Arbor Food Park, on East 12th St, is the newest of Austin’s many food trailer parks, and maybe one of its best. There’s plenty of parking in a small dirt lot (and plenty more on the street if that ever fills up), well-spaced picnic tables, and ample tree shade. But it’s the star-studded lineup of new Austin food trucks that sets this food park apart from some of the others. So what spots can you find here? Currently, there’s Cuantos Tacos, serving Mexico City-style tacos; Rosarito Cevicheria, serving ceviches and other seafood dishes; Casper Fermentables, with kimchi, sauerkraut, and pastries; pizza from Dough Boys; and El Tigre Coffee. And the space looks like it’s set up to add a few new players in the coming months.
Currently, the way these food trucks and stands are set up, there’s no time of day that you can visit them all at once. Which just means you have an excuse to go get great food on multiple occasions. But depending on when you go - morning, afternoon, or evening - you’ll generally be able to visit at least two spots. There are no bathrooms on site, so plan accordingly. And the food park is BYOB, so swing by Quickie Pickie down the street for a 6-pack or some wine.
El Tigre is a small coffee trailer that recently moved to Arbor Food Park from their previous spot in South Austin. They roast their own coffee, sourced from ethical farms across the world, and there’s a simple menu with most of the standard espresso-based drinks, as well as cold brew and coffee by-the-pound. But what they may lack in choices, they make up for in quality, with silky-smooth cold brew and a great espresso. After all, you’re probably not here to load up on Orange Mocha Frappucinos.
Hours: 8:30am-1:30pm daily
What to get: cold brew, espresso
If we had to choose one taco spot in Austin to eat at for the rest of our lives, it would probably be Cuantos. Serving incredible Mexico City-style tacos out of a small yellow truck, Cuantos has a tight menu of classics like suadero and carnitas, as well as less-common options, like buche (pork stomach). Everything can be made as tacos or quesadillas, and at $2 and $5, respectively, they’re affordable enough that you can (and should) try out most of the menu. We like just about everything here, but our favorites are probably the champiñones quesadillas and the suadero tacos. And they’re almost finished expanding to a larger trailer with a trompo, for all the al pastor lovers out there.
Hours: 5-11pm Tuesday-Saturday
What to get: champiñones quesadillas, suadero tacos
The menu at Casper Fermentables changes from day to day, but a few staples you can always expect to find are their house-made kimchi, sauerkraut, and kombucha. We visited in the morning, and while we weren’t too keen on a cup of kimchi with a morning cappuccino, most of their products are meant to be taken home for later. Think of them as a farmers’ market stand with a semi-permanent residence. But if you want to stick around for a bit, they usually have sourdough bread and a variety of pastries available, like naturally-leavened bagels with house-made spreads, and peach kolaches. Grab those if you see them, and snag a couple extra and hope that they survive the journey home.
Hours: 8:30am-1:30pm Wednesday-Sunday, 5-9pm Thursday-Saturday
What to get: pastries, kimchi, kombucha
If you show up a little later you’ll probably find the roof of the Rosarito Cevicheria food truck propped open, looking like a cute little van that just drove in from the Pacific Coast to personally serve you fresh seafood. The menu is mostly seafood-focused, with a variety of tostadas, seafood cocktails, and (you guessed it) ceviche, which is where they really shine. We really enjoyed the Green Shrimp Ceviche with avocado and pickled red onions.On Sundays, they have michelada mix as well, which definitely comes in handy at the BYOB food park.
Hours: 11am-2pm, 5-8:30pm on Wednesday-Saturday, and 11am-3pm on Sunday
What to get: Green Shrimp Ceviche
The wood-fired Neapolitan pizza truck Dough Boys makes their dough with a hearty locally-sourced flour from Barton Springs Mill, andi it’s fermented for 36 hours for a chewy, puffy, and tangy crust. The tight, short menu of 12-inch pizzas includes the Italian Vato, with red sauce, salami, and hatch green chiles, and the Green-Go, with garlic cream, smoked mozzarella, spicy pork sausage, a “secret” green sauce.
Hours: 5-10pm (or until sold out) Wednesday - Sunday
What to get: The Green-Go pizza