While Phoenix and Scottsdale grab headlines for their culinary scene, Goodyear’s food trucks have carved out their own space in the West Valley.
These mobile kitchens bring global flavors and local ingredients to the desert, creating unique dining experiences for Valley residents.
Desert Smoke
BBQ Pitmaster Rick Torres combines Southwest and Texas BBQ traditions.
His brisket smokes for 14 hours using Arizona mesquite wood.
The pulled pork sandwich features green chile slaw and house-made sauce.
Their sides include tepary bean chili and roasted corn with cotija cheese. The truck makes fresh tortillas daily for their brisket tacos.
Sonoran Street Food
Maria Ruiz serves traditional Sonoran-style Mexican cuisine.
Her carne asada tacos use beef marinated in citrus and chiles.
The Sonoran hot dogs come wrapped in bacon with pinto beans and fresh toppings.
Their salsa bar features five daily options made from local chiles.
The agua frescas change daily based on seasonal fruit availability.
Mediterranean Express
Brothers Ali and Omar Nassar bring Lebanese street food to Goodyear.
Their shawarma uses meat marinated for 24 hours in house-made spice blend.
The falafel mixture combines imported chickpeas with fresh herbs.
Their hummus and baba ganoush are made fresh daily. The truck bakes its own pita bread throughout the day.
Phoenix Poutine
Chef Sarah Miller creates Southwest versions of Canadian classics.
Her green chile poutine uses local cheese curds and house-made gravy.
The chorizo poutine combines Mexican flavors with traditional preparation. Their hand-cut fries cook in duck fat.
The truck sources potatoes from local farms during growing season.
Island Grill
Owner Marcus Wong serves Hawaiian plate lunches. His kalua pork cooks for 12 hours using traditional methods.
The chicken katsu comes with house-made tonkatsu sauce.
Their mac salad follows a family recipe from Maui.
The daily specials include loco moco and spam musubi made fresh each morning.
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