Tag Archives: street food

The Best Al Pastor Tacos in Los Angeles

One of the things we look forward to most when we visit in Los Angeles is going on a self-styled taco crawl across the city. We developed our first taco crawl – focusing specifically on our beloved al pastor tacos – in the Spring of 2022, on what was actually our first plane trip since the start of the pandemic. We crowned a winner in 2022, but we wanted to sample a few more spots before we were ready to declare a true champion. Fortunately, we returned to Los Angeles in April of 2023, allowing us to add some more contenders, and to re-test our previous winner. For the taco crawl we focused on al pastor tacos, since they are our favorite variety, and the gulf between excellent and mediocre tacos al pastor is wide.

Al pastor tacos are typically made by shaving meat from a large rotating cone stacked with marinated pork topped with a pineapple – known as a trompo – in a fashion similar to gyros. However, not all taquerias utilize this technique for al pastor, but for us it is a must, so we narrowed down our contenders to only those taquerias with a trompo. When assessing tacos we rated each on a few different parameters (admitting to some subjective preference). The parameters: 1. Trompo / Meat Quality 2. Meat Delivery Method (cut directly off the trompo vs finished on the grill) 3. Presence of pineapple 4. Tortilla quality. 5. Price 6. Other intangibles, which include general vibe and topping options. At each taqueria we ordered al pastor tacos to eat there immediately, with only the classic topping of onions and pineapple.

When deciding where to visit, we gravitated towards spots on the west side of LA, since that is where we were based. We started out by consulting “best of” lists alongside Yelp, Google Maps, and Instagram to gauge the highest-rated taquerias. But all this research notwithstanding, we were floored at how many al pastor trompos we saw simply spinning at roadside taquerias on the literal street corners. In fact, all of the tacos in our competition were street stands or food trucks. People in LA simply don’t know how good they have it. We invited our lovely hosts in LA, C and A, to come along for the taco crawl with us, and they were more than game, and helped us assess the contenders. After visiting a total of 6 spots – including a follow-up visit to our 2022 winner – we landed on a unanimous grand champion.

So, what was our favorite al pastor taco in Los Angeles? Tacos La Güera Pico (2949 W Pico Blvd, Los Angeles, CA 90006), also our 2022 winner!

  1. The trompo at La Güera was a thing of beauty, as you can see in the photos. The pork was extremely flavorful, had a good color, and was and not fatty or gristly. Upon being sliced off the trompo, the meat was extremely thinly sliced, with some nice char. We loved the crispy texture, and one of our friends described this quite accurately as a “meat croissant” in terms of its thin, almost translucent, texture.
  2. The meat was shaved directly off the trompo into the tortilla. We consider this to be the superior delivery method, but requires some additional skill from the taquero to decide which parts of the trompo are done enough.
  3. We feel that pineapple is a must, and here it was included generously.
  4. The tacos were composed on a two small corn tortillas, not particularly memorable, but they got the job done.
  5. Each taco was $2.50, slightly more expensive than other places which charged $2, but ultimately worth the small difference.
  6. La Guera was a simple stand with a tent, and a street corner setting. One one end was the trompo, and the other, a generous toppings bar with veggies, salsa, limes, etc. However, there is not much in the way of seating, and it was cash only (or Zelle). We visited on a rainy night and simply scarfed down our tacos, so this didn’t really matter for us.

La Güera takes the al pastor trompo crown! After visiting across 2022 and 2023, La Güera was the unanimous winner amongst all 4 of the taste testers, giving us confidence in our verdict. Many of the other taquerias were nearly as delicious, and we give honorable mentions to fan favorite Leo’s (1515 S La Brea Ave., our winner prior to 2022), and Tacos Zempoal Mixe (2541 S Barrington, pictured above), an under-the-radar stand that simply caught our eye when we drove by, but was justifiably highly rated. Other contenders were: Tamix, Naomi’s, and Brother’s Cousins. Even though we have a solid winner, we feel that we only scratched the surface of the al pastor options in LA. We would encourage you all to go out on your own taco adventures, wherever you are. We are already looking forward to the 2024 edition of the LA Al Pastor Taco Crawl.

