101 Best Food Truck Feature: Rickshaw Stop

A look into the story of the truck serving the streets of San Antonio

Try some Pakistani food in San Antonio at the Rickshaw Stop.

What's your signature dish? Is it also your most popular dish?
Everything on the menu is popular, but Rickshaw Stop is known for our scrumptious kebabs and crispy-triangle samosas. Our kebabs are served taco-style inside of flaky, buttery paratha bread and come in your choice of Beef Bihari or Chicken Boti Tikka. Our Samosas are filled with your choice of seasoned ground beef, ground chicken or veggie (potatoes) and then they’re deep fried to perfection. Since the truck is located in San Antonio, Texas we often tell people new to Rickshaw Stop that the samosa is most similar to the Mexican empanada. The fun thing for people is that the menu has so many options, that it can be a new experience each time you visit.

How did you come up with your truck's design? Is there a designer you'd like to give a shout-out to?
The truck design came mostly from Sameer and Meagan. Hand-sanding and polishing the outside of the truck took about 60 hours; they were going for a 1950’s hot rod look with the polished chrome. One of the cool features is the reverse lettering. The polished chrome actually comes through, instead of covering the entire truck with a vinyl wrap like most other food trucks do.

Does your truck have a vanity license plate? And if so, what does it say?
Yes — “KEBABS”

What model truck do you have?
It’s a 1977 Chevy, which happens to also be the year Sameer was born. Our customers lovingly call it “The Silver Bullet.”

What one piece of advice would you give someone looking to get into the food truck business?
Be ready for the unexpected. Be ready to work hard and work long hours. Learn to pay close attention to the weather and plan accordingly. Owning/operating a food truck is a lot harder than you think; it’s a labor of love — definitely not a “get rich quick” business.

What's the most challenging thing about running your food truck?
The biggest challenge right now is the south Texas heat. When it’s 100+ degrees outside, it’s about 120-130 degrees inside the truck. Our crew drinks a lot of water and Gatorade during the summer months to stay hydrated. Another challenge for us is the fact that most people have not eaten Pakistani food, so we typically describe our kebabs as “tacos” or “wraps” and we refer to our samosas as Pakistani “empanadas” or “egg rolls” to help make the unfamiliar more familiar. 


Any new upcoming dishes planned that you can tell us about?
We just launched a new “Chicken Korma” dish in response to our customers requesting a gluten-free menu option. We’ve sold out every time we’ve had it on the menu! We are also testing our version of chicken wings for an upcoming partnership with a local craft brewery — stay tuned for more details.