Holy Cannoli Wicked Italian

Location: SE 52nd and Foster
Hours: Tue-Thu, 11am to 8pm; Fri-Sat, 11am to 9pm; Sun, 11am to 6pm

The Story:

Several cart owners in Portland have taken their treasured family recipes to launch successful businesses. At Holy Cannoli Wicked Italian, which opened last August, Jesse comes armed with his century-old family recipes. Jesse’s nana wanted everyone to experience great Italian cooking and many of the recipes come from her mother (Jesse’s great-grandmother). Endless love is poured into each item, from the Sicilian meatballs and sauce to the classic cannoli.

Jesse has always wanted to open a restaurant, but for now, a food cart is his best option. His girlfriend, Tami, helps with the cart’s day-to-day operations. Jesse said the meatball sub and the cannoli are the two most popular items. Deciding to go just a bit lighter on my choices – and not wanting to play favorites – I opted for a meatball slider instead, adding a classic cannoli for a small dessert. For the meatball slider, Jesse starts with a slider bun, spreading pesto mayonnaise on the bottom half. A hefty meatball comes next, making me do a double-take. After laying a piece of provolone on the meatball, Jesse takes the top half of the bun and lightly dips it in a temperature-hot marinara sauce. The heat slowly melts the cheese and the sauce reinforces those amazing Italian flavors. A simple, yet genius move. The meatball is well-seasoned, lightly packed, and hearty. The soft bun and semi-melted cheese intensify this soulful experience. Each of the recipe’s 100+ years bombarded my taste buds with happiness.

Holy Cannoli Wicked Italian

For the cannoli, Jesse took an empty shell and filled it with the classic Amaretto filling. For an extra fifty cents, I requested chocolate chips on the ends. Because it was made to order, the shell retained its slightly crunchy texture, contrasting with the light (yet satisfying) filling. The chocolate chips just sent my thoughts into overdrive. Jesse and Tami will regularly rotate four cannoli fillings, so you may get to try something new on your next visit.

Head over to Holy Cannoli and experience a wicked, comforting meal. Let them know Food Carts Portland sent ya.

Sample Menu:

• Meatball Sub – $7; add peppers and onions for $1 more
• Sausage and Peppers Sub – $7
• The Godfather – $10; meatballs, bacon, sausage, provolone, peppers, and onions
• Meatball Sliders – one for $3; three for $7.50
• Tots – $2
• Meatball with sauce – $2
• Cannoli – $2 each; rotating fillings, add 50 cents for chocolate chips

Hours: Tue-Thu, 11am to 8pm; Fri-Sat, 11am to 9pm; Sun, 11am to 6pm
Website: HolyCannoliPDX.com
Facebook: Holy Cannoli Wicked Italian

Mira's Ladle

Location: SE 40th and Hawthorne
Hours: Wed-Sun, 12-7pm

The Story:

When I need a hearty soup to get me back on track, I lean towards those from eastern Europe and Russia. Having lived there for a time, something deep in my soul craves the flavors and boldness of the region. Mira’s Ladle has what a growing man needs.

Mira, a former architect, designed the cart from which she serves her Polish cuisine. The menu starts off with Leczo, a vegan and gluten free chili served over brown rice. She also serves barszcz, a traditional Polish beet soup. Purchasing locally grown beets is key to the freshness and everyone loves the bright red color. Just don’t spill it on your Sunday clothes. beet stains are hard to remove. Beyond soups, Mira griddles up potato or zucchini latkes and serves them with apple sauce and sour cream. Everything is made fresh daily sourcing ingredients from local farmers’ markets and regional farms.

The bright red cart is located on Hawthorne street around southeast 40th in a driveway between two houses. You can get the soups in a cup or take it to go in a quart. This is one of those carts you will return to for seconds. Drop on by and let them know Food Carts Portland sent ya.

