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Regional street food isstreet food that has commonalities within a region or culture.
Street foods—ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by ahawker or vendor, often from a portablestall[1]— have variations within both regions and cultures.[2] For example, Dorling Kindersley describes the street food ofVietnam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile 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."[3] In Hawaii, the local street food tradition of the "plate lunch" (rice, macaroni salad and a portion of meat) was inspired by thebento of the Japanese who had been brought to Hawaii as plantation workers.[4]
A variety of cakes and fritters collectively known asmofo are available from kiosks in towns and cities across Madagascar.[5] The most common ismofo gasy, "Malagasy bread", made from a batter of sweetened rice flour poured into greased circular molds and cooked over charcoal.Mofo gasy is a breakfast food and is often eaten with coffee, also sold at kiosks.[6] In coastal areas this mofo is made with coconut milk and is known asmokary.[7] Other sweet mofo include a deep-fried doughnut called menakely[8] and a fried dough ball calledmofo baolina,[9] as well as a variety of fruit fritters, with pineapple and bananas among the most common fruits used.[10] Savory mofo includeramanonaka, a mofo gasy salted and fried in lard,[11] and a fritter flavored with chopped greens, onions, tomatoes, and chilies calledmofo sakay, "spicy bread."[12]
In marketplaces and gas stations one may find vendors sellingkoba akondro, a sweet made by wrapping a batter of ground peanuts, mashed bananas, honey, and corn flour inbanana leaves and steaming or boiling the small cakes until the batter has set.[13] Peanut brittle, dried bananas, balls oftamarind paste rolled in colored sugar, deep-fried wonton-type dough strings calledkaka pizon, meaning "pigeon droppings," are also eaten in neighboring Reunion Island, and home-made yogurts, are all commonly sold on the street.[14] In rural areas, steamed cassava or sweet potatoes are eaten, occasionally with fresh or sweetened condensed milk.[13]
Typical street food includesbessara, crumbedliver,spicy sardines, andbrochettes, Fricassé de saucisses, Boubouch (Hot spicy snail soup), Salty Chips Cornet, Jaban (Candy), Soffa (coton 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 Atlantic Coast (Casablanca, Safi, Essaouira, Agadir) fish and seafood are often found.
Chin chin is a meal served in Nigeria andwest 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 orsachet water is also sold, frequently by children.
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In South Africa,boerewors and otherbraai foods are available in the street.[15] Intownships, ethnic foods are available.
InCape Town, theGatsby, abaguette filled withmeat (oftenbologna sausage),salad,cheese, andchips is sold as street food. It is said to have originated from a singlerestaurant.[16]
Bunny chow is a scooped out loaf withCurry oratchar inside and with the scooped out bread placed on top.[17]
In Uganda, a popular street food item is the rolex, wherechapati, a tortilla-like flatbread, is wrapped around eggs and a selection of vegetables.[18]
Dhaka street food vendors sellpitha,chotpoti,puchka,jhalmuri,badam, and various fried items.[19] There are also other unique street foods at the Dhaka new market such as burnt corn on the cob covered in a special sauce, and egg burgers.[20] Some of the most popular street foods in Bangladesh are full chickens that are marinated in over 40 spices then fried in oil, egg sandwiches that are full of eggs and then battered and fried, and rasmalai, labang, and patishapta which look like crepes.[21]
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.[22]
Bing, a flatbread made of flour and fried in oil, was once aNortheastern 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 scallions, sauces, or other flavours. One variety originating inShandong 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.
In the culture of South Korea, popular street food consists ofspicy rice cakes (Tteokbokki), fish cakes, live octopus,mung bean pancake (Bindaetteok), blood sausage,Korean roll (Kimbap), and many more.[23] The spicy rice cakes are a stable, traditional food. They are made with a spicy sauce and chewy rice cakes; many vendors add fish cakes and scallion in the soup. Street vendors reside within the residential areas and near schools. The ready-to-go food attracts business at each street corner.
Street food vendors in North Korea are illegal, and they are named as the "grasshopper market" due to their speed to move around. The ones that are legal must pay a fee to the state to sell their products. The majority of street foods are low in nutrients. These includeman-made meat (injogogibab),textured vegetable protein (injogogi), dried sausage, tofu rice, and bread snacks.[24] They are often sold in a package form. For those who could not afford rice, corn is used to replace it in the recipes.
