25 Must-Try Food Trucks in Southwest Missouri

Vegetarians, beware: Gettin’ Basted could be the end of your meatless journey. That might sound like an exaggeration, but co-owner Tammy Roberts can name a handful of customers who have fallen off the wagon. And trust us, the award-winning barbecue is that good. 

“It was really something that Jason and I wanted to do,” Roberts says, referring to her and her husband’s idea to open a food truck. “We had this grand concept that we would get tied into the bigger events that are around the country and be mobile and see the country.” Originally planning to open a hot dog truck, they convinced Derrick Melugin to join them and then reached out to Brad and Sarah Leighninger, who had been on the barbecue circuit since 2012, for recommendations on a smoker. Soon enough, it was a five-person collaboration, and the concept morphed into barbecue. By September 2016, Gettin’ Basted was up and running.

After four months, Gettin’ Basted made the leap from wheels to bricks. The restaurant’s menu features all the same finger-licking good barbecue—cooked hot and fast to maintain maximum juiciness—along with newer additions such as the Basted Nachos, the Austin sandwich and Waygu beef burgers. And don’t worry, purists can still enjoy the authentic Gettin’ Basted food truck experience at local events. Find the truck’s whereabouts on Facebook.—Adrienne Donica

One year ago as Amber Ottoson was developing drinks for her coffee trailer business, she asked: “What’s going to set Trailer Perk apart? What is it going to have that no other coffee place in Springfield has?” Her answer: white coffee. The light roasted beans are highly caffeinated without the coffee taste, and they pull a light blonde drink that takes on the color of its add-ins. At Trailer Perk Coffee, those are white chocolate and raspberry, creating a perfectly pink concoction that looks as good in front of the drink’s namesake flamingo as it does on your Instagram feed. Look for Ottoson and her camper-themed menu at the Greater Springfield Farmers Market.—Claire Porter 

What, is worth driving 500-plus miles for? For Chris Crow, owner of Shrimp and Bayou Classics, it’s shrimp. Crow attended LSU, where he fell in love with the culture and cuisine of Louisiana. “I majored in crawfish and beer and did real, real well,” Crow says with a laugh. Six and a half years ago, he opened the unassuming trailer-restaurant–shrimp shack hybrid parked on West Republic Road. The food draws lines and loyal customers. “A customer kept coming back, so I asked him, ‘When are you gonna come work for me?’ and he said, ‘I’ve been waiting for you to ask that,’” Crow says. That customer was Aaron “A.D.” Davis, and, together, the two serve Cajun, Creole and bayou favorites like gumbo, étouffée, boudin, crawfish and, of course, shrimp.

“Eighty percent of our products come from Louisiana—down to the mayonnaise,” Crow says. Every two weeks, Crow heads down south to load his car full of raw shrimp and other state-specific goods. Every Friday during the summer, those fresh shrimp are boiled with dry and wet seasonings and tossed with steaming hot veggies in a spicy and sizzling shrimp boil. The ingredients and outpost are straight out of Louisiana, and the flavors are worth driving for. Luckily for us, we don’t have to book it to the Gulf to get them.—Claire Porter

The food scene in Carthage, as Caleb Stiles will tell you, is not exactly bustling.

“Carthage lacks in food, like, a lot,” says Caleb Stiles, owner of The Lunchbox Truck in Carthage. “We’ve got fast food, and we had a few independent [restaurants]—we still have a few independents that do a really good job, but we just needed more variety.” With this in mind, Stiles put together a ragtag event called Food Truck Fridays. The first rendition included two food trucks including Stiles’ and two sno-cone trucks. The event drew 3,000 people.

Now, three years later, it can draw twice that. Running April to September on the second Friday of every month, Food Truck Fridays has grown into an event where people want to see and be seen. Twenty to 25 trucks show up month to month, providing patrons with a ton of variety. 

On a recent muggy July day at Central Park, we sampled five trucks, serving foods as diverse as pastries, fresh-squeezed lemonade and grilled cheese, among other wilder concoctions. Stiles’ Korean barbecue offerings were especially tasty. 

The event was packed, especially for mid-afternoon on what was ostensibly a workday. It was a loud and strong message: This is something that the Carthage community needed, and others have taken note.—Evan Greenberg

WHEN: Food Truck Fridays are the second Friday of every month, April to September. Visit foodtruckfridaycarthage.com for the lineup and more information.

KNOW BEFORE YOU GO: Stiles suggests coming with a group to try as much as possible. From 5 to 9 p.m., there’s a beer garden, too, with Indian Springs Brewing Company serving its brews.

Teri Manning knew just about everyone who stopped by Cecil’s To Go on a summer night at Tie & Timber Beer Co. The truck, which she co-owns with her husband, Trey, has a familial feel, probably because every member of the Manning family has worked there.

The Mannings have lived in the same Rountree neighborhood since 2001, and Teri, a self-professed Chatty Cathy, has the type of genial personality you need when a good portion of your job is interacting with others.

Trey, the truck’s chef, was a professional brewer for 15 years with Sierra Nevada before deciding on a career change in 2013. Cecil’s To Go was born, serving tacos, Cuban sandwiches, falafel and other tasty dishes.

Trey takes pride in his craft. “You’re going to have to wait for my food,” he says. His dedication emerges in the form of delicious food, like the tequila lime and Korean beef tacos, cooked fresh to order and served on handmade tortillas. That’s something the family prides itself on—Cecil’s makes just about every component of its dishes in the truck. Even the guacamole and salsa that come on the side are made in-house. 

Despite the heat, Trey cooks Cuban sandwiches for customers at Tie & Timber. It’s a heavy meal for summer, but it stays on the menu because it’s a best-seller. 

Cecil’s sticks to a pretty set schedule. Wherever there are hungry people, the truck is there. The Mannings set up shop at Mother’s on Fridays and the Farmer’s Market of the Ozarks on Saturdays.

The Mannings have been doing this for five years, so they’re a well tuned machine. Each person has his or her own role. Daughter Tyler works the window, as one step of the process transitions smoothly into the next.—Evan Greenberg