List of street foods from around the world
|Acarajé – Black-Eyed Pea and Shrimp Fritters||A dish made from peeled black-eyed peas formed into a ball and then deep-fried in dendê (palm oil). The dish is traditionally encountered in Brazil’s northeastern state of Bahia, especially in the city of Salvador, often as street food, and is also found in most parts of Nigeria, Ghana and the Republic of Benin.|
|Aloo chaat||Prepared by frying potatoes in oil and adding spices and chutney|
|Aloo Tikki – Potato Cutlet||Aloo Tikki is a common snack in northern parts of India. When being served with chana masala, it’s a complete meal in itself where as with tomato sauce,it can be a delicious snack! Aloo tikki is spiced potato mash, fried and then served hot.|
|Anticucho||Small pieces of meat (traditionally beef heart) that are marinated in vinegar and spices, grilled, and served on a stick. Anticucho originated in Peru and is now common throughout South America. It is sold in food stalls named anticucheras.|
|Arancini – Sicilian Stuffed Rice Balls||Arancini are usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas. There are a number of local variants that differ in fillings and shape.|
|Arepa||A flat, round, unleavened patty of soaked, ground kernels of maize (or maize meal or flour) that can be grilled, baked, fried, boiled or steamed|
|Asinan||A vegetable or fruit dish that is pickled with brine or vinegar|
|Bagel||A ring-shaped bread roll made with dough that is boiled in water for a short time and then baked; the result is a dense, chewy interior with a browned and sometimes crisp exterior|
|Bakso||A soup with meatballs, noodles, and other ingredients; the meatballs are commonly made from finely ground beef with a small quantity of tapioca flour and salt, however bakso can also be made from other ingredients, such as chicken, pork, fish or shrimp|
|Banana cue||Deep-fried bananas coated in caramelized brown sugar; after cooking they are served on skewers|
|Bánh canh||A thick noodle that can be made from tapioca flour or a mixture of rice and tapioca flour, it is used in several dishes.|
|Bánh h?i||A dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complementary meat dish.|
|Bánh mì||A type of meat-filled sandwich on bánh mì bread; the bread is similar to a baguette but airier and with a thinner crust; various fillings are used, most commonly some kind of pork or chicken|
|Bánh Xèo – Savoury Pancakes||Bánh xèo, literally sizzling cake, named for the loud sizzling sound it makes when the rice batter is poured into the hot skillet is a Vietnamese savoury fried pancake made of rice flour.|
|Batagor||Fried fish dumplings, usually served with peanut sauce. “Batagor” is an abbreviation of bakso tahu goreng (which literally means fried tofu and meatballs); it’s a variant of siomay in which the dumpling is deep-fried instead of steamed.|
|Batata Vada – Spicy Potato Fritters||Batata Vada is a popular Indian vegetarian fast food in Maharashtra, India. It literally means potato fritters. The name “Batata” means potato in English. It consists of a potato mash patty coated with chickpea flour, then deep-fried and served hot with savoury chutney condiments.|
|Belgian waffle||In North America, the Belgian waffle is a variety of waffle with a lighter batter, larger squares, and deeper pockets than ordinary American waffles. In Belgium itself, there are several kinds of waffle, including the Brussels waffle and the Liège waffle, none of them called “Belgian”.|
|Beondegi||Steamed or boiled silkworm pupae which are seasoned and eaten as a snack|
|Bhelpuri||A savoury snack, bhelpuri is a type of chaat made from puffed rice, vegetables and a tangy tamarind sauce.|
|Boureka||Baked puff pastry dough or filo dough with any of various fillings such as cheese, spinach, or potatoes|
|Bratwurst||A sausage typically made with pork and veal, and usually seasoned with ginger, nutmeg, coriander, or caraway; recipes for the sausage vary by region|
|Bread pakora||A fried snack made with bread slices, gram flour, and spices; sometimes it is stuffed with mashed potatoes|
|Breakfast burrito||Breakfast items such as scrambled eggs, fried potatoes, and cheese, wrapped inside a flour tortilla; invented in Santa Fe, New Mexico|
|Brochette||Various meats and vegetables cooked, and sometimes served, on brochettes, or skewers|
|Bublik or baranka||A ring-shaped bread roll similar to a bagel, but somewhat larger, denser, and sweeter.|
|Bubur ayam||A porridge of rice and shredded chicken, served with soy sauce, spices, fried shallots, cakwee (fried dough), krupuk (a type of cracker), and sambal (a hot sauce); often eaten for breakfast|
|Bun cha||Grilled fatty pork (ch?) over a plate of white rice noodles (bún) and herbs with a side dish of dipping sauce|
|Bun kebab||A fried patty of ground lentils, chicken or beef, egg batter, and spices, served on a bun with chutney on the side|
|Bunny chow||A hollowed-out loaf of bread filled with curry|
|Burrito||Consists of a wheat flour tortilla wrapped or folded into a cylindrical shape to completely enclose various fillings that are used|
|Calzone||A turnover of pizza dough stuffed with pizza ingredients such as mozzarella and ricotta cheeses, tomato sauce, and sausage|
|Camote Que – Caramelised Sweet Potatoes||Slices of camote are coated with brown sugar and then fried to cook the potatoes and to caramelise the sugar.|
|Carrozza||The carrozza is a type of fried cheese sandwich in Italian cuisine and Southern Italian cuisine. It is prepared by frying mozzarella cheese that is within slices of bread.|
|Ceviche||Ceviche is a street food in Peru, where it is considered to be a national dish.|
|Chaat||A type of savory snack; a mixture of ingredients, it often includes fried dough, potatoes, chickpeas, chutney, and tangy spices|
|Chebureki – Russian Beef Pasties||Chebureki, sometimes spelled chiburekki, is a deep-fried turnover with a filling of minced meat and onions. It is made with a single round piece of dough folded over the filling in a half-moon shape.|
|Chicharrón||Fried pork rinds|
|Chiko Roll||An Australian savoury snack, inspired by the Chinese egg roll and spring rolls. The Chiko roll is iconically Australian and the ingredients are really a mystery to everybody.|
|Chimi de pierna|
|Chimichanga||A deep-fried burrito|
|Chinese bhel||A dish of Indian Chinese cuisine, made with fried noodles, sautéed vegetables, onions, and spices.|
|Chivito||A large sandwich of churrasco (grilled, thinly-sliced filet mignon) on a roll, with mozzarella, lettuce, tomatoes, mayonnaise, and other ingredients such as bacon, ham, and eggs|
|Choripán – Grilled Chorizo Sandwich||Chorípan is the clever hybrid name for one of the most popular South American sandwiches. It’s a sandwich of chorizo sausage on a crusty bread roll (chor for chorizo y pan for bread). Choripan is a popular street food that is best straight off the barbecue.|
|Chuan||Small pieces of meat on skewers roasted over charcoal or deep frying in oil. Chuan was traditionally made from lamb but chicken, pork, beef, and various types of seafood can also be used.|
|Grilled corn||Corn on the cob, grilled with coconut milk, sugar, and pandan leaf|
|Corn dog||A hot dog on a stick, coated with cornmeal batter and deep fried.|
|Covrigi||A covrig is a baked, twisted piece of dough similar to a pretzel; it is usually topped with sesame seeds, poppy seeds, and/or salt|
|Coxinha||Coxinha (little chicken thigh), is a popular food in Brazil consisting of chopped or shredded chicken meat, covered in dough, moulded into a shape resembling a chicken leg, battered and fried.|
|Crêpe||A type of very thin pancake. Crêpes are a very common street food in Paris, France.|
|Currywurst mit Pommes||Currywurst is a street food or fast food dish of German origin consisting of steamed, then fried pork sausage (German: Bratwurst) typically cut into slices and seasoned with curry ketchup.|
|Dahi puri||A type of chaat made with puri (an unleavened deep-fried bread), chickpeas or potatoes, chili powder, and chutney|
|Dak-kkochi – Korean Chicken Skewers||Dak-kkochi (닭꼬치, chicken skewer) is a type of Korean chicken kebab, usually served on a stick.|
|Danger dog||A hot dog wrapped in bacon, either deep-fried or grilled, often sold by unlicensed vendors.|
|Dim sum||Small bite-sized portions of food served in small steamer baskets or on small plates|
|Doner kebab||Meat (often veal mixed with lamb) cooked on a vertical rotisserie; usually served wrapped in a flatbread with salad and condiments|
|Doubles||It is a sandwich made with two baras (flat fried bread) filled with curry channa (curried chick peas). Topped with either mango (aam), shadon beni (bandaniya), cucumber (kheera), coconut (naariyal), tomato (damadol), or tamarind (imalee) chutney, or extra pepper sauce. This delicacy is the most popular fast food in Trinidad and Tobago. Doubles are eaten for breakfast, sometimes for lunch, often at night but can be a late night snack, too.|
|Doughnut||A ring-shaped pastry made with deep-fried flour dough, with frosting, glazing, or a sweet filling|
|Douhua||A soft pudding made from tofu; depending on what is added to it, douhua can be either savory or sweet|
|Dürüm||A wrap that is usually filled with typical döner kebab ingredients or other types of Turkish kebab.|
|Egg waffle||A fluffy waffle made with eggy leavened batter cooked between two plates of semi-spherical cells; usually served plain|
|Elotes – Grilled Mexican Street Corn||Elote, or corn on the cob is a popular street food in Mexico, although it is frequently served at home prepared in the same way.|
|Empanada||A turnover made with pastry dough and any of various savory fillings, usually including some kind of ground or chopped meat; most often it is baked but sometimes it is fried|
|Enchilada||A corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients.|
|Espetinhos||Small pieces of beef, chicken, or other meat, grilled on skewers; usually served with hot sauce on the side|
|Esquites||Fresh grains of corn are first boiled in salted water, then sautéed in butter with onions, chile peppers, and spices; the result is served hot in small cups and topped with lime juice, chile powder or hot sauce, salt, and mayonnaise|
