Maeposas

Reviews

• RW

  Ramsey Wagoner

  Apr 2, 2026
  5.0
  I am glad I went here for pizza! I got the veggie pizza and the fried pickles. The veggie pizza was amazing! The fried pickles were even better! He cuts them into spears so they do not get soggy like the chips do. I was amazed! The pickles were crunchy and delicious! Not soggy at all! The man was extremely nice and I will be back here often. It was a short wait but it was busy and very worth it! Thank you😋
• MC

  Maya Cheyenne

  Mar 31, 2026
  5.0
  Went here for the first time just a bit ago and I have been missing out !! The food is absolutely delicious. Wasn’t sure really what to get and he walked me through different dishes based on my liking . I got the spicy andouille sausage pasta with shrimp and spinach he even added crab meat just for me to try ! So sweet so kind I almost forgot he threw in garlic cheesy bread also I think it’s one of the best I’ve ever had. You could really taste the roasted garlic.. Think I just might go back tomorrow to try something else If you’re in the area it’s WORTH the stop
• CP

  Comrie Peppers

  Mar 27, 2026
  5.0
  Food was delicious, hot, and fresh. We really enjoyed the wood fired pizza, and the lemon pasta was delicious. The wait was a little longer than we expected for a food truck, but I guess we should have expected that given everything is freshly made. The courtyard the food truck is in has some fun outdoor games while you're waiting, but the music as a little loud and but much (not sure who's controlling it). Overall, a delicious, filling meal enjoyed by the whole family!
• AR

  Anthony Ramos

  Mar 26, 2026
  5.0
  After a day of sights, tours and a restorative dip in the hot baths, we wandered to the end of Central Ave and found a dusty, charming food truck lot — a ragtag chorus of families, weary travelers tossing corn hole, and the occasional live guitarist. The place felt like a town that still remembered the rumble of old headlines: rugged, sunbaked, and alive. One truck, however, pulled me in like a homing beacon. As an Italian-American chef of 25 years, the words “Fresh Made Pasta” are catnip. Behind the truck, a stack of oak fed a volcanic oven; outside, a pasta machine spun and cutters sliced dough to order. The smell — warm semolina, toasted wood, slow-roasted tomato smoke — transported me straight to my Nonna’s kitchen. Folks were waiting in line with the same look I had: equal parts hunger and reverence. We ordered simply and wisely. Carbonara, Fontana, my son’s mac and cheese, and my mother-in-law’s Margherita pizza. We ate family-style, shoulders touching at a dust-smoothed wooden bar, and the only soundtrack was the chorus of satisfied groans and the repeated, unprompted exclamation: “Oh my God, this is so good.” The carbonara was a revelation — smoky, silken, and unpretentiously luxurious. The pancetta (or guanciale) lent a deep, savory smoke while the egg-cream emulsion clung to each strand with perfect tension: a civilized tug, the kind that whispers “made by hand.” Nothing in the dish overpowered another; it was an old-world balance that could have steadied a jittery soul a century ago. Fontana showcased rustic, earthy notes. Roasted tomatoes and mushrooms mingled without competing; instead they enhanced one another, like walking through damp leaf-strewn woods at dusk. The sauce had body, the pasta texture held—chewy, toothsome—and every forkful felt composed and generous. The mac and cheese, aimed at my notoriously picky son, was comfort elevated: creamy, cheesy, with just enough caramelized top to keep him spooning until the bowl was scraped clean. The Margherita arrived with a blistered, airy crust that carried a whisper of smoke, char at the edges, and a bright tomato sauce where acidity and a hint of sugar were in perfect counterpoint to fresh basil and milky mozzarella. This truck — run by a couple whose backstory is as warm and heartfelt as their food — doesn’t hide behind gimmicks. It’s playful where it should be and utterly sincere where it counts. If you find yourself near the tourist traps, wander a little further. Make a stop at Meaposa’s. Bring an appetite and leave with a story.
• MT

  Melissa Titus

  Mar 24, 2026
  5.0
  I grew up on the east coast, I know Italian food., this is seriously the best lasagna I’ve ever had! Super fresh, lots of meat, and cheese, savory yet bright, the pasta is perfect (homemade in house daily;) Marco knows flavor! Maeposas is the “go-to” for delicious homemade Italian food, it’s family owned, named after their daughter. It’s a worthwhile stop even if you are just passing through.💖

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