Meals on Wheels

By Katherine Adomaitis | Photo: Short Leash and Rollover Doughnuts

Maybe you want to introduce your group to signature Arizona dishes like Sonoran hot dogs and Navajo fry bread, or perhaps you’re thinking about a farm- to-table experience for your attendees. In any scenario, the state’s food trucks will provide meals on wheels for your private event. Here are just a few who can help drive home some local flavor.



Chef Bryan Nowicki worked in the Portland, Oregon, bistro scene and then at Thomas Keller’s Bouchon in Las Vegas before launching a food truck with his wife, Lema, near Sedona in 2018. The idea? The food is local and handcrafted, from bread and house-cured meats, to vegetables harvested from their farm and eggs from their chickens. Look for signature dishes like kielbasa with house-made sauerkraut and mustard, cauliflower tacos and sinful duck-fat fries.


Acclaimed Flagstaff chef Brian Konefal has taken his European training in a casual direction with a new food truck that showcases his culinary chops and the farm- to-table savvy of his two partners, who are local farmers. Look for signature dishes like the Arizona beef burger or the veggie burger, served on house-made focaccia; pulled pork sandwiches; seasonal salads; and vegan chili—with most of the ingredients sourced locally.


Rusty Montoya and Augie Herring met working at a Flagstaff ski lodge and decided to take their love of food on the road with a Tex-Mex menu that features full- sized tacos stuffed with vegan- friendly cauliflower or pulled pork and chili, plus sandwiches like the brisket and cheese or the barbecued pork, served with grilled pineapple. And, about that name? It was coined for the three partners—Montoya, Herring and the truck.



Chef Tommy D’Ambrosio is a grad of the Culinary Institute of America and a foodie favorite, having won a “tacos and tequila” episode on The Food Network’s “Chopped.” It all comes together in his food truck, with a contemporary spin on Mexican dishes, like elote, the mayo- and cheese-enhanced roasted corn appetizer; marinated skirt steak tacos and chicken tinga burritos wrapped up in a spinach tortilla. Dessert? Dreamy, cream- filled churros.


Short Leash Hot Dogs is famous for impossibly delicious hot dogs like the Bear, topped with peanut butter, bacon, smoked Gouda and Cracker Jacks. The doughnut concept is newer, but is fast becoming a crowd fave with flavors like the Black and Blue, a brioche base stuffed with berry jam and dusted with lavender sugar. Best news? The hot dogs and doughnuts are now available in one food truck, ensuring a balanced meal.


Fry bread is an Arizona staple at pow wows and fairs—and this Navajo- owned food truck rolls along with the delicious goods. Look for fresh fry bread (made from a family recipe) topped with red chili or served as a Navajo taco, loaded with ground beef, beans and cheese. Skip the calorie counting to splurge on a dessert version, like the traditional style, topped with powdered sugar or the indulgent strawberry and whipped cream.



Jessica and Brooks McDaniel have roots in Arizona, North Carolina and Texas, but when they couldn’t find the barbecue they had come to love, they launched their food truck in 2018, pulling in customers with the intoxicating aroma of smoked ’cue. Look for a menu filled with finger- lickin’ good, slow-smoked brisket, pulled pork, chicken, ribs and sausage, with fixings like smoked pinto beans, coleslaw and mac-and-cheese.


The Sonoran hot dog—a bacon- wrapped dog, topped with beans, onions, tomatoes, mayonnaise and more—may have originated in Hermosillo, Mexico, but El Guero Canelo’s food truck put it on the map north of the border. This Tucson “doguero” has morphed into a brick-and- mortar location, but a truck is still available for catering, serving up the hot dogs, plus quesadillas and tacos, as well as must- have sides like guac and chips.


With a saucy redhead bearing a cupcake as this food truck’s logo, you might guess that the menu is, as the catchphrase notes, “sinfully sweet.” Indeed, you’ll find chocolate whoopie pies, cheesecake bites, cookies, brownies and cupcakes (think maple bacon, Mexican chocolate and salted caramel) on board. To cool things down, try ice cream sundaes, root beer floats and raspados, a Mexican-style shaved ice and fruit treat. It is okay to eat dessert first.