List of street foods
|This article needs additional citations for verification. (September 2007)|
This is a list of street foods from around the world, arranged by country.
Street food vending is found around the world, but has variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam 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" In Hawaii, the local street food tradition of "Plate Lunch" (rice, macaroni salad and a portion of meat) was inspired by the bento of the Japanese who had been brought to Hawaii as plantation workers.
- 1 Africa
- 2 Asia
- 3 Europe
- 3.1 Balkans
- 3.2 Benelux
- 3.3 Czech Republic
- 3.4 Finland
- 3.5 France
- 3.6 Germany
- 3.7 Hungary
- 3.8 Italy
- 3.9 Malta
- 3.10 Poland
- 3.11 Romania
- 3.12 Russia
- 3.13 Slovakia
- 3.14 Spain
- 3.15 Switzerland
- 3.16 Turkey
- 3.17 United Kingdom
- 4 North America
- 5 Oceania
- 6 South America
- 7 See also
- 8 References
- 9 External links
|This section does not cite any references or sources. (August 2013)|
Street food in Ghana is mainly based upon local cuisine. Street food is available from travelling pedestrian vendors, street stalls, and ubiquitous "chop bars". Street breakfasts across the country consist of different assortments of porridges, as well as omelettes and bread served with tea. Traditional African dishes, such as fufu, kenkey, banku, fried yams, and bushmeat are popular across the country; regional varieties use local foods, such as tilapia in Ashanti Region, fresh seafood along the coastline and fried cheese in the Northern regions. Rice dishes are also common, consisting of rice served with noodles, baked beans, and can be garnished as according to the customer by extra toppings of egg, chicken, fish, gari, and vegetables. Fruits are also popular street food, ranging from Coconuts and bananas to seasonal oranges and mangoes. Kebabs made from beef and pepper are also widely available from travelling vendors. A wide variety of local snacks are also available, and can differ dramatically from region to region.
Beverages are often sold by food vendors. The most common street beverages, purchased from separate drinks vendors, are small plastic bags filled with purified water. Carbonated drinks in West Africa are usually available from permanent shops instead of temporary vendors, where the drinks are sold in glass bottles which must be returned to the shop for recycling and refilling. Local drinks are also sold throughout the day, such as iced kenkey, lemonade, and a cold ginger drink. As is the case in many members of the Commonwealth of Nations, Ghanaian law prohibits the sale of alcoholic beverages except within licensed establishments, and as such alcoholic drinks are not sold by street vendors except in smaller villages, where pito, the local wine is served in calabashes.
Chin chin is a popular dish in Nigeria, and west Africa. Other popular Nigerian street foods include Suya (barbecued meat), (Boli) Roasted plantain, Fried Yam and Fish, Roasted corn, Akara and Moi-Moi (fried or steamed bean cakes respectively). 'Pure Water' (sachet water) is also very popular. It is not uncommon to see 'pure water' sellers (mostly children) run up to vehicles in traffic jams with their wares.
In Cape Town, a popular street food is the Gatsby, a baguette filled with meat (often bologna sausage), salad, cheese and chips. It is said to have originated from a single restaurant, and has become popular throughout Cape Town.
Sweet pastries are the most common street food, as well as the ubiquitous tuna baguette.
Like other mega cities, Dhaka is populated with many vendors of street food of many different kinds including pitha, chotpoti, puchka, jhalmuri, badam and various fried items. Street food shops are very small, so vendors or hawkers can easily set their shop anywhere. In front of every school, university, office, footpath these shops are available, and they are very popular. These foods are very cheap so anyone can buy them.
- Pitha – In the winter season vapa pitha is a very common street food item in Dhaka. Vapa pitha vendor or hawkers are normally women. In the evening they prepare vapa pitha and sell them. Vapa pitha is a very popular evening breakfast menu.
- Chotpoti and puchka – Chotpoti and puchka are very popular among young citizens of Dhaka. Chotpoti and puchka shops are available anywhere in Dhaka city.
- Jhal Muri – Jhalmuri is widely available and a favorite among children. It is normally served in cone shaped paper.
- Badam vaja – Badam vaja (fried peanuts) is a time pass food item and very popular.
- Others – Other popular street food items are puri, somucha, singara, beguni, chop etc. these are fried items and very cheap. People eat them as snacks.
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.
The variety of snack foods available varies from region to region. In Sichuan, a variety of such as grilled rice balls and pan-fried noodles are sold. Beijing's Wangfujing Night Market is dedicated to street food vendors that feature many of the more unusual items one might purchase, like a large assortment of insects, as well as more typical foods like chuanr (kebabs).
Bing, a flatbread made of flour and fried in oil, were once a Northeastern street food that can also be found in many areas around the country. They can be served plain or stuffed with meat or eggs, or seasoned with scallions, sauces, or other flavours. One variety originating in Shandong and now found throughout China, jianbing guozi (煎饼果子), is made more akin to a crepe than its fried cousins, 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. In the end, like a crepe, it is rolled for portability.
In Hong Kong notable foods include skewered beef, curry fish balls, stuffed peppers and mushrooms, and dim sum. Street side food vendors are called gaai bin dong (Chinese: 街邊檔; literally "street side stalls"). Street food in Hong Kong can grow into a substantial business with the stalls only barely "mobile" in the traditional street food sense (see dai pai dong).
The quintessential Indian street food is Chaat—a generic name for a tangy and spicy mix, whose ingredients can be quite varied. The tangy flavor is usually imparted by the use of lemon, pomegranate seeds, Kala Namak (black salt), tamarind, and various chutneys. Chaat can be prepared with fruit, with popular ones including guava, banana, apple, melon, etc. It could instead be made using small crisp pancakes made from fried flour, called "paapri", along with yogurt. Potatoes sauteed with black cumin powder constitute another variant. In Indian cities, street vendors also sell drinks including Lassi (yogurt drink sold plain/salty, sweet, or fruit flavored), Sherbet and Jaljeera. Additionally, hole-in-the-wall kebab shops can be found in major cities.
- Pani Puri (also known as gol gappas or phuchkas) and Bhelpuri. Panipuri are hollow crisp balls made from dough, and filled as-you-eat with a spicy concoction of water and potatoes, topped by a choice of sweet or spicy chutney.
