By Ebony L. Morman 

Food trucks have become a popular way for chefs to own their own food service business without the cost of a brick-and-mortar space. Thanks to their rise, people in Charlotte are able to enjoy a variety of dishes that are representative of different cuisines without having to make a reservation or hunt for a table before enjoying tasty meals. 

We reached out to local food truck owners to see which items on their menu are delicious yet often overlooked. So before you track down your favorite food truck, check out this list of some of Charlotte’s most underrated food truck menu items. 

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Another Food Truck!?

Most underrated menu item: Another?! Fish-Fil-A

What’s on it/in it: The fish rotates between flounder, whiting grouper, and any other whitefish that’s available. It’s topped with smoked serrano, lime, slaw, tomatoes, pickles, and Louisiana hot sauce on a brioche bun.

What makes it special: The combination of the slaw, hot sauce, and fresh tomato makes it pop. Then, there’s a special seasoning blend that’s added to take the dish over the top.

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Boujee Soul Food 

Most underrated menu item: Chopped cheese 

What’s on it/in it: It includes chopped beef, smoked paprika aioli, lettuce, tomato, smoked gouda cheese, and pico de gallo. 

What makes it special: It’s an original dish (from New York) with a boujee twist. 

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Cutting Board CLT

Most underrated menu item: Mex-dog

What’s on it/in it: It’s an all-beef Korean corn dog top with queso, pico, diablo sauce, salsa verde, and cotija cheese.

What makes it special: It has the crunch of a Korean corn dog with a taste of a loaded taco. 

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Kastu Kart Sando Shop

Most underrated menu item: Kakiage sando

What’s on it/in it: It is a tempura fried vegetable “fritter” that is usually served in tempura udon soup as a side item to dip into broth and eat with noodles. Typically, it is composed of different sliced or julienned vegetables and then mixed into a thin tempura batter and fried crispy. Katsu’s version is in sandwich form and served with kimchi mayo on Japanese milk bread. 

What makes it special: It’s the only vegetarian option and is sometimes overlooked as just a veggie option. It’s one of the best and most unique sandos served, according to the owner. Produce is sourced from the farmers market so it is a seasonally rotating mix of vegetables but it always consists of cabbage, onion, green onion, and carrot. In the summer, sweet peppers or squash are added and in fall and winter it’s sweet potato or turnips. 

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Rico’s Acai

Most underrated menu item: Açai lover’s bowls

What’s on it/in it: The bowls offer a generous portion of their açai purée, topped with fresh cut fruit or one of the many other toppings offered. 

What makes it special: They are completely customizable to offer customers exactly what they want — customers just need to get a little creative.

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Tacos Rick-O

Most underrated menu item: Surf & turf tacos 

What’s on it/in it: It starts with grilling yellow corn tortillas and adding mozzarella cheese. Then, onion, cilantro, steak, and grilled shrimp are added. They are served with a side of seasoned fries. 

What’s special about it: Tbirria tacos are Tacos Rick-O’s best-seller, and customers often don’t try anything else.

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Tiny Biscuit 

Most underrated menu item: Loaded brussels sprouts 

What’s on it/in it: Deep fried brussels sprouts are loaded with cranberries, candied pecans, crispy bacon, feta cheese, and drizzled with a hot honey glaze. 

What’s special about it: The combination of savory and sweet flavors, along with the perfect balance of textures. This dish is one of the chef’s favorites, as it brings together a harmonious blend of flavors that surprise and delight the taste buds. 

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Ve-Go Food Truck

Most underrated menu item: “Beef” brisket burnt endz 

What’s on it/in it: Made-from-scratch seitan (a plant-based meat substitute) and jackfruit,sautéed in barbecue sauce. It comes with your choice of two side items. 

What’s special about it: The dish captures both barbecue and “beef” flavors.