10 Of the Best Street Foods Around the World – Part 1

Tasting and exploring the local cuisine of a country is important to understand that country’s identity, past and present. In so many destinations you will find restaurants that offer some typical dishes and foods, though if they’re aimed at travelers you can expect to find higher-than-normal prices and watered-down flavors. Short of accepting an invitation to dine at a local’s house, the best option for you to taste the local cuisine will often be on the street.

The street is where a country’s history collides with the modern-day, where old traditions exist alongside such newfangled developments as designer stores and fast-food palaces. It’s where the poor mingle with the well-off over a light lunch, where travelers can interact with locals of all stripes and often score the best dishes at low prices.

10 best street foods you have to try

Here is our favorite list of the best street foods all over the world that you must try when you reach your destination.

#10 Chaat (chicken chaat)

Indian Chaat contains of a family of dishes that are essentially assembled together in varying proportions, rather than cooked to a detail.

Chaat is made from a medley of ingredients like puffed rice, potato patties, and round, flattened crisps made from wheat flour, deep fried, spicy noodles made from gram flour, thin, crisp balls that are filled with salads and dipped in a tangy liquid.

The two most important ingredients in these dishes are the green chutney called Theehka chutney and the brown chutney called Meetha chutney. Theekha chutney is made from fresh cilantro, cumin seeds, green chilies, and lemon juice, while the Meetha Chutney is made from jaggery, dates, and tamarind extract, and finally, that amazing ingredient that elevates a usual dish to a creation, namely, rock salt.

Chaat recipe (chicken chaat)

Ingredients

• . 1 medium onion
• . oil for frying
• . 1 medium green chili (optional)
• . 1 large garlic clove, chopped
• . 2 chicken breasts, cubed into 1 to 2cm pieces
• . 2 tablespoons tomato puree
• . 1 tablespoon garam masala
• . salt to taste
• . 2 teaspoons chaat masala
• . 85g chopped cucumber
• . 2 tomatoes, chopped
• . Chopped fresh coriander
• . Lemon for squeezing

How to make chaat

• . Chop the onions and fry with a little oil in a large pan until they begin to brown.
• . Add the chili if you are using it. Cook for 2 minutes then adds garlic.
• . Stir occasionally.
• . Then add the tomato purée, garam masala, and salt. Cook for 2 minutes, stirring gently.
• . Add the chaat masala and cook for about 2 minutes, stirring.
• . Add the chopped cucumber, tomatoes and continue to stir.
• . Add the desired amount of coriander leaves to the pan and squeeze in some lemon juice.
• . Once served, you can add additional lemon to the taste.

Info

• Calories: 376
• Servings: 2
• Prep: 45 min

#9 Jamaican jerk chicken 

The next time you visit Jamaica don’t spend your whole holiday at your all-inclusive resort. Granted that does sound incredible but you’ll be missing out on an amazing cultural and culinary experience. On the streets of Jamaica, you’ll find a wide variety of jerk Huts, that is places where you can buy their world-famous jerk chicken.

This jerk chicken gets its name from the process through which it is prepared. Jerking the chicken basically poking it with a sharp object makes it extremely flavorful.

Jerk Chicken recipe

Ingredients:

• . 8 scallions, chopped
• . 4 large garlic cloves, chopped
• . 3 scotch bonnet chilies, chopped
• . 1 small onion, chopped
• . 1/4 cup dark brown sugar
• . 2 tablespoons thyme, chopped
• . 2 tablespoons ground allspice
• . 1 1/4 teaspoons freshly grated nutmeg
• . 1 teaspoon cinnamon
• . 1/2 cup white vinegar
• . 1/4 cup soy sauce
• . 1/4 cup fresh lime juice
• . 1/4 cup fresh orange juice
• . 1/4 cup vegetable oil
• . 3 chickens, each one cut into 8 pieces. kosher salt
• . Freshly ground black pepper,

How to make jerk chicken

• . Combine all of the ingredients up through the oil in a food processor.
• . Put the chicken in a large bowl, pour the marinade over and coat it.
• . Cover and refrigerate overnight.
• . Light a grill.
• . Remove the chicken pieces from the marinade, and leaving it on a coating of spice paste.
• . Make sure to season the chicken with pepper and salt.
• . Grill the chicken over moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, for about 30 min.
• . Transfer to a platter and serve.

Info:

• Calories: 965.7
• Servings: 10
• Prep: 1 hr

#8 Spanish churros

Churros are a popular street food staple but the ones you can get on the streets of the USA don’t hold a candle to the ones you can buy in Spain.

