Food trucks are a quintessential summer experience, and Tulsans line up in parking lots, neighborhoods, parks and venues to try what these chefs offer. Flavors abound and tummies are full after a stop for a bite to eat. These trucks offer a variety of foods perfect for any summertime meal.
Cajun Boil Catering
Every time New Orleans transplant Dawn Green and her husband, Cory, returned from her hometown to Tulsa, the couple craved more of the Big Easy’s legendary seafood and iconic dishes. So, in April 2016 the Greens started hosting shrimp boils; crab leg and crawfish boils followed suit. A month later they found their food truck, opened Cajun Boil Catering and began operating at local festivals and events.
The truck pulls up from 1-4 p.m. every Saturday at the North Pointe Business Center parking lot, 205 E. Pine St., where diners flock for the boils and daily specials such as smothered catfish and crawfish etouffee.
With the recent cancellation of numerous planned events, the Greens decided to open noon-3 p.m., Wednesdays at the same spot. They also introduced the Surf and Turf Potato, an extra-large baked potato overflowing with grilled steak and sautéed garlic butter shrimp, all topped with shredded cheese and green onions. There are two size options: a half-pound potato for $15 and a 1-pound potato for $25.
Also on Wednesdays, the crab leg boil is available for $25. This generous dish can be for one or shared, and features crab legs, shrimp, corn, potatoes and sausage, all drizzled with a house-made butter sauce.
Find the truck at East Pine Street and North Martin Luther King Jr. Avenue or online at facebook.com/cajunboilcatering.
Dope Soul Catering and Food Truck
Brother and sister Bryan and Nicole Lewis embarked on their food truck venture in September, focusing on food that reflected the Tulsa community.
Dope Soul’s menu changes every few weeks depending on the season and its event schedule. Dishes range from $5-$20. Right now, garlic marinated chicken is a dish Nicole has been perfecting, and it has received rave reviews from patrons. Another menu staple are pupusas, which come two to an order. The Latin American dish has seasoned masa filled with chicken, pork or a vegetarian option, then fried and topped with a tangy vinegar slaw with cabbage, onions, peppers and cauliflower.
Vegetarian, vegan and gluten-free options are typically featured on the menu, too.
Like others, Dope Soul was counting on the spring and summer festival season for business, but the Lewis’ were able to book employee appreciation events for Reasor’s and set up the truck in neighborhoods during the pandemic.
They’re also adding Hawaiian shaved ice, funnel cakes and other carnival desserts to the summer menu lineup.
The Lewises will notify customers of their more permanent post-pandemic locations. Find the truck at facebook.com/dopesoultulsa.
Tacos El Trompo
A bright yellow and red truck resides in a parking lot near a busy intersection in Broken Arrow. Inside that beacon is the namesake of the truck: the trompo, a vertical rotisserie of marinated pork. The savory meat is one of eight protein selections a diner can choose from for a taco or torta filling.
Tacos ($1.50-$2.50) are street style: two small corn tortillas topped with meat and a helping of onion and cilantro. It’s easy for two adults to fill up for dinner for less than $10.
Another popular dish is the Gringa quesadilla featuring trompo and pineapple, but definitely don’t forgo dessert. Churros ($5) are hard to beat, especially when drizzled in chocolate and cajeta (Mexican caramel) and served with whipped cream and strawberries.
708 W. Kenosha St., Broken Arrow | 918-760-9349