|Falafel||Deep-fried balls of ground chickpeas (or sometimes fava beans), often served with salad and tahini sauce in pita or a wrap|
|Farinata||A thin, unleavened pancake or crêpe of chickpea flour originating in Genoa and later a typical food of the Ligurian Sea coast, from Nice to Elba island.|
|Fish and chips||Large fillets of batter-fried whitefish served with square-cut or chunky chips (i.e. French fries)|
|Fish balls||Small, round dumplings made from fish paste (fish that has been made into a paste, either by fermentation or by physical pounding)|
|Fish taco||A taco filled with batter-fried whitefish and other ingredients such as guacamole and salsa|
|Focaccia||A flatbread similar in style, composition, and texture to pizza dough, topped with cheese, herbs, and other ingredients|
|French fries||Sliced potatoes that are typically deep fried. The dish can also be baked.|
|Fried chicken||Chicken pieces that are deep-fried with coriander, garlic, fish sauce, pepper, and other spices|
|Frybread||A flat dough fried or deep-fried in oil, shortening, or lard and generally leavened with baking powder|
|Funnel cake||A sweet snack made by pouring batter through a funnel into hot cooking oil in a circular pattern and letting it deep-fry, then sprinkling it with powdered sugar|
|Galette-saucisse||A pork sausage wrapped in a buckwheat pancake|
|Ginanggang – Filipino Barbecued Bananas||Ginanggang is a snack food of grilled skewered bananas brushed with margarine and sprinkled with sugar.|
|G?i cu?n||Pork, prawns, vegetables, bún (thin rice noodles), and other ingredients wrapped in bánh tráng (a thin wrapper made from rice flour); similar to spring rolls, g?i cu?n are sometimes called “summer rolls”|
|Gorengan||A gorengan is a type of fritter. Many varieties are sold on traveling carts by street vendors. Various kinds of ingredients are battered and deep fried, such as pisang goreng (banana fritter), tempeh, tahu goreng (fried tofu), oncom, sweet potato, cassava chunk, cassava flour, and breadfruit, and these are often eaten accompanied by fresh bird’s eye chili.|
|Grilled cheese sandwich||A sandwich of melted cheese on toasted bread; many variations exist, but originally it was made by heating buttered bread and slices of cheese in a skillet|
|Gukhwappang||Small pastries that are shaped like chrysanthemum flowers and filled with red bean paste|
|Gyeranppang||A fluffy bread roll with an egg in it|
|Gyro||Meat (generally lamb, pork, and/or beef) cooked on a vertical rotisserie; usually served wrapped in a flatbread such as pita, with cucumber, tomato, onion, and tzatziki sauce.|
|Haleem||A stew made with wheat, barley, lentils, and lamb or other meat|
|Halo-halo||A cold dessert that is a mixture of shaved ice, evaporated milk, and various other ingredients — for example, caramelized plantains, jackfruit, tapioca, sugar palm fruit, coconut, sweet potato, boiled kidney beans, and flan|
|Hamburger||A cooked patty of ground beef, served on a bun or roll, often with toppings such as lettuce, tomatoes, onions, and ketchup; a hamburger with cheese is known as a cheeseburger|
|Hokkien mee||Rice noodles and egg noodles, with prawns, pork or chicken, egg, bean sprouts, and other ingredients; served with soy sauce and sambal chili pepper sauce.|
|Hot dog||A sausage, usually made with beef and/or pork, grilled or steamed and served in a sliced bun with mustard and other condiments|
|Ice cream||Frozen, sweetened milk and/or cream, often combined with fruits or other ingredients and flavors|
|Ice cream cone||Ice cream served on an edible cone-shaped pastry that is somewhat similar to a thin, crispy waffle; this allows the ice cream to be eaten without a dish or utensils|
|Imqaret||A sweet made with pastry and a filling of dates, usually infused with the flavours of aniseed and bay leaf, that is then deep fried|
|Isaw||Chicken intestines that are cleaned, boiled, put on a skewer, and grilled over charcoal; they are served with a dipping sauce of either spiced vinegar or barbecue sauce|
|Jerk chicken||Chicken is first soaked in a spicy marinade that commonly includes allspice berries, Scotch bonnet peppers, thyme, scallions, and fresh ginger; then it is smoked over charcoal at a high temperature, resting on top of green logs of allspice wood, and under a metal cover|
|Jerusalem mixed grill||Chicken livers, gizzards, and hearts that are braised with various spices and then grilled; served either on a plate or as a sandwich in pita bread|
|Jiaozi||Dumplings with a ground meat and/or vegetable filling wrapped in a thin piece of dough; they are often steamed but they can also be fried or boiled|
|Kaassoufflé||Melted cheese inside a thin dough-based wrap which has been breaded and then deep-fried|
|Kai yang||A chicken that is marinated and then grilled over charcoal; the marinade typically includes fish sauce, garlic, turmeric, coriander root, and white pepper.|
|Kapsalon||French fries topped with döner or shawarma meat, grilled with a layer of Gouda cheese until melted, and then covered with a layer of dressed salad greens; often served with garlic sauce and sambal hot sauce|
|Kati roll||A skewer-roasted kebab or other meat, wrapped in a paratha or other bread|
|Kebab||Small pieces of meat that have been grilled, often on a skewer over charcoal|
|Kerak telor||Spicy coconut omelette, made from glutinous rice cooked with egg and served with serundeng (fried shredded coconut), fried shallots and dried shrimp as topping. Popular street food in Jakarta, Indonesia.|
|Ketoprak||A vegetarian dish from Jakarta, Indonesia, consists of tofu, vegetables and rice cake, rice vermicelli served in peanut sauce.|
|Khachapuri||Bread stuffed with flavorful cheese and an egg|
|Khanom Tokyo||A thin, flat pancake filled with sweet custard cream, or sometimes with a savory filling like pork or sausage, and then rolled into a cylinder.|
|Knish||A baked turnover of dough with any of various fillings, such as potatoes or ground beef|
|Korean taco||A Korean-Mexican fusion dish consisting of Korean-style fillings, such as bulgogi and kimchi, placed on top of small traditional Mexican corn tortillas.|
|Kofta||Balls or small patties of minced or ground meat—usually beef, chicken, lamb, or pork—mixed with spices and onions|
|Kottu||Godamba roti (a type of flatbread) is chopped up and mixed with chicken or beef, eggs, and spices; the mixture is grilled, and garnished with onion, chili peppers, and other spices|
|Laksa||A spicy soup with rice noodles and usually either fish, prawns, or chicken; many different variations exist, with most based either on rich and spicy curry coconut milk or on slightly sour tamarind|
|Lángos||A deep-fried flatbread, served with various toppings such as sour cream and grated cheese|
|Lobster Roll||A delicious sandwich roll filled with chunks of cooked lobster mixed with a coating of lemony mayo and a few other optional ingredients. New England street-food at its best.|
|Lok-lok||A wide variety of different food items are served on skewers. The customer selects the skewers they want, which are then cooked in boiling oil or water. A variety of dipping sauces are also provided. At the end the customer pays based on the number of color-coded skewers.|
|Malakoff||Fried cheese balls or sticks.|
|Malatang||Various foods cooked in a hot pot of spicy soup; the ingredients are on skewers that are selected by the customer|
|Maruya||Saba bananas cut into thin slices, coated with batter, deep-fried, and then sprinkled with sugar|
|Masala puri||A type of chaat made with crushed puri (a type of fried bread) mixed with peas and masala (various spices)|
|Meat patty||A pastry that contains various fillings and spices baked inside a flaky shell|
|Meat Pie||A hand-sized meat pie containing largely diced or minced meat and gravy, sometimes with onion, mushrooms, or cheese and often consumed as a takeaway food snack.|
|Medu vada||A fritter made from deep fried urad dal (black lentil) batter; it is usually made in a doughnut shape, with a crispy exterior and soft interior|
|Mie ayam||Chicken noodles of seasoned yellow wheat noodles topped with seasoned diced chicken meat (ayam). It is a popular street food in Indonesia, sold by travelling food cart.|
|Mohinga||A hot and sour soup made with catfish and rice noodles; often eaten for breakfast It is considered to be a national dish of Myanmar.|
|Murtabak||A stuffed pancake or pan-fried bread made from minced meat (beef or chicken, sometimes mutton) along with garlic, egg and onion, and is eaten with curry or gravy.|
|Obwarzanek krakowski||A braided ring-shaped bread that is boiled and sprinkled with salt, poppy seeds, sesame seeds, etc., before being baked|
|Oliebollen – Dutch Doughnuts||Oliebollen are a variety of doughnut made by using a scoop or two spoons to scoop a certain amount of dough and dropping the dough into a deep fryer filled with hot oil.|
|Pad Thai||Rice noodles which are stir-fried with eggs and chopped tofu, and flavored with tamarind pulp, fish sauce (nampla ??????), dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roast peanuts.|
|Panelle||A panelle is a chickpea fritter; a patty made with gram flour is deep-fried; usually served as a sandwich, sometimes with a side of crocchè (mashed potatoes and egg, covered in bread crumbs and fried)|
|Pani ca meusa||Chopped veal spleen and lungs, boiled and then fried in lard, served on a soft bread called vastedda|
|Panini||A sandwich of various ingredients on a bread roll, heated on a press or contact grill|
|Panipuri||Panipuri consist of a round, hollow puri, fried crisp and filled with a mixture of water (“pani”), tamarind, chilli, chaat masala, potato, onion and chickpeas.|
|Panucho||A corn tortilla that is filled with black bean paste and refried, then topped with turkey or chicken, lettuce, avocado, and pickles|
|Panzerotti||An fried turnover filled with mozzarella cheese, tomato sauce, and other pizza ingredients|
|Papri chaat||Traditionally prepared using crisp fried dough wafers known as papri, along with boiled chick peas, boiled potatoes, yogurt and tamarind chutney and topped with chaat masala and sev.|
|Pasty||Meat and vegetables baked inside shortcrust pastry dough; pasties are particularly associated with Cornwall in England|