In Hong Kong notable foods include skewered beef, curry fish balls, stuffed peppers and mushrooms, and dim sum. Street side food vendors are calledgaai bin dong (Chinese:街邊檔;lit. '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 (seedai pai dong).
Each region of India has street food specialties.
In the areas ofMaharashtra, such asMumbai, street food culture includes vada paav,panipuri, Kheema pav, kacchi daabeli,sevpuri,dahipuri,pav bhaji, egg bhurji, chanachur, buddhi ke baal, and gola.[25]Mumbai,Maharashtra, is wherevada pav originated.InPunjab,golgappe,kulcha,chole bhature,naan, andlachhey are common.
New Delhi's cuisine is highly influenced by its neighboursUttar Pradesh,Haryana, andPunjab, as well as Mughalai cuisine. Vegetarian dishes includesabzi kachauri (sabzi is usually spicy potato curry;kachauri can be plain as well as stuffed),dahi bhalla, and various other varieties ofchaat. Certain parts of Old Delhi which includeChandani Chowk andChawri Bazar have numerous street food vendors who have been selling street food for three or more generations.[26]
Street foods are sold by hawkers peddling their goods on carts, bicycles, motorbikes, byfive foot way (kaki lima) trader, or by road-side stalls with easy access from the street. The food being sold may include Indonesian food likenasi campur,nasi goreng,gado-gado,soups (such assoto ayam),satay, desserts and beverages likebubur kacang hijau,es cendol, andes cincau.
In most cities, it is common to see Chinese dishes such asbakpao (steamed buns with sweet and savoury fillings),bakmie (noodles), andbakso (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.
The most popular and well-known street food in Japan is takoyaki, consisting of fried batter filled with octopus, onions, ginger, and tempura pieces. Traditionally, it is cooked in an iron pan with round holes to create the shape of a takoyaki and it comes in a shape of a ball with fish shaving and sauce. This dish originated from Osaka.[27] The custom of street food is not to eat in the streets because of tradition. It is more acceptable to eat sitting under a roof, at home, or designated eating area.[28]
Nepalese street foods mainly includesmomo (dumpling),cephali,fried potato,fish,chickendrumstick (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 includebun 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) andpapri chaat.
The most commonPhilippine street foods includebinatog,beef pares,Turon,Mami. Popular fried snacks are the squidball,fishball, andkikiam, a type of processed chicken and pork product similar to surimi, that are served hot with a variety of dipping sauces.
Roadside stands also servebarbecuedpork,chicken, andoffal, such as pig's blood or dried chicken blood (colloquiallyBetamax, after its rectangular shape resembling theBetamax tape), chicken heads (helmet), chicken feet (adidas), pig's ears (tenga) and chicken intestines (isaw). Among more esoteric foods arebalut andpenoy (duck eggs with fetus and without, respectively),tokneneng andkwek-kwek (battered, deep-friedchicken andquaileggs similar totempura) and deep-fried day-old-chick.[29]
Singapore street food prepares food from various countries due to its diversity and history. The most common dishes include chicken rice (prepared with chicken broth), chili crab (spicy chili-tomato gravy), laksa (fish soup with vermicelli noodles), char kway teow (stir-fried noodles), chai tow kuay (savory cake), barbecue, and fish ball soup.[30] There are around 78 hawker centers all over Singapore where food vendors surrounds the outside of the market. Each vendor sells their speciality dishes differentiating from each other to provide a variety of experiences.[31]
Taiwan's street food sold atnight markets is well known in Asia, especially that from the city ofTainan. The Dadong night market in Tainan has a large unique variety of foods such as oyster omelets, corn on the cob, fried squid, fried eel noodles, fish balls and pork blood, Taiwanese hot dogs, and ice cream on a stick.[32]
Noodle dishes includepad 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 includetom yum kung (a soup),khao phat (fried rice), various kinds ofsatay, and variouscurries. Japanesechikuwa and German sausages have also appeared inBangkok. Canal food has been sold from boats on Thailand's rivers and canals for over two centuries, but since the early 20th centuryKing Rama V's modernizations have caused a shift towards land-based stalls.[1] InBangkok 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.
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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.[33]
Street food in the Balkans is heavily influenced by the cuisine of theOttoman Empire. Variations of theburek, a filled flaky pastry, are common throughoutTurkey and theBalkans.Ćevapi is a sort ofkebab served inYugoslavia andRomania, where it is calledmititei.Pljeskavica, a grilled dish of spiced meat patty mixture of pork, beef and lamb, is also very popular.