- Aloo Tikki These are patties made up of mashed potatoes and masala deep fried in oil. They are served typically with a curry called Chholey (chick peas). They are popular in winter in North India.
- Chaap is a version of potato patties dipped in flour batter and deep fried. They are served along with onion and beet slices. They are referred to by this name in the Eastern part of the country. One can obtain chaap on local trains travelling to and from Kolkatta. The word "chaap" is probably a corruption of "chop".
- Poori-Subzie (or Bhaajee) This is available mostly in North India, especially in Uttar Pradesh. The curry (subzie) consists usually of potatoes in gravy. Sometimes, especially in the southern part of the country the potatoes do not have gravy and the poories are exclusively made up of refined flour (maida).
- Chai-faen This term refers to tea with a roasted biscuit called "faen", possibly a corruption of "fan" which the shape of the biscuit resembles. The biscuit is also called "khaaree biscuit" in other parts of the country. This is available in North India, especially in Uttar Pradesh in cities like Agra and Mathura.
- Vada pav is an example of West Indian street food. Masala chai, a spiced tea, is also for sale. A syrup-covered deep-fried sweet is sold in the North as jalebi and the South as jangiri. It is generally cheap and available throughout India.
- Thattu Dosa is a variation of Dosa served in Southern India.
- Bajji (deep fried vegetables in a gram flor dough), Bonda (deep fried potato balls in gram flour) and vadai (deep fried lentil dough) are snacks available in the street stalls.
- Putu mayam, a cold coconut and rice-noodle concoction, is eaten for breakfast or a snack.
India being a big country is rich with regional variations in street food.
- There are many street offerings in the state of Maharashtra. Pune's street food culture includes "Vada paav, sabudana vada, Panipuri, ragda raav, kutchi daabeli, Sevpuri, Dahipuri, pav bhaji, egg bhurji, chanachur, buddhi ke baal and gola." Mumbai, Maharashtra, is the place where Vada pav originated. Pav bhaji, is another popular dish. It acquired the status of restaurant food but had humble beginnings as street food. It has retained its original roadside availability despite this. Another concoction is pav-sample which is found at several places in Maharashtra. The "sample" refers usually to Sambar and the dish is simply pav (white bread) to be had with the curry called Sambar which is well known in India. Sambar being widely used for several other dishes as well, it was perhaps used in experimentation with pav. An extra dish of sambar is referred to as "sample". Although widely used in Maharashtra in roadside eateries, sambar is not native to the local culture. "Sample" could also mean a plate of curry called "Usal", which is a water based preparation of cooked sprouted lentils. Occasionally the term "sample" could mean anything that goes conveniently with pav (usually implying a liquid nature). Some more popular variants include the Kanda Bhajji (Crispy Onion Fritters) which are eaten as is or with Pav. Samosas and Kachori are quite common at the railway stalls in Mumbai which are served with the sweet and sour tamarind chutney & Spicy Mint Chutney. Kacchi dabeli has found its way into the heart of Maharashtrians which has its origins in Gujarat. One should not leave Mumbai/Pune without biting into the Bun Maska and Khari at the Irani Joints. Some more to join the list would be Poha, Batata Bhajji, Palak Bhajji, Upma, Sheera, Sabudana Kichadi, Dhokla(Origins in Gujarat), Thalipith, Kharwas. Off late, you can also see Hot Dogs being sold on carts in some places in Mumbai.
- Calcutta street food includes phuchka, jhal mudi, rolls (mainly egg, also chicken and mutton), mixed vegetable and potato chops (distinct from the Mumbai vada, see above), groundnuts, popcorn, and fritters. Fritters are commonly eaten with mudi (puffed rice). Common varieties of fritters include beguni (eggplants fried in chickpea batter), phuluri (fried chickpea batter), and pakodas (various vegetables fried in chickpea batter). Calcutta is also known for street-side eateries called rice hotels, serving meals centred on rice.
- Kerala, in South India, has "thattukadas: a covered cart or van with stoves and utensils, popularly found in almost all cities and towns of the state. The thattukadas operate only from evenings and goes on serving till early morning. They offer "Thattu dosa"—a light rice-flour crepe (dosa) fried in coconut oil and served with coconut chutney. The popular menu at a thattukada includes omelettes served as a side to thattu-dosas, spicy pork fry, crispy fried chicken, quail egg fries and parottas (like naan, but beaten and mixed with oil). The thattukada also famous for its evening snacks, mainly fried chilly bajji (deep fried big chilly marinated in spicy mix), onion rings, Kerala's famous banana fry etc and Paripuvada (deep fried balls made of lentils).
- New Delhi, the capital of India has numerous varieties of street food from all over the country as well as abroad. Delhi's cuisine is highly influenced by it's neighbours Uttar Pradesh, Haryana and Punjab as well as Mughalai cuisine. Among vegetarian dishes, sabzi kachauri (sabzi is usually spicy potato curry, kachauri can be plain as well as stuffed), dahil bhalla and various other varieties of chaat are hugely popular. Certain parts of Old Delhi which include Chandani Chowk and Chawri Bazar have numerous street food vendors who have been in business of selling authentic Indian street food for three or more generations.
- Tamil Nadu has its "thalluvandis similar to Kerala's "thattukada"s and popularly referred to as "Kaiyendhi Bhavans", a play on famous hotels like Saravana Bhavan. Traditional street food varieties include 'bajji' (deep fried vegetables in a gram flour batter), 'bonda' (deep fried vegetable balls in gram flour batter), 'vadai' (deep fried lentil dough), and the numerous varieties of dosais and idlis all served with traditional sambar and coconut chutney. Barotta, kothu parrotta, Kuska with Chicken and Mutton Gravy are other food varieties served on these thalluvandis. Tea Shops are also common street eateries in Tamil Nadu, where you can get Breads, Snacks, Bajjis with getti chutneys. Vegetable soup stalls are also now making an appearance on the street food scene in Tamil Nadu and are gaining popularity soon.
Street foods are sold by hawkers peddling their goods on bicycles or carts, known as pedagang kaki lima ("street seller"). The food being sold varies from mixed rice, fried rice, soups (such as soto ayam), satay, fried chicken, cakes, tempeh or sweet iced beverages, such as es kacang hijau, es cendol, or es cincau.
