The Food Truck is a recent arrival in Brazil. Due to the important socioeconomic role of Micro and Small Enterprises (MSEs), it is necessary to better understand this type of project. For this purpose, the Resource Based View (RBV) was applied. This study aims to identify the resources that are a source of sustainable competitive advantage, enabling the good performance of Food Trucks. The research is qualitative and descriptive, using a case study. Data were collected through semi-structured interviews and observation. The study revealed that the competitive advantage of the set of resources that generate competitive advantage varies among the organizations surveyed. The features that most stood out as potential generators of sustainable competitive advantage were: the truck model, exclusive raw material, power generation, equipment, network, technical knowledge of the staff, good service, its own revenue, the company's reputation and investments, its good service being the only strategic resource that all four of the companies studied had in common.