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Eggs as Street Food in India

Even though it would be unusual in the US, Having an omelette as street food is pretty intuitive, since eggs are cheap, nutritious, tasty, and quick to prepare. Nowhere in the world is the egg-based street food culture as distinctive and varied as in India, and Priya Krishna has a rundown of some of the most iconic egg dishes in India on Bon Appetit. The state of Gujarat, in Northwestern India, is also particularly known for its egg-based dishes. A typical Gujarati egg street food dish from the town of Surat is Anda Ghotala, eggs mixed with tomatoes, garlic and ginger. If you are in the US, Egg o holic restaurant in the Chicago area (along with other locations around the US) specializes in Gujarat’s egg-heavy cuisine.

One type of eggy street food, the bread omelette, is popular throughout India, with endless variations by region. The bread omelette even went viral across the world on Reddit in 2019, introducing it to a large fanbase outside of India. Check out the video to watch a real master at work making bread omelettes at a street stall in Delhi. Elsewhere, in Goa, you may enjoy the local version of the bread omelette, Goan Omelette Poi. We think that the US should start embracing the egg street food culture!

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New Orleans’ Secret Noodle Dish: Yaka Mein

The New Orleans Jazz Festival, one of the biggest music events of the year, which was supposed to be happening right now, was cancelled this year due to Coronavirus. The cancellation of JazzFest really drives home how out-of-the-ordinary everything is…. Along with the amazing music, you could get some of the best New Orleans cooking at JazzFest every year, ranging from Creole to Cajun to Vietnamese and back again. You could also get Yaka Mein soup, a hybrid dish that originated in New Orleans. Yaka Mein (also known as Ya-Ka-Mein or simply “Yock”) is a simple dish of beef, noodles, green onions, hard boiled eggs and soy sauce (plus some secret seasonings). Its actual origins are shrouded in mystery, though a likely theory points to roots in New Orleans’ old Chinatown, and similar dishes under the name yat/yet gaw mein are sold in Chinese-American restaurants in New Orleans and throughout the US.

Yakamein

Ms. Linda’s Ya-Ka-Mein in San Francisco by Gary Stevens

This hearty and filling dish has become associated with second line parades, and Jazzfest in particular, due to the presence of “Ya-ka-mein Lady” Ms. Linda Green. When Anthony Bourdain visited New Orleans he paid a visit to Ms. Green, and you can check out another interview with her by Zagat below. But even if you are not going to these events, you can get yakamein soup all over New Orleans from convenience stores to high-end restaurants to bars where it is touted as a great hangover cure (it is sometimes called “old sober”).  If you are not lucky enough to sample Ms. Linda’s creations while in New Orleans, you can make Yaka Mein from just a handful of ingredients, using recipes from Just a Pinch, Epicurious and Deep South Dish.

 

 

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What are Carinderias?

philippinesWe have been focusing a bit on the Philippines this week during our online food explorations, and have become enthralled by its diverse food culture. We are already itching to visit in person some day and try all the street food! One of the major restaurant types in the Philippines is the Carinderia, which is a combination of a street food stall and a buffet restaurant. The origin of the name is tied to the word kari, which means spice/curry. At a Carinderia, which is often open air and found street-side or in a market, you can select from maybe a dozen or more rotating local Filipino home-style dishes. Options vary by restaurant and region, and may include chicken adobo, lechon (roast pork), sisig (chopped pork and onions), Tinolang manok (chicken soup), pancit (fried noodles) and more. You can find Carinderia restaurants throughout the Filipino diaspora, from the US, to Australia to Bahrain. Mark Weins has a blog post and video a Carinderia he visited in Manila, giving insight into the various dishes. We also love the Carinderia crawl videos from the Filipino channel Coconuts.tv. Each video follows a different person visiting their favorite Carinderia and it is awesome to see the variety in both setup and food!