Sample Menu:

c=cup; b=bowl; q=quart

• Leczo: vegan gluten free chili served over brown rice – c, $4; b, $6; q, $10
• Krupnik: barley soup with veggies, mushrooms, shredded chicken and served with bread – c, $3.50; b, $5; q, $9.50
• Barszcz: red beet soup with veggie or chicken stock – c, $3.50; b, $5; q, $9.50
• Potato Latkes: potato pancakes served with apple sauce and sour cream – $5
• Zucchini Latkes: zucchini pancakes served with apple sauce and sour cream  -$6

Hours: Wed-Sun, 12-7pm
Website: Mira’s Ladle
Facebook: Mira’s Ladle

GF Chef

Location: SE 82nd and Harney, Cartlandia
Hours: Wed-Sat, 7:30am-8pm; Sun, 9am-4pm

The Story:

Over the past few years, the term gluten-free has become more prevalent when discussing food as more people, both young and old, learn they have an intolerance to gluten. Executive Chef Jim Adams and his wife decided to create a food cart that catered to those needs but also served some amazing food and GF Chef was born.

GF Chef opened last summer at the now shuttered Green Castle food pod. After the closure, Jim and his wife Bonnie regrouped and moved the cart to the ever expanding Cartlandia pod. No one likes to move a cart and so it took them a week or so to get situated, but now that they are open, they have garnered a loyal following. Jim is the executive chef of the cart and has his own recipes for most of the items. He bakes three different gluten free breads daily – rye, herb and white – and even has some signature pancakes for the morning crowd. Every week he is coming up with new an interesting baked goods like bagels or biscuits or french bread.

Reuben from GF Chef

The rye for the Reuben had just come out of the oven. A hefty loaf with an aroma that began to spread throughout the pod and turn heads. What makes a Reuben special for me is the quality of the corned beef and the Russian dressing. Jim creates his own dressing from an classic German recipe which includes caviar. The bread is first toasted then the Swiss cheese and corned beef are added and finally the sauerkraut and dressing. One excellent sandwich. The bread with a crunch from the toasting melts in your mouth. The dressing, always a treat for my taste buds cemented a memory that I’ll dredge up as a comparison every time I try someone else’s Reuben. The ferment of the sauerkraut topped it off.

Jim and Bonnie are fun to chat with and love what they create and will answer any question you may have. Their focus is to create some great meals gluten free which one would normally not be able to get – including corndogs. Jim has his own batter. GF Chef is open from breakfast through dinner and offers specials daily. If your gluten intolerant or even if you aren’t, check this cart out for some great food and let them know Food Carts Portland sent ya.

Sample Menu:

• Breakfast sandwiches with ham, bacon or sausage, egg and cheese – $3.75
• Pancakes – 2 for $5.25
• Grilled Cheese – $5.50; add meat, $6.50
• Turkey, Ham or Corned Beef Sandwich – $7.50
• BLT – $7.50
• Reuben Sandwich – $8
• Corn Dog – $3.75
• Onion Rings – $4.50
• Hand Cut Fries, Belgian Style – sm, $3.75; lg, $6

Hours: Wed-Sat, 7:30am-8pm; Sun, 9am-4pm
Phone: 503 927 9880
Facebook: GF Chef

Blues City Biscuits

Location: SE 82nd and Harney, Cartlandia
Hours: Wed-Sat, 11am-7pm; Sun-Mon, 11am-3pm

The Story:

Well made biscuits are a wonderful delight. I remember the first time I ever had what was described as authentic biscuits and gravy made by a southerner and how amazing it was. Selling well made biscuits with great gravy and other items any day of the week is what Blues City Biscuits is here to do.

In a 1954 trailer that she describes as a “spam can,” Kimberly bakes biscuits fresh for her many different dishes. Hailing from Memphis, the Blues City, she got her bug for good soul food and everything made in the cart uses fresh locally sourced produce when in season along with other organic goods. Her secret for the biscuits is Bob’s Red Mill wholegrain unbleached flour.

The Booker T from Blues City Biscuits

There are so many amazing items on the menu, it is hard to choose just one. Luckily, we were able to have a great little chat about the cart and her food while I read and re-read the description of each item. Biscuits. Gravy. Eggs. Bacon. Smoky collard greens. Spiced fried apples. Kimberly has some great creations. Instead of going overboard, I decided to stay simple and ordered the Booker T. with a fried egg, some green onions and sausage gravy served between her fresh made biscuit. So good. The biscuit, about the size of a bagel, is the perfect vessel for eggs and gravy. Mixing the egg with the chunky sausage gravy and green onions is ingenious. A great little sandwich for anytime of the day.