If for some reason you’re still not convinced they’re served with chocolate (melted), that can be drizzled over the churros or come on the side for dipping.

Churros originated as a snack food making it suitable to eat them at any time of day and the history of the churro is a bit of a mystery, many people say that they originated in China and were brought to Portugal after which they arrived in Spain where they gained their iconic star shape.

Other people claim that it was created by Spanish shepherds who didn’t have access to fresh pastries made at bakeries but could easily make churros themselves.

Churros recipe        

Ingredients:

• . 110g unsalted butter
• . 250ml water
• . 125g plain flour
• . 3 eggs
• . 1tsp vanilla extract
• . 100g sugar
• . 2 tsp cinnamon

How to make churros

• . Preheat the oven to 180C/gas 4.
• . Combine the butter and water in a medium saucepan and bring to the boil over medium to high heat.
• . Remove from heat and add the flour and stir with a spoon to combine.
• . Leave the dough in the saucepan, but beat it on a low speed with a hand-held mixer, adding one egg at a time, mixing well before adding another.
• . After adding the egg, the mixture will become wet and glossy, but after mixing at a high speed for some seconds it can thicken again.
• . when all the eggs are combined, add the vanilla. The dough will be thick and starchy (still with a similar texture to mashed potato).
• . Spoon the dough into a piping bag fitted with a star tip. Lightly grease some grease-proof paper and put it on a baking tray.
• . Pipe 10cm rows of the dough with at least 2cms between each churro.
• . Bake in the oven for over 15-20 minutes or until golden brown, and when a toothpick comes out clean.
• . In your container, mix the sugar and cinnamon.
• . Spray the churros with cooking spray, and one at a time transfer them to your container and sprinkle them with cinnamon sugar.

Info

• . Calories: 362.6
• . Servings: 4
• . Prep: 20 min

#7 Calzone

Calzone is originated in Naples, which also happens to be the birthplace of everyone’s favorite meal the thin crust pizza.

This fact is no coincidence since calzones are in Serie basically just folded over pizzas however the experiences of eating these two meals are different enough that they are not as similar as they may seem.

The crust of a calzone is made with salted bread dough and the fillings vary from region to region inside you’ll typically find cheese such as mozzarella, ricotta, parmesan, or a combination of all three.

The calzones you buy from street vendors are significantly smaller than the ones you would get in a restaurant, making them much easier to eat as you go about your day.

Calzone recipe

Ingredients:

• . 1 (1/4 ounce) package yeast
• . 1 cup warm water
• . 2 tablespoons oil
• . 1 tablespoon sugar
• . 1 teaspoon salt
• . 2 ¾ cups flour
• . 1 cup mushroom, sliced thin
• . 1 lb Italian sausage, cooked
• . 1 cup pepperoni
• . 2 cups mozzarella cheese
• . Marinara sauce
• . 2 tablespoons extra virgin olive oil
• . 2 garlic cloves, crushed
• . ½ teaspoon crushed red pepper flakes
• . 1/8 teaspoon salt
• . 1/8 teaspoon pepper
• . 1 teaspoon Italian Seasoning
• . ½ cup fresh parsley leaves, chopped
• . 15 ounce can Italian-style diced tomatoes.

How to make Calzone

• . For the dough: dissolve the yeast in the warm water, it should be 105° F to mas 115° F until it bubbles a little about 5 minutes.
• . Stir in the sugar, oil, salt, and 1 cup flour in a large bowl.
• . Add flour so it is easy to handle or you can put it in a food processor.
• . Remove dough onto a floured surface and knead for 5 minutes or until smooth and elastic.
• . Cover the dough, put it in a warm place, and let it rise for 5 to 10 minutes.
• . For the sauce: Add olive oil to medium heat in a saucepan.
• . Add garlic and crushed red pepper to the heated oil. When pepper snaps and garlic sizzles, stir in crushed tomatoes.
• . Season with salt, pepper, and Italian seasonings. Simmer for 5 minutes. Stir in parsley.
• . Roll the dough into 4 – 10-inch circles. Place sauce and topping mix over half of the dough.
• . Add ½ cup cheese, fold over and crimp the edges shut.
• . Brush the edges with melted butter or beaten egg wash. Bake at 350° F for 25-30 minutes or until golden brown.
• . Serve with additional sauce on the side or on top.