In theNetherlands andBelgium,french fries are served with sauces such asmayonnaise,ketchup, curry, ortartar sauce (the latter mainly in Belgium). The combination of mayonnaise, ketchup or curry ketchup and choppedonions is calledspeciaal ("special"), and mayonnaise mixed withpeanut sauce is calledoorlog ("war").
In Belgium, a thicker variety of fries is used,frieten in Dutch andfrites in French. They are mainly sold by street vendors (see picture), in a little place called afrituur in Dutch, afriterie in French. In Belgium, French fries are traditionally fried insuet (beef fat) but this has become less common and people tend to fry them in oil.Liège-stylewaffles (Dutchwafel or Frenchgaufre) 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. Thepancake is fluffier than the Frenchcrêpe or the Russianblin.
The most common and traditional Czech street food issmažený sýr, which is a soft piece of cheesedeep-fried and served on a hamburger bun.
In Denmark, one can purchase sausages andhot dogs fromsausage wagons. These are technically consideredhot dog stands and are one of the most popularfood trucks in the country.
InFinland, street food can mostly be found atmarket squares andkiosks, although hamburger chainsHesburger,McDonald's, andBurger King are also available. A variety of savoury pastries such aslihapiirakka andkarjalanpiirakka, and sweet pastries such aspulla, usually served withcoffee, are very common. Fish stands at the market squares also servegravlax on rye bread as anopen sandwich orloimulohi. Regional specialties sold at the market squares includesultsina andkalakukko.
In addition tohamburgers andhot dogs, Finnish meat pastries with sausages are available at kiosks, especially a sausagesandwich called aporilainen. Condiments includeketchup,Finnish mustard,pickle relish,mayonnaise, andmustard relish, as well as lettuce, tomato, and onion. Other common late night street food fare found at kiosks aredoner kebabs, Finnishmeatballs (lihapulla), andfrench fries with sausage and condiments (makkaraperunat).
In France, sandwiches are a common street food. Most of them arebaguettebread sandwiches with different kinds of fillings such as "jambon/beurre" (ham with butter), "jambon/fromage" (ham with cheese) or "poulet/crudités" (chicken with vegetables).A typical sandwich from Prouvènço - Païs Nissart is the pan bagnat (round bread with vegetables, boiled egg, tuna fish and anchovies).From this area, there are also frita (crispy feuilleté filled with a red pepper paste), pissaladière (onions and anchovies tart), fougasse (some kind of bread filled with olives or cheese, sometimes meat and vegetables).From Bretagne (Rennes) there is la galette saucisse and le far breton.In Corsica, you can find fiadone, ambrucciata, beignets fourrés à la courge, bastelle, fritelle, i frappi.In Lyon, la brioche à la pralineIn Elsass, bretzels, moricettes, flammeküeche..in the North frites fricadellesIn Sète (Languedoc), la tielle siétoiseRoulés à la saucisse, friand au fromage can we find in every bakery in France also with desserts : mille-feuilles, éclairs, paris-brest, tartelette au citron meringuée, tartelette aux fraises..
Crêpes are another common French street food. A crêpe complète containingham, shreddedcheese, and anegg provides a filling lunch. Sweet crêpes orwaffles are sold withNutella andbanana orGrand Marnier andsugar.
Other street foods includepizza,kebab-type sandwiches andpanino, agrilled and pressedsandwich.
During the winter,roastedchestnuts can be bought.
BavarianFleischkäse (also calledLeberkäse), 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 withketchup and/ormayonnaise, 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 ofwhiskey,schnapps, orvodka.
Turkish-influenced street foods include shawarma andDöner. North African stalls sell shawarma, falafel and halumi.
Street food is not particularly common in Hungary, althoughgyros shops are becoming more common.Rétes (strudel) is fairly common, andlángos (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 Chinesebuffet or afőzelékfaló (vegetablepurée bar).
The most notable Italian street food ispizza, sold in take-aways and bakeries. Take-away pizza (orpizza al taglio) is quite different frompizzeria 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.
Toppings include margherita, mushrooms, Italian sausage, ham, and vegetables.
