The advantage that food trucks have over full-fledged restaurants is their ability to explore untapped creative territory in street-food form. Chef Blaine Baggao is a former New Mexico resident whose family hails from the Philippines, and he puts his background to fine use on his food truck's menu. New Mexico-style green chile punched up with smoked pork carnitas struts its stuff atop fries, in breakfast burritos and on tacos; the chicken adobo, slow cooked in vinegar and soy sauce, is a Filipino recipe from Baggao's grandmother; and roasty carne adobada comes straight from the Land of Enchantment. Recent collaborative dinners with chef Penelope Wong have extended Adobo's brand of fusion into pan-Asian dumplings in fried and steamed format, further proving the versatility of Baggao's culinary heritage.
Readers' Choice: Radical Sasquatch Dumpling Company