In most cities, it is common to see Chinese dishes such as bakpao (steamed buns with sweet and savoury fillings), bakmie (noodles), and bakso (meatballs) sold by street vendors and restaurants, often adapted to become Indonesian-Chinese cuisine. One common adaptation is that pork is rarely used since the majority of Indonesians are Muslims.
In Japan, udon, soba, and ramen noodles are ubiquitous, as highlighted in the film Tampopo. Takoyaki (octopus dumplings), nikuman and Castella (a kind of sponge cake) are also famous as street food in Japan. Sweet cakes such as taiyaki and imagawayaki are also popular. Yakitori is also popular. A yatai is a small, mobile food stall typically selling ramen or other hot food.
Tteokbokki, sundae, oden, mandu, gimbap, boiled silkworm pupa and river snail, fried squid, fried shrimp, and chicken skewers are among common street foods found in foodstalls throughout South Korea. Most street vendors will fire up their woks or large pots of frying oil in the evenings in anticipation of pedestrian traffic. For breakfast, Korean-style toast sandwiches are still very popular in Seoul and other large cities. Other commonly eaten snacks are sweet-filled pastries such as hotteok and bungeoppang.
Sometimes original street food concepts become full-fledged franchises, as seen in the case of Isaac Toast followed by Sukbong Toast and Toastoa, which are all large Korean toast and sandwich franchise chains.
Pakistan shares a lot of culinary parallels with India. Popular street food in Pakistan includes Dahi Bardhay or Vadas, which is essentially fried lentil dumplings soaked in salted water, drained and served with a spicy tangy yoghurt mixed with boiled potatoes and herbs. Then there is Pani Puri, which is fried semolina puffs with a tamarind based dip. Spiced fruit salad Chaat is a common street food too. Other common items which are available all over Pakistan are Bun Kebab (Karachi) or the Pappu Burger (Lahore) served with halal shami kebab, mash potato Kebab and omellete and condiments, also Gunnay ka Rus with lemon and ginger(sugar cane juice). Other foods are Paratha roll which is either beef or chicken stuffed in a shallow fried flat bread made with plain flour; onions, tomato, and raita (mint & cilantro yogurt) are also added. Jalebi is a popular sweet dish served throughout Pakistan.
Roasted or slow baked Corn or chick peas are sold all over the city by moving vendors. They are dry roasted in very a hot sand/salt mixture and then sifted through before serving. In winters especially in northern parts of Pakistan, Chicken corn soup with or without eggs, and Yakhni plain chicken stock (referred to as pathan soup in Karachi) (traditionally made with free range chicken with its skin and feet) are the regular delicacies. In Gujranwala Punjab Chiras Accentor are the local delicacy, which are wild birds char grilled on charcoal fire and eaten whole.
Roadside stands also serve barbecued pork, chicken and offal, such as pig's blood or dried chicken blood (colloquially, Betamax after its rectangular shape resembling the Betamax tape), chicken heads (helmet), chicken feet (adidas), pig's ears (tenga) and chicken intestines (isaw). Among more esoteric foods are balut and penoy (duck eggs; with fetus and without, respectively), tokneneng and kwek-kwek (battered, deep-fried chicken and quail eggs similar to Tempura) and deep-fried day-old-chick.
Palamig (literally, coolers) are sold, such as traditional offerings like halo-halo to fruit juices. Sorbetes (or, colloquially, "dirty ice cream" locally-produced usually with coconut milk as popularly called Pinoy sorbetes ice cream in flavors such as mango, cheese and yam) and Halo-Halo - a Filipino cold treat made up of crushed ice with fruits (nata de coco), kaong or palm fruit, jackfruit meat, sweet beans, mung beans, yam, macapuno - gelatinuous coconut meat, tapioca, and jelly, with skim milk and toppings - usually rice crispies, leche flan, and ice cream that brings nostalgia to Filipinos.
Calamares (battered squid pieces deep-fried in cooking oil ([a lot cheaper than the traditionally available]) is also widely consumed throughout the country. It is gaining its popularity because of its cheap price.
Influences include the Hoklo (Min Nan) flavor brought by the emigrants during the Ming loyalist rule era and Japanese tastes in the Japanese colonial period, to 1949, when the Nationalist retreated to the island with people from every other province of the mainland.
Bubble/Boba Milk Tea originated on the streets of Taiwan.
Taiwanese street food includes fried stinky tofu, oyster omelette, Zongzi (especially in Tainan), fried meatball, sugarcane juice (Taiwanese sugarcane was sweet famous with Cuba), fish ball soup, Baozi and water fried Baozi, rice cakes made with pork blood, and rice and noodle dishes.
Street food in Thailand includes noodle dishes, among them are Pad Thai, Rad Naa, flat noodles with beef, pork, or chicken and vegetables, topped with a light gravy, and Rad Naa's twin, Pad See Iw, the same flat noodles dry-fried(no gravy) with a dark soy sauce, vegetables, meat, and chili. Other dishes include Tom Yum Kung (a soup), Khao Pad (fried rice), various kinds of satay, various curries. Japanese chikuwa and German sausages have also appeared in Bangkok. Canal food has been sold from boats on Thailand's rivers and canals for over two centuries, but since the early 20th century King Rama V's modernizations have caused a shift towards land-based stalls. In Bangkok parlance, a housewife who feeds her family from a street food vendor is known as a "plastic-bag housewife", which originated from streets vendors packaging the food in plastic bags.
Many Thai people will eat four or five meals a day, and often these will be taken with friends or family at streetside dining carts. In some areas of Thailand, an inconspicuous car-park or roadside area may be empty by day, but turn into a bustling food district as the sun goes down, when local street vendors arrive with their carts. This is the case in most provincial capitals.
Shawarma is popular and is usually made of chicken or lamb. Ful, a dish made from fava beans, is common in many Arab countries. In Syria and Lebanon, pastries made with a soft dough are sold, either open like a mini-pizza or filled, and are termed fatayir, man'oushe, or basbouse depending on the type. Toppings or fillings include zaatar, chili, spinach, meat, sausage meat, cheese, and olives. Fruit juice counters in Syria and Egypt provide fresh juice from all seasonal fruit as well as sugar-cane.