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Bellies en Route Cairo Food Tour

Unsurprisingly, our favorite thing about traveling is the FOOD, and we try to learn a bit about the local cuisine before we visit a place. You may be surprised that up until now we have never taken a food tour. When we learned about the first food tour in Cairo, given by Bellies en Route, it sounded like the perfect food tour for us. Bellies en Route is curated and run by Egyptians Mariam “Mia” Nezar and Laila Hassaballa. They are experts in the Cairo food scene and picked out the perfect eats for first time visitors, exposing you to the vast variety of classic Egyptian foods. And as you may have guessed since we are not Arabic-speakers, the tour is given in English.

We met Mia in Tahrir Square in the heart of downtown Cairo at 4 PM to start off our walking tour of downtown Cairo foods. Mia and Laila have throughly vetted all of the stops on the tour both for tastiness and consistency so you know you will be in for a treat, taking out all of the guesswork in a new city. Our host Mia, a born and bred Cairene, was also extremely knowledgable about the history of Cairo and its cuisine. We really appreciated the extra historical context and insight she provided throughout the tour.

Our first stop was for some classic Egyptian home cooking. Our amuse-bouche was salad water (Muyyet Salata) a vinegary drink in a shotglass proportion with garlic, lemon and dill meant to whet the appetite. Our next sample was macarona bechamel, a tasty baked pasta dish with meat and a cream sauce (with extra tomato sauce on the side) that is popular at home but rarely seen out in restaurants. Without the tour I am sure we would never have gotten to try it. Think of it as kind of a cousin of tomatoless Greek pastizio.

Another new-to-us specialty the Bellies unearthed at a historic coffee roaster was Arabic-style coffee which is light in color, and nothing like the thick, potent Turkish coffee you may be expecting. This conconction is served unsweetened with cardamom, and tastes akin to a green tea. You definitely have to try it for yourself!

Next we were off to a juice bar to sample some fresh Egyptian juices, something the country is particularly known for. We sampled karkade, a popular drink made from a flower similar to hibiscus (and the Mexican agua fresca Jamaica), sugarcane juice, and Sobia, a rice and coconut water similar to Mexican drink horchata without the cinnamon. I find it interesting how there are so many analogues between Mexican and Egyptian drinks. It was particularly fun to watch the raw sugarcane stalks pressed through the machine to make the juice, and surprisingly it was not too sweet. Of course, in Egypt, the king of all juices is Mango. Egypt grows dozens of varieties of mangos and their in-season time is hotly anticipated. Sometimes it is impossible to know which juice bar is good (or clean enough) so we felt grateful for the Bellies’ guidance.

We also visited a well-known classic restaurant for Egyptian comfort foods, Felfela, which is actually built into an alleyway and is particularly atmospheric (seen above). After that we visited a hole-in-the-wall homestyle Egyptian restaurant tucked into a nondescript storefront in downtown Cairo that we can assure you could never find on your own. At these two restaurants we sampled heartier Egyptian fare including Egyptian falafel (made of fava beans instead of chickpeas as it is in many other places), a parade of mezze, and the polarizing Egyptian soup molokiah (dark green soup seen below).

Molokiah is made of jute leaves cooked in a chicken (or other type of) stock, and has a very unusual texture. The plant leaves, which are somewhat akin to kale or collard greens, have a viscous okra-like texture when cooked. The dish is a love-it or hate-it thing and we personally fall into the pro-molokiah camp. Mia also showed us how to sop up the molokiah with pieces of the baladi bread made into the shape of a “cats ear” (same deal as an Italian scarpetta).

By this point we were getting pretty full, even though most of what we had been tasting was the sample portion size, but we pressed on, eager to sample more! As our last savory item, we visited a place for koshary that came recommended over the more famous Abu Tarek. You have to attend the tour to find out where! We have written about koshary (and our affinity for it) a few times before and it is a must-try for any visitor to Egypt. Koshary is a satifying mix of lentils, chickpeas, various shapes of pasta, fried onions and tomato sauce, which you can customize with spicy or garlic sauces.

After all of these main courses, we stopped at a traditional dessert shop where piles of cookies and desserts in large copper trays were on offer. We sampled basboosa, honey cake and kunefe. Basboosa is cooked with semolina flour and flavored with rosewater and kunefe is made with two cake-like layers of crunchy wheat vermicelli filled with a layer of cream.