|Pav Bhaji||A thick vegetable curry (bhaji) served with a soft bread roll (pav)|
|Pecel Lele||Deep-fried catfish served with traditional sambal chili paste, often served with fried tempeh and steamed rice. Usually sold in street-side humble tent warung.|
|Pempek||A savoury fishcake delicacy from Palembang, Indonesia, made of the mixture of fish and tapioca dough. Pempek is served with yellow noodles and a dark, rich sweet and sour sauce called kuah cuka (lit. vinegar sauce).|
|Pepito||A sandwich similar to a torta, with beef or sometimes chicken on a bun or baguette, and condiments and sauces of the buyer’s choice|
|Peremech||A deep-fried pastry with meat filling; known in Russia as a belyash|
|Pho||A noodle soup of broth, rice noodles, herbs, and meat|
|Picarones||Its principal ingredients are squash and sweet potato, and it is served in a doughnut form and covered with syrup, made from chancaca (solidified molasses). It is traditional to serve picarones when people prepare anticuchos, another traditional Peruvian dish.|
|Pilaf||Rice cooked in a seasoned broth, and various additional ingredients are sometimes used. Mussels filled with rice is a common street food in Istanbul, Turkey.|
|Pirozhki||Individual-sized baked or fried buns stuffed with a variety of fillings.|
|Pizza||A thinly rolled bread dough crust, topped with tomato sauce, cheese, and other ingredients such as small pieces of meat and vegetables, and baked in an oven|
|Pizza al taglio||Pizza baked in large rectangular trays and cut into rectangular slices which are sold by weight|
|Pizzetta||A small pizza that can range in size as a finger food at around three inches in diameter to that of a small personal-sized pizza.|
|Placinta||A traditional pastry resembling a thin, small round or square-shaped cake, usually filled with a soft cheese such as Urda or apples.|
|Poisson cru||Raw tuna or other fish, marinated in lime or lemon juice, mixed with vegetables such as cucumber, tomato, and scallion, with coconut milk poured over it; poisson cru means “raw fish”; the dish is also known as ?ota ?ika.|
|Poutine||French fries and cheese curds topped with a light brown gravy|
|Pretzel||A type of baked bread product made from dough most commonly shaped into a twisted knot.|
|Proben||The proventriculus (part of the digestive system) of a chicken, breaded with corn starch and deep fried; served either in a small bagful of vinegar, or skewered on bamboo sticks to be dipped in the vinegar just before it is eaten; sometimes served with puso rice dumplings|
|Punugulu||A deep fried snack made with rice, urad dal and other spices|
|Pupusa||Thick corn tortillas that are stuffed with various fillings, such as pork, chicken, refried beans, and/or cheese; often served with curtido, a lightly fermented cabbage relish|
|Quail eggs||The eggs of a quail are prepared many different ways in various regions; in some countries they are sold as street food; for example, in the Philippines, kwek kwek are hard-boiled quail eggs that are covered with an orange-colored batter and deep-fried|
|Quesadilla||A tortilla that is filled with cheese (and sometimes other ingredients) and grilled|
|Ražnjici||Pieces of marinated pork or other meat, grilled on skewers|
|Rellenitos de Plátano||Guatemala|
|Roasted cockles||Cockles that are roasted and then served with olive oil and seasonings|
|Rojak||A salad made with a mixture of fruits, vegetables, and savory spices|
|Roti||An unleavened flatbread made with atta (a finely-ground whole wheat flour); when making roti (sometimes known as chapati) the dough is heated on a flat griddle|
|Rou Jia Mo – Shaanxi Province Meat Burger||A sandwich of chopped meat, traditionally braised pork, that has been stewed in a soup containing many spices, and served on a bun; sometimes written as rou jia mo, it originated in Shaanxi Province.|
|Rustico||Mozzarella cheese, chopped tomatoes, and béchamel sauce, placed between two round pieces of puff pastry and baked; rustico originated in the Salento region of Italy|
|Sabich||Pita stuffed with fried eggplant and hard-boiled eggs, with salad and sauces such as tahini, hummus, and mango chutney|
|Sabudana vada||A deep-fried fritter made from sabudana (small balls of tapioca) and potatoes, and flavored with peanuts, coriander, and chili powder|
|Samosa||A deep-fried triangular turnover filled with vegetables (especially potatoes) or meat|
|Satay||A dish of seasoned, skewered and grilled meat, usually served in peanut sauce. A popular street food throughout Southeast Asia; from Indonesia, Malaysia, Singapore and Thailand. Pork satay is popular in Thailand.|
|Sausage roll||Pork sausage meat wrapped in glazed puff pastry and baked|
|Scaccia||A type of tomato and cheese pie; very thin pizza dough is covered with tomato sauce and grated cheese, folded over a number of times, and baked|
|Scallion pancake||Pancakes made with soft dough and scallions (green onions); they are cooked by being fried in oil|
|Seblak||A savoury and spicy dish made of wet krupuk (traditional Indonesian crackers) cooked with protein sources (egg, chicken, seafood or beef) in spicy sauce.|
|Sev puri||A type of chaat (a savory snack) made with puri (an unleavened, deep-fried bread), potatoes, onions, several types of chutney, and sev (small pieces of crunchy noodles made from chickpea flour)|
|Sfenj||A sfenj is a deep-fried food similar to a doughnut. It is made with sticky, unsweetened dough, and usually sprinkled with powdered sugar. Traditionally it is eaten for breakfast or at tea time.|
|Sfincione||A type of pizza with a thick, soft crust topped with tomato sauce, onions, caciocavallo cheese, and anchovies|
|Shaokao||Heavily spiced, barbecued foods on skewers|
|Shashlik||Pieces of marinated lamb or other meat, grilled on skewers|
|Shawarma||Meat (usually lamb and/or veal, or chicken) cooked on a vertical rotisserie; served in pita or a similar bread wrap, or on a plate, often with tahini sauce and other condiments|
|Siomay||A steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai, and considered a light meal that is similar to the Chinese dim sum. A popular street food, sold by cart or bicycle food vendors.|
|Soto||A spicy soup of meat and vegetables; many variations exist|
|Souvlaki||Small pieces of meat, usually pork, grilled on a skewer; served either in a pita wrap or on a plate|
|Stigghiola||The intestines of a sheep or goat, placed on a skewer, flavored with parsley and onions, and cooked on an open grill It is one of the most common street foods in Palermo, Sicily.|
|Supplì||Italian snacks consisting of a ball of rice (generally risotto) with tomato sauce and raw egg, typical of Roman cuisine.|
|Taco||A corn or flour tortilla, with any of various fillings|
|Tacos al pastor||Al pastor is a dish developed in Central Mexico, likely as a result of the adoption of the shawarma spit-grilled meat brought by the Lebanese immigrants to Mexico. Being derived from shawarma, it is also similar to the Turkish döner kebab and the Greek gyros.|
|Tahri||Basmati rice and potatoes, flavored with turmeric and other spices; a type of vegetarian biryani|
|Tahu gejrot||A spicy tofu dish food from Cirebon, a port town in West Java, Indonesia. Tahu gejrot consists of tahu pong, a type of hollow tahu goreng (fried tofu) cut into small pieces. It is served with a thin and watery dressing that is made by blending palm sugar, vinegar and sweet soy sauce.|
|Tahu sumedang||A deep-fried tofu from Sumedang, West Java.|
|Tajine||A slow-cooked, savory stew made with meat, poultry, or fish together with vegetables, fruit, and/or nuts; it is cooked in a large clay pot|
|Takoyaki||A ball-shaped snack made of a wheat flour-based batter and cooked in a special moulded pan. It is typically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger, and green onion.|
|Tamale||Masa (a corn-based dough made from hominy), combined with various savory ingredients and spices, steamed in a corn husk; the wrapping is discarded before eating|
|Tangbao||A large dumpling filled with chicken broth and pork|
|Taquito||A corn tortilla wrapped around various fillings and then fried; taquito means “little taco”|
|Tauge goreng||A savoury vegetarian dish made of stir fried tauge (bean sprouts) with slices of tofu, ketupat or lontong rice cake and yellow noodle, served in spicy oncom-based sauce.|
|Tlayuda||A very large, dense corn tortilla, with refried beans, asiento (rendered lard), and Oaxaca cheese, some kind of meat such as pork or chicken, and various toppings often including salsa and guacamole; served either flat of folded in half|
|Tokneneng – Battered Hard-boiled Eggs||Tokneneng is a tempura-like Filipino street food made by deep-frying orange batter covered hard-boiled eggs.|
|Torta||A large sandwich with any of various meat fillings and other flavorful ingredients, served on a telera or similar bread; often eaten at lunch time It is a common street food in Mexico City, Mexico.|
|Trdelník||A pastry made by wrapping dough around a stick and roasting it over an open flame, then sprinkling it with sugar and cinnamon; sometimes it is served with additional toppings|
|Ttongppang||A pastry that is formed in the shape of human feces; it is filled with red bean paste with walnut kernel|
|Turon||A type of banana fritter; sliced saba bananas, and sometimes other fruit slices, are put into in a spring roll wrapper, rolled in sugar, and deep-fried|
|Vada pav||A vegetarian sandwich of a deep-fried potato patty on a bun, garnished with coriander and other spices|
|Yakisoba||Wheat noodles, grilled with various ingredients such as vegetables and chicken or pork, and coated with a slightly sweet, savory sauce. It is often served on a plate or in a bowl. Alternatively it is sometimes called yakisoba-pan and served in a bun similar to a hot dog bun.|
|Yakitori||Skewers of charcoal grilled chicken seasoned with tare sauce|
|Zapiekanka||An open-face sandwich made of half a baguette or other long roll, topped with sautéed white mushrooms, cheese, and sometimes other ingredients, toasted until the cheese melts, and served with ketchup|
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures.
