Chi’Lantro | Fusion
Austin’s contribution to Korean/Mexican cross-pollination stands out for their kimchi fries, a mess of grilled onions, cheese, caramelized kimchi, bulgogi, cilantro and sesame seeds poured over a bed of french fries)–chili-cheese fries gone upscale fusion. Chi’Lantro also offers other Tex-Mex standards like tacos, quesadillas and burritos, all seasoned with Asian spices and flavors for a Korean twist. And for good measure, they’ve included some American flair, serving a bulgogi burger topped with onion, cheese, a soy-vinagrette salad (fried egg optional).
On the move. Visit their website for more information.

Lucky’s Puccias | Sandwiches
Typically parked at the Tiniest Bar in Texas (now a misnomer since it expanded to become a sprawling outdoor venue), this Italian sandwich trailer is a favorite among the West Sixth set. Lucky, the trailer’s owner, built a wood-fired oven INSIDE of his trailer, where every day he fresh-bakes his bread, which tastes more like pizza crust than Mrs. Bairds. The eponymously-named Lucky Puccia, with prosciutto, mozzarella, arugula, tomato and basil, never fails to disappoint, but the trailer hit a home run when it devised the Nutella Puccia, a dessert sandwich filled with the hazelnut-chocolate spread, peanut butter and a tiny sprinkle of sea salt.
817 W. 5th

Kebabalicious | Mediterranean
A staple among the late-night crowd (i.e. the drunk, rowdy lot), the wraps at Kebabalicious have a cult following. It’s not the finest falafel in all the land, but it’s hard to beat the price ($6.49) for this eight-inch pita stuffed with your choice of beef, lamb, or chicken shawarma (or falafel, natch) and shredded lettuce, tomatoes, red onions, and creamy tzatziki sauce. They’re usually parked downtown to feed the Bacchanalian revelers, but the trailer temporarily relocated to the Long Center for SXSW. 
On the move. Visit their website for more information. 

ESK | Asian fusion
Long before Paul Qui won Top Chef: Texas, he won the palates of Austinites with his menu at ESK. The original location at the Liberty, in East Austin, caused a bit of a literal feeding frenzy when Qui began serving up his addictive fried brussel sprouts salad and beet fries served with kewpie mayo. The trailer quickly sprouted two additional east side locations (at the Grackle and Shangri-La) before Qui opened up his bricks-and-mortar location at the Hole in the Wall, an old Austin institution that sits on the Drag across from the UT campus. For SXSW, Qui partnered with the festival and opened up a pop-up trailer park at Rainey and Driskill streets. 
Various locations. Visit their website for more information.

VIA 313 | Pizza
Located in trailer on East 6th and Waller, in front of the Violet Crown Social Club (which has one of the better jukeboxes in Austin), this trailer has been serving “Detroit-style” pizza since 2011. What is Detroit-style pizza? Also called “upside-down pizza,” this square-shaped pie is reverse-layered, with the topping sitting directly on the dough, then covered with cheese before pouring on the sauce. What makes it different from Sicilian pizza is the iron pan, along with extra cheese sprinkled along the edges of the dough–caramelizing bliss. Get the Detroiter, with two kinds of pepperoni (smoked and regular), or feel semi-virtuous with the Rocket (baby arugula and hot soppresata).
1111 E. 6th

Pueblo Viejo | Tacos
A common gripe with PV is the tacos are too expensive (but still relatively cheap at no more than $3.50 a pop), but this is a case of getting what you pay for. The Pueblo Viejo taco, brimming with steak, avocado, peppers, and cheese, may be pricey, but it’s filling. Margarita Mendez, the owner of the cart, told the TacoJournalist that her favorite is the Guaca, a taco she created when she was left with a extra guacamole and steak.
907 E. 6th

Schmaltz | Vegetarian and Vegan
A relative newcomer to the scene, this truck behind Farewell Books (formerly Domy Books) dishes out Jewish deli staples, like matzoh ball soup, which is made with locally-sourced eggs (and only available on Fridays and Saturdays). They’re also part of the Kombucha movement, brewing their own fresh, homemade varieties every day. Nearly all of their recipes can be made vegan, including a reuben made with seitan “pastrami,” served on marble rye bread with Russian dressing.
913 E. Cesar Chavez

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