And there were even more surprises in store, but you have to attend the tour yourself to find out. We are grateful to the Bellies for showing us a different, more local side to the Cairo food scene. If you are new to Cairo and want an on-the-ground food tour featuring food that the local Cairenes actually eat themselves, we couldn’t recommend Bellies en Route more. Our only major advice is: come to the tour hungry!

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Thai Thai Bangkok Street Food in Lakewood

thailandThe Cleveland area actually has a huge supply of Thai good restaurants, and though we have a few favorites, we are still looking for our go-to spot. In Thai Thai Bangkok Street Food (13735 Madison Ave, Lakewood, OH 44107) we have a worthy contender. We first came across Thai Thai at the Asiatown Night Market over the summer, where they were selling bubble tea, chicken skewers and fried noodles. We were excited to learn that they also had a bricks-and-mortar spot in Lakewood, so we decided to pop into Thai Thai for a pre-concert meal.

thaithai

The menu at Thai Thai is limited – which in this case is a good thing – the focus is on Bangkok-specific street foods instead of a more typical wide menu. The owners are from Bangkok and have taken care to bring over some of the more unique street foods  from the city. There are favorites on the menu like pad thai and pad see eiw, but also more unique dishes like Yen Ta Foe (which M actually tried as a street food in Bangkok) – a pink soup made with fermented soybean paste and roasted duck noodles with bean sprouts.

tomyumsoup

On a Saturday night, Thai Thai was quite crowded, but the owner Kiwi was efficiently making the rounds at the table and was quite friendly with recommendations. To start, we tried the North East Sausage, ($5.50) which is homemade pork sausage made with rice and spices, as well as Tom Yum soup ($3.50), which is a sweet and sour soup with lemongrass and mushrooms. The soup was particularly delicious, and was more complex than the other Tom Yums we have tried in the past. For mains we ordered Kra Praow (bottom dish below – $9.95), spicy chicken, rice and basil; and Larb (top dish below – $9.95), a spicy chicken salad with lemongrass, red onion and cilantro.

larb

The mains were both delicious, with moderate spiciness, but nothing too overpowering. All of the ingredients were super-fresh, clean and simple. Thai Thai’s dishes really did remind us of the food we had in Thailand. For dessert they also had kabocha squash custard and mango sticky rice ($5 each). However, we opted for one of the many flavors of bubble tea – taro. We enjoyed the more unique dishes available at Thai Thai, and this factor helps bring a new element to the Thai food scene in the Cleveland area. We will definitely be back to Thai Thai soon!

bubbleteataro

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Fuchka / Puchka, street food of Bangladesh

When we were at the Long Island City Flea & Food Market this fall we were surprised and pleased to find a stall selling Bangladeshi food, Jhal NYC. Jhal NYC serves street food from Bangladesh including Fuchka and Jhal Muri (a puffed rice snack). Fuchka is popular around the Indian subcontinent and might be known in other areas as puchka, panipuri and golgappa.JhalNYC

Fuckha consists of a series of small crispy dough shells, topped with chickpeas and potato stew along with other garnishes, including green onions, chili peppers and cilantro. Another key aspect is that it is then topped with (or dipped in) a light tamarind water. The fuchka was a delicious mix of complex flavors, and the crispy shells perfectly complemented the soft chickpeas and potatoes. Here is a recipe from Archana’s kitchen for the dough shell and here is a recipe for the Bangladeshi-style filling; or a simplified version that has both parts of the recipe. Fuchka was such a delicious snack – we can see how it is so popular across so many different regions.

Fuchka

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Photo Tour of Borough Market in London


Borough

englandThere is nothing we love more than a good market, and London has them in spades. Borough Market is one of the largest and oldest markets in London, and the current iconic glass and metal structure was originally built in 1851, and after additions over the years it was refurbished at the beginning of the 21st century into its current form. Though it was originally a wholesale market, Borough Market today is a mishmash of food stalls selling everything from fresh fruit to meat pies to olive oil to tapas under one roof. Though we are always fans of food from all over the world, it was especially great to see all of the local British foodstuffs available for sale, especially the cheeses. We pieced together a light meal (very reasonably priced for London) from various stalls, after wandering around and taking in all the sights and smells.

