The true saving grace of The Curryer was the handmade Naan ($1), a fluffy flatbread. Kim Pettit, one of the cart owners, was on hand making the bread, wrapping it around a fabric-covered straw disc and cooking it fresh in the tandoor. It was perfect and delicious. I’d go back for naan any day.

Union Street Eats (vegan Mexican)
Northwest corner of 400 S. and 200 E.
Salt Lake City, UT
801.560.6792
slcunionstreet.com
Tues. – Sat., noon to 3 p.m.


The most elusive of my food cart prospects changed hours three times between my assignment and the day I finally found them. I was nevertheless thrilled to finally try the food, which made up for my repeatedly failed trips by being fantastic. Chef Larayn Clegg cooks up vegan soft tacos ($3, or a two-taco, chips and salsa plate for $6), burritos ($5), nachos ($4) and quesadillas ($4-$5). The La Paz Tacos includes fried, marinated tempeh, shredded cabbage and a delicious, creamy Bueno sauce. The Barbacoa Luna Quesadilla is delicious, stuffed with a surprising ingredient: spicy, chipotle-marinated, grilled jackfruit and delicious vegan cheese. Finally, the Diablo Tacos (my favorite!) feature fiery garlic mushrooms and black beans, with ginger sour “cream” sauce. Union Street also benefits Ching Farm Rescue and Sanctuary, donating five percent of their sales to the sanctuary.

Unlike brick-and-mortar restaurants, food carts operate at the whim of weather and may change locations for special events, run late setting up, or have to go get propane, so always call or check the website, twitter or Facebook page before setting your sites on a specific cart and always have a back-up plan for lunch. What carts lack in predictability, they make up for in value, so try them instead of skipping lunch.