Sweets such as knafeh, made from cheese and pastry, and madlu'e, made from sweet cheese curds on a rich biscuit dough, are also sold from counters, drenched in syrup, and eaten on the street in Palestine, Syria, Jordan and Israel. "Cheese sweets" are a specialty of Hama in central Syria.
In Israel, street eaters enjoy sabikh, a pita stuffed with hard-boiled egg, eggplant, tahini, and a mango pickle similar in taste to chutney or atchar. It was introduced by Iraqi Jews. Bourekas are common, being sold out of carts in front of bakeries.
The falafel, often sold out of carts or small stands, is very common in Israel. The falafel is a pita bread stuffed with a falafel balls, salad and other toppings such as pickles, hummus, tahini, and often french fries.
In springtime in Syria, whole green almonds are sold from carts on the street. In summer, prickly pears and whole fresh pistachios are sold. Pavement vendors, as well as drink sellers in traditional costume with their goods in a pot strapped to their back, sell mulberry and liquorice juice. Falafel and Shawarma are the most common Syrian street food.
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.
There are many national street foods in Europe, but some foods have transcended borders. A good example of this is shawarma, brought to Europe by Arab and Turkish immigrants. The Quartier Latin in Paris is packed with shawarma vendors.
Street food in the Balkans, like the rest of Balkan cuisine, is heavily influenced by the cuisine of the Ottoman Empire. Variations of the burek, a filled flaky pastry, are common throughout the Turkey and the Balkans. Ćevapi, a sort of kebab, is popular throughout the region comprised by the former Yugoslavia, and Romania where it is called Mititei.
In the Netherlands and Belgium, french fries are served with sauces such as mayonnaise, ketchup, curry or tartar sauce (the latter mainly in Belgium). The combination mayonnaise, ketchup or curry and chopped onions is called "speciaal" (special) and mayonnaise mixed with peanut sauce is called "oorlog" (war).
In Belgium, a thicker variety of fries is used, called "frieten". They are mainly sold by street vendors (see picture), known as a frituur. In Belgium, french fries are traditionally fried in suet (beef fat). Liège-style waffles (Dutch: "Wafel" or French: "Gaufre") are served warm as a street snack, similar to what is known in other countries as "Belgian Waffles". The pancake is also popular here, being sold fluffier than the French crêpe or the Russian blin.
In the Netherlands, the French fries are thinner and generally referred to as "patat" (the word for 'potato' in the south of the Netherlands and in Flanders) or "friet" (from the French verb 'frire' meaning 'deep-frying') or "patat friet". Some shops in the Netherlands also sell "Vlaamse friet" (Flemish fries, similar to the type sold in Belgium) but this is less common than the thinner variant. In the Netherlands, French fries are traditionally fried in vegetable oil.
In the Netherlands, street foods are usually sold by a small store which is a mix of a cafe/bar and a fast-food restaurant, known as a snackbar or cafetaria. These stores may also contain the typically Dutch vending machine called an "automatiek". While "patat friet" forms the main portion of the foods sold, many other items are also on offer including different types of deep-fried snack meats such as "kroketten" and "frikandellen", and cheese snacks such as the "kaassouffle" (cheese deep fried inside a crispy bread crumb crust). Often, the product range includes other foods such as hamburgers, ice cream, bread rolls with different fillings, and occasionally pizza, falafel, doner kebab and shoarma. Deep fried Vietnamese spring rolls and other, originally Asian and/or Surinamese snacks such as "bapao" (a baozi filled with minced meat) and "barra" (a kind of deep fried savoury doughnut), have become increasingly popular since the 1980s.
In addition to the snackbars, one can also find street stalls selling different fried, smoked and raw fish products called a "viskraam" or "haringkar" (Dutch for fish stall or herring cart). Besides the popular raw herring served with chopped onions (bread rolls and pickled cucumber are optional), these stalls also sell fish products such as smoked mackerel, smoked eel and "kibbeling" (deep fried cod nuggets).
At festivals, markets and especially on New Year's Eve, street stalls around the country sell a type of beignets called oliebollen (literally 'oil balls'). In addition they might have other sweet pastries such as waffles and apple beignets.
The most common and traditional Czech street food is Smažený sýr, which is a soft piece of cheese deep-fried and served on a hamburger bun. It is typically served with tartar sauce, but some prefer ketchup.
In Finland, street food can mostly be found at market squares and kiosks, although hamburger chains Hesburger and McDonald's are also available. A variety of savoury pastries such as lihapiirakka and karjalanpiirakka and sweet pastries such as pulla, usually served with coffee, are very common. Fish stands at the market squares also serve cured salmon (graavilohi) on rye bread as an open sandwich or loimulohi. Regional specialties sold at the market squares include sultsina and kalakukko.
In addition to hamburgers and hot dogs, Finnish meat pastries with sausages are available at kiosks, especially a sausage sandwich called a porilainen. Condiments include ketchup, Finnish mustard, pickle relish, mayonnaise and mustard relish as well as lettuce, tomato and onion. Another common late night street food fare found at kiosks is Finnish meatballs (lihapulla) and french fries with condiments. Doner kebabs are readily available at both kiosks and kebab restaurants and extremely popular.
In France, sandwiches are a common street food. Most of them are baguette bread sandwiches with different kinds of fillings such as "Jambon/Beurre" (ham / butter), "Jambon/Fromage" (Ham with cheese) or "Poulet/Crudités" (Chicken with vegetables). In France, crêpes are another street food. A crêpe complète containing ham, shredded cheese, and an egg provides a filling lunch. Sweet crêpe or Waffle, containing Nutella and banana or Grand Marnier and sugar are also popular snacks.
Germany, with its high Turkish population, has a number of Turkish street foods beyond the pan-European shawarma. Döner is similar to shawarma and available everywhere, especially in Berlin Kreuzberg. More traditionally, there is the Bavarian Fleischkäse (also called Leberkäse), which is similar to meatloaf, sliced to the thickness of a finger and generally served with either hot mustard or sweet mustard in a roll. Germany is also known for its various types of sausage, as well as the recent hybrid curry-sausage, Currywurst. French fries ("Pommes" in German, derived from French but pronounced according to German orthographic rules) are popular, served with ketchup and/or mayonnaise, and sometimes with sausage. Beer is sold at all sidewalk snack stands, which usually feature beers and small bottles of whiskey, schnapps, or vodka.
