Clark County chefs’ food trucks offer far-flung cuisine with Northwest twist

Slow Fox Chili Parlor in the Columbia Food Park always has Cincinnati five-way chili on the menu. The specials change frequently, based on Saner’s culinary imagination and the seasonal produce he sources from local farms. Call the food truck to ask about the day’s specials.

Regularly popping up on the specials menu are Saner’s hearty sandwiches on bolillo bread from Veracruz Bay Taqueria and Bakery. The crusty, short baguettelike rolls are ideal for soaking up meat juices and the vinegary runoff from slaws. Saner recently filled the rolls with chile-braised pulled pork with a spicy coleslaw and serrano-ginger glazed pork belly with jicama-apple slaw.

Veracruz Bay Taqueria and Bakery also makes special bread bowls for Slow Fox’s new Lindy’s Bread Bowl Special. Orders come with a choice of chili ranging from Ray’s Red, a classic ground beef chili, to Louie’s Lentils with yam and kale. Diners get to choose one topping – simple things like shredded cheddar cheese or diced onions, or more complex condiments like pickled red onions, garlic aioli or citrus slaw.

Southern Girl Delights

1015 N.E. 78th St.; 678-860-1567

In Hazel Dell, Dorothy Golson serves generous portions of Southern food from her red-and-white checkered food truck, Southern Girl Delights. Golson owned a catering business for years. Fortunately, she planned on opening a food truck before the pandemic. As gatherings were canceled and her catering business dried up, she added more hours at her food truck.

Southern Girl Delights’ short menu is filled with treasures not often found in the Pacific Northwest – shrimp and grits, fried catfish, pimento cheese sandwiches, as well as cornbread waffles filled with cheddar cheese, sweet corn and jalape~no peppers. Specials such as collard greens and cornbread, peanut-butter cookies and pound cake rotate, and are posted on the cart’s Facebook page. Everything is made to order. Plan on waiting or order ahead by phone.