Inexpensive, authentic and absolutely delicious! They also remind us how good simple things can be!
I love street food and they’re so convenient to eat on the go when I’m traveling! I enjoy spending some hours in a pleasant place, sipping a beverage and chilling in good company, too. However, I prefer to do that at night, to make the most of daytime when I’m abroad.
Street food gives us the opportunity to talk with locals and learn a little more about their cuisine and traditions. We become more conscient of what we are eating.
Eating seasonal, unprocessed food is a way to come closer to the land, to the natural cycles, to the people that made all that possible. Is a way to show respect and appreciation for the country you’re visiting.
We can discover the character of a country through your senses…the smell, the colors, the texture…these impressions create strong, emotional memories that will remain with you forever.
I listed below some of the most representative street foods of several countries but, fortunately, this is just a drop in the ocean. The beauty of travel is that discovery never ends, you always learn as you go. That being said, let’s go for now!
Vada pav in Mumbai, India
The vada pav is an Indian and vegetarian version of the burger, born near Bombay in the state of Maharashtra in the early 1970s. On the menu: spicy potato cakes fried in a deep fryer brioche bread.
Currywurst, in Germany
Here is the star sausage from Berlin: the currywurst, literally, the curry sausage. This dish was created in 1949 by Herta Hewer, a Berliner who had a snack in West Berlin. The currywurst is so popular that it is even entitled to a museum dedicated entirely to it in Berlin.
Boerewor hot dogs in Cape Town, South Africa
Boerewor is a spicy sausage, usually made from beef, which is widespread in South Africa. This Afrikaner specialty, whose name literally means “farmer’s sausage”, is a variation of a type of Dutch sausage. Once grilled on a barbecue, it is served in a hot dog bread and covered with onions.
Bureks in the Balkans
Here is the snack most typical in the Balkans (Bosnia, Serbia, Croatia, Montenegro and Albania): the burek. These are salty pastries shaped like rolls filled with minced meat, cheese, potatoes or spinach. Bureks are found in many countries of the old Ottoman Empire.
Arancini in Italy (Sicily)
Large balls of saffron rice stuffed with ragu (bolognese) and mozzarella, then covered with breadcrumbs and fried: this is the principle of arancini, a specialty of southern Sicily.
The tacos al pastor in Mexico
Impossible to go through Mexico without tasting the tacos al pastor! The principle: small tortillas (patties of wheat) garnished with marinated pork and roasted on the spit like a shawarma, coriander, lime juice, and a good dose of ultra-spicy salsa. The tacos al pastor are often accompanied by small pieces of pineapple.
Pho in Vietnam
The pho is a culinary institution of Vietnam. This soup, consisting of rice noodles cooked in beef broth, is consumed at dawn. Depending on the region, it is decorated with pieces of beef, herbs, lime juice and chili.
Empanadas in South America
In Spanish, the verb empanar means to stuff in bread. The empanadas are, unsurprisingly, small stuffed dough slippers. Stuffing with meat, potatoes, fish … In the countries of South America, each country and each region has its specialty in empanadas.
A french fries cone
French fries, fritkot, frying … There are several terms according to the regions in Belgium to designate chip shops. But there is only one recipe to get the real Belgian fries: Bintje variety potatoes and a two-stage cooking in beef fat (lard).
Fried vendaces in Finland
The vendace is a cousin of the salmon (family of salmonids), particularly abundant in the lakes and rivers of Finland. The fish is eaten whole and fried in butter.
Arepas in Colombia
Arepas are a must in Colombia and Venezuela: these corn cakes can be eaten at breakfast with cottage cheese or serve as snacks throughout the day with a garnish of meat, cheese or vegetables.
Yakitori skewers in Japan
The term yakitori, which literally means “little bird” in Japanese, refers to small chicken skewers, each piece of which is bite-size. Yakitori are usually either simply salted or covered with sauce after cooking on the grill.
Midye dolma in Turkey
In the streets of Istanbul, culinary temptations are not lacking! Among them, the midye dolma: mussels stuffed with rice, which are bought piecemeal from street vendors on the banks of the Bosphorus.
A snail stew in Morocco
Snails are a particularly popular dish in Morocco. In Marrakech, fans meet at the edge of the Djemaa El Fna
square to enjoy a bowl of snails cooked in a spicy broth.
Kulouri in Greece
Koulouri, a round bun with sesame seeds and sold in a bakery or on traveling stands, was already popular in antiquity throughout Asia Minor.
A rolex in Uganda
At the base of this classic Ugandan street food is the chapati: a flat, unleavened bread, a specialty from India. Once cooked, the chapati is garnished with omelet and vegetables then rolled. In English, it gives “rolled eggs”, or “rolex” when pronounced very quickly.
Crayfish in the USA (New Orleans, Louisiana)
Crayfish, particularly abundant in Louisiana, is a staple of the Cajun cuisine introduced by the Acadians immigrants that fled Canada in the 18th century. The principle of “crawfish boil”: cook crayfish in broth with onions, garlic, lemon, mushrooms, and corn.