Info

• . Calories: 10452
• . Servings: 4
• . Prep: 30 min

#6 Baklava

If you find yourself in Turkey don’t miss out on baklava. Find yourself a street vendor and give yourself the sugar rush of a lifetime.

If you’ve never had baklava before you’re in for a real treat here. Made of several fine layers of pastry and garnished with sweetener, usually syrup or honey it makes for one of the most incredible desserts you will ever taste.

This food item is an almost universal crowd-pleaser, very few people who taste it don’t love it.

Baklava recipe

Ingredients

• . 300g caster sugar
• . 475ml water
• . 350g honey
• . 1 cinnamon stick
• . Rind of ½ lemon
• . 400g chopped mixed nuts, such as walnuts, almonds, and pistachios.
• . 3 tablespoons caster sugar
• . 1 teaspoon ground cinnamon
• . 250g unsalted butter, melted
• . 1 (500g) packet filo pastry

How to make baklava

• . Make the syrup: combine the 300g sugar, water, honey, cinnamon stick, and lemon rind in a saucepan.
• . Bring to the boil, then lower to a steady simmer and simmer for 15 minutes.
• . Remove from heat and let cool.
• . Preheat the oven to 180 C /Gas 4.
• . In a bowl combine the nuts, remaining sugar, and ground cinnamon then put aside.
• . Brush the bottom of a 20x30cm baking tin with melted better.
• . Lay a sheet in the bottom of the tin, then brush with butter.
• . Repeat with three more sheets, brushing butter between each. Sprinkle 5 tablespoons of nuts mixture evenly over the pastry.
• . Cover the nut mixture with another pastry sheet, buttering it, and then adding another sheet.
• . Sprinkle 5 tablespoons nut mixture over top, then add another 2 pastry sheets on top, buttering each.
• . Continue sprinkling nuts after every 2 sheets of filo, until all but 4 sheets remain.
• . Use 4 sheets as the top layer, buttering each layer as you are adding to the tray. Before buttering the last sheet tuck in any loose edges around the sides of the tin.
• . Spread some more butter over the top. With a sharp knife, score the top layers of filo to create diamond-shaped slices.
• . Bake in the oven for 50 to 60 minutes. Remove from the oven and immediately pour over the syrup. You might have to wait for a little for the syrup to go down before adding more syrup but you will get there in the end. Cool completely before serving.

Info

• Calories: 100/piece
• Servings: 24
• Prep:1 hr 25 min

#5 Gyros

Gyros can be found in food courts everywhere but you don’t know what you’re missing until you’ve tried the real thing, and that’s saying a lot because the American Gyro tastes pretty incredible.

The word Gyro refers to the way the meat is prepared. The meat which is usually either lamb, chicken, or beef is cooked on a vertical rotisserie it’s sliced directly off the rotisserie to be served when you place your order.

It can be seasoned with pretty much every spice you can imagine from garlic powder and oregano to cinnamon, and cumin. The meat of your choice is then wrapped in a delicious doughy pita and topped with tomato, onions, and lots of tzatziki sauce.

Gyros recipe

Ingredients

• . 8 ounces nonfat plain yogurt
• . ¾ cup peeled seeded and diced cucumber
• . 1 tablespoon finely chopped scallion
• . 2 garlic cloves, minced
• . 1 lb boneless skinless chicken breast
• . 2 tablespoon lemon juice
• . 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano
• . 2 teaspoons olive oil
• . 4 lettuce leaves
• . 4 pita bread rounds (I get the whole, not the half with pockets) or 4 Greek pita bread rounds.
• . 1 medium tomatoes, sliced
• . Red onion, sliced

How to make Gyros

• . In a small bowl, stir together the yogurt, cucumber, scallions, and half of the garlic. Cover and refrigerate
• . in another small bowl, stir together lemon juice, oregano, and the remaining garlic.
• . Put lemon juice mixture in a Ziploc bag with the chicken and let marinate for 10 minutes.
• . Wrap pitas in tin foil and place in 350° oven for approximately 5 minutes. I just leave in the oven until the chicken is done cooking.
• . Heat oil in a large nonstick skillet over medium high heat.
• . Add the chicken and cook until it is lightly browned on both sides and cooked through, about 10 to 15 minutes, or grill chicken breasts over an open flame for about 4-5 minutes per side. I always grill my chicken and it turns out great.
• . Transfer chicken to a cutting board and cut inti thin 2-inch-long strips.
• . Place a lettuce leaf and a quarter of the chicken on each pita bread. Top each with a tomato slice and some sliced red onions and a quarter of the yogurt mixture.
• . Fold each pita around its filling and wrap each with foil to secure.
• . Serve immediately with a side of the yogurt sauce for dipping.