Other street foods are theGenoese focaccia di recco (a double layer of thin dough filled withquark cheese and baked); farinata (a thin, baked chickpea-flour batter, topped with salt, pepper and olive oil), which is often served withfocaccia (a thin bread, also with salt and olive oil);Florentine trippa andlampredotto (ox stomach cooked in a seasoned broth and served in a bread roll); andRomansupplì; (rice balls filled with cheese and/or various fillings, covered in egg and breadcrumbs and deep fried), which is similar toSicilianarancini, where the usual filling is a meat sauce with green peas.
InPalermo, a street food would bePani ca meusa (bread rolls with sliced, cooked pork spleen), and "panelle", deep-fried chickpea flour batter. In central Italyporchetta is common, which is a spicy roasted pork meat (from the whole, boned animal), usually served in apanino (bread roll).
InNaples, fried food stalls,friggitorie, sell filled, deep-fried pastries and other foods. A street food made of offal, commonly found in fairs andreligious festivals in Naples and in the whole ofCampania, 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 calledmusso re puorco ("pork muzzle"), although only calf heads are normally used.
InLecce popular snacks areRustico, a salty snack made of puff pastry filled withbesciamella, tomato sauce and pepper andPasticciotto (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, friedpolenta and other accompaniments.
Substantial immigration from Turkey and the Middle East has also gainedshawarma (best known in Italy askebab) an increasing popularity, as well as other middle-eastern traditional dishes.
Gelato (ice cream) andgranita are commonly available.
In theRomagna subregion, and especially in theForlì-Cesena province, aflatbread calledpiadina is available. It is sold inkiosks, usually as a sandwich filled with mixedcold cut meats, cheese, and/or vegetables. A common variant is thecrescione, a piadina cooked like aturnover; in this version the most common filling are tomato sauce withmozzarella, and pumpkin with boiled potato andsausage.
Pastizzi are small, ricotta cheese- or pea-paste- filled puff-pastry squares that can be bought from vendors in practically every village inMalta. 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 calledpastizzeriji. 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 suchpastizzerias is theqassatat. 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 asĦobż biż-żejt,bigilla, andtimpana.
Ħobż biż-żejt is usually bought from the inside of shops rather than stalls. This is the local sandwich, made from a local flat-bun called aftira or a rounder one calledhbejza which is filled with various ingredients available at the counter displays. The basicĦobż biż-żejt 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 sellsinizza, a deep-fried ball of fish, batter, and other ingredients.
In the Netherlands, the French fries are thinner and generally referred to aspatat (the word for potato in the south of the Netherlands and in Flanders) orfriet (from the Frenchfrire meaning deep-frying) orpatat friet. Some shops in the Netherlands also sellVlaamse 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 asnackbar orcafetaria. These stores may also contain the typically Dutchvending machine, anautomatiek. Whilepatat 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 askroketten andfrikandellen, and cheese snacks such as thekaassouffle (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 occasionallypizza,falafel,doner kebab andshoarma. Also sold may be deep-fried Vietnamesespring rolls and other originally Asian and/orSurinamese snacks likebapao (abaozi filled with minced meat) andbarra (a deep-fried savoury doughnut).
Street stalls also sell different fried, smoked and raw fish products, and are called aviskraam orharingkar (Dutch for "fish stall" or "herring cart)". Besidesraw herring served with chopped onions sometimes with bread rolls andpickled cucumber, these stalls also sell fish products such as smokedmackerel, smokedeel andkibbeling (deep friedcod nuggets).
At festivals, markets and especially on New Year's Eve, street stalls around the country sell a type ofbeignets calledoliebollen (literally 'oil balls'). They may also sell other sweet pastries such aswaffles and apple beignets.
Popular street snacks in Poland includezapiekanki, essentially Polish-style French-bread pizzas with a variety of toppings; theobwarzanki krakowskie of Kraków, which are like bagels (only with bigger holes); andprecle (pretzels). The most common street food in Poland, seems to belody, 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 serverurki 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 arecovrigi, hot pretzels covered in sesame or poppy seeds, andplăcinte. "Plăcinte" 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 Hungarianlángos. In the south and along the Black Sea,plăcintă dobrogeană is available. This type of plăcintă is more like theburek encountered in other parts of the Balkans. Doughnuts calledgogoși are also commonly available. At fairs and in the winter,kürtős kalács (tulnic in Romanian) with nuts or cinnamon is very popular.Mititei ormici, 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 asblini,pirozhki,vatrushki andsausages are widely available.Kvass, asmall beer made (usually) frombread, withhoney being a frequent additive (medoviy kvass), is sold cold from tanks or barrels on the street.
