When Joel Griffin moved from his native Connecticut to Louisiana to attend college in New Orleans, he missed the lobster rolls the most.

Even though people here love seafood, he quickly realized just how uncommon it was to find one of his favorite foods from home. There was only one thing to do: Make his own New England-inspired dish to please transplants like himself.

And in the process, he’s intrigued locals looking for a new seafood option. What seemed to Griffin as a simple sandwich drew crowds of Louisianians when he first opened a pop-up food stand two years ago.

Soon, he was making the switch to a food truck. Joel’s Lobster Rolls now carts around New Orleans and even makes one to two trips a month to Baton Rouge, where he also sees loads of customers interested in his hometown favorite.

With these restaurants on wheels seeming to pop up everywhere, mobile chefs have to get creative. Menu items not only should stand out among the competition, they also must be made quickly and with limited kitchen space.

As a result: Many trucks offer dishes you just can’t find at any cafe or sit-down restaurant in town. The food often fuses regional or global cuisines—and almost always with a Louisiana twist. 

Read the full story about how food trucks are often serving up the most interesting meals from the latest edition of 225 magazine.