This Iowa Taco Truck Makes Cornbread And Beef Tacos The Main Event

Barbecue in Iowa usually means big plates at sit-down spots, but Farm Boys BBQ has turned heads by rolling smoked meats into cornbread tacos.

Parked around small towns and brewery pop-ups near Des Moines, this family-run truck sends out the smell of hickory smoke long before you see it. Brisket, pulled pork, and chicken get tucked into golden cornbread shells, creating a mashup that feels both familiar and surprising.

The menu stretches to mac bowls and hearty sides, but it’s the tacos that keep people following the truck’s schedule. I waited in line one evening, and the first bite made it clear why so many do the same.

1086 Cornbread Tacos

Steam rises off the cornbread shell, golden and slightly sweet, while pulled pork spills out in smoky ribbons. A bright slaw cuts through the richness, giving crunch to every bite.

The “1086” isn’t just a novelty, it’s the truck’s calling card, proof that Iowa barbecue can live comfortably in taco form. Layers of texture make it as fun as it is filling.

Eat it fast while it’s hot. Cornbread has a way of softening if you linger too long.

Blackberry Chipotle Drizzle

A sharp sweetness hits first, followed by a slow burn that lingers. That drizzle of blackberry chipotle isn’t garnish; it’s a central player.

This sauce bridges two worlds, fruit-forward tang meeting smoky spice. It’s poured with restraint, keeping the tacos balanced while adding a signature kick that regulars crave.

I tried it over brisket once, and it transformed the whole plate. Sweet heat clung to the meat, making each bite feel bold without overpowering.

Smoked Brisket

The smoker runs long before the truck opens, filling the air with that unmistakable perfume of wood and fat mingling together. It sets the stage before the menu’s even in hand.

Brisket here is tender enough to pull apart with a fork, served in generous chunks by the pound or tucked into sandwiches. It’s barbecue done the old way, low and slow.

Snag a pound to-go if you can. Leftovers reheat beautifully, and the smoke only deepens overnight.

Rotating Truck Schedule

The truck doesn’t stay still for long. Schedules shift weekly, posted across booking platforms so fans know where to line up. The vibe is almost like chasing a band on tour.

By keeping its route flexible, the business taps into multiple communities. Altoona one day, Des Moines breweries the next, each stop pulling a new crowd. It’s part of what keeps the energy fresh.

Tip: bookmark their booking pages. Schedules update quickly, and popular events fill up before you know it.

Frequent Stops Around Altoona And Bondurant

Engines hum as the truck rolls into familiar small-town spots, drawing locals who already know what’s on the menu. The setting feels casual and communal, neighbors greeting each other in line.

These regular stops around Altoona and Bondurant anchor the business. They’ve become fixtures at markets, pop-ups, and parking lots where word spreads fast once the truck is parked.

I caught them in Bondurant, and the crowd was already ten deep. It felt less like a transaction and more like joining a neighborhood gathering.

Mac Bowls And Baked Beans

Steam from the smoker drifts toward trays of mac and beans, comfort sides that hold their own. Their aromas mingle with the meat, promising warmth even before the first bite.

The mac bowls come cheesy and rich, often topped with a scoop of pork or brisket. Baked beans bring a sweet-smoky balance, rounding out the barbecue feel. Together, they complete the meal without overcomplicating it.

Don’t underestimate the sides. Adding mac or beans stretches a taco into a feast, especially if you’re splitting with friends.

Quick Sellouts At Peak Events

Lines form fast when the truck parks at festivals or brewery lots. The vibe is part excitement, part urgency, as trays of tacos disappear quicker than you’d expect.

It’s not hype, these sellouts happen regularly. Word of mouth spreads, and before long, the chalkboard menu has half its items crossed out.

I arrived once around 7 p.m. at a downtown pop-up and missed the “1086” entirely. Lesson learned: if you want the cornbread tacos, show up at the start.

Brick-And-Mortar Pickup Days

When the truck isn’t roaming, the brick-and-mortar spot becomes its anchor. It feels quieter than festival nights, with steady pickup orders replacing long lines of eager crowds.

Posting pickup days online ensures fans know when to swing by. This base lets them serve reliably even during off-weeks, keeping the smoker busy and regulars satisfied.

Watch for those pickup days if you live nearby. They’re perfect for grabbing brisket or tacos without the scramble of an event crowd.

Proof Of Iowa BBQ’s Place In Tacos

The truck’s biggest message is simple: barbecue doesn’t need to stay in platters or sandwiches. Cornbread tacos carry the same pride, but with a format that’s fun to eat.

It’s a reflection of Iowa’s food culture, rooted in smoke and meat, yet willing to experiment. Locals see it not as a gimmick but as an evolution of dishes they already love.

Tip: bring a friend new to Iowa BBQ. Watching their reaction to the first cornbread taco is part of the joy.