Info

• Calories: 3632
• Servings: 4
• Prep: 20 min

#4 Poutine

Nothing quite beats hot poutine at 3:00 the morning after a night out on Montreal Saint Laurent Boulevard. While it can be found all over Canada, it’s safe to say that the province of Quebec is the place to be if you’re craving poutine.

There have been many, many variations of this Canadian dish. However, the fact of the matter is that the plain old original poutine will forever be the favorite. It’s not often that you’re no further than a stone’s throw away from a greasy spoon where you can get your poutine fix for a reasonable price.

Traditionally poutine includes French fries, cheese curds, and a whole lot of gravy. There’s a reason this greasy dish is the perfect way to end a night of drinking. However, it’s also a favorite meal for sporting events, movies, and casual hangouts with friends.

Poutine recipe

Ingredients

• . 1 quart vegetable oil (For Frying)
• . 1 (10 ¼ ounce) can beef gravy
• . 5 medium potatoes, cut into fries.
• . 2 cups cheese curds.

How to make Poutine

• . Heat oil in a deep fryer or deep heavy skillet to 365° F (185° C)
• . Warm gravy in saucepan or microwave.
• . Place the fries into the hot oil, and cook until light brown, about 5 minutes.
• . Remove to a paper towel lined plate to drain.
• . Place the fries on a serving platter, and sprinkle the cheese over them.
• . Ladle gravy over the fries and cheese, and serve immediately.

Info

• . Calories: 2170.6
• . Servings: 4
• . Prep: 25 min

#3 Arepas

In Columbia, it’s acceptable to enjoy Arepas no matter the time of day. Made of maize dough, Arepas are flat round bread that can be served with a variety of different toppings including meat, cheese, and avocado. It can be cut to form a sandwich, or simply eaten with the accompaniments on top.

This dish has a rich history, as it originated nearly 3,000 years ago in northern South America, an area that is today split into Colombia and Venezuela.

The recipe and method of preparation have changed very little since its conception, making it one of the oldest native dishes in the country, as such the Arepas is considered an important piece of the Colombian heritage.

In fact, there is actually a festival in its honor. From August to December, each of five major Colombian cities takes a turn organizing its own celebration for what is called the Colombian Arepas festival.

Arepas recipe

Ingredients

• . 2-3/4 cups masa harina
• . 1/3 cup margarine
• . 1 tablespoon salt
• . 12 ounces cottage cheese
• . 2-1/2 cups hot water
• . 6 tablespoons butter
• . 1 cup queso fresco

How to make Arepas

• . Combine masa harina, margarine, salt, and cottage cheese with hot water.
• . Knead well after each addition until mixture resembles new play-dough.
• . Pinch off golf sized balls; press between two Ziploc bags into ¼ inch thick circles.
• . Cook lightly on greased surface of griddle until lightly browned.
• . Serve with butter and queso fresco.

Info

• . Calories: 238.4
• . Servings: 10
• . Prep: 40 min

#2 Pommes Frites

Even though it’s what it sounds like pommes frites are not fried apples. Although that actually doesn’t sound horrible. Pommes Frites are in fact French fries, but they’re not just any French fries.

They’re fried twice it makes sense that Belgium would be home to some of the world’s best fries as it may actually be their birthplace. That title is up for debate as France would like to claim it for itself as well.

Regardless the Belgians have been making fries for a very long time, and they’ve gotten very good at it. To make the experience even more enjoyable, street vendors will offer you several options of condiments, there are traditional ketchup and mayonnaise but if you’re feeling adventurous you can dabble with some of the Belgian sauces provided.

If you try a different sauce each time, it will always be a new experience, that way you’ll never get bored of pommes frites.

Pommes frites recipe

Ingredients

• . 2 large potatoes, peeled
• . ¼ teaspoon salt
• . vegetable oil (For Frying)

How to make pommes frites

• . Cut the potatoes lengthwise into thin strips, about 1/3 inch in width.
• . Soak the potatoes in ice-cold water for 1 hour, drain, and pat completely dry.
• . Heat the oil in a deep skillet (or deep fryer) to 325 F and fry the potatoes, in batches, for 5 minutes, until they turn golden brown.
• . Drain the frites on fresh paper towels and salt them.
• . Makes 2 large or 3 medium servings.

Info

• . Calories: 284.1
• . Servings: 1
• . Prep: 20 min

#1 Hot dog

How could we go an entire article about street food without mentioning the American hot dog?

Every movie or television show set in New York City will show one of the characters buying a hot dog from a street vendor at some point. It’s inevitable.

Hot dogs get a lot of hate, but if they’re made right, they can make for a delicious meal. It’s really the toppings that make the Hot dogs. The options are endless, there are your classics ketchup, mustard, and relish, but there’s also cheese, chili, and cabbage.

Regardless of your taste, pretty much everyone can find a garnish they enjoy. Hot dogs are the staple foods of county fairs and sporting events, but they also make for a convenient meal for anyone on the go. Hot dog vendors are especially prominent in big cities like Detroit, Chicago, and New York.

Whether you’re in the city for pleasure or business, you might find yourself in a hurry and hot dogs are the perfect way to get a meal in while still having time to accomplish everything on your to-do list.

Additionally, maybe it’s because they bring back memories of barbecues, but there’s something about hot dogs that elicits feelings of summertime, celebrate the arrival of warm weather by rounding up a group of friends, and going to enjoy some of this amazing street food.

Hot dog recipe

Ingredients

• . 6 cups flour
• . 1 tablespoon salt
• . 1/4 cup sugar
• . 2 cups water (warm)
• . 1 tablespoon yeast
• . 2 eggs, well beaten
• . 1 cup oil

How to make hot dog

• . Dissolve yeast in water with a pinch of sugar.
• . Mix in with other ingredients.
• . Knead for 10 minutes on a floured surface.
• . Let rise until doubled in bulk (about 45 minutes).
• . Punch down and let rise again.
• . Punch down and form into bun shapes (hamburger or hot dog).
• . Make them on the small side as they do raise a little more when you bake them.
• . Let rise until double.
• . Bake at 375 degrees for 20 minutes.
• . Let cool until just warm to the touch; place in a sealed bag to soften crust.
• . Makes 16-20 hamburger rolls.
• . Double wrap and freeze any remaining ones.

Info

• Calories: 314.6
• Servings: 16
• Prep:3 hrs 20 min

Quick tips on How to Eat Street Food Safely While Traveling

By heeding the following advice, you can drastically decrease your chances of falling ill from eating well on the street (or anywhere else, for that matter).

#1 Check that your vaccinations are up-to-date before traveling, especially to developing countries.

Hepatitis A, for example, can be transmitted through contaminated food or water; the full vaccine (two shots) protects you for at least 10 years.

#2 Never drink the tap water, including ice.

In some countries, even your average tourist restaurant may not be filtering water to make ice, so always ask, or play it safe and avoid ice altogether. If you can, bring your own water bottle from home, as many hotels offer filtered water for fill-ups that way, you’ll save money and decrease plastic waste.

#3 Choose established venues or eat were lots of locals are eating, and try to visit during peak times of the day.

Use websites, guidebooks, and blogs to research what street vendors have been around for a long time, are consistently visited by non-locals without issue, and are generally popular.

When in doubt, follow the local crowds, as they’re only going to eat where the food is good and fresh, where there are lots of customers, there will be lots of turnover behind the scenes. For the same reason, avoid street stands at odd hours when it’s more likely the food has been sitting out for too long.

#4 Avoid raw, unpeeled fruits and vegetables.

If it has thick skin, however, like bananas, mangoes, cucumbers, or if you can wash it off with your own filtered water, it’s fine to eat.

You can do without cold salads on your trip, but don’t forgo all healthy fruits and veggies, you may end up upsetting your stomach if you limit yourself to meats and carbs! And remember: Cooked vegetables are generally just fine. Strive for a somewhat balanced diet.

#5 Always wash your hands before eating.

The importance of this cannot be understated. On the street you likely won’t find a sink and soap, so always carry antibacterial hand gel with you.

#6 Be prepared.

Take care to travel with a good first-aid kit that includes, among other items, oral rehydration salts, antacids, and antidiarrheals. But don’t reach for the latter at the first sign of a problem often a bad stomach bout only requires time, rest, bland foods, and lots of fluids.

It also pays to research what local food to ask for if you do fall ill, as the local remedy is often both tastier and more effective than plain toast and chicken broth!

Depending on where you’re going, you may want to ask your doctor about traveling with a dose of antibiotics, and instructions on when to take them, just in case.

Final Thoughts

The most unforgettable and delicious travel experiences often come at the hand of a street-food vendor. Don’t let fear prevent you from digging in a responsible way.