While Boulder and Fort Collins often capture Northern Colorado’s culinary attention, Greeley’s food truck scene reflects its agricultural roots and growing diversity.
These mobile kitchens combine locally sourced ingredients from Weld County farms with global cooking traditions.
Farm to Truck
Chef Mike Anderson sources ingredients directly from Greeley’s surrounding farms.
His signature burger uses beef from local ranches, topped with Longmont cheese and caramelized onions from Weld County farms.
The seasonal vegetable tacos feature produce harvested within 24 hours.
Their potato wedges come from locally grown russets, seasoned with herbs from their own garden.
La Cocina Mexicana
The Ramirez family serves traditional Mexican street food.
Their birria tacos use local goat meat slow-cooked for eight hours.
The handmade corn tortillas incorporate masa from a local mill.
Their green chile sauce features regional peppers and Weld County pork. The truck makes fresh horchata and jamaica daily.
Rocky Mountain Smokehouse
Pitmaster Steve Wilson combines Colorado and Kansas City BBQ styles.
His brisket smokes for 16 hours using local cherry wood.
The pulled pork sandwich comes topped with green chile slaw.
Their beans cook with brisket trimmings and local pinto beans.
The sauce selection includes a bourbon-based variety using spirits from local distilleries.
Persian Plate
Owner Sara Ahmadi brings traditional Iranian cuisine to Greeley.
Her kabobs feature locally sourced lamb and beef marinated in house-made spice blends.
The saffron rice uses imported Persian rice and local butter.
Their hummus incorporates regional chickpeas.
The truck bakes fresh flatbread throughout service.
The Pierogi Project
Sisters Kate and Anna Wojcik serve Polish comfort food.
Their potato and cheese pierogis use local potatoes and farmer’s cheese. The kielbasa comes from a regional meat processor.
Their beet soup features vegetables from Weld County farms.
The truck makes all dumplings fresh each morning and offers seasonal fruit pierogis.
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