Food trucks are a bad news/good news proposition because, typically, the rolling kitchens aren’t always in the same spot. If the cuisine is top notch, that’s a problem; if not, there’s no reason for pursuit.

VORE Grilled Cheese Gastro-Truck is worth tracking down. Social media and word of mouth help keep diners in the hunt.

For the past five months, co-owner Dylan Mosley has been parking his colorful yellow and green food truck around town, but most often at Gold Camp Brewery or near Colorado College, except when he’s elsewhere – like the El Paso County Fair a few weeks ago or in Fountain, or some other area location.

VORE’s menu, found online at voretruck.com features six variations on the classic sandwich; in reality, they aren’t necessarily all available at the same time. Four were listed on the truck’s wipe board, and there’s often a special to further entice cheese enthusiasts. Chicken wings, tomato soup and, in the morning, breakfast burritos round out the menu. (Please note that the online menu prices are not in sync with those on the truck.)

All sandwiches come with a choice of soup, french fries or another side. For us, it was fried green beans. As Mosley noted you can fry anything and it will taste good. We were curious. Fresh green beans are dusted with corn starch, salt and pepper before hitting the flash fryer. The result is a crispy exterior and cool, fresh-out-of-the-garden inside.

The Mastery ($11) is a combination of havarti and Muenster cheeses with bacon bits, fried garlic and avocado. The distinct flavor of bacon fused well with the gooey white cheeses and added texture, but my taste buds had trouble finding the garlic. Before I even knew they were absent, avocado slices were brought to me as a missing ingredient. The gaff was remedied before I even realized there was one. That’s because I was focused on the creamy tomato basil soup.

This is homemade soup and bears no resemblance to the canned variety that often was served as part of a rainy-day lunch when I was a kid. Instead, VORE’s version uses thin ribbons of fresh basil and, for now, canned tomatoes. Mosley said his intent, as his business grows, is to frequent farmers markets for heirloom varieties. The soup is thick and bright with tomato flavor. It’s hard to imagine it could get even better.

The sandwich special the night of our visit was the Cheddarizo ($11). This is not for the fragile palate. As if chorizo doesn’t provide enough of a kick, a jalapeno cheese blend makes sure it’s felt. I couldn’t eat this every day, but I enjoyed the gooey spiciness on this occasion.

The Billy Club ($12), like a few other options, gets credit for its moniker alone. The What Would Cheeses Do ($10) and the Elvis ($11) are other examples of cleverly named sandwiches. The Club is just what you’d expect when it marries grilled cheese. Slices of smoked turkey, ham, bacon and havarti cheese all mingle between two slices of toasted bread slathered with brown mustard. It’s velvety and salty with a subtle tanginess.

For the record, the WWCD sandwich blends cheddar, mozzarella, Muenster and havarti. The Elvis is a true homage to the King with crunchy peanut butter, banana, bacon, cheddar and cream cheese. As if that’s not enough, it’s beer- battered, then fried. That’s something to get all shook up about.

The french fries are thin, crispy and still have the skins on. Although they weren’t on the truck’s board, sweet potato fries and onion rings are often side choices. They may also be ordered a la carte, ranging in price from $5 to $7.

I’m not a fan of Styrofoam containers and find it surprising that VORE (as in loca, herbi and carni), which boasts the use of responsibly raised meats and locally sourced products, serves its food in them. Nonetheless, Wimberger’s Old World Bakery & Delicatessen is the source for the white bread, which holds its shape and texture well with the myriad of ingredients. A few more napkins would be nice since the sandwiches wear a nice coat of butter.

Bread from Canyon Bakehouse is offered as what Mosley calls a “gluten-friendly” choice. To meet the needs of vegan diners, Mosley uses textured vegetable protein. VORE’s online menu claims that “the entire menu available vegan, vegetarian or gluten free.”

VORE (@VoreTruck) regularly tweets its location and has a calendar on its website for places it’s likely to be found. That’s good news.