Leaves are sprouting on trees, and food trucks are taking their usual posts all around Tulsa.

One of the annual events that signals the kickoff of food truck season is the start of Food Truck Wednesdays at Guthrie Green downtown. This year, the first one falls on Wednesday, April 3.

Every Wednesday from 11 a.m. to 2 p.m. — weather permitting — an assortment of trucks gather at the park through June.

This week, enjoy music by folk duo Desi and Cody and food from the following food trucks: V’Fresco, Pita Place, BBQwich, The Bayou of BA, Comida Sol Y Vida, MASA and Soul’d Out.

Also, as the weather continues to warm up, look for more food trucks at festivals and events.

The Jenks America Food Truck Festival is Saturday, May 4 this year. From 11 a.m.-4 p.m., the festival features a variety of popular food trucks and other vendors from across the region.

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Pro tip: To find out where your favorite food truck will be, follow them on social media.

A few trucks have set up permanent residence at a specific location, such as Killer Wail food truck, which can be found in the parking lot of Heirloom Rustic Ales.

To recognize the launch of food truck season, here is a sample of some of the trucks that will be at Food Truck Wednesdays and some we just think you should go out and find.

Happy food truck hunting!


In 2014, Calaveras Mexican Grill opened its doors at 2326 E. Admiral Blvd. in the Kendall-Whittier neighborhood, and it became a destination worth seeking.

But during the COVID-19 pandemic, owners David and Angelica Molina closed the restaurant and focused on their food truck, which up to that time had been used mostly for catering events.

David Molina sprinkles cheese into a burrito as it cooks on the grill inside the Calaveras Mexican Grill food truck.

This approach helped to broaden the restaurant’s potential audience and create a revamped menu. The brick and mortar location reopened in 2022.

At the food truck, try the Taco Bar, mini chimichangas, nachos and fajitas.


The Bayou offers bold and flavorful dishes inspired by the rich culinary traditions of New Orleans.

Try signature dishes such as the Muffaletta, creamy Shrimp and Grits, Alligator Po’boys and more.

The Bayou

A standout dish to try at The Bayou is the Crispy Sidewinder Fries, topped with chicken and sausage gumbo then garnished with remoulade, Parmesan, green onions, parsley and blackened shrimp.

A standout dish to try is the Crispy Sidewinder Fries, topped with chicken and sausage gumbo then garnished with remoulade, Parmesan, green onions, parsley and blackened shrimp.

The first weekend they opened in 2022, The Bayou sold out every day within a few hours, according to their website.


Mark Monhollon met his wife, Rosie, when he was in the Peace Corps in Honduras. They married, moved to the U.S. in the 1980s and raised five children. Rosie earned a nursing degree and worked in the medical field for more than two decades.

Rosie also was an accomplished cook. Her specialty was the labor-intensive Honduran tamal. When she semi-retired, Mark had an idea.

Comida Sol y Vida

A fresh vegetable Honduran tamal is unwrapped from its banana leaf cover at the Comida Sol y Vida food truck.

“One day, he said, ‘Why don’t we sell them?’ ” Rosie said during an interview with the Tulsa World in 2019, and thus was born Comida Sol y Vida food truck.

The Honduran tamal bears little resemblance to the more familiar Mexican-style tamal. Rosie’s tamales are wrapped in banana leaves and have a thin, rectangular-shaped layer of masa filled with corn, peas, green olives, cayenne, cumin, cilantro, onion, garlic powder, black pepper and yellow, red and green bell peppers, and they are delicious. She also makes a chicken tamal with free-range chickens.

“I have had to modify the recipe some,” Rosie said. “They use lard in Honduras. I use real butter or sometimes grapeseed oil or sunflower oil.”


There are a host of places to find your favorite dishes from Pita Place, including the food truck.

Fred and Pary Zakerion moved to America in 1989 from Iran, where Fred’s father served as a chef for a Middle Eastern royal family. At a young age, Fred shadowed his father in learning culinary arts.

Pita Place

Pita Place specializes in Mediterranean dishes.

After 12 years of success with their first Mediterranean restaurant, located at 31st and Garnett, the Zakerions brought their Mediterranean cuisine to south Tulsa. Having sold their first establishment, Pita Place opened its doors to Bixby in 2007.

In 2012, Fred expanded the Pita Place to join Tulsa’s food truck family and added an international market in 2020.


The MASA food truck has been providing Tulsans with signature empanadas since 2014.

Empanadas are fried corn masa turnovers filled with combinations of ingredients. The savory Colombiana was filled with beef, pork and potato, and the pabellón had a slightly sweet flavor because of plantains paired with beef and black beans.