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The Magical World of Turkish Osmanlı Macunu

turkeyWe absolutely love the culture of street food in Turkey, and we were completely intrigued by Zester’s videos of the Turkish candy, Osmanlı Macunu, being made on the street. Macun (which means “paste” in Turkish) is basically a colorful sugar lollipop that comes in a variety of flavors, made to order. Each lollipop is composed of several flavors, twirled on a stick in succession and then cured by lemon. You just have to watch!

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Exploring the Camden Lock Global Food Market

united_kingdom Many visitors to London, so we are told, cap their trip with a leisurely boat ride along the Thames – a journey which, surely, will take you to some fine culinary destinations. But – and this knowledge is thanks to a trip from our well-traveled friend Robin – London also possesses a series of small navigable canals in the central and northern parts of the city. You can ride, as we did, a British longboat from the back of Paddington Station to the Camden Lock, a leisurely ride through London’s “Little Venice” that took us by grand estates, leafy parks and an assortment of floating homes and cafes. And, prize of prizes, the boat will drop you off at what may be one of our favorite food markets ever: Camden Lock Market.

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Camden Lock Market is large, with a wide range of stores, restaurants, and shops that can get very crowded and touristy. But at this end, nearest to the boat dock, you find “Global Kitchen,” which features a plethora of appealing and appetizing food stalls around a gridded series of walkways. Even at the odd hour of 3 pm, this place was jam packed (the market is open 10am-6pm most days). Our first reaction? Overwhelming. It took half an hour just to find all the options available: Japanese noodles, Argentine grilled meats, Peruvian snacks, West African meals, kielbasa, vegan wraps, paella, cookies, piadina, and more. Everything- and we mean everything- looked good!???????????????????????????????

Choices, choices. L finally opted for South African bunny chow at Boerie en Bunny (£5.5). Operated by a woman who wins the award for genuinely nicest person we have ever met, Boerie en Bunny serves South African curries and fish stews over your choice of rice or “Bunny Chow” – a hollowed out roll (bun – get it?), stuffed with your order. We went with a rich and deeply flavorful spicy goat curry, topped with yogurt and fresh cilantro – a choice that was only made after our amiable friend forced us to try all the options she had available, and then asked us to stay just to taste a her seafood stew (fantastic, and very reminiscent of a Brazilian moqueca).

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Next, we opted to reminisce about our 2011 Istanbul trip with a Turkish lahmacun at Istanbul lahmacun (£5), a pizza-esque dish topped with ground lamb. Lahmacun are a very popular street snack in Istanbul, and we had the good fortune to try a few while were there. The stall owner, from Istanbul herself (authenticity points!) was very happy to learn we enjoyed her hometown, and eager to talk about her life experiences and food in London. The good food matched the owner’s ambiability: our lahmacun was huge, covered in ground lamb, yogurt and veggies, which made for a filling and delicious main course.

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Finally, for dessert we had one dozen Dutch poffertjes (aka “Dutch Pancakes”; £3.5) from a stall of the same name. These little puffs have the appearance of mini dough UFOs or slightly flattened donut holes. The gentleman manning the stall (see photo below) was a complete pro: flipping the poffertjes in the special pan at a lightning speed with a pair of chopsticks. Of course we could not resist topping them with Nutella.

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We ate a lot of street food in London, but the Camden Lock Market was our hands-down favorite! If you are looking for cheap, good food in London you absolutely must go. You can get there by tube, but the boat is even more fun.

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A Visit to the Mercado de Antojitos in Coyoacán, Mexico City

Mexico FlagToday is Mexican Independence Day, so what better day to talk about some Mexican street food classics? While in Mexico City we enjoyed a lot of amazing street food including a quest to find the perfect tacos al pastor (post forthcoming). However, for the most delicious street food in the smallest space under a single roof, Coyoacán’s street food market, the Mercado de Antojitos, is a veritable one stop shop for low-key, delicious, authentic, friendly and cheap food.

