San Francisco's Best Street Food

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Manned by chef Kevin Ballantine (who trained at the California Culinary Academy), the big red truck known as Sam's ChowderMobile is the nomadic outpost of Sam's Chowder House, located in Half Moon Bay, 30 minutes south of San Francisco.
— Grace Bastidas
The lunchtime specialty at the ChowderMobile is a Maine lobster roll that is cooked on the spot and served "naked"—with no mayo to disguise the crustacean's natural flavor.
— Grace Bastidas
The Crème Brûlée Cart offers up unusual flavors like blueberry, orange creamsicle, dark-chocolate peppermint, and Baileys Irish Cream, all of which are listed on a bistro-style chalkboard on the front of the cart.
— Grace Bastidas
Curtis Kimball, conceiver of the Crème Brûlée Cart, dresses in chef whites and often roams the Mission District.
— Grace Bastidas
Brian Kimball's Magic Curry Kart, known for its fantastic Thai curry, is pulled together from the spare parts of three bicycles.
— Grace Bastidas
The curry of Magic Curry Kart is usually chicken or tofu simmered with veggies in a homemade red, green, or yellow pumpkin curry paste, all heaped atop a bed of steaming white rice.
— Grace Bastidas
Good Foods Caters owner Dontaye Ball developed his famous pulled pork recipe while working as a cook at Google. He's often at the Alemany Market on Saturdays.
— Grace Bastidas
The meat at Good Foods Caters is smoked for six hours and then braised for another six and a half hours. The all-natural pork is topped with a homemade, secret-recipe bacon barbecue sauce and spicy coleslaw, served up in a dripping kaiser roll.
— Grace Bastidas
Jonathan Ward and Tan Truong launched Kung Fu Tacos as a weekly lunchtime spot around the corner from the Transamerica building.
— Grace Bastidas
The Kung Fu Tacos menu includes tortillas packed with lean and juicy roast duck topped with mango salsa, hoisin sauce, and green onions.
— Grace Bastidas
Amsterdam's falafel stands were the inspiration for the Liba-mobile. The falafel truck has a self-serve condiment bar with 15 different toppings made from scratch, like an olive-orange relish with thyme and a dill-and-cardamom pickle.
— Grace Bastidas
Chef Gail Lillian is behind the colorful Liba-mobile, which you can often find at the base of Potrero Hill (between the city's large Mission District and the Bay).
— Grace Bastidas
At the Liba-mobile, top the organic chickpea fritters with hummus and a kicky harissa, or pickled onions and homemade tomato-ginger chutney—the combinations are endless.
— Grace Bastidas
Chez Panisse alum Joel Baecker and his chef-wife Naomi Crawford were honeymooning in Italy when they got the idea for Pizza Politana. Upon returning, they imported an authentic Neapolitan wood-fired oven and had it mounted on a motorcycle trailer.
— Grace Bastidas
At Pizza Politana, the pepperoni—made with artisanal sausage—is a staple. The farmer's pizza flaunts seasonal variations that feature local ingredients like Meyer lemon, nettles, and green garlic.
— Grace Bastidas
The RoliRoti rotisserie truck has 26 smoothly rotating skewers that can roast up to 80 free-range chickens at a time.
— Grace Bastidas
Owner Thomas Odermatt grew up working at his dad's butcher shop in the Swiss Alps and now operates RoliRoti, which is parked at the Ferry Building on Thursdays and Saturdays.
— Grace Bastidas
RoliRoti's porchetta sandwich—roasted pork loin wrapped in crisp pork belly and doused in pinot grigio—has tourists lining up at 8:30 a.m. on Saturdays. The truck sells about 350 of the juicy sandwiches on a good day.
— Grace Bastidas

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