Masa Kitchen empanadas

The MASA food truck hit the scene in Tulsa in 2014.

Other choices included TCB (Thai chilies, chicken, basil), Sunrise (eggs, breakfast sausage, bell peppers), queso (blend of cheeses), veggie (quinoa, kale, black beans, corn) and Italiana (pepperoni, Italian sausage, mozzarella, marinara sauce).

MASA recently opened a brick-and-mortar location at 8013 S. Sheridan Road.

SOUL’D OUT CUISINE For a “celebration of soulful flavors and community,” try Soul’d Out Cuisine.

Their menu features buildable Soul Food Bowls, allowing customers to choose a combination to their liking, creating a personalized experience.

Soul'd Out Cuisine

The menu at Soul’d Out Cuisine features buildable Soul Food Bowls.

Comfort food sides include mac and cheese, cabbage and candied yams.


Missy and Anthony Santos of Manila Ice, a Filipino food truck, are happy to hook you up with some halo-halo, as well as many other delicious Filipino foods.

What is halo-halo? It’s a combination of assorted jellies, fruits, candied beans, purple ube yam jam, shaved ice, milk blend, coconut leche flan, ube and pandan ice cream and coconut wafer cookies topped with condensed milk drizzle and fruity pebbles.

Food Truck Wednesday

The halo-halo is a colorful treat from the Manila Ice food truck.

Other mainstay dishes include signature blackberry adobo wings, sinangag (garlic rice), turon and halo-halo. The menu changes with the seasons and available produce, along with their rotating specials.


Cory and Dawn Green have been serving the Tulsa and Oklahoma City areas with authentic Creole cuisine since 2016.

Cajun Boil Catering specializes in authentic New Orleans crab boils and other Cajun dishes, such as smothered catfish and Surf and Turf stuffed potato.

Mardi Gras

Cajun Boil Catering’s signature crawfish etouffee fries are a delicious treat.


Ruth’s Chicken food truck sells gluten-free Korean fried chicken sliders and tenders so foodies of all diets can enjoy tender fried chicken without compromising on flavor.

Co-owner Alton Andrews named the truck, which opened in 2021, after his grandmother who passed away, but her spirit lives on in every sandwich.

Ruth's Chicken food truck

Ruth’s Chicken food truck sells gluten-free Korean fried chicken sliders and tenders.

Korean fried chicken is light and crispy with a thin, paper-like crust that is not heavily battered. Ruth’s has developed its own proprietary mashup of American buttermilk brine and Korean light and crispy style chicken.


For authentic street tacos, V’Fresco is a truck to try.

They also serve burritos, nachos and quesadillas. For a special treat, try the torta, a Mexican sandwich with bread, guacamole, your choice of meat and all the condiments.

Food Truck Wednesday

Customers line up on the sidewalk in front of the V’Fresco food truck to place orders.


Try the jalapeño popper burger, a top seller at Linam Up Grill. The burger includes bacon, jalapeños, five cheeses, seasoned cream cheese and a choice of toppings (lettuce, tomatoes, onion, pickles, mustard, mayo, ketchup). It is a tasty combination with a little kick to it.

For something a little milder, try the chicken bacon guacamole. It includes chunks of smoked chicken, bacon, guacamole and a five-cheese blend.

Linam Up

The jalapeno popper burger is the No. 1 seller at Linam Up Grill food truck.

Other popular items at Linam Up include the street tacos that come in two varieties. One includes chicken, onions, cilantro and house-made salsa, and the other features pulled pork, mango salsa, avocado and cheese.


For delicious smoked meats, home-cooked sides, fresh baked desserts and more, find this truck that uses family recipes that have been passed down through generations.

Food Truck Wednesday

Customers line up on the sidewalk in front of the Marshall Family Catering food truck.

Comfort food favorites offered in the food truck include Philly Cheesesteak Sandwiches, Smoked Salmon Tacos and loaded baked potatoes.


One local favorite among barbecue fans that has no plans to go anywhere is Killer Wail Barbecue, which can be found every Saturday in the parking lot of Heirloom Rustic Ales.

Killer Wail

Potato salad, smoked curry baked beans, jalapeno cheddar sausage, coleslaw, pulled pork, ribs and brisket at Killer Wail food truck.

Chef and owner Oliver Larrabee went through the Kitchen 66 program (like Mother Road Market, a project of the Lobeck Taylor Family Foundation), which helps aspiring food business entrepreneurs develop their concepts into reality.

Because the tradition of Central Texas barbecue is based on simplicity — salt and pepper instead of complex spice rubs, sauce judiciously employed if at all — the practice of cooking is often a very hands-on process.

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Patrick Prince

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