Chef and food truck aficionado Brad Miller travels across the country to find the latest and greatest bites on wheels. He highlights the innovative chefs who push the boundaries of food and their customers' curious palates.
Get recipes for the tastiest, messiest and most-irresistible street food in the country.
Brad Miller starts his search for great bites on wheels in Venice Beach, Calif., at the Prince of Venice, a food truck owned by an actual Italian prince, Prince Emanuele di Savoia! His trusted chef, Madeline, is winning over locals with her authentic handmade pastas, like Bucatini with Lemon Sauce. Then Brad travels to Minneapolis, Minn., to visit Flagsmash, where Chef Jaime Gonzalez is taking his favorite dishes from around the world and mashing them up with the beloved Mexican tortilla. Size does matter when it comes to his Megadilla, a crispy, monster-sized quesadilla loaded with chicken shawarma. While in Minneapolis, Brad also visits Sssdude-Nutz, where owner Bradley Taylor takes customers on a trip down memory lane with his playful doughnuts.
Brad Miller is hunting down must-eat food truck fare, and he starts in South Central Los Angeles at Billionaire Burger Boyz. They make the classic pairing of burger and fries bigger, better and bolder, and hungry customers line up around the block for their Jambalaya Fries and Hello Burger, an oversized beef patty stuffed with Cajun grilled shrimp. Then Brad heads to St. Paul, Minn., to meet Chef Aaron Hargrave, the owner of Blue Fire Pizza who turned his truck into a wood-fired oven and delivers perfect Neapolitan-style pizzas in under 90 seconds! Finally, Brad meets a husband and wife team in Durham, N.C., who serve Belgian waffles topped with cookie butter, fresh whipped cream and more from their truck, Belgian Waffle Crafters.
Brad Miller travels to Los Angeles to visit a husband-and-wife-owned truck that's winning over Californians with its authentic taste of France one buttery crepe at a time. Next, he's off to North Carolina for a taste of Indian street food made by an award-winning chef. Finally, Brad visits a larger-than-life hot dog cart in North Carolina that's putting a delicious spin on the American classic.
Brad Miller visits a food truck in Raleigh, North Carolina, where crowds are going wild for their 30 unusual meatball creations. Next, Brad heads to Lakewood, California, to board a buzz-worthy food truck that's giving locals an authentic taste of Spanish paella. Finally, Brad hits up a husband-and-wife-owned food truck in Los Angeles that has earned a cult following with its complex pho.
Brad Miller heads to Malibu, California, to find a shrimp-centric food truck that takes the crave-able crustacean to the next level with its tempura-battered Baja shrimp taco. Next, Brad hits Durham, North Carolina, where an Israeli-born chef has outfitted his truck with two stacked ovens to ensure his eager customers get a freshly baked pita to fill with his signature chicken shawarma. Finally, Brad travels to Los Angeles where a husband-and-wife team is serving up one-of-a-kind homestyle Puerto Rican mofongo.
Brad Miller travels to Las Vegas, Nev., to visit El Shuko, a food truck serving up traditional Guatemalan street food to the hungry masses. Chef Yasser Zermino and his brother, Christian, bring a taste of Central America to an American favorite with a double hot dog loaded with spiced shredded cabbage, chimichurri and guacamole. Then Brad heads to Denver to check out Crescent City Connection, where Chef JP is throwing down some serious Cajun- and Creole-inspired dishes like a Blackened Shrimp Po' Boy featuring fresh Gulf shrimp. Finally, Brad stays put in Denver to tame his sweet tooth at Hey PBandJ, where Chef Matt McDonald crafts his one-of-a-kind Blueberry Pie PB and J filled with an actual blueberry pie, crust and all.
Brad Miller visits the Mile High City, Denver, where the family-run Simply Pizza Truck is cranking out crowd-pleasing Neapolitan-style pizzas in 90 seconds flat thanks to a massive wood-burning oven. Their menu ranges from the Hatch Pizza with shredded chicken and roasted green chilies to the Belgian Farmer Pizza with bacon, Brussels sprouts and goat cheese. Next, Brad heads south to Atlanta, where the Happy Belly truck is cooking up artisanal burgers that boast meats from their custom ceramic smoker. Finally, Brad travels to Las Vegas, Nev., to find The Cookie Bar, where specialty cookies are infused with homemade spirits.
Brad Miller travels to Atlanta, Ga., where he finds the Deep South Biscuit Co. truck and Chef Gia Rosenfeld delivering the goods with a fried chicken biscuit with bourbon-bacon jam and a brisket biscuit sandwich with cherry cola barbecue sauce. Next, Brad visits the Hunje truck in Denver, Colo., where Chef Jason Bray serves Brad a plate of hickory-smoked fried chicken wings slathered in homemade Asian hot sauce. Finally, Brad is in Las Vegas, Nev., to sample dessert hand pies, like the strawberry French toast creation, at the Smiley Pies truck.
Brad Miller travels to Nashville, Tenn., for hickory-smoked baby back ribs with hot, Memphis-style barbecue sauce from the Smoke Et Al food truck and owner Shane Autrey. Then he samples a pair of gooey cheese melt sandwiches from Genevieve Hardin at the What Would Cheesus Do? food truck in Denver, Colo. Finally, Brad heads south to Atlanta, Ga., where he finds the Meatballerz Truck and owner Cara DeLalla's hand-rolled meatballs stuffed inside Italian boules. For dessert, Brad gets his hands on their seasonal unicorn cake fritters.