Blues City Biscuits is a great little cart with some wonderful southern influenced food. Kimberly has already outgrown her cart and has launched a campaign to raise some much needed funds so she can expand. Check her project out at IndieGoGo. If you’re a fan of biscuits or gravy or both, you should check this cart out. Let them know Food Carts Portland sent ya.

Sample Menu:

All sandwiches served on fresh buttermilk biscuits.

• Jerry Lee: thick-cut glazed ham steak w/fried egg, Tillamook cheddar and sausage gravy – $7
• Isaac: fried egg w/Tillamook Cheddar, smoky collard greens and sausage gravy – $6.50
• Otis: fried egg w/Tillamook Cheddar, spiced fried apples, honey butter and pecans – $6.50
• Booker T: fried egg, green onions and sausage gravy – $5.50
• Elvis: creamy peanut butter, fresh banana and Nutella – $5
• Ma Rainey Breakfast: classic biscuits and gravy – $6
• Nina Simone Breakfast: fried egg w/Tillamook Cheddar and spiced fried apples on buttery hominy grits w/smoky collard greens on the side – $7

Hours: Wed-Sat, 11am-7pm; Sun-Mon, 11am-3pm
Website: BluesCityBiscuits.com
Twitter: @BCBiscuits
Facebook: Blues City Biscuits

Roshambo

Location: SE 32nd and Division, D-Street Noshery
Hours: Tues-Thurs, 11:30-8; Fri, Sat, 11:30-9, Sun, 12-7

The Story:

In an old-school Aloha trailer at D-Street Noshery you can get some excellent Indian cuisine that is simple and fresh and tasty. Roshambo will surprise you at how good they are.

Created by chef David McGough, yoga teacher Uma Diana Hulet, and developer Randy Rapaport, Roshambo offers up organic, vegetarian Indian cuisine made from scratch. Normally, the menus at Indian carts list upwards of 50 items, so it becomes a challenge for me to pick something. At Roshambo, they have a small menu of around 10 items along with daily specials. That tells me they spend more time and care perfecting these dishes.

Koftas from Roshambo

At Roshambo, they have small bites along with full meals. The day I visited, I picked up some potato, jalapeno and paneer koftas which I would describe as mini veggie balls sitting in a sweet and savory tomato sauce. The koftas are a mix of chickpea flour, herbs, spices and the vegetables and then lightly fried. I have had koftas elsewhere that were a bit over fried, but at Roshambo, they were light and fluffy and the jalapeno added a nice pleasant zing. For $6, a great treat for a cold day.

Roshambo has a mouthwatering menu and makes vegan samosas on Friday and Saturday evenings. If you’re looking for something new and want to venture beyond the traditional, check them out and let them know Food Carts Portland sent ya.

Sample Menu:

• Potato, jalapeno, paneer koftas – $6
• Kichari: ayurveda-inspired, brown basmati rice, moong dal with seasonal vegetables and spices – $6
• Samosas: served with house-made mango chutney – $6
• Moong Dal w/Spinach: yellow moong beans with spinach, spices and topped with house-made ghee – $9
• Chana Masala: chickpeas simmered in a savory tomato sauce – $9
• Aloo Dum: potatoes in a creamy, spicy curry sauce – $9
• Vegetable Korma: house-made Indian cheese simmered with vegetables in a savory creamy sauce – $9

Hours: Tues-Thurs, 11:30-8; Fri, Sat, 11:30-9, Sun, 12-7
Phone: 971.266.1008
Website: RoshamboPDX.com
Facebook: Roshambo

Flyin' Hawaiian

Location: SE 52nd and Foster
Hours: Daily, 11 am to 8 pm

The Story:

It’s weird how a random trek to SE Portland confirmed how small the world can be. Knowing that several carts in the Foster pod had moved or closed up for winter, I wanted to see which carts remained – and if there were any new arrivals. Flyin’ Hawaiian was one of the newbies in the pod. I was born and raised in Hawaii, so any time I see a Hawaiian-style food cart, I just walk in a hypnotic state, almost compelled to try the food.

