The chefs at Emily's Teriyaki & Pho seduce taste buds with a Japanese and Vietnamese-inspired menu prepared fresh daily with homemade sauces. Like most houses, teriyaki dishes can be built up from a base of noodles or rice and topped with meat, tofu, veggies, and sauces ($6.99+). Give noodle soups ($6.49+) a flavorful center with beef such as round-eye steak and well-done beef brisket, or sink teeth into specials such as korean barbecue rib ($7.99). Wash down comestibles with a Vietnamese–style iced coffee ($3–$3.79), an 8-ounce chocolate milk ($1.99), or a libation from the full bar.
Just like meals at home, the chefs at Captain Dillie's Starlite Coach like to mix things up?because who would serve their family the same dinner two days in a row? From their Tiffany-blue truck, they serve up classic blue plate specials, meatball sandwiches, and slabs of homemade lasagna alongside fruit spritzers and banana pudding.
With two walk-up and drive-thru stands—and one storefront—Frankie's Franks keeps Portland residents' hot dog, burger, and street-food cravings in check. Foot-long Coney Island dogs bask in a heavy dose of chili and cheese, Frankinator meals pair a double cheeseburger with a polish dog and chili fries, and cinnamon and sugar dust lightly buttered elephant ears. Slushies, tacos, and personal pizzas are also available at each location.
Mi Mero Mole specializes in tacos filled with guisados, the fragrant stews and stir-fries traditionally sold on the streets of Mexico City. One chicken rendition features Oaxacan red chile and tomatillo mole, while mole verde pork is livened up with green chiles and pumpkin seeds. They’re all folded into tortillas scratch-made from freshly ground nixtamal.
Owner Bryan Steelman puts great thought into nearly every component of his taqueria, starting with the handmade corn tortillas. He uses them to create crispy carnitas and calamari tacos using local, antibiotic-free meats and wild, line-caught seafood. After closing, the leftover fry oil—made from GMO-free rice bran for its antioxidant content—is used to power the restaurant’s delivery vehicle.
Gaberielle Gonzalez has been cooking since she was a child, but she didn't start out with Mexican recipes. Her interest in Mexican cuisine blossomed when she met the man she would marry. His fond recollections of the cuisine in his hometown—Tepic, Nayarit—inspired her to try and re-create those memories for him.
Years later, Gaberielle has mastered the cuisine of the Nayarit region. Inside the Tamale Mama's food truck, she fashions from-scratch tamales and enchiladas while prioritizing local ingredients, including Draper Valley chicken and hormone-free, antibiotic-free pork from Tails & Trotters. Sourcing the best catches local fishermen and mermaids, Gaberielle stuffs fresh crab and bay shrimp go into zesty tacos. Grill-sizzled pork chops and citrus chicken round out her south-of-the-border repertoire.