In Portland, Oregon, food carts are revolutionizing the way the city eats. These 13 recipes from some of the city’s best trucks first appeared in our June/July 2012 issue with Dana Bowen’s story
Food of the People.
Pomegranate molasses, coriander, and curry powder perfume the filling for these tender stuffed onion rolls.
This homemade fettuccine is simply tossed with heirloom tomatoes and basil.
Get the recipe for Fettuccine with Heirloom Tomatoes »
Lemon curd and goat cheese lends this breakfast sandwich a pleasing tang.
Get the recipe for Ham, Cheese, Egg, and Lemon Sandwiches »
These sweet-spicy wings, bathed in a ketchup-soy hot sauce, are a specialty of the cart
Nong’s. Get the recipe for Spicy Thai Chicken Wings (Peek Gai Nam Daeng) »
Classic double-fried french fries get extra savory flavor from a sprinkling fresh herbs and grated parmesan.
Hearty, satisfying rigatoni is tossed in a simple tomato-herb sauce at the cart
Artigiano. Get the recipe Rigatoni in Tomato Sauce »
Marinated with the traditional Guam-style sauce finadene, a blend of cane vinegar, soy sauce, and aromatics, this succulent grilled chicken is served with annatto-tinged red rice at the cart PDX 671.
This Italian pasta classic uses a slow-simmered tomato sauce infused with lots of bacon.
See the recipe for Spaghetti all’Amatriciana »
Marinated in cane vinegar and soy sauce, this succulent grilled chicken salad gets a dose of sweetness and heat from coconut and chiles.
Get the recipe for Guam-Style Chicken Salad »
Chocolate-Dipped Orange Financiers
These moist small cakes, suffused with nutty brown butter and bright orange zest, come from chef Kir Jensen at
The Sugar Cube.
See the recipe »
Savory beer-batter crepes get stuffed with mushrooms, eggs, gruyere, and spinach in this take on classic French quiche.
The recipe for this zesty Iraqi salad, which uses pickled mango, comes from the cart
Aladdin’s Castle Cafe.
Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish.