Our idea of eating al fresco. In our very unscientific opinion, street food might just be our favorite way to dine out ever; everything just tastes better outside! Has anyone ever been sad getting a loaded Chicago-style hot dog and enjoying it on a park bench? We don't think so! Which is exactly why we've rounded up some of the best street foods from around the world, like tamales, banh mi, and arancini.
We'll take any chance we can get to bring all our favorite street food flavors inside the house come dinnertime. Mexico is one of our favorite street food hot spots, with classics like birria quesatacos, cheesy beef empanadas, and carne asada tortas. A favorite weeknight dinner of ours includes one of those dishes (or even some tacos al pastor) and plenty of Mexican street corn (elote). The only thing missing? Dessert! So don't skimp on the churros, either.
Cross the ocean and you'll find some of the most diverse and incredible street food of all in Asia. Whether you're in Istanbul or Seoul, you'll be eating
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Well. Go all across the continent starting in Thailand with chicken satay and pad Thai, then off to Korea for kimbap and tteokbokki, before landing in the Philippines for a dessert of hal0-halo.
Get a few more stamps in your culinary passport by trying all our favorite Italian desserts, French recipes, Asian desserts, and Indian recipes next!
Tamales aren’t just fun to eat, they’re a great solo or group project for anyone who loves to cook. Make it a party by involving your friends, enlist your partner or spouse for a different kind of date night, or get the whole family involved. Making them is a joy, and tamales are a great canvas for different kinds of fillings.
Healthy Mexican Street Corn Salad
The Italian dish is prepared by forming cooled risotto into balls, filling them with some sort of filling (typically cheesy!), then breading and deep frying them into golden, crispy perfection. We've got three different flavor options here, but our fave for spring is pesto provolone!
This side is perfect for any cookout staple—try it with BBQ chicken or grilled steak—or, at a party, you could set up all of the toppings (adding a few wildcards, like scallions, crumbled bacon, and sriracha) and create a Build Your Own Elote Bar. 😱
Chicago is as picky about hot dogs as New York is about pan pizza. The specific toppings are as important as the order in which they get layered. It's been dragged through the garden, as the locals say, and we love it so very much.
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Although birria can be served in countless ways, we love making quesatacos stained red with the fat of the birria and seared until almost crispy. This helps melt queso oaxaca and create what is essentially a mini quesadilla. What's not to love?
When you're looking for something warm, comforting, and carb-y, do Polish pierogi come to mind? We think they should, and this cheesy dill version certainly satisfies on all fronts. Loaded with sharp white cheddar, sweet caramelized onions, and creamy mashed potatoes, the only thing more gratifying than making them from scratch is stuffing them in your mouth. 😋
Pupusas are an easy flatbread made from masa harina that get stuffed with cheese or refried beans—or both! Traditionally they are served with a cabbage relish that brings a bit of an acidic punch, so you don't want to skip it.
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It's undeniable. Banh mi is a PERFECT sandwich. Rich, savory pork combined with bright and crunchy homemade pickles stuffed into a fluffy baguette; what's not to love?! We're fans of this version because it requires minimal ingredients but still packs a powerful punch of flavor.
You can find a type of fried dough in nearly every cuisine, and one of our favorites is the Spanish churro. Many countries have adopted the churro since its creation, and our version is a hybrid of the Mexican version, which is characteristically rolled in cinnamon sugar, and the Spanish version, which is often served with a chocolate dipping sauce.
Khachapuri is a traditional Georgian bread—the dish gets topped with an egg yolk after coming out of the oven and mixed into the melty center. The bread is torn from the side and dipped into the cheesy center as you eat, making it the perfect self-contained appetizer. Though very untraditional, we made ours easier by using pre-made pizza dough (we're in LOVE).
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Traditional tacos al pastor are made on a vertical rotisserie just like chicken shawarma. The method was used by Lebanese immigrants, and the tacos were adapted to fit the culinary scene of Mexico with their spices and quickly became a popular street food. Serve these up with some queso and call it a fiesta.