For example, Dorling Kindersley describes the street food of Vietnam as being “fresh and lighter than many of the cuisines in the area” and “draw heavily on herbs, chilli peppers and lime,” while street food of Thailand is “fiery” and “pungent with shrimp paste… and fish sauce” with New York City’s signature street food being the hot dog, although the offerings in New York also range from “spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles.” In Hawaii, the local street food tradition of “Plate Lunch” (rice, macaroni salad and a portion of meat) was inspired by the bento of the Japanese who had been brought to Hawaii as plantation workers.
The most common street food in Australia is the sausage sizzle, usually consisting of a thin sausage or sandwich steak cooked on a barbecue and served on a slice of bread with optional fried onions, cheese, mustard and tomato or barbecue sauce. The stalls are usually run by local sporting or charity groups as fundraiser. Some parts of Adelaide with higher percentages of Greek and Lebanese residents prefer to serve sausage sizzle wrapped in pita rather than on a slice of bread. This is most commonly found in the carpark of the Gaganis warehouse on South Road.
A pie floater is a meal served at pie carts in Adelaide and elsewhere in South Australia. It was once more widely available in other parts of Australia, but its popularity waned. It consists of an Australian meat pie covered with tomato sauce, sitting in a plate of green pea soup.
People can buy soft serve and other ice creams from vans which drive around the streets. The vans alert potential customers with a tinkling tune, for example “Greensleeves” or “The Entertainer”.
In Melbourne and Sydney, kebabs and souvlakis have taken over as the main street food due to the high percentage of Greek and Lebanese people in both cities, and is popular as a late night snack, especially after a few beers. They are known to curb late night drunken violence as revellers gather around and enjoy a meal together and share stories of their night. In Adelaide, this food is called “yiros” and is more commonly sold as takeaway rather than as street food.
Banh mi, sometimes advertised as “Vietnamese pork roll” have recently become more popular as street food in Australia. Meat Pies, Chiko Rolls, Cold Rolls and Sushi are also commonly available as take-away finger food.
A variety of cakes and fritters collectively known as mofo are available from kiosks in towns and cities across Madagascar. The most common is mofo gasy, “Malagasy bread”, made from a batter of sweetened rice flour poured into greased circular moulds and cooked over charcoal. Mofo gasy is a breakfast food and is often eaten with coffee, also sold at kiosks. In coastal areas this mofo is made with coconut milk and is known as mokary. Other sweet mofo include a deep-fried doughnut called menakely and a fried dough ball called mofo baolina, as well as a variety of fruit fritters, with pineapple and bananas among the most common fruits used. Savory mofo include ramanonaka, a mofo gasy salted and fried in lard, and a fritter flavoured with chopped greens, onions, tomatoes, and chillies called mofo sakay, “spicy bread.”
In marketplaces and gas stations one may find vendors selling koba akondro, a sweet made by wrapping a batter of ground peanuts, mashed bananas, honey, and corn flour in banana leaves and steaming or boiling the small cakes until the batter has set. Peanut brittle, dried bananas, balls of tamarind paste rolled in colored sugar, deep-fried wonton-type dough strings called kaka pizon, meaning “pigeon droppings,” are also eaten in neighboring Reunion Island, and home-made yogurts, are all commonly sold on the street. In rural areas, steamed cassava or sweet potatoes are eaten, occasionally with fresh or sweetened condensed milk.
Typical street food includes bessara, crumbed liver, spicy sardines, and brochettes, Fricassé de saucisses, Boubouch (Hot spicy snail soup), Salty Chips Cornet, Jaban (Candy), Soffa (cotton candy), Kefta Sandwich, Corn, Hommos Kamún, And a wide range of soups according to the region.
In the northern side of the country, Ze3za3 (a typical juice) and calenté (Or karane, calentica) are very famous.
In the cities of the Atlentic Coast (Casablanca, Safi, Essaouira, Agadir) Fish and Sea fruits are often found.
Chin chin is a meal served in Nigeria and west Africa. Other Nigerian street foods include suya (barbecued meat), boli (roasted plantain), fried yam and fish, roasted corn, and akara and moi-Moi (fried or steamed bean cakes, respectively). Pure water or sachet water is also sold, frequently by children.
In South Africa, boerewors and other braai foods are available in the street. In townships, ethnic foods are available.
In Cape Town, the Gatsby, a baguette filled with meat (often bologna sausage), salad, cheese, and chips is sold as street food. It is said to have originated from a single restaurant.
Bunny chow is a scooped out loaf with fufu or atchar inside and with the scooped out bread placed on top.
In Uganda, a popular street food item is the rolex, where chapati, a tortilla-like flatbread, is wrapped around eggs and a selection of vegetables.
Dhaka street food vendors sell pitha, chotpoti, puchka, jhalmuri, badam, and various fried items.
See also: Street Food of Beijing
Street vendors of snack foods (xiaochi) are becoming less common as local governments cut down on the practice, citing safety and traffic congestion as problems. Many vendors have also moved towards opening small restaurants and shops, and “street food” is now commonly eaten indoors at established locations.
Bing, a flatbread made of flour and fried in oil, was once a Northeastern street food that can also be found in many areas around the country. They can be served plain or stuffed with meat or eggs, or seasoned with spring onions (scallions), sauces, or other flavours. One variety originating in Shandong and now found throughout China, jianbing guozi (煎饼果子), is made with the batter poured directly onto an iron skillet and evened out into a thin pancake. An egg is cracked on top, then various seasonings are added. It is rolled for portability.
See also: Street Food of Hong Kong
In Hong Kong notable foods include skewered beef, curry fish balls, stuffed peppers and mushrooms, and dim sum. Street side food vendors are called gaai bin dong (Chinese: 街邊檔; literally: “street side stalls”). Street food in Hong Kong can grow into a substantial business with the stalls only barely “mobile” in the traditional street food sense .
See also: Street Food of Chennai and Street Food of Mumbai
Each region of India has street food specialties.
In areas of Maharashtra, such as Pune, street food culture includes vada paav, sabudana vada, panipuri, ragda raav, kutchi daabeli, sevpuri, dahipuri, pav bhaji, egg bhurji, chanachur, buddhi ke baal, and gola. Mumbai, Maharashtra, is where vada pav originated.
In Punjab, gol-gappy, kulcha, pathurey cholley, naan, and lachhey are common.
New Delhi’s cuisine is highly influenced by its neighbours Uttar Pradesh, Haryana, and Punjab, as well as Mughalai cuisine. Vegetarian dishes include sabzi kachauri (sabzi is usually spicy potato curry; kachauri can be plain as well as stuffed), dahil bhalla, and various other varieties of chaat. Certain parts of Old Delhi which include Chandani Chowk and Chawri Bazar have numerous street food vendors who have been selling street food for three or more generations.
See also: Street Food of Indonesia
Street foods are sold by hawkers peddling their goods on carts, bicycles, motorbikes, by five foot way (kaki lima) trader, or by road-side stalls with easy access from the street. The food being sold may include Indonesian food like nasi campur, nasi goreng, gado-gado, soups (such as soto ayam), satay, desserts and beverages like bubur kacang hijau, es cendol, and es cincau.
In most cities, it is common to see Chinese dishes such as bakpao (steamed buns with sweet and savoury fillings), bakmie (noodles), and bakso (meatballs) sold by street vendors and restaurants, often adapted to become Indonesian-Chinese cuisine. One common adaptation is that pork is rarely used since the majority of Indonesians are Muslims.
Nepalese street foods mainly includes momo (dumpling), cephali , fried potato , fish, chicken drumstick (poultry), alu-paratha (chapati with boiled and crushed potato inside), pakoda, sausage , panipuri, chatpate, different types of chat, paan, and various other Nepali dishes.
Some of the common items in Pakistan include bun kabab sandwiches, samosas, kulfi ice cream, popcorn, fried or grilled fish, sugar cane juice, chickpea juice (sutthu), lemonade (limno paani), sliced coconut, dried fruits and nuts (almonds, peanuts, walnuts, figs, pine nuts, etc.), haleem, biryani, pakoras, falsa fruit (Grewia asiatica), grilled chicken (chicken charga), french fries (often called ‘finger chips’), paan, gol guppay, spiced chickpeas (chana masala) and papri chaat.
The most common Philippine street foods include fried squidballs, fishballs, and kikiam, a type of processed chicken and pork, served on a stick with a variety of dipping sauces.
Roadside stands also serve barbecued pork, chicken, and offal, such as pig’s blood or dried chicken blood (colloquially Betamax, after its rectangular shape resembling the Betamax tape), chicken heads (helmet), chicken feet (adidas), pig’s ears (tenga) and chicken intestines (isaw). Among more esoteric foods are balut and penoy (duck eggs with fetus and without, respectively), tokneneng and kwek-kwek (battered, deep-fried chicken and quail eggs similar to tempura) and deep-fried day-old-chick.
Taiwan’s street food sold at night markets is well known in Asia, especially that from the city of Tainan.
See also: Street Food of Thailand
Noodle dishes include pad Thai; rat na, flat noodles with beef, pork, or chicken and vegetables, topped with a light gravy; and rad naa’s twin, phat si-io, the same flat noodles dry-fried (no gravy) with a dark soy sauce, vegetables, meat, and chili.
Other dishes include tom yum kung (a soup), khao phat (fried rice), various kinds of satay, andvarious curries. Japanese chikuwa and German sausages have also appeared in Bangkok. Canal food has been sold from boats on Thailand’s rivers and canals for over two centuries, but since the early 20th century King Rama V’s modernizations have caused a shift towards land-based stalls. In Bangkok parlance, a housewife who feeds her family from a street food vendor is known as a “plastic-bag housewife”, which originated from streets vendors packaging the food in plastic bags.
Pho was originally sold from elaborate carrying poles. From the pole hung two wooden cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of pho. Today, however, pho is usually sold at fixed stands surrounded by tables and stools.