There are an increasing number of North African stalls that sell shawarma, falafel and halumi.
Street food is not particularly common in Hungary, although gyros shops are becoming more common. Rétes (strudel) is fairly common, and lángos (a deep fried bread) is usually available at markets and during celebrations. In general, Hungarians looking for quick food will stop to sit down and eat, even if only at a Chinese buffet or a főzelékfaló (vegetable purée bar).
The most notable Italian street food is pizza, sold in take-aways and bakeries. Take-away pizza (or "Pizza al taglio") is quite different from pizzeria pizza. Unlike the round pizza normally found in restaurants, which originated in Naples as a street food itself, it is generally baked on large square trays, and square or rectangular portions are sold. It usually has quite a thick base, again unlike the traditional Italian restaurant pizza.
Toppings include margherita, mushrooms, Italian sausage, ham, and vegetables.
Other street foods are the Genoese Focaccia di Recco, a double layer of thin dough filled with quark cheese and baked, Farinata, a thin, baked chickpea-flour batter, topped with salt, pepper and olive oil, often served with focaccia (a thin bread, also with salt and olive oil), Florentine trippa and lampredotto, ox stomach cooked in a seasoned broth and served in a bread roll, Roman "supplì", rice balls filled with cheese and/or various fillings, covered in egg and breadcrumbs and deep fried, similar to Sicilian arancini, where the usual filling is a meat sauce with green peas.
In Palermo, a street food would be "Pani ca meusa" (bread rolls with sliced, cooked pork spleen), and "Panelle", deep-fried chickpea flour batter. In central Italy "porchetta" is common, a spicy roasted pork meat (from the whole, boned animal), usually served in a panino (bread roll).
In Naples, fried food stalls, known as friggitorie, sell filled, deep-fried pastries and other foods. A street food made of offals, commonly found in fairs and religious festivals in Naples and in the whole Campania, is the 'O pere e 'o musso (The paw and the muzzle), calves heads and pork paw boiled: sliced and chopped at the moment, they are seasoned with salt and lemon juice before being served. Locally, it is also named also Musso re puorco (pork muzzle) although only calf heads are normally used.
Vendors sell watermelons during the summer months, as well as roasted chestnuts ("caldarroste") stalls during the winter, and especially before Christmas.
Rosticcerie, while most often selling food to be eaten at home, also sometimes have a counter for immediate consumption of their goods, the most common of which are roast chicken, roast potatoes, fried polenta and other accompaniments.
Gelato (ice cream) is commonly available.
In Romagna subregion, and especially in Forlì-Cesena province, a flatbread called Piadina is available. It is sold in kiosks, usually as sandwich filled with mixed cold cut meats, cheese and/or vegetables. A widely used variant is the Crescione, a Piadina cooked like a turnover; in this version the most common filling are "tomato sauce - mozzarella" and "pumpkin - boiled potato - sausage".
Pastizzi are small, ricotta cheese or pea-paste filled puff-pastry squares that can be bought from vendors in practically every village in Malta. Ricotta pastizzi (Pastizzi tal-irkotta) are diamond shaped with a hole in the middle where the ricotta stuffing can be seen whilst pea pastizzi (Pastizzi tal-pizelli) are of the same shape but are more like an envelope of puff pastry with no holes.
The shops selling these pastries are called "Pastizzeriji". They also sell items such as pies, pizza al taglio, sausage rolls, baked rice, baked maccaroni (timpana) and sometimes arancini.
Another local street food found in such pastizzerias is the "Qassatat". This is a ball-shaped pie crust with an open top, filled 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.
However Ħobż biż-żejt is another street food, usually bought from the inside of shops rather than stalls. This is the local sandwich, a local flat-bun called a "ftira" or a rounder one called "hbejza" are filled with various ingredients available at the counter displays. The basic Ħobż 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 sell Sinizza, deep fried ball of fish, batter and other ingredients.
Popular street snacks in Poland include: zapiekanki, essentially Polish-style French-bread pizzas with a variety of toppings—the obwarzanki of Kraków, which are like bagels (only with bigger holes); and precle (or pretzels). The most common street food in Poland, however, seems to be lody, or ice cream. Long lines outside ice cream shops, and scores of pedestrians toting cones, are a regular fixture of Polish streetscapes.
Hot dogs, hamburgers and french fries are also very popular, often sold in the same shops and kiosks as zapiekanki.
In Romania there is a fair amount of street food. The most commonly available during the day are covrigi, hot pretzels covered in sesame or poppy seeds, and "plăcinte". "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 Hungarian lángos. In the south and along the Black Sea, "plăcintă dobrogeană" is available. This type of plăcintă is more like the burek encountered in other parts of the Balkans. Doughnuts called gogoși are also commonly available. At fairs and in winter time kürtős kalács (tulnic in Romanian) with nuts or cinnoman is very popular. Mititei or "mici", small grilled skinless sausages, are often available in the summer in marketplaces and at fairs. Other street foods include popcorn, steamed ears of corn, roasted chestnuts in winter, and ice cream in summer.
In Slovakia street offerings include steamed sweetcorn cobs, fried flat bread loaves with garlic and salt or other condiments (langos), fried buns with poppy seed, jam or cream cheese filling (pirozky); seasonally, ice-cream is eaten in summer and roasted chestnuts in autumn. Ciganska pecienka (gypsy-style roasted pork), roasted sausage and more are sold at Saturday markets. Crepes and fresh sandwiches are available.
The concept of eating in the street is very rooted in the Spanish culture, even though in the last few decades the law has forbidden the sale of food in the streets due to hygiene concerns. The most common way to eat is still inside a bar with friends (tapeo), however, in winter, roast chestnuts can be bought in the street, especially in the north, and during fiestas, churros are also sold. Additionally, the typical bocadillo is the most common snack all around Spain for school children and workers. Bocadillos can be filled with various foodstuffs typical of the province (anchovies, sweet peppers, tortilla de patatas, tuna, ham, meat, cheese, Empanada Gallega, etc.) and are very convenient as "food on the go". Some major cities will have vendors selling ice cream, nuts and snacks from kiosks.
