The Fare: Savory and sweet doughnuts.

The Stop: Lucky Devil Doughnut Co. is one of the newest trucks to hit the town. This food on wheels business pulls on the heart strings as it is a family affair with co-owner Josh Goldman and his mom collectively working the truck. Josh's brother Gabe, a graphic artist and a co-owner, designed the shiny red beast and it's a looker, especially set against the backdrop of a busy industrial thoroughfare in the Georgetown area on Corson and South Michigan Street.

The Fare: Cuban with a South Carolina flare.

The Stop:
You will most likely see a long queue as you approach Lee Scott's prominent black truck with a red insignia, Snout and Co.

Cruising in several West side locations, the career chef combines Cuban food with South Carolina influence and his own culinary flare. Anyone with a long-standing allegiance to Paseo's legendary sloppy sandwich, the Caribbean Roast, may be forced to reconsider.

The Fare: BBQ and comfort food

The Stop: When one of the most talented chefs in town tells me to eat at Pinky's Kitchen, it is clear this truck is onto something.

In this case, it is Dustin Ronspies, chef/owner of Art of the Table. Over a glass of wine and thin slices of mortadella, he instructs me to check out a six-month-old BBQ truck in Wallingford that has a permanent spot across the street from the beloved Rancho Bravo, kitty corner to Dick's frat-boy feedlot.

The Fare: Rotating menu of gourmet crepes with seasonal and local flavors

The Stop: When Crisp hit the food truck scene on March 18th at the Fremont Sunday Market, 20-something Jonathan Amato and Evan Mayer were all business. With serious expressions, they held minimal conversation and were laser-focused on getting me my crepe as efficiently as possible.

The Fare: Texas barbecue and comfort food, like fried chicken, okra and biscuits.

The Stop: As I readied myself to leave grey Seattle for tuk tuks and a reporting gig in Cambodia -- and what will most likely be endless amounts of food poisoning as I adjust to Phnom Penh's food -- I realized: What better way to end my stint writing Truck Stop than to hunt down a truck that touts its "Down Home Southern Cooking"?

The Fare: Traditional food, with a spin.

The Stop: Reis Llaneza is all about nontraditional traditional food. That's the theme Llaneza, born and raised in Hawaii, stuck with when he opened The Box last September, after going to culinary school and spending 14 years in the kitchens of restaurants like Flo and Yarrow Bay.

Photo courtesy of Here and There Grill.

The Fare: All types of food, from here and there, some from the Thai, Mexican, Vietnamese persuasions.

The Stop: Julie Malcolm opened up Here & There Grill three years ago, when Seattle's food truck scene just began to roll out.

The Fare: Pizza.

The Stop: Before David and Jeff Meyers opened Tuscan Stone Pizza -- and the catering business that came before the truck -- they were competitive barbecuers. And we're not talking about competition that comes from sibling rivalry. These guys traveled to different competitions around the Pacific Northwest, perfecting their sauces and bringing home ribbons and trophies.

Photo courtesy of Contigo.

The Fare: What owners Erik Gust and David Rodriguez call "modern Mexican" -- tacos and gorditas with a flair.

The Stop: At first, Contigo owners Erik Gust and David Rodriguez each dreamed up their own, separate plans to open street carts. They were high school buddies and intermittent roommates who were on different ends of the continent, doing their own things.

The Fare: Greek-themed food.

The Stop: Nick Parisi is sure that his food truck is going to do well.