Street food in the Balkans is heavily influenced by the cuisine of the Ottoman Empire. Variations of the burek, a filled flaky pastry, are common throughout Turkey and the Balkans. Cevapi is a sort of kebab served in Yugoslavia and Romania, where it is called mititei.
In the Netherlands and Belgium, french fries are served with sauces such as mayonnaise, ketchup, curry, or tartar sauce (the latter mainly in Belgium). The combination of mayonnaise, ketchup or curry ketchup and chopped onions is called speciaal (“special”), and mayonnaise mixed with peanut sauce is called oorlog (“war”).
In Belgium, a thicker variety of fries is used, frieten in Dutch and frites in French. They are mainly sold by street vendors (see picture), in a little place called a frituur in Dutch, a friterie in French. In Belgium, French fries are traditionally fried in suet (beef fat) but this has become less common and people tend to fry them in oil. Liège-style waffles (Dutch wafel or French gaufre) are served warm as a street snack, somewhat similar to what is known in other countries as “Belgian waffles” (which are called in Belgium “Gaufres de Bruxelles” or “Brusselse Wafels”) but richer, denser and sweeter. The pancake is fluffier than the French crêpe or the Russian blin.
In Denmark, one can purchase sausages and hot dogs from sausage wagons. These are technically considered hot dog stands and are one of the most popular food trucks in the country.
In the Netherlands, the French fries are thinner and generally referred to as patat (the word for potato in the south of the Netherlands and in Flanders) or friet (from the French frire meaning deep-frying) or patat friet. Some shops in the Netherlands also sell Vlaamse friet (Flemish fries, similar to the type sold in Belgium) but this is less common than the thinner variant. In the Netherlands, French fries are traditionally fried in vegetable oil.
In the Netherlands, street foods are usually sold by a small store which is a mix of a cafe/bar and a fast-food restaurant, known as a snackbar or cafetaria. These stores may also contain the typically Dutch vending machine, an automatiek. While patat friet forms the main portion of the foods sold, many other items are also on offer including different types of deep-fried snack meats such as kroketten and frikandellen, and cheese snacks such as the kaassouffle (cheese deep fried inside a crispy bread crumb crust). Often, the product range includes other foods such as hamburgers, ice cream, bread rolls with different fillings, and occasionally pizza, falafel, doner kebab and shoarma. Also sold may be deep-fried Vietnamese spring rolls and other originally Asian and/or Surinamese snacks like bapao (a baozi filled with minced meat) and barra (a deep-fried savoury doughnut).
Street stalls also sell different fried, smoked and raw fish products, and are called a viskraam or haringkar (Dutch for “fish stall” or “herring cart)“. Besides raw herring served with chopped onions sometimes with bread rolls and pickled cucumber, these stalls also sell fish products such as smoked mackerel, smoked eel and kibbeling (deep fried cod nuggets).
At festivals, markets and especially on New Year’s Eve, street stalls around the country sell a type of beignets called oliebollen (literally ‘oil balls’). They may also sell other sweet pastries such as waffles and apple beignets.
The most common and traditional Czech street food is smažený sýr, which is a soft piece of cheese deep-fried and served on a hamburger bun. See also: Potato pancake § Czech bramborák
In Finland, street food can mostly be found at market squares and kiosks, although hamburger chains Hesburger, McDonald’s, and Burger King are also available. A variety of savoury pastries such as lihapiirakka and karjalanpiirakka, and sweet pastries such as pulla, usually served with coffee, are very common. Fish stands at the market squares also serve cured salmon (graavilohi) on rye bread as an open sandwich or loimulohi. Regional specialties sold at the market squares include sultsina and kalakukko.
In addition to hamburgers and hot dogs, Finnish meat pastries with sausages are available at kiosks, especially a sausage sandwich called a porilainen. Condiments include ketchup, Finnish mustard, pickle relish, mayonnaise, and mustard relish, as well as lettuce, tomato, and onion. Other common late night street food fare found at kiosks are doner kebabs, Finnish meatballs (lihapulla), and french fries with condiments.
In France, sandwiches are a common street food. Most of them are baguette bread sandwiches with different kinds of fillings such as “jambon/beurre” (ham / butter), “jambon/fromage” (Ham with cheese) or “poulet/crudités” (chicken with vegetables). Crêpes are another common French street food. A crêpe complète containing ham, shredded cheese, and an egg provides a filling lunch. Sweet crêpes or waffles are sold with Nutella and banana or Grand Marnier and sugar. Other street foods include pizza, kebab-type sandwiches and panini, a grilled and pressed sandwich. During the winter, roasted chestnuts can be bought.
Popular French Street Foods
The bustling world of restaurants and cafes in France have a reputation for being a delight for gourmets, and the street food is no different. From freshly made crepes to lamb sausage or ham and butter sandwiches, street food in France’s metropolitan areas and villages has a multitude of international flavours served up with a distinctive French flair.
- Jambon Beurre – Jambon beurre is more than just a ham and butter sandwich, it is the marriage between the classic baguette, good French butter and high-quality ham. It is the stuff of picnics, lunches and great street food.
- Parmesan Truffle Fries – There is much discussion in the food world over the hype surrounding truffle fries – is the flavour really worth it on fries and so on. Agree or disagree; they are without doubt a lovely and simple street food and go-to snack.
- Crepes – Crepes can be found all over France, there is rarely a market where you will not find crepes on sale. They are so easy to make at home as well. Smother them in jam, chocolate spread or keep it simple with a little lemon and sugar.
- Merguez – Merguez is essentially a Moroccan sausage but loved throughout France and especially as a street food stuffed into a sandwich or a flat bread.
- Raspberry Bottereaux – These raspberry-filled pastries, also known as raspberry bottereaux, are best served just minutes after frying them. The jam filling is warm and the pastry is flaky and crisp. Dust the pastry with icing sugar and serve immediately with café crème for a cozy breakfast or coffee break.
- Beignets – Yeast free beignets are a classic street food and so good when served with a steaming cup of café au lait (milky coffee).
- Almond Croissants – A classic version of the breakfast pastry usually served in upscale cafes. in Paris and other cities. The sweet almond filling (frangipane) is swirled throughout the croissant dough with toasted almonds and baked.
- Pain au Chocolat – Crisp, golden pastry filled with melted chocolate swirled throughout. Delicious with a coffee for a simple, yet luxurious breakfast.
- Candied Chestnuts – If chestnuts roasting over a crackling fire is evocative of happy times, then candied chestnuts are their luxurious cousins, served only as the most indulgent of treats. Bring the unique, warmly sweet flavour into your kitchen.
Bavarian Fleischkäse (also called Leberkäse), is similar to meatloaf, sliced to the thickness of a finger and generally served with either hot mustard or sweet mustard in a roll. Germany is also known for its various types of sausage, as well as the recent hybrid curry-sausage, currywurst. French fries (pommes in German, derived from French but pronounced according to German orthographic rules) are popular, served with ketchup and/or mayonnaise, and sometimes with sausage. In northern Germany rolls with pickled or smoked fish (e.g. matjes) are also a common snack, occasionally sold out of mobile smoke houses. Beer is sold at all sidewalk snack stands, which usually feature beers and small bottles of whiskey, schnapps, or vodka.
Turkish-influenced street foods include shawarma and Döner. North African stalls sell shawarma, falafel and halumi.
Street food is not particularly common in Hungary, although gyros shops are becoming more common. Rétes (strudel) is fairly common, and lángos (a deep fried bread) is usually available at markets and during celebrations. In general, Hungarians looking for quick food will stop to sit down and eat, even if only at a Chinese buffet or a fozelékfaló (vegetable purée bar).
The most notable Italian street food is pizza, sold in take-aways and bakeries. Take-away pizza (or pizza al taglio) is quite different from pizzeria pizza. Unlike the round pizza normally found in restaurants, which originated in Naples as a street food itself, it is generally baked on large square trays, and square or rectangular portions are sold. It usually has quite a thick base, again unlike the traditional Italian restaurant pizza.
Other street foods are the Genoese focaccia di recco (a double layer of thin dough filled with quark cheese and baked); farinata (a thin, baked chickpea-flour batter, topped with salt, pepper and olive oil), which is often served with focaccia (a thin bread, also with salt and olive oil); Florentine trippa and lampredotto (ox stomach cooked in a seasoned broth and served in a bread roll); and Roman supplì; (rice balls filled with cheese and/or various fillings, covered in egg and breadcrumbs and deep fried), which is similar to Sicilian arancini, where the usual filling is a meat sauce with green peas.
In Palermo, a street food would be Pani ca meusa (bread rolls with sliced, cooked pork spleen), and “panelle”, deep-fried chickpea flour batter. In central Italy porchetta is common, which is a spicy roasted pork meat (from the whole, boned animal), usually served in a panino (bread roll).
In Naples, fried food stalls, friggitorie, sell filled, deep-fried pastries and other foods. A street food made of offal, commonly found in fairs and religious festivals in Naples and in the whole of Campania, is the ‘O pere e ‘o musso (“the paw and the muzzle”): calves’ heads and pigs’ feet are boiled, sliced and chopped, then seasoned with salt and lemon juice. This is also called musso re puorco (“pork muzzle”), although only calf heads are normally used.
In Lecce popular snacks are Rustico, a salty snack made of puff pastry filled with besciamella, tomato sauce and pepper and Pasticciotto (sweet pastry usually filled with egg custard but also varieties with chocolate, cherries, lemon).
Vendors sell watermelons during the summer months, as well as roasted chestnuts (caldarroste) stalls during the winter, and especially before Christmas.
Rosticcerie, while most often selling food to be eaten at home, also sometimes have a counter for immediate consumption of their goods, the most common of which are roast chicken, roast potatoes, fried polenta and other accompaniments.
Substantial immigration from Turkey and the Middle East has also gained shawarma (best known in Italy as kebab) an increasing popularity, as well as other middle-eastern traditional dishes.
Gelato (ice cream) and granita are commonly available.
