TINYBUTMIGHTY VS.

TheGringo

TheVato

An offshoot of the brick-and-mortar staple that lies just across I-35 on Airport Boulevard, JewBoy Sliders takes JewBoy Burgers back to their East Austin food truck roots with a pared down menu that packs a punch. Situated in front of Violet Crown Social Club, chefs sling smashed and seared sliders late into the night, feeding the rowdy 6th Street crowd. They keep it simple, offering up just two variations on their mini burgers. The Gringo offers exactly what the name suggests: a patty smothered in a slice of American cheese. The cheesy classic is heightened with their house-made aioli (A.K.A. Schmutz Sauce). Those who want a little variation on this American-style cheeseburger can opt for the Vato, served with a Hatch Green Chile ranch spread, grilled jalapeños, and melted pepper jack cheese. This spicy number satisfies heat seekers without allowing the flavor of the patty to disappear into flames.

In a similar vein to JewBoy, taco truck Discada has also honed in on one menu item done right. The eponymous style of cooking, referred to as cowboy-wok cooking, utilizes an unusual instrument. A mix of beef, pork, and veggies are slow cooked in a tractor plow. Yet, with the speed that taquitos leave the truck window, it’s easy to forget the time and care put into each mini taco. The filling is marinated for a full day before making its way to the ‘wok,’ where it steadily reaches perfection over the course of six hours. Once it makes its way into its penultimate destination of a soft, warm tortilla, the perfectly moist meat is topped with sweet pineapple and cilantro that adds a brightness to the savory treat.