Brad Miller gets a taste of Venezuelan street food at Arepas House food truck in Denver, Colo., where Chef Jorge Dominguez serves a traditional corncake sandwich filled with marinated flank steak, grilled pork sausage and creamy avocado sauce. In Nashville, Tenn., Brad checks out inventive macaroni and cheese from Chef Kayla Nicholson and The Mac Shack truck. Brad samples the Mac Waffles, a spin on chicken and waffles, with three-cheese macaroni baked right in. For dessert, he hits Atlanta, Ga., and the Simply Done Donut truck, where owner Karissa Norfleet presents a pair of sweet mini doughnuts.
Brad Miller starts out at Nashville's Sucker Brunch truck, where Chef Michael Gilbert's celebration of breakfast comes in a grits dish topped with smoked Andouille sausage, caramelized onions and spinach. Next, Brad heads to Atlanta, Ga., and gets a taste of the Caribbean from Bahamas native Daron Wilson's Island Chef Cafe truck. Brad enjoys the classic mango jerk chicken and fresh conch salad before getting his sweet fix at The Sweet Divine Cupcake truck in St. Louis, Mo. He tries Chef Jenna Siebert's Drunken Pig cupcake made with beer and cheddar cheese as well as her more-traditional Banana Split Cupcake.
Brad Miller heads to Portland, Ore., to visit Chef Melissa McMillan at her Pastrami Zombie food truck. She shows Brad how to make the truck's namesake sandwich, and he also tries the Cubby Cubano, a twist on the classic Cubano sandwich. Next Brad swings down to St. Louis to visit Guerrilla Street Food, where Chef Joel Crespo serves up Filipino food with a spin. Brad tries the traditional beef asado with crab roe fried rice as well as a Filipino-style sweet bread sandwich stuffed with barbecue pork, pate and pickled veggies. Finally, Brad heads to Nashville for a taste of Grandma's cooking at The Tennessee Cobbler Company. Chef Jami Joe shows him how to make a Peach Cobbler Milkshake and her grandma's Blueberry-Lemon Cobbler with fresh blueberries and ice cream.
In St. Louis, Brad Miller visits the Seoul Taco truck, where Chef David Choi is serving up a unique spin on Mexican food by infusing it with the flavors of Korea. Brad samples a Gogi Bowl and the popular Korean barbecue burrito filled with marinated beef and spicy kimchi fried rice. Next, Brad travels to Portland, Ore., to meet Chef Victor Darchini at his Caspian Kabob food truck. Victor shows Brad how to make authentic Persian food, including his popular lamb and beef kabob. Brad sticks around Portland and stops at the Wild North food truck, where Chef Brandon Hughes uses his wood-fired oven to deliver the inventive Shrimp Boil Bread Bowl. For dessert, Brad satisfies his sweet tooth with the decadent Campfire S'Mores Cookies featuring toasted bourbon-vanilla marshmallows.
Brad Miller begins his culinary adventure in Nashville at Red's 615 Kitchen food truck, where Chef Eric White is known for his take on the local favorite, hot chicken. Then Brad heads out west to Portland, Ore., where he checks out White Elephant Asian Fusion, a food truck delivering authentic Laotian cuisine. Brad samples a few dishes from Chef Chris Soutavong, including his special Green Papaya Salad and Waterfall Beef with sirloin marinated in soy sauce, red chile and ginger. Finally, Brad heads up to Seattle to visit the city's first Native American food truck, Off the Rez. Chef Cecilia Rikard shows Brad how to make their famous frybread taco topped with sausage gravy and a fried egg, and for dessert, they assemble an ice cream sundae with all the fixins nestled between more fresh, warm frybread.
Brad Miller's food truck trek starts at Wood Shop BBQ in Seattle, where Chef Matt Davis serves up massive smoked beef ribs and chicken wings tossed in his special Kansas City-style barbecue sauce. Next up is the Hapa PDX truck in Portland, Ore., where Brad meets chefs and co-owners Sara and Michael Littman. He tries the G-Special Ramen with tender slices of pork belly, pickled shiitake mushrooms and a soft-boiled egg. Finally, Brad stops in St. Louis to visit Farmtruk, where owner Samantha Mitchell serves her mouthwatering soft-shell crab BLT and a St. Louis specialty -- gooey butter cake -- topped with fresh strawberry sauce and whipped honey goat cheese.
Brad Miller hits the road in St. Louis, where he gets a taste of authentic Hawaiian food from Buzz's Hawaiian Grill food truck. Brad tries Chef Thomas "Buzz" Moore's signature yellow fin tuna poke bowl and his Kalua Pork Buns topped with barbecue sauce and pineapple slaw. Next, Brad travels to Seattle to meet Chef Shimi Kahn at Falafel Salam, where he tries the lamb gyro salad and the famous falafel with spicy pickled mango sauce. Then Brad finishes things off in Nashville at the Retro Sno truck, where he learns how to make extra-large snow cones from scratch with a variety of homemade toppings. He tries the Rainbow Snoball with cherry, pineapple and blueberry sauces as well as the Tres Leches Snoball with vanilla ice cream, caramel and sweetened condensed milk.