In the Romagna subregion, and especially in the Forlì-Cesena province, a flatbread called piadina is available. It is sold in kiosks, usually as a sandwich filled with mixed cold cut meats, cheese, and/or vegetables. A common variant is the crescione, a piadina cooked like a turnover; in this version the most common filling are tomato sauce with mozzarella, and pumpkin with boiled potato and sausage.
Pastizzi are small, ricotta cheese- or pea-paste- filled puff-pastry squares that can be bought from vendors in practically every village in Malta. Ricotta pastizzi (pastizzi tal-irkotta) are diamond-shaped with a hole in the middle where the ricotta stuffing can be seen, while pea pastizzi (pastizzi tal-pizelli) are of the same shape but are more like an envelope of puff pastry with no holes.
The shops selling these pastries are called pastizzeriji. They also sell items such as pies, pizza al taglio, sausage rolls, baked rice, baked macaroni (timpana), and sometimes arancini.
Another local street food found in such pastizzerias is the “qassatat”. This is a ball-shaped pie crust with an open top, with the same two basic fillings of ricotta or peas, and sometimes a tuna and spinach mixture.
Imqaret are deep fried pastries filled with a mashed date mixture.
Hamburgers, hot dogs, and other such products being sold from vans, replace perennial Maltese favorites such as Hobz biz-zejt, bigilla, and timpana.
Hobz biz-zejt is usually bought from the inside of shops rather than stalls. This is the local sandwich, made from a local flat-bun called a ftira or a rounder one called hbejza which is filled with various ingredients available at the counter displays. The basic Hobz biz-zejt recipe consists of filling the bread with oil and kunserva (tomato paste), tuna fish, pickles, and other delicacies which vary from shop to shop. These shops usually serve tea with milk in small glasses to their regulars.
Occasionally a street vendor will sell sinizza, a deep-fried ball of fish, batter, and other ingredients.
Popular street snacks in Poland include zapiekanki, essentially Polish-style French-bread pizzas with a variety of toppings; the obwarzanki krakowskie of Kraków, which are like bagels (only with bigger holes); and precle (pretzels). The most common street food in Poland, seems to be lody, or ice cream. Long lines outside ice cream shops, and scores of pedestrians toting cones, are a regular fixture of Polish streetscapes.
Many fast food shops offer waffles (gofry), topped with whipped cream, powdered sugar, fresh fruit, or fruit jelly. Some of them also serve rurki z kremem, pipes similar to ice-cream cones, filled with whipped cream.
Hot dogs, hamburgers, and french fries are also very popular, often sold in the same shops and kiosks as zapiekanki. Pizza vendors commonly offer pizza in slices. Kebab (döner kebab in pita) vendors are also present and popular, as they are often open late in the night.
In Romania the most commonly available street foods during the day are covrigi, hot pretzels covered in sesame or poppy seeds, and placinte. “Placinte” can refer to sweet or savory pies with various fillings or to large pieces of fried dough eaten with garlic sauce, sour cream, cheese, or jam, similar to Hungarian lángos. In the south and along the Black Sea, placinta dobrogeana is available. This type of placinta is more like the burek encountered in other parts of the Balkans. Doughnuts called gogo?i are also commonly available. At fairs and in the winter, kürtos kalács (tulnic in Romanian) with nuts or cinnamon is very popular. Mititei or mici, small grilled skinless sausages, are often available in the summer in marketplaces and at fairs. Other street foods include popcorn, steamed ears of corn, roasted chestnuts in winter, and ice cream in summer.
Traditional Eastern European items such as blini, pirozhki, vatrushki and sausages are widely available. Kvass, a small beer made (usually) from bread, with honey being a frequent additive (medoviy kvass), is sold cold out of tanks or barrels on the street.
The cuisine of Russia’s Turkic minorities is popular, with dishes like chebureki, shashlik, shawerma, and plov (pilaf).
In areas with Chinese immigrant populations, Chinese dishes are sold.
Ice cream is enjoyed even on the coldest days. Pizza is also available. Kiosks sell candy, snacks, produce, beer and other beverages.
In Slovakia street offerings include steamed sweetcorn cobs, fried flat bread loaves with garlic and salt or other condiments (langos), fried buns with poppy seed, jam, or cream cheese filling (pirozky). Ice-cream is eaten in summer and roasted chestnuts in autumn. Ciganska pecienka (Roma-style roasted pork), roasted sausage and more are sold at Saturday markets. Crepes and fresh sandwiches are available.
The concept of eating in the street is very rooted in the Spanish culture, even though in the last few decades the law has forbidden the sale of food in the streets due to hygiene concerns. The most common way to eat is still inside a bar with friends (tapeo), however, in winter, roast chestnuts can be bought in the street, especially in the north, and during fiestas, churros are also sold. Additionally, the typical bocadillo is the most common snack all around Spain for school children and workers. Bocadillos can be filled with various foodstuffs typical of the province (anchovies, sweet peppers, tortilla de patatas, tuna, ham, meat, cheese, Empanada Gallega, etc.) and are very convenient as “food on the go”. Some major cities will have vendors selling ice cream, nuts and snacks from kiosks.
During summer in Málaga (and many small towns nearby), the fruit of the higo chumbo (a local cactus) is often sold.
A very common street food in Sweden is hot dogs, and the traditional korvkiosk (“sausage kiosk”) also often serve meatballs with mashed potatoes, brown sauce and lingonberry jam. Tunnbrödsrulle (“flatbread roll”) is also often sold as street food. It is a soft flatbread normally filled with a sausage and mashed potato and sometimes with prawn sallad, lettuce and onion. Hamburgers and kebab are also popular street food.
Street foods available in Switzerland are sandwich-like, either the typical grilled panini, but also pretzels, grilled chicken, hot dogs or the traditional Bratwurst served with a slice of bread and sometimes mustard. Sweet foods include ice cream and crêpes. Stalls will typically be motorized trucks, rather than smaller wheeled carts.
Common Ukrainian street foods include various kinds of stuffed buns and dumplings, such as perohy, pyrizhky and varenyky that are either boiled or fried and frequently served with a sour cream dill sauce. Fillings include mushrooms, onions, potatoes, ground meats and cabbage. Holubsti, cabbage rolls with rice or meat filling and a tomato sauce are also frequently serves, particularly around the holiday of Easter. Tatar influence can be found with shashliks being popular.
Kvass is a slightly fermented beverage made from rye bread, yeast and water. Dried apples and plums are steeped in sugar water which is then sold as a beverage called uzvar, particularly during festivals and fairs.
Converted or purpose built vans sell kebabs, baked potato, hamburgers and chips, especially at night. Individual portable ovens capable of being wheeled by a single man serve baked potatoes along with fillings such as cheese or chili con carne. On the coast fresh seafood is often sold straight from the catch cooked in mobile kitchens. At fairs, stalls sell candy floss and doughnuts. In Lancashire, hot parched peas (black peas) are bought from stalls, especially in the colder months. During winter there are stalls selling hot chestnuts. British street foods include fish and chips which are frequently sold and eaten out of a paper package.
The most common street food in the capital in earlier periods was jellied eels or pie and mash made from meat, which would be covered in the liquor from cooking the eels, although this tradition is no longer as common as in the early 20th Century.
Ice cream vans are considered one of the signs of summer, and they usually play well-known tunes such as “Greensleeves” or “Teddy Bears’ Picnic” through a PA system. Street carts can be seen in some cities selling products such as roast nuts and hot dogs, especially in places frequented by tourists.
Ottoman Turkey has been the first country to legislate on and regularise street food standards, in 1502. In Turkey, street foods show considerable change from region to region.
Here is a comprehensive list of most of the typical street foods that can be found around large Turkish metropolises:
- Döner served either in:
- Dürüm – the “Kasarli Dürüm” variation of Taksim is extremely popular, that consists of a toasted dürüm with kasar cheese added to the döner meat
- Tombik i.e. “fat bread”
- Balik-ekmek – freshly cooked fish (typically mackerel, or other similar oily fish) served, along with various vegetables, inside a bun of Turkish pide bread. This is typically served on the Eminönü square straight from the boat on which it is prepared.
- Pilav – steamed rice with chicken and chickpeas, mostly sold in steam carts at night
- Midye – mussels, that come in two forms:
- Midye dolma – stuffed mussels with rice, pine nuts and raisins, eaten cold with lemon and olive oil
- Midye tava – mussels on a skewer, that are fried in oil, and eaten with a garlic sauce
- Kokoreç – the Istanbul version is typically cooked on a pan rather than on charcoal, and can be spicy
- Uykuluk – sweetbread and other soft glands of lamb, grilled on charcoal, and especially popular in the European Side
- Patsos – a sandwich composed of fried french fries and sausage topped with kasar, more than popular in the Asian Side
- Dilli-kasarli – a tiny toast comprising thin sliced smoked beef tongue with kasar cheese, a fine delicacy
- Adana kebabi – served in a dürüm
- Sucuk-ekmek – grilled sucuk served in fresh crusty bread as a sandwich
- Islak hamburger – another specialty of the Taksim neighbourhood, consisting of a garlic meatball in a tiny bun, that is dipped in a pepper sauce and reheated
- Kumpir – a baked potato filled to the maximum with a variety of toppings, popular around Ortaköy
- Boza – a fermented drink, drunk in winter nights
- Kokoreç made exclusively from milk fed lamb, grilled on hot charcoal, served barely cleaved inside of a grilled bread quarter, with very little spice, often accompanied with cold beer
- Çöp sis – a kebab consisting of very small milk fed lamb cuts mounted on tiny skewers (made of dried squash) grilled on charcoal and served in very large numbers, around 15 at a time
- Kelle sögüs – different parts, including cheek, tongue, brain and eyes from a boiled sheep head, that are cooled and marinated in olive oil, then all chopped together and served wrapped in a lavas with a slice of tomato and a hint of spice. It is considered to be a local delicacy of Izmir by excellence
- Közde sandviç – Literally “Sandwich on charcoal”, that is bread toasted on a charcoal grill, alongside the meat and cheese that are grilled on charcoal to be then added to the toast. Comes in two main variations:
- Kumru – lit “the Dove”, that consists of a lemon-shaped bread and has mostly a cheese filling
- Yengen – lit. “Your Aunt” that has a round and crusty bread with a meatier filling, with mayonnaise
- Midye – mussels, that come in two forms:
- Midye dolma – stuffed mussels with rice, pine nuts and raisins, eaten cold with lemon and olive oil
- Midye tava – mussels on a skewer, that are fried in oil, and eaten with a garlic sauce
- Sardalya tava – small sardines fried in olive oil
- Boyoz – flaky pastry typical of Izmir, baked in a masonry oven and served with a hard-boiled egg
- Gevrek – the Izmir version of simit
- Tursu Suyu – sour brine that is left from pickling, consumed cold, somewhat of an acquired taste
- Lokma – a sweet summer specialty, sold on carts
- Simit in its Ankara variant, that is thinner, and baked exclusively in masonry ovens after being brushed with pekmez, making it crustier
- Köfte-ekmek – spicy meatballs grilled on charcoal and served inside crusty bread or grilled bazlama generally consumed with ayran
- Döner – Ankara is famous with its döner.