Coated with flour). The word karaage (pronounced kah-raa-geh) refers to the Japanese method of frying, and these double-fried bites couldn't be more deliciously cripsy!
Our carne asada torta is assembled with Mexican telera bread, refried beans, sliced marinated steak, pickled onions, avocado-radish relish, and queso fresco. YUM.
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Looking for a weekend project? We suggest these super-flavorful (and surprisingly easy) pot stickers! Don't miss the photo guide of our folding technique, though you don't need to fuss too much over them. They'll taste
Everything you could ever want in one convenient pocket! You can even make these delicious bites in the air fryer for the same golden, crisp shell in no time at all.
This lamb sandwich is found in casual shops and restaurants all around Greece. Pronounced YEE-roh or ZHEE-roh (it rhymes with hero), gyro sandwiches are packed with delicious spiced lamb, crunchy fresh lettuce, tomatoes, and a tangy herb-and-cucumber yogurt sauce called tzatziki.
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Here we’re sticking to a simple blueprint of basic arepas with easy fillings like black beans, queso blanco, and avocado, but feel free to customize to your liking. Try arepas stuffed with carnitas, roasted sweet potato, or skirt steak!
Homemade samosas don't need to be intimidating! The spiced potato filling is fast and easy, and the dough comes together quickly using melted ghee. You may need to hunt down some spices and seeds, but it's well worth it for the best, most authentic-tasting samosas this Diwali.
). Take note that while they look alike, kimbap is not sushi: Sushi rice is seasoned with vinegar and kimbap rice is drizzled with a bit of sesame oil for a fragrant and savory curve. For your fillings, some popular choices include Spam, imitation crab, cheese, spicy tuna, spinach, carrots, burdock root, eggs, and a pickled daikon radish known as
Indian Street Foods That Are Actually Safe And Healthy To Eat
Crepes are probably our favorite quick and easy sweet breakfast treat that bring us right to the streets of Paris. They come together faster than pancakes or waffles, and unlike those two other breakfast treats, crepes are begging to be topped with more than just maple syrup. Fruit, Nutella, Gruyère cheese, and mushroom gravy are just some of the amazing topping options at your fingertips.
Mackenzie Filson is a food writer and contributing digital food producer at . Her favorite ice cream flavor is chocolate-pine and if wine was an astrological sign she'd be a New Zealand Sauvignon Blanc. She's never met a bag of Spicy Sweet Chili Doritos she didn't eat in one sitting.From noodles to falafel, street food is firmly on trend. And the good news is it’s easy to make your own healthy versions of these tasty dishes at home…
2 Put the ginger, 4 tbsp of the tamari, the agave and chilli in a bowl and mix. Add the tofu and mix so the cubes are well coated, and then transfer them to the lined roasting tray and bake for about 30 mins. Move the tofu around every 10 mins or so to prevent sticking.
Baked Aaloo Chaat (indian Street Food)
3 While that’s baking, make the sea vegetable salad. Combine the remaining 2 tbsp of tamari with the vinegar, mirin and sesame oil. Add the cucumber and sea vegetables and a little salt and pepper and leave to one side.
4 To serve, place the rice in the bowls, spoon over some baked tofu, top with the sea vegetable salad and a sprinkle of black sesame seeds and spring onion.
1 Drain the chickpeas and the fava beans, then rinse well under cold running water and leave to drip dry in a colander or sieve. Put the drained pulses into a food processor and whizz until smooth.
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2 Add the tahini, garlic and cumin, and pulse again until well combined but still with some texture. Scoop the mixture into a bowl and stir through the fresh coriander, coriander seeds, cashew nuts and green chilli. Season with salt and pepper. Chill the mixture for at least 30 mins, but leave for an hour or two, if you have the time.
4 Next, divide the falafel mixture into 10-12 smallish patties, flattening gently on either side using your palms. Roll lightly in the sesame seeds and set aside on a baking tray lined with baking paper.
5 Heat the sunflower oil in a heavy-based frying pan. Working in batches, fry the falafel for 3-4 mins on either side until brown and crispy. Drain on kitchen paper to remove any excess oil and
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