'The Great Food Truck Race' Season 18: Meet the New Teams

This season on The Great Food Truck Race, host Tyler Florence kicks things off with nine new teams ready to battle it out along the South Atlantic coast. Each week means a new city, fresh seed money and the challenge of outselling the competition. Last truck standing takes home $50,000. Let’s get rollin’!

G’s Cheesesteaks is a Staten Island food truck staple turned brick and mortar in New York City, New Jersey and Texas, led by Jack, Antonio and Derek. Their fast-casual menu covers all the heavy hitters — cheesesteaks, chicken cutlet sandwiches, wings, fries and burgers — done right and without the fuss.

“Simplicity is key. We don’t do that fancy stuff.”

Eat My Biscuits is a Black-owned breakfast and brunch spot in East Point, Atlanta, Georgia, known for its seafood, honey hot biscuits and Southern-style comfort food. Chaya, Vanetta and Kedric bring serious flavor to the table, with a focus on warm and welcoming dishes. What started as a love for the energy of the kitchen has grown into a community-driven eatery with heart and purpose.

“We believe in the transformative power of food and the joy it brings to our lives, and we are committed to providing a truly exceptional dining experience that uplifts and empowers our guests.”

Fat Kid Food Co. comes to the competition from Ashland, Oregon, bringing a bold take on Pacific Rim-style street food. The team — Tristan, Chaz and Milkshake — leans into over-the-top flavors and crave-worthy dishes made to satisfy any appetite. Their food is messy, indulgent and proudly unfiltered.

“Our cuisine is fat kid, stoner, munchie, cheat day, hangover food. We are having fun with food. Literally just not taking things too serious.”

“We’re hot girls making hot egg rolls, spring rolls and summer rolls.” That’s the vibe at Stop Drop N Roll, a Vietnamese food truck based in Jersey City, New Jersey, and run by Sarah, Mai and Colleen. They’ve made a name for themselves with their signature bánh mì egg roll and a menu full of fresh, flavor-packed rolls. It’s fun, flavorful and all about sharing good food with good energy.

“Having people eat our food and just seeing their smile, it makes us feel good.”

Nishaan is a Pakistani-American fusion food truck based in New York City and run by Naoufal, Zeeshan and Vidya — a group of IT product managers chasing something bigger. At the time of filming, they’d only been open six months, but their mission is clear: take the homestyle cooking they learned from their mothers and leave a mark on American cuisine. Fittingly, "nishaan" means “mark” — and they've joined the competition to make theirs.

“We might have day jobs where we work in corporate America, but we love food, we love serving people and we're here to win.”

Rising Tiger is based out of Longmont, Colorado, where Orian, Devin and Ashley serve up what they call “Asian-ish” diner food — a mashup of American classics with bold Asian flavors. Their menu leans into comfort and creativity, blending immigrant roots with familiar favorites to create something that feels both new and nostalgic.

“We want people to come to us and try something new. We’re trying to bridge that culture gap [between Asian and American food].”

Good Fortune Company is based in Memphis, Tennessee, where Sarah, Arturo and Chris focus on handmade Chinese noodles and dumplings done the right way — every step from scratch. Their food even landed them a spot on Diners, Drive-Ins and Dives, where Guy Fieri referred to their noodles and crawfish dumplings as “lights out.”

“We make everything from scratch at Good Fortune. We make it with heart, every single dish, every single time.”

Burger Walla is a Black-owned burger joint based in Newark, New Jersey, where Leigh, Kai and Luis put an Indian twist on American comfort food. They chose the name Walla because it means “specialist” in Hindi — and they want people to know they’re not messing around. They’re the burger specialists, and they’ve got the flavors to prove it.

“Every restaurant in America makes burgers and fries, but the lamb burger … nobody's done a lamb burger like this.”

Cooking With Que started in 2015 out of Detroit, Michigan, with a mission to serve up plant-based comfort food that speaks to everyone — vegans and meat eaters alike. Regan, Quiana and Ari are known for taking your favorite dishes and flipping them into healthier versions without sacrificing flavor. Their food brings people to the table, no matter what they eat.

“We want to show people that vegans and meat eaters can coexist. We can all eat together. It’ll just be healthy, and it can taste freakin’ fire.”