- Kumpir – a baked potato filled to the maximum with a variety of toppings, popular in Çankaya
- Gözleme – savoury hand made and hand rolled pastry, with a selection of fillings, grilled on a sac top
- Kiyma kebabi – a particularly delicious kebab, consisting of roasting a huge skewer of hand-minced ram meat mixed with tail-fat and red pepper on an open mangal, called “Adana Kebabi” in the rest of Turkey, eaten in its street version as a dürüm wrapped in lavas
- Ciger dürüm – liver that has been roasted on a mangal, alternatively with pieces of tail-fat, wrapped with onions, parsley and pomegranate syrup in a dürüm that takes a “V” shape
- Tantuni a spicy lavash wrap consisting of julienned lamb stir-fried on a sac on a hint of cotton oil, a specialty of Mersin
- Sirdan – boiled sheep rumen filled with rice, and eaten with cumin, considered to be an Adana delicacy
- Bici bici – a very popular ice dessert, consisting of sweetened peeled ice put on top of diced haytalya pieces (sweet semolina jelly) swimming in rose syrup. The peeled ice is then lightly soaked with different natural syrups, coloring it. This particular dessert is nowhere to be found outside of Adana-Mersin, and until very recently, could be only bought from street vendors
- Salgam – a beverage made of fermented red and black carrots, very sour, that comes in mild and hot versions. Both Adana and Mersin compete for the best Salgam
- Beyran – a dish made of a small amount of rice topped with the soft meat and neck fat of lamb in a small copper plate that is left to burn on a potent fire for some time. considered to be an Antep delicacy
- Nohut dürüm – a very interesting dürüm made out of chickpeas steamed in a spicy sauce, that are served crushed and wrapped in a thick lavas. This may be Turkey’s only entirely vegetarian dürüm.
- Cagirtlak – liver, fat, and other offal (mostly heart and kidney) are impaled on skewers and grilled on a mangal to be served in a lavas, a favorite late-night dish of Eastern Turkey
- Fistikli kebap – lit. “Kebab with pistachio” is basically a Kiyma Kebabi less the spice and plus the ground pistachios that are added in the mixture. The street version is served as a dürüm.
- Urmu dutu – the juice of freshly squeezed sour blackberries (a variety endemic to the region) that is typically only sold in the street carts, where the blackberries are cooled on a block of ice.
- Lahmacun – ubiquitous to the city, with the street version being substantially smaller than the regular one, and sold by higher quantity
- Çig köfte dürüm – consists of çig köfte that has been wrapped with a lettuce leaf inside a dürüm
- Hashas kebabi – a local variation of the Kiyma Kebabi, very popular in Aleppo as well, that is made by hand-mincing the meat in a thinner manner than the classic recipe, and by adding crushed garlic into the mixture.
- Ciger dürüm – sold everywhere in the streets of the city and even eaten for breakfast, it consists of 8 skewers of charcoal grilled lamb liver and tail fat, marinated with Urfa pepper wrapped in a dürüm with cumin, sumac and onions.
- Yürek dürüm – the same wrap as the Ciger dürüm, but with lamb heart instead of the liver, eaten the same way, slightly seasoned with paprika.
- Böbrek dürüm – skewers of unseasoned lamb kidneys, wrapped with onions and sumac.
In Barbados, fishcakes are a common street food. Fishcakes are made with bits of saltfish, seasoned and mixed with flour and then deep fried. Fishcakes are sold at community events such as school fairs and concerts and can also be found at fish fries such as those in Baxter’s Road in the capital city of Bridgetown or the Friday evening event in the southern fishing town of Oistins. Fishcakes are commonly eaten with saltbread, a thick, round bread; the sandwich is called a “bread-and-two” and can be found at most village shops throughout the island.
While most major cities in Canada offer a variety of street food, regional “specialties” are notable. While poutine (french fries with gravy and cheese curds) is available virtually everywhere across the country with thousands of different flavours and combinations. Similarly, hot dog stands can be found across Canada, but are far more common in Ontario (often sold from mobile canteen trucks, usually referred to as “chip wagons”) than in Vancouver or Victoria (where the “Mr. Tube Steak” franchise is notable). Originating in Montréal, the Steamé is a different type of sausage than the traditional hot dog found elsewhere, it is steamed. A more expensive version is called the toasté and is toasted. These types of sausage have spread across the country to some degree but they remain most popular in Montréal. Falafel and pizza slices are foreign dishes that are popular nationwide, to varying degrees in different cities. Shawarma is quite prevalent in Ottawa, while Halifax offers its own unique version of the Doner kebab called the Donair, which features a sauce, made from condensed milk, sugar, and vinegar. The donair has spread across the country in pizza chains and other fast food restaurants. Also originating in Halifax, and now having spread somewhat are garlic fingers, a pizza-like dish with baked dough, cheese, and garlic but no tomato sauce and a different crust. Ice cream trucks can be seen (and often heard) nationwide during the summer months.Corn on the Cob is found commonly as well, often grilled, particularly at country fairs. British influence is seen nationwide with the very popular fish and chips often sold at chip wagons. Crêpes are also found, with sweet or savoury fillings. A growing trend has seen the emergence of grilled cheese becoming popular as a street food as of late.
In terms of desserts, butter tarts are extremely popular, as are nanaimo bars. Very popular as well as BeaverTails, a fried dough pastry originating in Ottawa. Vendors also sell fruits and nuts during the summer months and some move indoors, particularly to train stations during the harsh winter months.
Unique Canadian street foods :
- Montreal hot dog
- Butter tart
- Nanaimo bar
Fried foods are common in the Dominican Republic. Empanadas are a very typical snack, made of fried flour, though empanadas made out of cassava flour, called catibias, are also common. Fillings include cheese, chicken, beef, and vegetables, or a combination of these. Yaniqueques are sold at many empanada stands. Yaniqueques (from Jonnycake) are essentially round flour shaped cakes which are fried and usually eaten with salt and/or ketchup. Other vendors sell plantain fritters and fried or boiled salami.
Hamburgers are sold at stands called chimis, which also offer sandwiches called chimichurris, though these bear little to no resemblance to the South American sauce of the same name. Chimis occasionally also offer hot dogs and other sandwich varieties.
Corn on the cob can be bought on the street, usually sold by traveling vendors who move around on a tricycle. Sweets vendors who sell treats such as candied coconut and dulce de leche sell their goods at major intersections in cities and sometimes have their own stand. Often, fruit vendors also prepare platters of chopped pineapple, mango, banana and/or papaya topped with honey or syrup.
In Haiti street vendors sell dishes such as fried plantains, griot (deep-fried pork or beef), frescos (fruit soda drink), cassava bread, pig’s ears, and Haitian patties (pastry filled with choice of chicken, fish, beef, or pork).
The most common Jamaican street food is jerk chicken or pork and can be found everywhere on the island. Jerk is marinade that is a blended primarily from a combination of scotch bonnet peppers, onions, scallions, thyme and allspice. Once marinated, it is often barbecued on converted steel drum or whatever else locals can construct as a grill/smoker. It is often accompanied with breadfruit and/or festival, a sweetened fried dough.
Meat patties in a yeast bread called “coco bread” are the most popular street food. At Easter, bun and cheese is also eaten as a popular snack.
See also: Street Food of Mexico
In Mexico, there is a great variety of antojitos Mexicanos that are found at street food vendors, at any time of night or day: tacos, tortas (traditional Mexican sandwiches), tostadas, picadas, quesadillas, guaraches, panuchos, sopes, gorditas, tamales, atole, aguas frescas, and cemitas. And you can’t go past the Danger Dog – street vendors in Mexico have been serving these treats for years, and now bacon-wrapped hot dogs have made their way north, south, east, and west where they have become a favourite snack or street food.
Puerto Rico is well known for its street foods (referred to collectively as cuchifritos in New York City) and is popular both in the Caribbean and in mainland North America. Typical Bastreet foods include pinchos (a kebob of skewered pork, seafood or chicken, usually spicy and topped with barbecue sauce on bread; often fried whole).
Empanadas are very popular. Fried flour or yuca flour pastries stuffed with chicken, minced (ground) meat, potatoes, corn, fruit, cheese, or seafood. There are also combinations such as cheese with meat, cheese with fruit, potatoes with meat, even pigeon peas with coconut and pizza empanadas.
There’s also the Papa Rellena, fried potato balls stuffed with meat or cheese.
Alcapurria, masa made from cassava or traditional taro with green banana. The masa is filled with meat or seafood. The masa can also contains a small amount of potatoes, plantains, and/or calabazas (tropical pumpkins). Picadillo is the typical stuffing.