Street foods available in Switzerland are sandwich-like, either the typical grilled panini, but also pretzels, grilled chicken, hot dogs or the traditional Bratwurst served with a slice of bread and sometimes mustard. Sweet foods include ice cream and crêpes. Stalls will typically be motorized trucks, rather than smaller wheeled carts.
In Turkey, street foods show considerable change from region to region. Here is a comprehensive list of most of the typical street foods that can be found around large Turkish metropolises:
- Döner served either in:
- Balik-Ekmek - freshly cooked fish served inside a bun of bread. This is typically served on the Eminonu square straight from the boat on which it is prepared.
- Pilav - steamed rice with chicken and chickpeas, mostly sold in steam carts at night
- Midye - mussels, that come in two forms:
- Midye Dolma - stuffed mussels with rice, pine nuts and raisins, eaten cold with lemon and olive oil
- Midye Tava - mussels on a skewer, that are fried in oil, and eaten with a garlic sauce
- Kokoreç - the Istanbul version is typically cooked on a pan rather than on charcoal, and can be spicy
- Uykuluk - sweetbread and other soft glands of lamb, grilled on charcoal, and especially popular in the European Side
- Patsos - a sandwich composed of fried french fries and sausage topped with kaşar, more than popular in the Asian Side
- Dilli Kaşarlı - a tiny toast comprising thin sliced smoked tongue with kaşar, a fine delicacy of Etiler
- Adana Kebabı - served in a dürüm
- Sucuk Ekmek - sucuk served in fresh crusty bread as a sandwich
- Islak Hamburger - another specialty of the Taksim neighbourhood, consisting of a garlic meatball in a tiny bun, that is dipped in a pepper sauce and reheated
- Kumpir - a baked potato filled to the maximum with a variety of toppings, popular around Ortaköy
- Boza - a fermented drink, drunk in winter nights
- Kokoreç made exclusively from milk fed lamb, grilled on hot charcoal, served barely cleaved inside of a grilled bread quarter, with very little spice, often accompanied with cold beer
- Çöp Şiş - a kebab consisting of very small milk fed lamb cuts mounted on tiny skewers (made of dried squash) grilled on charcoal and served in very large numbers, around 15 at a time
- Kelle Söğüş - different parts, including cheek, tongue brain and eyes from a boiled sheep head, that are cooled and marinated in olive oil, then all chopped together and served wrapped in a lavaş with a slice of tomato and a hint of spice. It is considered to be a local delicacy of İzmir by excellence
- Közde Sandviç - Literally "Sandwich on Charcoal", that is bread toasted on a charcoal grill, alongside the meat and cheese that are grilled on charcoal to be then added to the toast. Comes in two main variations:
- Kumru - lit "the Dove", that consists of a lemon-shaped bread and has mostly a cheese filling
- Yengen - lit. "Your Aunt" that has a round and crusty bread with a meatier filling, with mayonnaise
- Midye - mussels, that come in two forms:
- Sardalya Tava - small sardines fried in olive oil
- Boyoz - hot, greasy and flaky pastry typical of İzmir, baked in a masonry oven and served with a hard-boiled egg
- Gevrek - the İzmir version of the Simit
- Turşu Suyu - sour brine that is left from pickling, consumed cold, somewhat of an acquired taste
- Lokma - a sweet summer specialty, sold on carts
Ankara is a rather poor city when it comes to local cuisine in general, but a few street specialties are still to be counted:
- Simit in its Ankara variant, that is thinner, and baked exclusively in masonry ovens after being brushed with pekmez, making it crustier
- Köfte Ekmek - spicy meatballs grilled on charcoal and served inside crusty bread or grilled bazlama generally consumed with Ayran
- Tavuk Döner - Döner made with marinated chicken that is generally preferred in Ankara to the meat Döner
- Kumpir - a baked potato filled to the maximum with a variety of toppings, popular in Çankaya
- Gözleme - savoury hand made and hand rolled pastry, with a selection of fillings, grilled on a sac top
- Kıyma Kebabı - a particularly delicious kebab, consisting of roasting a huge skewer of hand-minced ram meat mixed with tail-fat and red pepper on an open mangal, called "Adana Kebabı" in the rest of Turkey, eaten in its street version as a dürüm wrapped in lavaş
- Ciğer Dürüm - liver that has been roasted on a mangal, alternatively with pieces of tail-fat, wrapped with onions, parsley and pomegranate syrup in a dürüm that takes a "V" shape
- Tantuni a spicy lavaş wrap consisting of julienned lamb stir-fried on a sac on a hint of cotton oil, a specialty of Mersin
- Şırdan - boiled sheep rumen filled with rice, and eaten with cumin, considered to be an Adana delicacy
- Bici Bici - a very popular ice dessert, consisting of sweetened peeled ice put on top of diced haytalya pieces (sweet semolina jelly) swimming in rose syrup. The peeled ice is then lightly soaked with different natural syrups, coloring it. This particular dessert is nowhere to be found outside of Adana-Mersin, and until very recently, could be only bought from street vendors
- Şalgam - a beverage made of fermented red and black carrots, very sour, that comes in mild and hot versions. Both Adana and Mersin compete for the best Şalgam
- Beyran - a dish made of a small amount of rice topped with the soft meat and neck fat of lamb in a small copper plate that is left to burn on a potent fire for some time. considered to be an Antep delicacy
- Nohut Dürüm - a very interesting dürüm made out of chickpeas steamed in a spicy sauce, that are served crushed and wrapped in a thick lavaş. This may be Turkey's only entirely vegetarian dürüm.
- Cağırtlak - liver, fat, and other offal (mostly heart and kidney) are impaled on skewers and grilled on a mangal to be served in a lavaş, a favorite late-night dish of Eastern Turkey
- Fıstıklı Kebap - lit. "Kebab with Pistachio" is basically a Kıyma Kebabı less the spice and plus the ground pistachios that are added in the mixture. The street version is served as a dürüm.
- Urmu Dutu - the juice of freshly squeezed sour blackberries (a variety endemic to the region) that is typically only sold in the street carts, where the blackberries are cooled on a block of ice
- Lahmacun - ubiquitous to the city, with the street version being substantially smaller than the regular one, and sold by higher quantity
- Çiğ Köfte Dürüm - as the name says it consists of Çiğ Köfte that has been wrapped with a lettuce leaf inside a dürüm
- Haşhaş Kebabı - a local variation of the Kıyma Kebabı, very popular in Aleppo as well, that is made by hand-mincing the meat in a thinner manner than the classic recipe, and by adding crushed garlic into the mixture.
