake City, with lunchtime gatherings Thursday at Gallivan Center.

They are now everywhere – brewery parking lots, city parks, carnivals, birthday parties, corporate get-togethers – serving all manner of food, including hot dogs, sushi, tacos, pizza and ice cream.

The University of Utah Food Truck League monitors those on the road and tracks encounters throughout the valley; Although he’s active on social media, and has a website – thefoodtruckleague.com – the best way to get the week’s schedule is to sign up for the newsletter, which comes out on Mondays.

Here are five Utah food trucks with menus that offer something a little different — and one old classic you should try if you haven’t already.

Always unique spices

The name Unique Spice Always is an acronym for “USA,” and the menu has a slightly American flair, with chicken wings and Arabic-style quesadillas. But don’t miss the traditional dishes – kebabs, shawarma, falafel, baba ghanoush, and Iraqi-style lemonade – that could go well with any other Middle Eastern food in town, including the sit-down restaurants.

Owner Rita Shaba Dines are a treat – go twice, and she will not only remember you, but what you ordered – and if I ask you if you want baklava, the answer is yes. The USA offers several different types, including classic walnuts and pistachios. American (chocolate, hazelnut and almond); and burma, a vegetarian version made with coconut and pistachios.

The truck was relaunched in mid-February in front of the Osmond Furniture Store in Orem, but you can find it all over Salt Lake Valley on a regular basis, often outside of TF Brewing. Visit their USA Facebook page to see the list, and where they’ve been off this week.

red food truck

Don’t let the unspecified name fool you: The Red Food Truck is specifically Peruvian – which you might guess from the cartoon llama on the side of the truck.

Its signature dish is the traditional Peruvian lomo or polo saltado: roast beef or chicken with onions, tomatoes, and cilantro, then seasoned and served over rice. It also offers funky salt sandwiches served on soft ciabatta-style bread, as well as Polo a la Brassa (grilled chicken, lettuce, tomato, pickled onions, Peruvian seasoning, mayonnaise and mustard) as well as sandwiches de Porco (marinated ham). With herbs, lettuce, tomatoes, pickled onions, Peruvian spices and mayonnaise).

Quinoa, often associated with Mother Yoga, is traditional Peruvian as well – so you’ll find it on the menu here as a salad, dressed in the traditional sauce. The truck also serves a vegetarian sandwich with marinated tofu, mushrooms, onions, tomatoes, cilantro, and Peruvian seasoning. Find them every week by going to their Facebook page.

(Stephen Russell | The Salt Lake Tribune) A Haole T’s Hawaiian Grill truck, participating in the Utah Food Truck League meet in Murray Park, Tuesday, May 24, 2022.

Haole T’s Hawaiian Beach Grill

There is a lot of Hawaiian food in Utah, mostly poke. There’s nothing wrong with tingling, of course, but if you’re looking to turn things around, you can’t do much better than Haole T’s Hawaiian Beach Grill.

This truck starts with ingredients like grilled pineapple, smoked kalua pork, and Hawaiian rolls, and mixes and matches them to create something a little different. The Angus beef burger is a standout, including the Hawaiian burger (topped with cheddar cheese, grilled pineapple, and teriyaki) and the Mango Beach burger (which comes with mango swiss chutney, avocado, mango, chipotle mayonnaise, and white sauce).

It also serves rice dishes, including Hawaiian-style smoked pulled pork, kimchi, daikon, sweet carrots, green onions, and your choice of pineapple or mango chutney. You can also have kalua pork in a taco, with cabbage, teriyaki sauce, pineapple, mango salsa, or pico de gallo. Haole T’s is proof that a Hawaiian beach doesn’t always mean raw fish. Find the list, and where she left off this week, on her Instagram page.

Donut Kabobs

Donut Kabobs describes themselves as “the sweetest food truck in Utah,” but sugar is sugar. There are other trucks on the streets of the Salt Lake Valley serving cupcakes. But nobody serves them on a skewer—which means that even if they’re drenched in delicious buttercream, you won’t end up with sticky fingers.

Inspired by the mini donuts served at Seattle’s Pike Place Market, the donuts are fried on site just before serving, and served with a number of different toppings: traditional glazed donut cream; Maple syrup and cinnamon. maple syrup, bacon crumbs and whipped cream; Nutella, banana and whipped cream; And circus animal cakes, glaze sprinkles and whipped cream. And if you are someone who doesn’t mind sticking your fingers a little, you can also buy them from the basket. You can find them by following their Instagram page or going to donutkabobs.com.

Don Ravo on State Street

Before Gallivan, before the Utah Food Truck League, and before “food truck” was a phrase, there were Tacos Don Rafo, also known as the “State Street taco cart.”

So – yes, the Don Rafo on State Street is technically a cart rather than a truck, so we’re bending the rules a bit to include, but that was how a lot of the Salt Lakers first tested street food (and Don Rafo doesn’t run trucks now) , although they are catering only) and still are as fresh, authentic and affordable as they were when they first opened in 1998.

Back in the late 1990s—when Sears on State Street was still operating—it was an unusual sight to see Don Rafo in his carriage 365 days a year, including during snowstorms in December or on an August afternoon. If you haven’t traveled before, or made your last trip in 2002, you owe it to yourself to stop at 798 S. State, and try one of Don Ravo’s signature tacos, served in oiled tortillas. You’ll still find them there almost every day – no matter how hot it is outside – and the tacos are still priced around the 90s, $1.50 each (excluding tripe and tongue).

Tacos, burritos, and quesadillas can be stuffed with a number of different meats (including carne asada, pastor, barbacoa, capeza, and bush) and topped with Mexican cheese. To enjoy the full experience after dressing your food in the spice cooler, find a picnic table in the former Sears parking lot or sit on the cement ledge near the carriage to watch some people (and pigeons).

Editor’s note • This story is available to Salt Lake Tribune subscribers only. Thank you for your local press support.

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