There are also arepas stuffed with fried meat, seafood salad or usually seafood cooked in coconut milk if one likes.
Dishes based on plantains or green bananas are popular as street food throughout Puerto Rico. Pasteles are a combination of mashed tubers, plantains, or bananas filled with pork and wrapped in banana leaves and then boiled. Pionono a sliver of ripe plantain sliced down the middle, fried and then stuffed with ground meat, cheese, raisins, capers, and olives. Plátano relleno similar to papa rellena but with ripe plantains rather than potatoes.
Bacalaítos are a fried pancake-like dough that are served with salted codfish. These foods can be found on the side of just about any busy street, but also typically in kiosks, often near the beach.
Sorullos a fried cornmeal batter shaped like fat fingers; they can be sweet or savoury. Sorullos are stuffed with Puerto Rican white cheese, Cheddar or mozzarella and is served with Russian Dressing. Sweet sorullos contain sugar and are filled with Puerto Rican white cheese and fruit paste such as goiabada.
Arañitas get their name from their shape, a play on araña, or spider. These shredded green plantain fritters are mixed with mashed garlic, coriander (cilantro) and fried.
Cuchifrito is about as simple a dish. Essentially, slice off a chunk of pork (the ear, the stomach, or the tail), cover it in batter, and deep-fry.
The almojábana is a fritter made flour from rice, baking soda, cheese (Creole, cheddar, or mozzarella), Parmesan cheese, milk and egg. This mixture is used to make a dough that is fried into a ball. This frying is done mostly in the Western region of the island where one could find on sale in stalls, cafés and festivities.
Trinidad and Tobago
In Trinidad and Tobago there are roti wrap and shark and bake stands that provide quick foods like roti, dhal puri, fried bake, and the most popular, Doubles. Roti is a thin flat bread originating from India that is fluffy on the inside and crispy and flaky on the outside. It is cooked on a flat iron plate called a tawah (Hindi tawa) or platain and served with curried chicken, pork or beef. Dahl puri is similar to the roti but is softer and pliable and has crushed dahl lentils cooked with saffron and placed in the centre of the dough before it is rolled out and cooked. This is also served with either curried chicken, pork or beef.
Fried bake is made by frying flattened balls of dough that becomes fluffy and increases in height as it is fried. It can be served with fried ripe plantains, meat or gravy. At the shark & bake stands fried bakes filled with well-seasoned shark fillets and dressed with many different condiments including pepper, garlic and chadon beni can also be found.
Doubles is made with two flat breads called baras (from Hindi bara, “big”) that are filled with channa (from Hindi “chick peas”) and topped with pepper, cucumber chutney, mango chutney, coconut chutney or bandania/chadon beni. It can be eaten either wrapped up as an easy to eat sandwich, or open it up and eat each bara separately.
In the United States, hot dogs and their many variations (corn dogs, chili dogs) are perhaps the most common street food, particularly in major metropolitan areas such as New York City. Roasted nuts and gyros are often sold in the cities. Cheesesteaks, breakfast sandwiches, and soft-pretzels are common in Philadelphia. Throughout the US, ice cream is sold out of trucks. Tacos and Tortas are sold from open food stalls. Pizza and egg rolls are available from window counters.
Some vendors operate out of food trucks and food carts, which offer a low overhead for entrepreneurs and often serve a huge variety of cuisines. Like restaurants, they are regulated and subject to inspections by local municipal or county health departments. Food trucks surged in popularity after the success of the Korean–Mexican fusion truck Kogi Korean BBQ in Los Angeles in 2009. According to Smithsonian Magazine, the hip new generation of food trucks “are the new incubators of culinary innovation,” with Kogi serving novel concoctions such as kimchi quesadillas, and gourmet ice cream truck Coolhaus serving inventive flavours such as Avocado Sriracha, Brown Butter Candied Bacon, and Fried Chicken & Waffles.
Diversity and the lack of a strictly defined national cuisine means that, in most urban areas in the US and Canada, vendors sell hot dogs, pizza, falafel, gyros, kebobs, tortilla-based snacks such as tacos and burritos, panini, crêpes, french fries, egg rolls, and other various dishes.
Popular street foods in the Virgin Islands include patés, fried fish, fried chicken leg and johnnycake (fried dough). Pates, similar to the empanadas of Puerto Rico and the Dominican Republic, consist of fried flour filled with various meats, including conch, saltfish, beef, chicken and lobster.
See Australian street foods at the begining of this article
Vans selling burgers, New Zealand hotdogs (a battered sausage on a stick), toasted sandwiches and chips are the most common type of street food in New Zealand. The White Lady food van in downtown Auckland is a well-known icon of the city. Many coffee carts and coffee vans operate on the streets, both independent ones as well as vans operating as part of a franchise system such as The Coffee Guy.
Like Australia, ice cream vans and sausage sizzles are also common in New Zealand. The most well known ice cream franchise is Mr Whippy, a franchise that originally came from England, and also operates in Australia. Mr Whippy soft-serve ice cream is an iconic symbol of a New Zealand summer to many Kiwis.
In Argentina, vendors sell choripan, a barbequeued sausage served wrapped in French bread, or morcipan, using a blood sausage (morcilla) instead.
Pizza is very popular, in part due to the country’s heavy Italian immigration in the early 20th century. Local versions include the fugazzeta, a pizza made with mozzarella cheese and onions, and the fainá: a pizza made with garbanzo bean flour with no toppings, generally served as a side dish to regular pizza.
The empanada, which in gourmet versions is baked, is usually deep-fried in this case. Empanadas can be made with beef, fish, ham & cheese, neapolitan (using the same toppings as that pizza) or vegetarian.
Sandwiches are usually served hot, like the tostado or the lomito, the latter having a great number of versions, with food courts offering all kinds of ingredients and combinations.
Other local street food includes local versions of the hotdog called pancho, and the hamburger or hamburguesa. Despite being very popular in the past, these have been displaced by a number of reasons, mainly a local perception that American-style foods are unhealthy and of low quality.
Sweets and desserts usually found in Argentine streets include caramel apple (manzana acaramelada), cotton candy (algodon de azucar), sweet popcorn (pochoclo) and a local snack called garrapiñada, which is made of peanuts, vanilla and sugar caramel, and sold in small bags in the shape of tubes.
Pão de queijo, which can be translated as “cheese bread”, is a street snack in the southeast of Brazil and, increasingly, the rest of the country. Hot dogs, cooked in a tomato-based sauce with bell peppers and onions, are often sold with grated cheese, ketchup, mayonnaise, green peas, corn kernels, fried potato sticks (batata palha), potato salad or mashed potatoes as choice of toppings. Hamburgers are also offered with an assortment of toppings, such as mozzarella cheese, bacon, fried eggs, lettuce, tomato, mayonnaise, ketchup and mustard, the popular “X-Tudo” (or cheese-all, a souped up cheeseburger). Calabresa (Pepperoni) sausage sandwiches are also popular.
Rio de Janeiro beach vendors sell Mate Gelado (erva mate iced-tea), biscoitos de polvilho (sour manioc flour puffs), roasted peanuts and queijo coalho (grilled cheese on sticks, barbecued on the spot) as well as popsicles, cold beer and home-made sandwiches (sanduiche natural). In the northeastern state of Bahia, the region’s African heritage is reflected in the iconic acarajé (deep fried black eyed pea bun filled with caruru, made from salted dried shrimp, and vatapá, a creamy combination of coconut milk, palm oil and cashew nuts) or sweets like cocada (candied coconut) and pé-de-moleque (peanut brittle). All over the country, popcorn is always offered in push carts both savory or sweet (with sugar and cocoa powder). Churros push carts (sausage shaped deep fried dough filled with a choice of doce-de-leite caramel or chocolate sauce) are also found on any major city street.
In Chile, the street cart menus tend to include: sopaipillas (a deep fried dough made out of flour and pumpkin), Anticucho (a type of kebab), completo (local version of hot dog, usually topped with mayonnaise, chopped tomatoes and sauerkraut), calzones rotos (sweet deep-fried dough with pulverized sugar sprinkled on top), fresh fruit juices (preferently orange or grapefruit), fruit salads, soft drinks, French fries, pizza, churros, empanadas (ether fried ones filled with cheese or baked ones filled with minced meat, black olives and hard-boiled eggs), savory or caramelized peanuts, local sweets and others.
In Colombia, the empanada, a deep-fried meat-filled patty, is sold. It is also a very popular side dish. Various types of arepa are also a common street food. Also popular is the chuzo (meat skewer), consisting of pork or chicken speared shish-kebab style on a thin wooden stake (hence the name chuzo, from chuzar meaning “to pierce or spear”) and cooked over charcoal on a pushcart. Most chuzos are garnished with a small arepa at the top and a small roasted potato at the bottom. Morcilla, various sausages, and chinchurria are also sold by street vendors.
Buñuelos and natilla are popular especially during the Christmas season.
In the Paisa Region, pan de bono, pan de yuca, pan de queso, pastries and wine cake are sold at street stalls. Ice cream treats and paletas are also popular at street vendors. Fruit salad with condensed milk, granizado shakes, salpicon, and fresh fruit are also sold in the land of “eternal spring”. Carimañolas are sold in coastal regions.
In Peru, anticuchos, a type of kebab, are often sold by street vendors called anticucheras. Also, cuy, a species of Guinea pig, is served as a delicacy on religious holidays.
In Venezuela, the arepa is a common fast-food meal. It consists of a flattened cornmeal bun, about the size and shape of an English muffin, split open and usually stuffed with soft cheese. Other fillings include shredded chicken salad with mayonnaise and avocado (reina pepiada), shredded brisket cooked with onions, red capsicums (bell peppers) and tomatoes (carne mechada) and pickled octopus. Also popular are cachapas, flat cakes made from fresh corn, rather than corn flour. Empanadas are also eaten in Venezuela, and are made out of corn flour, rather than wheat flour, as in the rest of the continent. They are filled with the same ingredients as arepas.