It’s a lively Saturday night out in Tucson. Cocktail glasses have been emptied, pints spilled, laughs exchanged—and you didn’t even call anyone you shouldn’t have. By all accounts, this evening has been nothing short of ideal.

And then, without warning, the unmistakable twinge sets in your gut. The tug of an empty stomach. You consider turning toward the street, raising an arm and hailing a cab home to peruse the fridge.

Then it hits you. The wafting scent of grilling onions. The juicy goodness of sizzling beef. The winding line of your nocturnal comrades taking an intermission from their revelry for some wholesome food truck fare.

The food truck, with its appealing mix of convenience and novelty, is a popular trend among Tucson foodies. Trucks can be found at all times of the day, and the virtually limitless choices range from adventurous crepes to wood-fired pizza to Asian-Mexican fusion. An increasing number of trucks are collaborating with standing establishments, especially breweries with no kitchens of their own. This shared business venture means more options for local food lovers and more opportunity for restaurateurs to share their fare.

Flavors on Wheels

The Indian food truck Twisted Tandoor glows in vibrant yellow glory. Owner Mukhi Singh extends a heaping plate of chicken tikka masala, nestled atop a steaming mound of yellow rice.

“This is how I grew up eating,” said the ever-smiling Singh. “These are the flavors that me and my wife chase in our head, and we want to share these with you.”

Sharing these tastes with the community is definitely a process. Some days are fabulous, he said, but others are not.

Ultimately, the constant flow of new people and energy keeps his motivation strong. “Everyday we meet a ton of awesome people,” Singh said. For him, this is the greatest reward.

The opportunity to reach out to a wide audience also inspires Travis Miller, who connects with his customers through his truck Serial Grillers, which he started with his brother.

Miller, a graduate from the Eller College of Management at the University of Arizona, first had the idea to bring quality cheesesteaks to Tucson back in 2011. After being denied several loans, he sold mortgages in Scottsdale for a year to raise funds. He also purchased a trailer in Texas and worked 18-to-20 hour days to get the truck started. “Crazy what you’ll do for your dreams,” said Miller, who now owns a brick-and-mortar restaurant on Speedway in addition to his truck, which he parks at 22^nd Street and Pantano Road every weekday.

For Miller, being his own boss is his reward. “Work isn’t work,” he said.

Trucks and Tastings

With your creamy chicken masala in hand, you search for a place to eat, and notice that Tap and Bottle has its massive steel-and-colored-glass doors open to the street. Inside, everyone is digging into a plate of Twisted Tandoor fare, too. Some are drinking dark beer, while others sip on a new Merlot that just arrived from Sonoma. All the diners enjoy combinations of their choice, thanks to the delicious trend of collaboration between bars and food trucks across Tucson.

Located in Gallery Row in downtown Tucson, Tap and Bottle is owned by Rebecca Safford and her husband, who rotate the beer and wine selection of T&B every week. The Saffords were inspired by their travels to vineyards and breweries around the United States and wanted to bring the experiences of tastings to Tucson.

“It took us a long time to get open,” said Safford, explaining that the concept had been in the works for up to a year before their doors finally opened. In addition to the lengthy liquor license approval, the Saffords deliberated whether to serve food. When it became clear that even small plates would require an elaborate kitchen system, they started considering other possibilities.

Instead of opening a kitchen, the Saffords developed relationships with food trucks. “It seemed to be just a perfect relationship cause we want to focus on beer and wine, and they want to focus on the food,” Safford said.

This emphasis on beer and wine without the kitchen distractions is also embraced by Robert Stout, tap room manager at Dragoon Brewery in Tucson. Stout, who books the food truck lineup for Dragoon, said scheduling and accommodating for food trucks is crucial, especially at a place that wants to concentrate solely on providing quality beer rather than lackluster food. “If you’re gonna do a kitchen you’re gonna do it right,” Stout said. “You need to absolutely have your heart and soul into it.”

And sitting in Tap and Bottle, enjoying hot food, good wine and pleasant company, customers benefit from this partnership of food truck and tap room. Patrons will follow their favorite mobile kitchens all over Tucson, which exposes them to new places and to each other. Businesses flourish and people connect.

“It’s just that much better when they’re like ‘Man, that food truck is awesome,’” said Stout, sipping on the latest brew from Tap and Bottle. “You know, sitting there with a nice plate of food and they got a beer and they just got a big smile on their face.”