The cuisine of Russia'sTurkic minorities is popular, with dishes likechebureki,shashlik,shawerma,tandoor bread, andplov (pilaf).
In areas withChinese immigrant populations,Chinese dishes are sold.
Ice cream is enjoyed even on the coldest days.Pizza is also available.
Kiosks sellcandy,snacks,produce,beer and otherbeverages.
InSlovakia street offerings includesteamedsweetcorn cobs, fried flat bread loaves with garlic and salt or other condiments (langos), fried buns withpoppy seed, jam, or cream cheese filling (pirozky). Ice-cream is eaten in summer and roasted chestnuts in autumn.Ciganska pecienka (Roma-styleroasted 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, roastchestnuts can be bought in the street, especially in the north, and duringfiestas,churros are also sold. Additionally, the typicalbocadillo 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 fromkiosks.
During summer inMálaga (and many small towns nearby), the fruit of thehigo 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 servemeatballs with mashed potatoes,brown sauce andlingonberry 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 salad, lettuce and onion.Hamburgers andkebab are also popular street food; occasionally (up north, or at festivals/events elsewhere) with moose or reindeer meat.
Street foods available in Switzerland are sandwich-like, either the typicalgrilled panini, but alsopretzels, grilled chicken,hot dogs or the traditionalBratwurst served with a slice of bread and sometimesmustard.Raclette is also served as street food, especially in winter. Sweet foods includeice cream andcrêpes. Stalls will typically be motorized trucks, rather than smaller wheeled carts.
Common Ukrainian street foods include various kinds of stuffed buns and dumplings, such asperohy,pyrizhky andvarenyky that are either boiled or fried and frequently served with a sour cream dill sauce. Fillings include mushrooms, onions, potatoes, ground meats and cabbage.[34]Holubsti, cabbage rolls with rice or meat filling and a tomato sauce are also frequently serves, particularly around the holiday of Easter.[34] Tatar influence can be found withshashliks being popular.[34]
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 calleduzvar, particularly during festivals and fairs.[34]
Converted or purpose-builtvans sellkebabs, baked potato,hamburgers andchips, especially at night. Individual portable ovens capable of being wheeled by a single man servebaked potatoes along with fillings such as cheese orchili con carne. On the coast fresh seafood is often sold straight from the catch cooked in mobile kitchens. At fairs, stalls sellcandy floss anddoughnuts. 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 includefish and chips, which are frequently sold in and eaten out of a paper package.
The most common street food in the capital in earlier periods wasjellied eels orpie and mash made from meat, which would be covered in theliquor from cooking the eels, although this tradition is no longer as common as in the early 20th century.[35]
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 aPA system. Street carts can be seen in some cities selling products such as roast nuts and hot dogs, especially in places frequented by tourists.
In 1502Ottoman Turkey became the first country to legislate and regularize street food standards.[36] InTurkey, street foods vary considerably from region to region.
Here is a list of most of the typical street foods that can be found around largeTurkish cities:
InBarbados,fishcakes are a commonstreet 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.Poutine (french fries withgravy andcheese 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 inOntario (often sold from mobile canteen trucks, usually referred to as "chip wagons") than in Vancouver orVictoria (where the "Mr. Tube Steak" franchise is notable). Originating inMontréal, thesteamé 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 inOttawa, whileHalifax offers its own unique version of thedoner kebab called thedonair, 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 aregarlic 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 popularfish and chips often sold at chip wagons.Crêpes are also found, with sweet or savoury fillings. A growing trend has seen the emergence ofgrilled cheese becoming popular as a street food as of late.
In terms of desserts,butter tarts are extremely popular, as arenanaimo bars. Very popular as well asBeaverTails, 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
Fried foods are common in theDominican Republic.Empanadas are a very typical snack, made of fried flour, though empanadas made out ofcassava flour, calledcatibias, are also common. Fillings include cheese, chicken, beef, and vegetables, or a combination of these.Yaniqueques are sold at many empanada stands.Yaniqueques (fromJonnycake) are essentially round flour shaped cakes which are fried and usually eaten with salt and/or ketchup. Other vendors sellplantain fritters and fried or boiledsalami.
Hamburgers are sold at stands calledchimis, which also offer sandwiches calledchimichurris, not to be confused with Argentine sauce of thesame 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 anddulce 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.
