Torchy's Tacos Credit: Photo by John Anderson

Kebabalicious

Corner of Seventh & Trinity: Wednesday-Saturday, 9pm-3am

I first encountered the Turkish delights of Kebabalicious on SoCo, at a shiny red trailer parked a few steps away from Hey Cup­cake! One day it was there; the next it disappeared, to my utter frustration. Later I came to find out that the “disappearing” truck wasn’t really gone, but it’s really the “traveling” trailer used for special events such as First Thurs­day. The permanent location is the blue trailer on the corner of Seventh and Trinity, at the opposite corner of the parking lot from Roppolo’s. Granted, the site is quite funky, and I must admit I probably wouldn’t hang out there late at night. But for those already in that part of town after a night of clubbing on Red River, it’s the ideal place to put a delicious and healthy end to the late-night munchies.

The menu is small, but everything is fresh and well-prepared. The name might seem slightly deceiving since what they serve are not kebabs but awesome wraps filled with your choice of mild or spicy grilled chicken, beef/lamb combo, or falafel. Depending on how hungry you are, you can have your wrap in an 8-inch regular flat bread or pig out on the 12-inch King. There is also homemade hummus with pita triangles for dipping and a Turk salad for the veggie-heads. The wraps come packed with tender, succulent meat and abundant tangy cucumber tzatziki sauce. Add some feta for a few cents more, and cure your hangover before it even starts. – C.A.

This article appears in February 29 • 2008.

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Mick Vann is a retired Austin chef who is a food writer and restaurant critic, cookbook author, restaurant consultant, and recipe developer. He moonlights as a University of Texas horticulturist with a propensity for ethnic eats and international food, particularly of the Asian persuasion, but he also knows his way around a plate of soul food or barbecue.

Mexico City native Claudia Alarcón has made Austin home since 1984. She worked her way through college in the local restaurant industry, graduating from the University of Texas in 1999. She has been a Chronicle contributor for 15 years and presents lectures and workshops on topics related to the foodways of Mexico, both locally and internationally.