Fried chicken, smothered catfish, and cast-iron cornbread — cooked to order out of one truck, parked somewhere new almost every day.
Four of the truck's best sellers, plated the same way every time.
Same six stops, every week — sign up below and we'll text you if a location ever changes.
"My grandmother never measured anything. You just knew when the greens were right." — Marcus Bell, Owner & Cook
Soul Wheels started in a church parking lot with a borrowed grill and a stock pot of greens. Three years later it's a full kitchen on wheels, but the recipes haven't moved an inch from the ones Marcus grew up with in his grandmother's kitchen outside Macon, Georgia.
Everything is cooked from scratch each morning — chicken brined overnight, greens simmered low for hours, cornbread baked in the same cast-iron skillets Marcus's family has used for two generations. No freezers, no shortcuts, no menu items that don't earn their spot.
We're a two-person crew and one truck, which is why we only park in six spots a week. It's also why we know most of our regulars by their order.
We're building real-time location alerts and online pre-ordering so you can skip the line. Drop your email and we'll notify you the day it launches — no spam before then.
Preview signup — saved on this device only while we finish building alerts.