InHaiti street vendors sell dishes such as friedplantains, griot (deep-fried pork or beef), frescos (fruit soda drink), cassava bread,pig's ears,[39] and Haitian patties (pastry filled with choice of chicken, fish, beef, or pork).
The most commonJamaican street food isjerk 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 convertedsteel drum or whatever else locals can construct as a grill/smoker. It is often accompanied withbreadfruit 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.
In Mexico, there is a great variety ofantojitos 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, andcemitas.
Puerto Rico is well known for its street foods (referred to collectively ascuchifritos inNew York City) and is popular both in the Caribbean and in mainland North America. Typical Bastreet foods includepinchos (a kebob of skewered pork, seafood or chicken, usually spicy and topped withbarbecue sauce on bread; often fried whole).
Empanadas are very popular. Fried flour oryuca flour pastries stuffed with chicken, ground meat, potatoes, corn, fruit, cheese, or seafood. There are also combinations such as cheese with meat, cheese with fruit, potatoes with meat, evenpigeon peas withcoconut andpizza empanadas.
There's thepapa rellena, friedpotato balls stuffed with meat or cheese.
Alcapurria,masa made fromcassava or traditionaltaro with green banana. The masa is filled with meat or seafood. The masa can also contains a small amount of potatoes, plantains, and/orcalabazas (tropical pumpkins).Picadillo is the typical stuffing.
There are alsoarepas 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 mashedtubers, plantains, or bananas filled withpork 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, andolives. 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 inkiosks, often near the beach.
Sorullos a fried cornmeal batter shaped like fat fingers; they can be sweet or savory. Sorullos are stuffed with Puerto Rican white cheese,Cheddar ormozzarella and is served with Russian dressing. Sweet sorullos contain sugar and are filled with Puerto Rican white cheese and fruit paste such asgoiabada.
Arañitas get their name from their shape, a play on araña, or spider. These shredded green plantain fritters are mixed with mashed garlic, 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.
Thealmojábana 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.
InTrinidad and Tobago there areroti wrap andshark and bake stands that provide quick foods like roti,dhalpuri,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 (Hinditawa) orplatain and served withcurriedchicken,pork orbeef. Dahl puri is similar to the roti but is softer and pliable and has crushed dahllentils cooked withsaffron and placed in the centre of thedough 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 ripeplantains, meat orgravy. At the shark & bake stands fried bakes filled with well-seasonedshark fillets and dressed with many differentcondiments includingpepper,garlic andchadon beni can also be found.
Doubles is made with two flat breads calledbaras (from Hindi bara, "big") that are filled withchanna (from Hindi "chick peas") and topped with pepper,cucumberchutney,mango chutney,coconut chutney orbandania/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 asNew York City.Roasted nuts andgyros are often sold in the cities.Cheesesteaks,breakfast sandwiches, and soft-pretzels are common inPhiladelphia. Throughout the US,ice cream is sold out oftrucks.Tacos andTortas are sold from open food stalls.Pizza andegg rolls are available from window counters.
Some vendors operate out offood trucks andfood 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 truckKogi Korean BBQ in Los Angeles in 2009.[40][41] According toSmithsonian Magazine, the hip new generation of food trucks "are the new incubators of culinary innovation,"[41] with Kogi serving novel concoctions such as kimchi quesadillas, and gourmet ice cream truckCoolhaus serving inventive flavors such as AvocadoSriracha, Brown Butter Candied Bacon, and Fried Chicken & Waffles.[42][43]
Diversity and the lack of a strictly defined nationalcuisine means that, in most urban areas in the US and Canada, vendors sell hot dogs,pizza,falafel,gyros,kebobs,tortilla-based snacks such astacos andburritos,panini,crêpes,french fries,egg rolls, and other various dishes.
Popular street foods in theVirgin Islands includepâtés, fried fish, fried chicken leg andjohnnycake (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.
The most common street food in Australia is thesausage sizzle, usually consisting of a thin sausage or sandwich steak cooked on abarbecue 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.
Apie floater is a meal served at pie carts inAdelaide and elsewhere inSouth Australia. It was once more widely available in other parts of Australia, but its popularity waned. It consists of anAustralian meat pie covered withtomato sauce, sitting in a plate ofgreen pea soup.
People can buysoft serve and otherice 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 andsouvlakis 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 punters gather around and enjoy a meal together and share stories of their night.[citation needed] 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. Cold rolls and sushis are also commonly available a take-away finger food.