Jason Manolian and his business partner, Rusty Silva, opened Flyin’ Hawaiian in early December 2011. Amazingly, Jason is not only from Hawaii, but lived no more than two minutes from my house, mere steps from Aiea High School (no, we didn’t know each other prior to this food cart visit). Before opening this cart, Jason had worked in the restaurant business for several years.

Scanning the menu, I spotted the word “habanero.” Win! Jason has two types of habanero sauce for his wings – pineapple habanero and mango habanero, along with four milder options. And when I say wings, I mean the whole wing…think Pok Pok large. These wings appear to be fried naked, resulting in golden-brown crispy skin and juicy meat. I asked for the two habanero sauces on the side so I could try both. After a time, the fruity, spicy habanero ran wild in my mouth and I couldn’t tell which sauce was which. To me, it didn’t matter. Big chicken wings and spicy sauces already made me a happy panda.

Chicken Wings from Flyin' Hawaiian

I had enough room in my stomach for a mahi-mahi taco ($3). Double corn tortillas hold diced cooked mahi-mahi (fish), tomatoes, cilantro, avocado, and more. Customers have a choice of a spicy or a sweet tartar sauce, and of course, I chose spicy. Steamed tortilla, moist fish, refreshing toppings, and a satisfied stomach. Jason said people usually order about three of these for a nice filling meal.

The Garlic Teriyaki Burger and the Chicken Ranch Sandwich are some of the more popular items and non-meat eaters can rejoice, as there is a Vegan Burger on the menu. Also, watch for weekly specials! A recent kalua pork sandwich special was a huge hit. Check out Flyin’ Hawaiian, and tell Jason that Food Carts Portland sent ya!

Sample Menu:

• Giant Wings and Legs – $5 – three wings; $8 – five wings; $15 – ten wings; choice of sauce – pineapple habanero, mango habanero, honey bourbon, orange teriyaki, lemon garlic, or smoky apricot
• Garlic Teriyaki Burger – $6
• Mahi-mahi Burger – $6.75
• Mahi-mahi Tacos – $3 each – choice of hot or sweet chipotle sauce
• Chicken Ranch Sandwich – $5 – add bacon for $1.25 more
• Vegan Burger – $6
• Cinnamon and Sugar Crisp – $2
• Fresh Cut Fries – sm, $1.50; lg, $3 – choice of seasoning – sea salt, pepper, salt and pepper, garlic salt, Cajun, sweet basil, seasoned salt, cinnamon and sugar

Hours: Daily, 11 am to 8 pm
Phone: 503 567 8424
Website: http://www.flyinhwn.com
Facebook: FlyinHwn503
Twitter: @flyinhwn

La Cocina de Chepe

Location: SE 102nd and Stark
Hours: Tues-Fri, 11am-8pm, Sat/Sun, 10am-8pm

The Story:

The east wind blows cold in winter and the lot at 102nd and Stark is right in its path. That doesn’t close the carts though. Inside the seating area for La Cocina de Chepe, picnic tables are surrounded by space heaters while customers enjoy some wonderful Salvadorian fare.

La Cocina de Chepe – Chepe’s Kitchen – is one of those carts everyone talks about. Chepe, the owner, opened the cart in early August and by the end of the month, customers were bringing their own chairs and tables to setup in the lot. Chepe servers up authentic Salvadorian food and ensures he is using ingredients that you would find only in El Salvador. The Salvadorian red bean is an example of an ingredient he has a difficult time sourcing in Oregon, so he gets it from LA. It may be more expensive, but their signature Pupusa wouldn’t be authentic without it. As the crowds came and continue to come, La Cocina de Chepe became a beacon for the Salvadorian community in Portland. Chepe even reconnected with a high school mate who came to the cart for lunch. Small world.

