Krista Garcia

2 weeks ago | theinfatuation.com | Krista Garcia

In a reverse commute, this Vancouver, Washington restaurant brings traditional Texas-style beef brisket smoked low and slow over 100% white oak to the Cartside Food Carts near the Moda Center. Brisket is available by the pound, and you want a mix of sliced lean and fatty beef that’s just jiggly enough to cut with a fork. The cart also serves smoked chicken, pork ribs, and our pick: pulled pork with carnitas-like charred ends, paired with white bread and pickles.

2 weeks ago | theinfatuation.com | Krista Garcia

An offshoot of the Neapolitan pizza cart Paladin, Oathbreaker in Mt. Tabor’s Hinterland pod, bakes thin, crispy NYC-style pies and slices that are almost floppy—perfect for folding if you want to cosplay as a New Yorker. The short menu features the standout Beholder, a spin on pepperoni with roasted garlic ricotta and de rigueur hot honey (yes, there’s also housemade chili crisp available) for a sweet and savory twist.

2 weeks ago | theinfatuation.com | Krista Garcia

Sure, lots of cities have food trucks. But in those cities, you might be hard-pressed to find ones serving Pueblan mole next to Japanese egg salad sandos, and Guyanese bakes stuffed with salt cod. Not in Portland. A staggering amount of options is the beauty of food cart culture in a city that isn’t old enough to have staunch traditions.

Oct 3, 2024 | theinfatuation.com | Krista Garcia

Pizza-by-the-slice isn’t the norm in Portland. Baby Doll’s floppy, foldable plain slices to the rescue. They’re as close as you’re going to get to the ones from a typical NYC joint. This Kerns counter-service restaurant, with seating and a full bar, is still pure Portland, though, thanks to a vegan-friendly menu and sides of ranch, the tangy condiment so popular that a local chain proudly named itself Ranch Pizza.

Oct 3, 2024 | theinfatuation.com | Krista Garcia

Pizza Thief is co-owned by a serious baker, so it’s no surprise that this Slabtown spot is doing justice to the crust. It’s made from naturally leavened sourdough that’s both crisp and tangy. Notably, the pizzas are sold in a whole 18” form and by the slice from the enclosed counter display. We like the atypical combination of the Valley Girl’s green olives, broccolini, and pungent aged provolone contrasted with the herby pesto cream base.