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.
InArgentina, vendors sellchoripan, a barbecued sausage served wrapped in French bread, ormorcipan, 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.
Theempanada, 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 includecaramel apple (manzana acaramelada),cotton candy (algodon de azucar), sweetpopcorn (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 (lit. "cheese bread") is a street snack in the southeast ofBrazil and, increasingly, the rest of the country.Hot dogs, containing one or more sausages cooked in a tomato-based sauce with bell peppers and onions, are often sold with many toppings, including but not limited to: grated cheese,catupiry, ketchup, mayonnaise, green peas, onions, corn kernels, tomatoes, bacon, shredded chicken,shoestring fries [pt], potato salad and mashed potatoes.[44][45]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" (orcheese-all, a souped up cheeseburger). Sandwiches ofcalabresa sausage, which is similar in taste topepperoni, are also popular. All over the country,popcorn is 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 ofdoce-de-leite caramel or chocolate sauce) are also found on any major city street.
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In the northeastern state ofBahia, the region's African heritage is reflected in the iconicacarajé (deep fried black eyed pea bun filled withcaruru, made from salted dried shrimp, andvatapá, a creamy combination ofcoconut milk,palm oil andcashew nuts) and sweets such ascocada (candied coconut) andpé-de-moleque (peanut brittle).
Rio de Janeiro beach vendors sellMate Gelado (erva mate iced-tea),biscoitos de polvilho (sourmanioc flour puffs),empadas orempadinhas (a smaller version of achicken pie, but with fillings ranging from chicken, cheese, shrimp and such), roasted peanuts andqueijo coalho (grilled cheese on sticks, barbecued on the spot), as well as popsicles (and thesacolé variant), cold beer,esfirras and home-made sandwiches (sanduíche natural).[46]
Due to health concerns, the city of Rio de Janeiro prohibited in 2009 the sale of many beloved foods such asqueijo coalho, shrimpskewers,caipirinha andchurrasco.[47] It was argued that the careless disposal of charcoal on beaches would often harm children and the elderly, and that the uncertain precedence of certain items could impose a health risk. Beach vendors, however, have not refrained from selling those items.[48][49] Other cities have since followed the lead, and have also banned the usage of grills for beach vendors.[50]
InChile, the street cart menus tend to include:sopaipillas (a deep fried dough made out of flour and pumpkin),Anticucho (a type ofkebab),completo (local version ofhot dog, usually topped with mayonnaise, chopped tomatoes and sauerkraut), calzones rotos (sweet deep-fried dough with pulverized sugar sprinkled on top), fresh fruit juices (preferentially orange or grapefruit), fruit salads,soft drinks,French fries,pizza,churros,empanadas (either fried ones filled with cheese or baked ones filled with minced meat, black olives and hard-boiled eggs), savory or caramelized peanuts, localsweets and others.
InColombia, theempanada, a deep-fried meat-filled patty, is sold. It is also a very popular side dish. Various types ofarepa are also a common street food. Also popular is thechuzo (meat skewer), consisting of pork or chicken speared shish-kebab style on a thin wooden stake (hence the namechuzo, fromchuzar 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, varioussausages,chicharrón andchinchurria are also sold by street vendors.
A very common street treat iscorn on the cob (mazorca) cooked over charcoal and buttered.
Lechona (roasted pig stuffed with yellow peas, green onion, yellow rice, and spices cooked in an outdoor brick oven for about ten hours) is sold in the vicinity of many marketplaces.
Mango Biche is greenmango cut in slices or strings with salt, lime juice and/oradobo (spice mix).
Buñuelos andnatilla are popular especially during the Christmas season.
In thePaisa Region,pan de bono, pan deyuca, pan de queso, pastries and wine cake are sold at street stalls. Ice cream treats andpaletas 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, butifarra (Butifarra Soledeñas),arepas de huevo (Deep-fried egg filledarepa) andcocadas are sold in coastal regions. AlsoAlmojábana, pastel deyuca (deep-fried rice and meat filledcassava patty) are commonly sold on the streets ofBogotá.
InPeru,anticuchos, a type ofkebab, are often sold by street vendors calledanticucheras. Also,cuy, a species ofGuinea pig, is served as a delicacy on religious holidays.
In Venezuela, thearepa 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 bell peppers and tomatoes (carne mechada) and pickled octopus. Also popular arecachapas, 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 asarepas.
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