El Salvador is famous for the pupusas which is a tortilla filled with cheese, beans, chicharron, and other ingredients. When I first thought of chicharron, I imagined the type of chicharron one would find at Mexican restaurants. Chepe instructed me how Salvadorians do it by making chicharron from pork, but then mixing it with beans and blending it to make a paste before adding it to the pupusa. Watching them make the pupusa was an art form – molding it and adding the fillings and frying it on the flattop. There are many traditional fillings for pupusas and La Cocina de Chepe has them along with some new signature items Chepe has designed for Portland. They even have queso y loroco which is made with the flower bud of the loroco plant from Central America.

The pod at SE 102nd and Stark has many options for street food dining. La Cocina de Chepe is open every day except Monday till 8pm so you can either grab lunch, an afternoon snack or dinner for the family. In the summer, be sure to bring a chair. Drop on by and let them know Food Carts Portland sent ya.

Sample Menu:

• Pupusas: numerous options which include beans, cheese, chicharron, squash, loroco, pork – prices range from $2.25-$3
• Pan Con Pollo: chicken sandwich with sauce, water cress, sliced cucumber and other vegetables – $6.50
• Steak Encebollado – steak w/smothered caramelized onion with rice and beans, fresh salad and fried plantains – $8.95
• Sandwich Cubano – ham, cheese and roasted pork, mustard and pickles – $6.50
• Yuca con Chicharrones – broiled or fried yuca root served with chicharrones, fresh salad, tomato sauce and curtido – $6.50

Hours: Tues-Fri, 11am-8pm, Sat/Sun, 10am-8pm
Phone: 5039339483

Cake on a Hot Tin Roof

Location: SE 82nd and Harney, Cartlandia
Hours: Tues-Sat, 11:30 to 6:00

The Story:

There is an old adage – “Life is short, eat dessert first.” As a kid, my siblings and I would quote that daily, but mom was smarter than us and defined granola as dessert. As an adult though, I can have dessert anytime and when we arrived at Cartlandia, going to Cake on a Hot Tin Roof first was an option.

Jennie Goodrich is the baker and dessert maker behind this great cart. I would point out that while we refer to it as a cart, it is indeed a camper van that has been retrofitted so Jennie can make her treats. Jennie, a former school teacher who raised four kids, spent a lifetime making different desserts. When her food cart owning son (Cheesesteak Nirvana) suggested she open her own cart, it was a natural progression and a way for Jennie to promote her dessert catering skills. Many eaters are glad she did.

Marionberry Strudel

There are many types of desserts from cookies to cake to pie to custard. Cake on a Hot Tin Roof has it all – scones, apple bars, croissants, meringue, cake, mousse – and some specialties like Almond Cream Bienenstich, a German specialty. When I saw Marionberry Strudel, I couldn’t think of any other sweet. I am a sucker for the Oregon berry and now that we’re in winter, getting it is a treat. The marionberry has a tart flavor, but when baked inside the layered strudel pastry, it mellows. Add whipped cream with a sprinkle of sugar and you have bliss. Jennie sated my sweet tooth that day.

Cake on a Hot Tin Roof is a great addition to the Cartlandia pod, offering up the dessert portion of the four food groups. Be sure to save room for something sweat and let them know Food Carts Portland sent ya.

Sample Menu:

Not all items are available every day.

• Peanut butter Apple Bars – $2
• Sweet Rolls w/cinnamon and brown sugar – $3
• Marionberry Strudel – $4
• Croissants – $2.50-3.50
• Creme Brulee – $3
• Italian Mocha Meringue – $3
• Pavlova with cream and mixed berries – $3
• Black Foest Cherry Cake – $4
• Chocolate Mousse – $3
• Almond Cream Bienenstich – $4

Hours: Tues-Sat, 11:30 to 6:00
Phone: 5036284250

Lonchera Brother Express Mexican

Location: SE 82nd and Harney, Cartlandia
Hours: daily – 1oam-11pm

The Story:

I love a simple Mexican taco made with two small tortillas, your choice of meat and a sprinkle of chopped white onion and cilantro. When you can get one for 99c, it’s even tastier. Lonchera Brother Express Mexican has such tacos.

