Though food trucks are a popular sight throughout the country, the city laws that govern them have imbued the mobile-food culture with distinct regional differences. For years in Chicago, no food truck was able to cook onboard, a regulation that routinely led to sold-out menus for tardy customers. (Luckily, the law changed in 2012.) In San Antonio, mobile vendors can’t sell within 300 feet of a restaurant. And in many cities, time limits for parking keep trucks moving from neighborhood to neighborhood, making up-to-the-minute social-media updates integral to customers knowing where they are. Portland, however, has less stringent time limits and regulations. Carts outnumber trucks, as the ability to move at a moment’s notice is less crucial. This reduced emphasis on mobility also makes Portland’s many food-cart “pods” possible. Stationary pods ranging from six modest carts to those that sprawl over a city block pepper various neighborhoods, giving customers a chance to explore a range of unique culinary treats—from Korean hot dogs and wood-fired pizzas to an all-out Scandinavian feast.