- Ciğer dürüm - sold everywhere in the streets of the city and even eaten for breakfast, it consists of 8 skewers of charcoal grilled lamb liver and tail fat, marinated with Urfa pepper wrapped in a dürüm with cumin, sumac and onions.
- Yürek dürüm - the same wrap as the Ciğer dürüm, but with lamb heart instead of the liver, eaten the same way, slightly seasoned with paprika.
- Böbrek dürüm - 8 skewers of unseasoned lamb kidneys, wrapped with onions and sumac.
Converted or purpose built vans sell kebabs, baked potato, hamburgers and chips, especially at night. Individual portable ovens capable of being wheeled by a single man serve baked potatoes along with fillings such as cheese or chili con carne. On the coast fresh seafood is often sold straight from the catch cooked in mobile kitchens. At fairs, stalls sell candy floss and doughnuts. In Lancashire, hot parched peas (black peas) are bought from stalls, especially in the colder months. During winter there are stalls selling hot chestnuts. Probably the most famous of all British street foods is fish and chips. Most towns have a "chippie" and it's quite normal to see people sitting on a bench or wall eating fish and chips out of a paper package. The most common street food in the capital in earlier periods was jellied eels or pie and mash made from meat, which would be covered in the liquor from cooking the eels, although this tradition is no longer as common as in the early 20th Century.
Ice cream vans are considered one of the signs of summer, and they usually play well-known tunes such as Greensleeves or Teddy Bears' Picnic through a PA system. Street carts can be seen in some cities selling products such as roast nuts and hot dogs, especially in places frequented by tourists.
In Barbados, fishcakes are a common street food. Fishcakes are made with bits of saltfish, seasoned and mixed with flour and then deep fried. Fishcakes are sold at community events such as school fairs and concerts and can also be found at fish fries such as those in Baxter's Road in the capital city of Bridgetown or the Friday evening event in the southern fishing town of Oistins. Fishcakes are commonly eaten with saltbread, a thick, round bread; the sandwich is called a "bread-and-two" and can be found at most village shops throughout the island.
While most major cities in Canada offer a variety of street food, regional "specialties" are notable. While poutine (french fries with gravy and cheese curds) is available in most of the country. Similarly, hot dog stands can be found across Canada, but are far more common in Ontario (often sold from mobile canteen trucks, usually referred to as "chip wagons") than in Vancouver or Victoria (where the "Mr. Tube Steak" franchise is notable). Montreal offers a number of specialties including Shish taouk, the Montreal hot dog, two-dollar chow mein on St. Laurent and dollar falafels. Although falafel is widespread in Vancouver, 99 cent pizza slices are much more popular. Shawarma is quite prevalent in Ottawa, while Halifax offers its own unique version of the Doner kebab called the Donair, which features a sauce, made from condensed milk, sugar, and vinegar. Ice cream trucks can be seen (and often heard) nationwide during the summer months. Corn on the Cob is found, often grilled.
Fried foods are common in the Dominican Republic. Empanadas are a very typical snack, made of fried flour, though empanadas made out of cassava flour, called catibias, are also common. Fillings include cheese, chicken, beef, and vegetables, or a combination of these. Yaniqueques are sold at many empanada stands. Yaniqueques (from Jonnycake) are essentially round flour shaped cakes which are fried and usually eaten with salt and/or ketchup. Other vendors sell plantain fritters and fried or boiled salami.
Hamburgers are sold at stands called chimis, which also offer sandwiches called chimichurris, though these bear little to no resemblance to the South American sauce of the same name. Chimis occasionally also offer hot dogs and other sandwich varieties.
Corn on the cob can be bought on the street, usually sold by traveling vendors who move around on a tricycle. Sweets vendors who sell treats such as candied coconut and dulce de leche sell their goods at major intersections in cities and sometimes have their own stand. Dominican republic has a lot of fruit.
In Haiti street vendors sell dishes such as fried plantains, griot (deep-fried pork or beef), frescos (fruit soda drink), cassava bread, and Haitian patties (pastry filled with choice of chicken, fish, beef, or pork).
The most common Jamaican street food is jerk chicken or pork and can be found everywhere on the island. Jerk is marinade that is a blended primarily from a combination of scotch bonnet peppers, onions, scallions, thyme and allspice. Once marinated, it is often barbecued on converted steel drum or whatever else locals can construct as a grill/smoker. It is often accompanied with breadfruit and/or festival, a sweetened fried dough.
Meat patties in a sweet bread called "coco bread" are the most popular street food. Bun and cheese is also eaten.
In Mexico, there is a great variety of antojitos Mexicanos that are found at street food vendors, at any time of night or day: tacos, tortas (traditional Mexican sandwiches), tostadas, picadas, quesadillas, guaraches, panuchos, sopes, gorditas, tamales, atole, aguas frescas, and cemitas.
Puerto Rico is well known for its street foods (referred to collectively as cuchifritos in New York City) and is popular both in the Caribbean and in mainland North America. Typical Bastreet foods include pinchos (a kebob of skewered pork, seafood or chicken, usually spicy and topped with barbecue sauce on bread; often fried whole).
Empanadas are very popular. Fried flour or yuca flour pastries stuffed with chicken, ground meat, potatoes, corn, fruit, cheese, or seafood. There are also combinations such as cheese with meat, cheese with fruit, potatoes with meat, even pigeon peas with coconut and pizza empanadas.
The alcapurria, a ground malanga croquette filled with meat or ground yuca filled with seafood. The malanga can have a combination of potatoes, plantains, green bananas, and/or calabazas (tropical pumpkins). Picadillo is the typical stuffing.
There are also arepas stuffed with fried meat, seafood salad or usually seafood cooked in coconut milk if one likes.
Dishes based on plantains or green bananas are popular as street food throughout Puerto Rico. Pasteles are a combination of mashed tubers, plantains, or bananas filled with pork and wrapped in banana leaves and then boiled. Pionono a sliver or ripe plantain sliced down the middle, fried and then stuffed with ground meat, cheese, raisins, capers, and olives. Plátano relleno similar to papa rellena but with ripe plantains rather than potatoes.
