Food Trucks in Phoenix (2025)

A homegrown staple from chef Tom D’Ambrosio and friends, this craft‑burger rig still roams the Valley with truffle‑scented patties, falafel burgers, and lemonades. Covered by Phoenix New Times and a fixture at big events, it remains a reliable local favorite.

Chef Tom D’Ambrosio’s taco truck blends Sonoran roots with chefly polish: hand‑pressed tortillas, pork pastor, cilantro‑lime wraps, churros, and horchata. Regular at markets and festivals, and praised by local food writers and TV segments for its from‑scratch approach.

From the Aioli team, this mobile wood‑fired oven turns out blistered pies in about 90 seconds, from Margherita to fig‑and‑prosciutto. Frequently booked for weddings and block parties; highlighted by local media for its roaming oven and Valley footprint.

Chef‑owner Emilene Carillo dishes Tijuana‑style tacos, vampiros, elote, and spicy birria ramen, often outside Cobra Arcade Bar. Featured by Phoenix New Times for late‑night energy, community focus, and a fun secret menu you have to ask for.

A family‑run Laveen setup where mesquite‑grilled carne asada steals the show, carved to order and served with abundant garnishes. Named Best Mexican Food Truck by Phoenix New Times; locals swear by the vampiros and flanken‑cut costillas.

Boxer‑chef Hernan‑Zeal Rivera hand‑grinds Arizona beef for cult‑favorite smash burgers on milk buns with house pickles and beef‑tallow fries. Profiled by Phoenix New Times; recent reviews note frequent sell‑outs, so arrive early.

Arizona’s first certified green food truck serves vegan Asian stir‑fries and noodles while employing people with disabilities. Spotlighted by KTAR and booked for university events, it delivers mission‑driven eats with real flavor.

A family operation built on Hatch chiles, from breakfast burritos to a famed Mexican burger. Featured by Phoenix New Times for its new Ahwatukee home; the team still rolls the truck to neighborhood events and leads the Arizona Chile Festival.

Native‑owned and family‑operated, this mobile kitchen honors Indigenous foodways with Navajo tacos, Hatch chile toppings, and prickly pear lemonades. Praised by local critics for cultural significance and steady festival presence.

A long‑running, family‑operated Phoenix truck specializing in melty, creative quesadillas with local ingredients, plus tacos and nachos. Frequently seen at markets and corporate stops; part of a multigenerational Valley food‑truck family.