In the final Truckeroo food truck festival of the season, more than 15 food trucks lined Washington, D.C.’s Half Street Fairgrounds. With engines and grills fired up and a live band offering entertainment, dining customers got an eclectic taste of the city. With so many delicious options to choose from, we’re here to narrow it down for you. Here’s what to get at each food truck:

Doug the Food Dude

food dude

Doug the Food Dude has a little bit of everything, including wraps, lobster rolls, salads and tacos. But Doug Maheu, owner of Doug the Food Dude, says people say his jerk chicken wings are the best in Washington. His wings are baked, not fried, so they aren’t greasy but still have that crispy outer shell. The jerk rub is a little spicy, made with his special combination. To cool them off, the wings come with celery, carrots and blue cheese. Another popular item is the shrimp tacos, which come on a flour tortilla with homemade cabbage slaw, pico de gallo and homemade chipotle mayo. Doug opened his food truck five years ago and has been roaming the DMV ever since. Although his truck is usually in Northern Virginia, you can find him at food truck festivals around the Washington metropolitan area. Check Doug the Food Dude’s Facebook or Twitter for location updates.

Due South

Due South

Executive chef Rusty Holman of Due South brings Southern flavor and soul to the Due South food truck with his in-house smoked meats and rich, smoky barbecue. The company says they are “what you’d expect from a chef who has been cooking Southern recipes since he could reach his grandmother’s kitchen counter in North Carolina.” All the food in the Due South truck is freshly prepared at its newly opened location on Water Street, then cooked at the truck. All the pork and brisket served in the truck is slow-cooked in a custom-made smoker for 12 to 15 hours. You can find an array of classic Southern delights on the menu, which changes each day, but sous chef Kevin Banks says Due South’s best item, and one that never leaves the menu, is the all-natural smoked pulled pork sandwich. This sandwich which comes over a toasty brioche bun, is served with a North Carolina-style barbecue sauce, a red slaw, butter pickles and potato salad. The food truck opened three years ago and used to serve food from Holman’s other restaurant in Foggy Bottom named Bayou. You can find Due South at the Fairgrounds Bullpen for baseball games and Truckeroo.

Swizzler Gourmet Hotdogs

Swizzler

What started as a college entrepreneur project turned into Ben Johnson, Jack Zimmermann and Jesse Konig’s award-winning hot dog truck, Swizzler Gourmet Hotdogs. At Swizzler, the team uses only grass-fed beefs to create their innovative menu. Their most popular is the “Leonardo Dog Vinci”— a grilled hotdog on a pretzel bun topped with fresh cherry tomatoes, fresh mozzarella, arugula, balsamic glaze and their homemade pesto “sauzz.” No dog is complete without the addition of Swizzler’s parmesan truffle fries — hand-cut and tossed with aged parmesan, white truffle oil, and sea salt. After being open for just less than a year, Swizzler won Best New Food Truck by the DMV Food Truck Association. You can find Swizzler at major Metro stations during the week, as well as most festivals in the DMV area. They post their schedule every Sunday on Facebook and Twitter.

Crepe Love 

crepe love

The Crepe Love food truck was started three years ago as an extension of the popular French bakery Crepe Amour, originally founded in 2010 in Georgetown, Maryland. The bakery now sits in Vienna, Virginia, but you can still find the Crepe Love truck circling the Washington, D.C., area serving up both sweet and savory crepes. Its most popular sweet crepe is the Carnivale, which is filled with hazelnut chocolate, bananas and strawberries. On the savory side, the Bombay Dhaba brings a little heat with Tandoori marinated chicken strips, roasted red peppers, spicy curry aioli, chopped cilantro and Indian spices. Everything is made in the truck, which you can find at most major Metro stations such as L’Enfant Plaza, Metro Center and Farragut West. Its weekly schedule is posted on its Facebook page.

Red Hook Lobster Pound

Lobster Roll

At the Red Hook Lobster Pound truck, owner Doug Povich takes customers back to the summers he spent in Maine as a kid with his fresh Maine-style lobster rolls made with lobsters shipped straight from Portland, Maine. Red Hook’s lobster rolls use only the claw and knuckle meat from the lobster because it is the sweetest and most tender meat on the animals. Chefs toss the meat with a hint of mayo, celery, lemon juice, salt and pepper, and serve it over a grilled New England-style bun — basically a hot dog bun that is flat on both sides. These flat buns absorb the sweet butter and toast perfectly before being topped with sliced scallions. Red Hook also offers its lobster meat on a Connecticut-style roll — a toasted bun served hot and topped with butter. Simple but amazingly satisfying. Pair your lobster roll with a bowl of New England clam chowder and a warm apple cider from the truck and you’ll be transported to summer in Maine. Red Hook has two food trucks, and you can find their schedules on the company’s website, Facebook page and Twitter.

That Cheesecake Truck

Cheesecake Truck

That Cheesecake Truck brings a taste of Sweetz Cheesecake in Gaithersburg, Maryland, to the streets of Washington with its Big Dipper, a frozen piece of cheesecake on a stick dipped in chocolate. Sweetz Cheesecake is owned by family members Craig Barsi, Cristen Barsi, Kevin Sizemore and Andrea Barsi, and has been open for 26 years. Sweetz wanted a way to compete with ice cream trucks in the summer, so it used its expertise in cheesecake-making to create an innovative new treat. According to the bakery’s website, the truck carries five to seven flavors a day, including chocolate chip Kahlua, raspberry and pumpkin, and rotates its flavors about once a week. The team makes everything using locally sourced ingredients out of its bakery in Gaithersburg. You can find That Cheesecake Truck at most major Metro centers, and its schedule is posted on its Facebook page.   

Big Cheese

Big Cheese

The Big Cheese takes the childhood classic of grilled cheese and turns it into a gourmet delight. Back in 2010, owner Patrick Rathbone wanted to open a pizza truck but found that the DC Slices truck was already dominating the scene. He chose to open a grilled cheese truck instead and still remains the only one in the DMV area. The most popular items at Big Cheese are the Thrilled Cheese and the Barely Buzzed. The Thrilled Cheese is made with chipotle cheddar, jalapenos and guacamole on sourdough bread. The Barely Buzzed uses a cheddar with a unique coffee and lavender rind and on sourdough. Big Cheese uses all-natural ingredients, including cheese from Cowgirl Creamery, bread from Lyon Bakery, sweets from Whisked and chips from Route 11. Of course, no grilled cheese would be complete without Big Cheese’s homemade tomato soup, made with Rathbone’s special spice mix. You can find its schedule on its Facebook or Twitter page.