We drove trucks.
When Yelp unveiled its list of the top 100 food trucks in the United States for 2025, it notably excluded a significant location: New York City.
The majority of the rankings highlighted spots from the West Coast and Hawaii, while NYC didn’t have a single entry on this food journey. The nearest east coast contender was Mobile Sushi Berwisp Express, located in Jersey City, which came in at 75th place.
This omission left many New Yorkers surprised, especially given the extensive user reviews of 58,000 eateries in the food truck category.
“I take that very personally,” said Ben Goldberg, co-founder and president of the Mobile Vendor Advocacy Group and head of the New York Food Truck Association (NYFTA). He expressed his disbelief to the Post, remarking on the rich culinary landscape in the city.
The food truck scene in NYC is particularly impressive due to the regulatory challenges that accompany running a food truck here. One of the primary hurdles is obtaining a vending permit from the New York City Health Department.
The process may seem straightforward, but aspiring vendors must pay $50 to apply and complete a food protection course costing $53. Unfortunately, waiting for a permit can take forever.
So, Yelp, we’re out here, ready to serve.
Here’s a compilation of five noteworthy food trucks from New York City. For the sake of fairness, these selections aren’t just institutions ignored by review platforms. They also offer hidden gems worth experiencing.
My Big Fat Greek Food Truck
King Suvraki might not resemble the run-of-the-mill Greek establishments, but since 1979, it has carved out a niche in the city’s culinary landscape. This cash-only mobile eatery has locations in Brooklyn, Manhattan, and Queens, with two situated in Astoria itself.
Specializing in tender skewers, they serve options ranging from chicken and lamb sausages grilled over charcoal, presented kebab-style or wrapped in pita, with most items priced around $11. You can also opt for a platter at the same price, complete with salad and pita.
Unike the typical tourist-heavy carts in Midtown, King Suvraki attracts more local Greek loyalists. “Most of our customers are Greek,” said Lampros Tsampas, a second-generation owner, emphasizing their authenticity. “You want to put it in the bread. That’s the classic,” said Katerina Apostropulus, a local resident.
If cash is a concern, worry not—King Suvraki is set to install an ATM on their truck.
It’s a Whimsical Wrap
Technically, NY DOSAS operates as a cart rather than a full truck, but in the ongoing NYC “wrap” battle, it stands out. Kandaswamy Thirukumar has been serving Indian rice and lentil crepes from Washington Square Park for over 20 years, attracting long lines reminiscent of a Disneyland attraction.
The dishes here are strictly vegan, a lifestyle choice adopted by Sri Lankan immigrants two decades ago, but do not skimp on flavor. Highlights include masala dosa with potatoes (around $9) and the pondicherry option with fresh salad (about $10).
Beyond its local fame, NY DOSAS has also gained recognition in international media, being notably featured in various publications. Thirukumar even won a Vendy Award, akin to an Oscar for street food in NYC.
“An Honorable Roll”
Jeremy Batista’s Bodega Truck has roots in his childhood—his mother owned a bodega, influencing him to fuse nostalgia with culinary innovation. He specializes in iconic bodega staples, like grilled beef topped with cheese and served with classic rolls or baguettes, priced between $9 and $11.
The truck has grown so popular that it now has two physical locations, one in Brooklyn and the other in the Bronx. “As I get older, the city is changing, but I wanted to pay homage to my childhood,” Batista shared.
In addition to typical offerings, customers can enjoy a variety of other dishes like breakfast options and Dominican sandwiches. Batista’s truck moves across different boroughs each day, making it feel like a roaming culinary delight.
Landia Ho!
Villarlandia differentiates itself by focusing exclusively on one standout item. Known for their Tijuana-style birria tacos, they have made a considerable mark in the city’s Mexican food scene, which tends to be scattered with typical options.
The tacos are made with high-quality beef, slowly cooked and combined with bold flavors. The crimson-hued soup they serve alongside is a much-appreciated addition, with prices starting at $4 for tacos and $5 for a small cup of the broth.
Owner Jose Moreno was inspired to start Villarlandia after witnessing the popularity of similar offerings in San Diego. Fast forward to today, the brothers behind the truck operate five locations around the city.
When Frying Pork
Lechonera La Piraña, famous for its charcoal-roasted pork, might just hold the title for the best lechon in the city. Operating from a Bronx trailer with a distinctly rugged exterior, it always draws crowds.
The pigs are prepared on a four-tier grill and served to customers using a machete. A full meal, including all the traditional sides, will run about $25. The owner, Angel Jimenez, frequently engages customers while serving samples from the freshly prepared dishes.
This Dominican culinary gem is open only on weekends, but they plan to transition into a more permanent setup soon. Jimenez, who has retired his former vehicle, aims to enhance his business further.
