Inside The Hitch

Trends Reporter

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St. Pita’s
Offering a fresh take on classic Greek favorites, St. Pita’s menu is nothing short of heavenly. Each recipe is custom designed by owner Matthew Buchanan. One popular item on the menu is the Holy Avocado. “It is a house breaded, deep fried avocado with Sriracha and house-made ranch,” said manager Jacob Booth. The trailer also features a signature secret topping known as Saintly sauce, which includes feta cheese and Greek yogurt, a Mediterranean staple.
 
The Big Kahuna
The Big Kahuna serves up authentic Hawaiian dishes on the go, including a favorite known as The Big Kahuna Burger. Served with beef, pork and cabbage on a Hawaiian bun, the burger is the most popular item at the trailer. “Our pork is braised with banana leaves and steamed in an imu,” said owner Mark Jakobsen. For Lent, The Big Kahuna offers a variety of fish-centered meals including blackened tilapia fish tacos with papaya salsa and Mahi Mahi , which is marinated for 24 hours before cooking.  

WANderlust
At WANderlust, the menu offers an extensive range of dishes ranging from Italian specialties to Asian noodles. “My food is really gourmet New York. I try to make it for a food trailer price, but it is like fine dining,” said owner Wendy Wan. “Our menu is actually too big for a trailer.” Customers can enjoy Asian-inspired dishes like teriyaki noodles and handcrafted artisan sandwiches with homemade ingredients.

Patty Wagon
While burgers are a dining ubiquity in every Texas town, Patty Wagon offers uniquely customizable sandwiches tailored to each customer. The eatery offers three different sizes of burgers and dozens of toppings for customers to select from. “You can really create your own,” said owner Fred Varela. For the less carnivorous customer, Patty Wagon also serves up vegetarian fare. “I do a black bean and corn vegetarian crepe and a tofu salad,” Varela said. They open at 7 a.m. Monday through Friday and close at 2 p.m.

Redbud Roasters
Early risers can head over to Redbud Roasters for an extensive menu of coffee made the old fashioned way. Owner Austin Van Zant roasts the coffee himself in San Marcos. “I don’t rush or cut corners.  I want to sell good coffee,” Zant said. In addition to traditional French pressed coffee and espresso shots, the mini-café also features items with a little more zing. The Red Eye, an extra shot of espresso served with a cup of coffee, is a favorite among students during finals. Customers can also purchase a half- or full-pound of their favorite coffee beans to take home. “Our most popular (item) is the cold brewed Toddy. I add an extra punch to it,” Zant said.