One of Houston’s favorite kitchens on wheels, Eatsie Boys hums around the city at lunch, dinner, and late-night, usually between UrbanHarvest farmer’s market and Agora Coffeehouse (just look for the trailer that looks kind of like Keith Haring’s impression of a salad bowl). They pop up elsewhere now and then; follow them on Twitter (@eatsieboys) to keep up.

Most people first formed their addictions to “Frank the Pretzel” (chicken-poblano sausage with Chardonnay mustard on a pretzel bun from Slow Dough) at that farmer’s market. Another market favorite, Grateful Bread (headed by one of the Boys’ fathers), makes the sausage and some of the breads used here, like a crunchy baguette that admirably supports the “Sabotage’s” roasted, juicy pork with local braised greens and sharp provolone cheese. It also works in “Da Bomb,” which, overstuffed with pickled carrots, cilantro, jalapeño, and cucumber, reminds us just enough of a banh mi, but with chicken or tofu. We love “Pork Snuggies,” with those doughy steamed buns that are becoming a favorite ingredient of the nation’s mobile chefs. They’re stuffed with pork belly, green onions, a judicious amount of hoisin, and a terrific house-pickled cucumber. Best of all, almost everything’s locally raised and made.