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Part of the major draw, beyond the food of course, is the market’s location in the historical and charming Coyoacán neighborhood in Southern Mexico City. With its cobbled streets and faded mansions, you will feel like you’ve stepped into another era (before Mexico City engulfed it, it was in fact its own town). The Anotjito Market is tucked into a side street near the main square of Coyoacán. There are about a dozen stalls inside, each ringed with stools or benches. This is definitely not a touristy place, and the food is so good – and turnover so high – there isn’t much need for hawking or up-selling.  People of all ages packed the stalls, and for added liveliness, a guitar band entertained.

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We were spoiled for choice by all of the antojitos (literally “little cravings”): so what did we get? One of the most popular dishes on offer was the quesadilla, which means something different that it does in English parlance  (no cheese!). Due to their prevalence and popularity among the market patrons, we knew we had to choose a quesadilla. The quesadillas we tried were deep fried and stuffed with huitlacoche, one of our favorite Mexican flavors. Huitlacoche is technically a corn fungus, and tastes something like a truffle!

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Another popular choice for sale was pozole, a hearty stew made from hominy and pork, which was especially delicious on a somewhat dreary and rainy day. For a little Vitamin C, you can also get your fill of fresh squeezed juices in flavors like strawberry and papaya. Beyond its role in pozole and in the tortillas, corn is king at the market, and for an even purer corn experience try a thick cornmeal drink (atole) or a cup of corn kernels with epazote (esquite). The prices are also very reasonable, so you can get more than a meal’s worth for only a few dollars. A market full of street foods is potentially one of our favorite concepts – and the Mercado de Antojitos definitely did not disappoint.

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Discovering Yen Ta Foe at Win Coffee in Bangkok

Lindsay and I (now that we have revealed our real names!) were in southeast Asia in 2010, traversing around the region after a short stop-off for an academic conference in Singapore. As loyal readers know, we are big advocates for street food and small, specialty restaurants that specialize in a few items. Without painting with too broad a brush, this style is classic southeast Asian food culture, and Bangkok is no exception. 

Luckily, we made a friend. While doing some shopping and wandering around Wat Ratchabophit, we met Bee, a Bangkok native who had gone to school in North Carolina (we speak hardly any Thai, but she speaks perfect English). And she was eager to show us her favorite restaurant: Win Coffee, not far from her shop on Thanon Tanao. We’re actually not sure how to render the address, but they have a  Google Plus page.

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Win Coffee, though billed as a coffee place, had what Bee said was her favorite Yen Ta Foe in the city, a classic Thai dish made with lots of ingredients that, at least according to her, would make Americans cringe. Ingredients l fish balls, squid slices, and coagulated blood are put in a soup flavored with chilis, fish sauce, and fermented soybean paste, and topped with crispy chips like the casing for Crab Rangoon.  Eatingthaifood.com has a great description of Yen Ta Foe if you would like more detail. Though Bee suggested the dish, in Thai, to the owner, I heard the owner say back to her something about a farang – the Thai word for a foreigner.

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If there’s any point we try to make on this blog, it’s that you shouldn’t be afraid to try new things. And for me in particular, the more a local person tells me I won’t like something, the more I want to try it. And I loved the Yen Ta Foe (ordered extra Thai spicy, of course). Bangkok street food provides a thrilling mix of textures and flavors, unlocking palettes that other regional cuisines don’t. Yen Ta Foe is great at this – it’s an exciting mix of textures and flavors, and I loved it. While Win Coffee is well off the standard Bangkok tourist trail, we would encourage visitors to explore these lesser-known areas of town. Any small place that is open is going to make you happy, and Win Coffee definitely did.

On a sidenote, Bee was supposed to facebook us after we parted ways (and after she so graciously paid for our food), but we never connected. Bee, if you stumble upon this, send us an email! We’d love to head back to Thailand and try more food with you.

