Bamboo sushi veteran Yoshi Ikeda opened this sushi cart in the Multnomah Village French Quarter food cart pod last year and has been serving up high-caliber fish ever since. Fun, innovative rolls like the lime green roll with sesame-crusted spinach, cucumber, roasted pepper, avocado, microgreen salad are only improved with the cart’s ginger miso. Rotating nigiri and occasional hand rolls showcase super fresh seafood Ikeda is sourcing. The cart is open for phone orders.

Bing Mi in Slabtown specializes in making Northern Chinese-style savory crepes called jianbing. Fermented black bean paste and spicy chili sauce come slathered on an eggy crepe filled with green onions, cilantro, pickled vegetables, and a fried wonton cracker, combining bright, umami-rich flavor with both chew and crunch. Options include loading up the jianbing with bacon, spam, or even roast duck. The cart is open for walk-up orders.

This Northwest Portland food cart shows off some of the region’s finest seasonal produce: Oregon strawberries appear, red to the center, in a salad with cucumbers and spring lettuces; spring peas and grapefruit benefit from the creamy tang of fresh sheep’s milk cheese from Washington’s Black Sheep Creamery; Oregon albacore hits the grill before landing on a bun with cabbage slaw. Then again, those seeking a serious smash burger will find one of those here, too. The cart is open for walk-up orders and delivery.

Anyone who visits this downtown Portland food cart will likely spot chef Xuemei Simard quite literally stretching, slapping, and pulling noodles for bowls of killer beef soup or stir fries, fragrant with ma la or five spice. The dumplings, each packing a full shrimp with its tail poking out, are no slouch either. Stretch the Noodle is open for walk-up orders.

Internet sensation Kiauna Nelson built her food cart dreams through self-taught culinary training and a business degree. Now, she serves massive piles of chicken and knockout mac and cheese half the week at her MLK food cart. Often announced on the day of, Kiuana’s (or Kee’s) menu can only be found through her social media posts. Go early to line up; the food sells out sooner than posted hours may suggest. Kee’s is open for walk-up orders at its new location, farther north on MLK.

The Texas barbecue contender on the south side of Burnside, Holy Trinity is a destination spot for peppery-smoky brisket, creative house-made sausages, and ribs that easily slip off the bone without losing their structural integrity. The cheesy grits are a must-add, and the cart’s pickles are absolutely underrated; customers can pre-order family packs for takeout. Holy Trinity is open for walk-up orders.

Recently relocated to NE Prescott, this Vietnamese-American spot serves comforting classics like thit kho, braised pork belly and soft boiled egg in a broth-y blend caramel, coconut, and chilis, and da lat, fried chicken marinated in nuoc cham. That menu is balanced with Việt Kiều dishes straight from owner Richard Le’s brain, including breakfast sandwiches on pandan rolls and iconic fast food dishes made with Vietnamese sauces and ingredients. The menu items rotate on the daily, but should be washed down with a soda chanh, mint lime soda, or followed with a green pandan doughnut. Matta is open for walk-up orders.

For the past ten years, Megan Walhood and Jeremy Daniels have been churning out Norwegian lefse, potato flatbread, out of their adorable Airstream trailer on SE Belmont. The lefse are reliable comfort food for Portlanders, filled with combinations like meatballs with gravy or smoked salmon, dill, greens, and creme fraiche; any lefse pairs well with seafood chowder and lingonberry iced tea. Customers can order for pick-up or delivery online.

Self-identified Celtic comfort food, Skidbladnir’s menu will include everything from hot dogs to Norwegian meatballs to cured salmon open-faced sandwiches; however, the cart often leans on ingredients raised, caught, or grown here, whether it’s the Oregon clams and halibut in a chowder or the Anderson Ranches lamb on a sandwich with pickled fennel. It’s located in the Rose City Food Park pod, and accepts walk-up orders.

Armed with a sourdough starter from his days at Gracie’s Apizza, vegan chef Odie O’Connor started slinging wood-fired pies from this little cart on Sandy. Forty-eight-hour-fermented dough topped with quality ingredients like house-made tofu ricotta and house-made seitan pepperoni come with a crisp chew and char-spotted crusts. The garlicky rosemary pie and the red onion, mushroom, arugula Truffle Shuffle are stalwarts on the menu, while weekly specials like vegan pork chimichurri also make appearances. Baby Blue is open for takeout.

Located inside the always-delightful Portland Mercado, Tierra del Sol focuses on Oaxacan classics. Arguably the most popular order is the Oaxacan tlayuda, a serving-plate-sized grilled corn tortilla, mounted with a host of toppings, such as chicharron, avocado, Oaxacan cheese, tomatoes, cilantro, and more. A meaty tlayuda is $15, but the portion is enough for two. Tierra Del Sol is open for walk-up orders and online ordering.