A Sampling of Austin's Newest Food Carts


Cheerio! (Weekdays at the corner of 15th and Annondale, weekends in the vacant lot across from Homeboy Rodeo)
Remember sneaking down to the kitchen at night for a bowl of Cheerios? Cheerio! recaptures the nostalgia, down to the distinctive oaty-mushy-crunch.
Order at the window on the left. The choices are simple: Baby Bear, Mama Bear or Papa Bear portions; regular or (God forbid) Honey Nut; regular, skim or soy milk. Some might argue that $7.50 is too much for a medium-sized bowl of cereal in a recycled paperboard bowl with a plant-derived plastic spoon, but others will appreciate being transported back to a childhood they’ve never completely left behind.

Pigface (Vacant lot next to Manny’s DryCleen)
How you want it? Fried? Stewed? Grilled? However you like your pigface, you can get it at Pigface (hint: the diehards go for extra whiskery). And do try some of the piquant face-dippin’ sauce.

Twinkie Twins (Vacant lot next to the vacant lot next to Hortencia’s Upholstery Repair)
Renee and Melinda Coln do everything together, including starting their own bakery, with this small trailer as their debut retail location. Their specialty—indeed their only item—is a faithful and fawning recreation of the Hostess Twinkie, the iconic snack cake of generations. “Sometimes it’s hard for a small shop like ours to source things like polysorbate 60 in small enough quantities,” Melinda said, “but we think it’s worth it.” Will customers think just-baked freshness is worth $5 per Twinkie when they can buy a box of 10 at the grocery store for $3.49? “Definitely,” Renee says. “Many of our customers only shop at Whole Foods, so they had lost their connection to the childhood innocence of the Twinkie. We’re bringing that back to them, without making them go into a regular grocery store where people who actually buy things like Twinkies shop.” The twins would not confirm rumors about an upcoming gluten-free version.

Dumplins, Dumplin’ (corner of Methane and Highway 420)
Howard Atkins is passionate about dumplings. “There’s some evidence that dumplings had their origins as a Native American food,” the Trump School of Hospitality graduate said. “Only they used bark flour instead of wheat and they were called ‘du’ung-o-lee’n.’”
Never mind. We suggest you leave the history aside and open your gullet wide for some of the most filling and satisfying savory dumplings you’ve ever had. Try the Glycemic Starship Overdrive—$8.95 for a plate of three large dumpings smothered in thick sausage gravy and dusted with confectioner’s sugar—but clear your afternoon calendar first.