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A Quick Guide to Street Food in Istanbul

turkeyThe street food in Istanbul is amazing, and there is a whole lot more than Döner on offer. Though of course the ubiquitous cone of meat is available, we found some options for street food that were completely unique. When we were in Istanbul, we ate as much street food as possible, and we really enjoyed the ubiquitous culture of street stalls and carts. Here are our favorite street eats, but if you’re looking for more, Witt Hotels and Atdaa have great rundowns of the myriad different types of street food in Istanbul. We wish we were enjoying these munchies by the Bosporus right now.

Mısır – One thing we never expected to see for sale in Istanbul was something distinctly “new world” – grilled corn on the cob! Much like Mexican elote, misir is served with salt and spices (though there is no butter). This was absolutely one of the most popular street foods, and is surprisingly tasty and filling.

Misir / Kestane Cart in Istanbul

Misir / Kestane Cart in Istanbul

Kestane – Delicious roast chestnuts often sold alongside corn, or alone after corn has gone out of season. Chestnuts are a popular fall food throughout Europe, as we saw in Lisbon, and are a great warm-up in chilly weather.
Simit – One of the many ring-shaped carb-y options available as street food in Istanbul, simit is a savory bagel-esque bread ring covered in sesame seeds. For breakfast simit, is often accompanied with yogurt and jam.
Açma – This similar to Simit, but is sweet and fried. Think of a Turkish doughnut.

Halka Tatlisi Istanbul Cart

Halka Tatlisi cart in Istabul

Halka Tatlisi – If Açma is not sweet enough for you, you graduate to the Turkish churro: Halka Tatlisi. This street food staple consists of fried dough with a glossy sugar glaze. For the sweet tooth only.
Dondurma – Turkish ice cream – which has a much denser, pliable consistency. Half the fun is watching the ice cream cone being prepared.
Pide and Lahmacun – Thin flatbreads topped with cheese and/or meat, perfect if you are feeling like more of a meal. There are also full restaurants dedicated to these foods, though you can get them on the street.
Mussels – Down by the docks we also saw buckets of Mussels for sale (and ready consumption). This particular street food we did not partake in, but we were just about the only ones. We imagine the high turnover keeps everything pretty fresh.

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Picoleishion: Celebrity Popsicle Seller of Itaparica

brazilIn our travels we met perhaps the most amazing food cart purveyor in all of Brazil, nay, Latin America! His name is Picoleishion, and he is a one-man show based in the town of Itaparica, on the northern tip of the island of the same name. He sells picole, which is simply Portuguese for “popsicle” but he isn’t a normal popsicle seller. Picoleishion is readily identified by his gigantic sombrero, frenetic dance moves and the fact that his popsicle cart is actually a giant boombox blaring Axé hits like “Billie Jean” by Magary Lord. Check him out in action (and again). The Praia do Forte in Itaparica is idyllic and quiet, and Picoleishion is hard to ignore as he rolls across the beach blaring his tunes. Over the course of one beach day we sampled 4 picoles – Mangabation (Mango), Limation (Lime), Chocolation (Chocolate), and Amendoimshion (“Peanut” was basically a peanut butter popsicle –cool! que legal!). Picoleishion is definitely a charismatic guy – and had beachgoers dancing and posing for pictures, so it is no surprise to us that he is a minor celebrity and has made an appearance on the Jô Soares show, a Letterman-type talk show in Brazil (at the start of the clip below). We love you Picoleishion! Adorei Picoleishon!

 

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An Encyclopedia of Street Food Around the World

Street Food Encyclopedia

The Chicago Reader had a recent post about a comprehensive street food encyclopedia, Street Food Around the World, and we are completely intrigued. We live for street food, from Acaraje to Sfincione. This hefty book covers street food from all around the world, and includes history and cultural commentary as well. Is this our perfect coffee table book?

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iNG Restaurant Street Food Menu Photos

Back in August we talked about the upcoming Global Street food menu at iNG. Well it’s here, and Serious Eats: Chicago got a first look. Judging by their pictures alone, the menu looks pretty impressive. We are especially intrigued by the deconstructed cannoli and churros. The menu is limited time only, so get it while you can.