Throughout Portland, we have fifty or more different Mexican trucks or carts. In downtown alone, there are 15 different options for Mexican fare. While many close in serve up traditional tacos and burritos and tortas with options like asada and pollo and chorizo, when you venture out east or west or south, the meat choices expand. Tripa (tripe.) Lengue (toungue.) Cabeza (beef head.) At Lonchera they have Buche – pork stomach. Having never tried it, I ordered one along with asada and chorizo. The chorizo and asada tacos were right on the mark – great flavor and exactly what one would expect. When I took that nervous bite of the buche taco, my fear dissipated quickly when I tasted the sweet fatty meat mixed with the cilantro and onions. It even had a flavor I couldn’t describe that was a bit salty – almost like a soy sauce infusion. I’m not sure if they intended that or if that is indicative of buche. Overall, the taco was enjoyable and I can now check that off on my list of foods I had never tried.

Tacos from Lonchera

Lonchera Brother Express Mexican is open daily from 10am-11pm and has tacos for 99c. They do have a broad menu including tortas, burritos, sopes and chalupas among other items. Check them out if your in the neighborhood and let them know Food Carts Portland sent ya.

Sample Menu:

Meat choices include: asada, pollo, carnitas, al pastor, chorizo, tripa, buche, lengua or vegetarian

• Tacos – 99c (normally $1.25)
• Burritos – choice of meat with beans, rice, cheese, onions, cilantro – $5
• Conquistador Burrito – choice of meat, rice, beans, onions, cilantro, cheese, chile rellano – $6
• Vegetarian Burrito – cheese, rice, beans, sour cream, lettuce, onions, cilantro, avocado and tomato – $4
• Quesadillas – $5
• Chalupas – $1.25
• Sopes – $4.50
• Huarache – $5

Hours: daily, 1oam-11pm
Phone: 5037297705

Meaty's Cupcakes

Location: SE 102nd and Stark
Hours: Tues-Thurs, 11am-6pm; Fri/Sat, 11am-8pm; Sun, 11am-4pm

The Story:

I showed up on day three. Upon first glance, I saw the name and thought to myself, that can’t be cupcakes, I must be misreading it. As I approached, I realized my eyes weren’t deceiving me and this cart was truly named Meaty’s Cupcakes. I had to find out why.

Mallory and her mother Stacy opened Meaty’s Cupcakes after doing some baking this summer and mastering their flavors. I asked about the unique name and Stacy told me it was her nickname for her daughter when she was a child. As the cart came to fruition, they tossed around some names and Meaty’s stuck – literally. I love it. One of those names that makes you laugh and want to try it.

Meaty's Cupcakes

The cupcakes at Meaty’s are born out of Stacy’s years as a baker and Mallory’s memories of eating cupcakes as a child. After gathering up some recipes, they launched with cupcakes like Meaty Goes Bananas with a banana cupcake made with fresh bananas and chopped walnuts and topped with their signature cream cheese frosting and a banana chip. Another treat is the Vanilla Meaty with a fluffy vanilla cupcake topped with vanilla buttercream frosting and finished off with a chocolate drizzle. These are regular sized cupcakes with plenty of frosting and great flavors. A great treat after a long day of eating at the carts.

Meaty’s Cupcakes is now open at the lot at SE 102nd and Stark. They usually have five classic flavors available and some daily specials. If you’re looking for more than a few, call ahead to place a special order. Say hi to Stacy and Mallory and let them know Food Carts Portland sent ya.

Sample Menu:

Jumbo cupcakes are $3 or $35/dozen; Regular cupcakes are $2.50 or $29/dozen

• Meaty Goes Bananas: banana cupcake made with fresh bananas and chopped walnuts topped with cream cheese frosting and a banana chip.
• Chocolate Meaty: dense devil’s food cupcake topped with rich chocolate buttercream frosting and finished with a chocolate drizzle.
• Vanilla Meaty: vanilla cupcake topped with vanilla buttercream frosting and finished with chocolate drizzle.
• Mixed up Meaty 2X: vanilla cupcake topped with chocolate buttercream frosting.

Hours: Tues-Thurs, 11am-6pm; Fri/Sat, 11am-8pm; Sun, 11am-4pm
Phone: 503 285 3026
Website: MeatysCupcakes.com
Twitter: @MeatysCupcakes