Falafel at iNG restaurant, via Serious Eats

Falafel at iNG restaurant, via Serious Eats

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Jean-François Mallet’s “Take Away”: Global street food photography

French photographer Jean-François Mallet has a lovely (somewhat) new book called “Take Away” which is an amazing chronicle of street food sellers and customers from all over the world. We were intrigued by his pictures of both familiar and new takes on street food. You can check out some more of Mallet’s food and travel photography on his portfolio site.

A mobile bread vendor in Beirut, Lebanon

A mobile bread vendor in Beirut, Lebanon by Jean-François Mallet

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International Street Food Menu at Chicago’s iNG

One of our favorite dining experiences in the US was the Thai menu at Next, which was heavily influenced by the country’s superb street food. We recently learned of the new menu at Homaro Cantu’s restaurant iNG (951 W Fulton Market), which is a mash-up of elevated global street foods. The 8-course menu ($105) includes street food favorites like falafel, Korean BBQ, Tacos, Sno-Cones, and more. You can check out the complete menu on iNG’s website [pdf]. None of the interpretations are literal – check out this deconstructed riff on falafel – with pureed eggplant, Ethiopian Awaze, and a yogurt mint sauce. It’s only open for two months – so check it out soon!

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A Visit to “Delícias do Porto” Street Food Market in Salvador da Bahia

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July 2nd (Dois de Julho) is celebrated as Independence Day in Salvador da Bahia, and was considered the definitive end of Portuguese rule in 1823, so it’s the perfect day to celebrate Bahian food! Bahia has great street food, and you can find wonderful Acarajé on nearly any corner, so what could be better than an Acarajé stand surrounded by tons of other great eats? On Friday evenings during the summer (December – April in the southern hemisphere) there is a great street market put on by the Instituto Mauá in the neighborhood of Porto da Barra in Salvador called “Delícias do Porto (Delicacies of the Port)” Though the summer is now over in Brazil, it appears to be a yearly event, so check back for further updates. We highly recommended this fair for its variety, and for bringing a little culinary nightlife to the Porto da Barra area, which can feel empty during the evening hours.

???????????????????????????????You can recognize the market by its characteristic yellow booths, which seem to pop up out of nowhere on Fridays. In addition to food, there are also artisans selling traditional crafts as well as jewelry, clothes and other items. However, of course for us, the draw was the food! There was all sorts of Bahian food for sale: street favorites like BeijusAbará, Queijo coalho, Acarajé – and even some things less commonly found in street stalls – Sarapatel, Bolo de Aipim and Xinxim. In between all of the stalls is a large, open seating area, so eating your food at a leisurely pace is encouraged.

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The Xinxim (whick we had before, but in reference to a VERY different dish) was made of ground nuts, dendê (palm) oil, coconut milk, okra and shrimp. Though perhaps not the most visually appealing dish, we loved the unusual combination of savory flavors. Don’t forget to add the hot sauce and dried shrimp!
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Of course no outdoor market in Bahia would be complete without Acarajé – the trusty black-eyed pea fritter that is pure “Bahia.” This one was from Dona Emilia (whose booth is there even when the whole fair is not), and was cooked fresh to order. Everything at the fair was very reasonably priced, and we couldn’t think of a better way to spend a balmy evening – watching the sunset and washing down our Acarajé with some Guaraná soda in hand.

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Real Sicilian Pizza: Sfincione in Palermo

SicilySfincione is traditional Sicilian pizza which is baked in large squares and is often served by cutting slices with scissors (our favorite part). Sfincione is akin to a thick foccacia bread topped with tomato sauce and (traditionally) anchovies and onions, and maybe some cheese, though definitely not as much as an American pizza. More exotic toppings are not an option. Sfincione originated in Sicily, and was the primary type of pizza on the island until the 1860s. While we were in Sicily, especially Palermo, we partook in many slices from street sellers known as sfinciunaros. In addition to being a street snack throughout Sicily, sfincione is also available in many restaurants and bakeries throughout Sicily and even Rome. Serious Eats has a Sfincione recipe that has been declared to be “spot on.” Looks like we’ll have to try making it this Christmas season, when it is traditionally consumed (though it is definitely a year-round food).

Sincione

Cross Section of Sfincione by Scott Wiener

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