Sorullos a fried cornmeal batter shaped like fat fingers; they can be sweet or savory. Sorullos are stuffed with Puerto Rican white cheese, Cheddar or mozzarella and is served with Russian dressing. Sweet sorullos contain sugar and are filled with Puerto Rican white cheese and fruit paste such as goiabada.
Trinidad and Tobago
In Trinidad and Tobago there are roti and shark & bake stands that provide quick foods like roti, dhal puri, fried bake, and the most popular, Doubles. Roti is a thin flat bread originating from India that is fluffy on the inside and crispy and flaky on the outside. It is cooked on a flat iron plate called a tawah (< Hindi tawa) or platain and served with curried chicken, pork or beef. Dahl puri is similar to the roti but is softer and pliable and has crushed dahl lentils cooked with saffron and placed in the centre of the dough before it is rolled out and cooked. This is also served with either curried chicken, pork or beef.
Fried bake is made by frying flattened balls of dough that becomes fluffy and increases in height as it is fried. It can be served with fried ripe plantains, meat or gravy. At the shark & bake stands fried bakes filled with well-seasoned shark fillets and dressed with many different condiments including pepper, garlic and chadon beni can also be found.
Doubles is made with two flat breads called baras (from Hindi bara, "big") that are filled with channa (from Hindi "chick peas") and topped with pepper, cucumber chutney, mango chutney, coconut chutney or bandania/chadon beni. It can be eaten either wrapped up as an easy to eat sandwich, or open it up and eat each bara separately.
In the United States, hot dogs and their many variations (corn dogs, chili dogs) are perhaps the most common street food, particularly in major metropolitan areas such as New York City (the Easy-Bake Oven was said to have been inspired by New York City carts roasting chestnuts). Roasted nuts and gyros are often sold in the cities. Cheesesteaks, breakfast sandwiches, and pretzels are common in Philadelphia. Throughout the US, ice cream is sold out of trucks. Tacos and Tortas are sold from open food stalls. Pizza and egg rolls are available from window counters.
Some vendors operate out of food trucks and food carts, which offer a low overhead for entrepreneurs and often serve a huge variety of cuisines. Like restaurants, they are regulated and subject to inspections by the local municipal or county health departments.
Diversity and the lack of a strictly defined national cuisine means that, in most urban areas in the US and Canada, vendors sell hot dogs, pizza, falafel, gyros, kebobs, tortilla-based snacks such as tacos and burritos, panini, crêpes, french fries, egg rolls, and other various dishes.
Popular street foods in the Virgin Islands include patés, fried fish, fried chicken leg and johnnycake (fried dough). Pates, similar to the empanadas of Puerto Rico and the Dominican Republic, consist of fried flour filled with various meats, including conch, saltfish, beef, chicken and lobster.
The most common street food in Australia is the sausage sizzle, usually consisting of a thin sausage or sandwich steak cooked on a barbecue and served on a slice of bread with optional fried onions, cheese, mustard and tomato or barbecue sauce. The stalls are usually run by local sporting or charity groups as fundraiser.
A pie floater is a meal served at pie carts in Adelaide and elsewhere in South Australia. It was once more widely available in other parts of Australia, but its popularity waned. It consists of an Australian meat pie covered with tomato sauce, sitting in a plate of green pea soup.
In Melbourne and Sydney, kebabs and souvlakis have taken over as the main street food due to the high percentage of Greek and Lebanese people in both cities, and is popular as a late night snack, especially after a few beers. They are known to curb late night drunken violence as punters gather around and enjoy a meal together and share stories of their night.
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. There are many coffee carts and coffee vans operating 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 softserve icecream is an iconic symbol of a New Zealand summer to many Kiwi.
In Argentina, vendors sell Choripan, a barbequeued sausage served wrapped in French bread, or morcipan, using a blood sausage (morcilla) instead.
Pizza is very popular, in part due to the country's heavy Italian immigration in the early 20th century. Local versions include the fugazzeta, a pizza made with mozzarella cheese and onions, and the fainá: a pizza made with garbanzo bean flour with no toppings, generally served as a side dish to regular pizza.
The empanada, which in gourmet versions is baked, is usually deep-fried in this case. Empanadas can be made with beef, fish, ham & cheese, neapolitan (using the same toppings as that pizza) or vegetarian.
Sandwiches are usually served hot, like the Tostado or the Lomito, the latter having a great number of versions, with food courts offering all kinds of ingredients and combinations.
Other local street food includes local versions of the hotdog called pancho, and the hamburger or hamburguesa. Despite being very popular in the past, these have been displaced by a number of reasons, mainly a local perception that American-style foods are unhealthy and of low quality.
Sweets and desserts usually found in Argentine streets include caramel apple (manzana acaramelada), cotton candy (algodon de azucar), sweet popcorn (pochoclo) and a local snack called garrapiñada, which is made of peanuts, vanilla and sugar caramel, and sold in small bags in the shape of tubes.
Pão de queijo, which can be translated as "cheese bread", is a street snack in the southeast of Brazil and, increasingly, the rest of the country. Hot dogs, cooked in a tomato-based sauce with bell peppers and onions, are often sold with grated cheese, ketchup, mayonnaise, green peas, corn kernels, fried potato sticks (batata palha), potato salad or mashed potatoes as choice of toppings. Hamburgers are also offered with an assortment of toppings, such as mozzarella cheese, bacon, fried eggs, lettuce, tomato, mayonnaise, ketchup and mustard, the popular "X-Tudo" (or cheese-all, a souped up cheeseburger). Calabresa (Pepperoni) sausage sandwiches are also popular.
Rio de Janeiro beach vendors sell Mate Gelado (erva mate iced-tea), biscoitos de polvilho (sour manioc flour puffs), roasted peanuts and queijo coalho (grilled cheese on sticks, barbecued on the spot) as well as popsicles, cold beer and home-made sandwiches (sanduiche natural). In the northeastern state of Bahia, the region's African heritage is reflected in the iconic acarajé (deep fried black eyed pea bun filled with caruru, made from salted dried shrimp, and vatapá, a creamy combination of coconut milk, palm oil and cashew nuts) or sweets like cocada (candied coconut) and pé-de-moleque (peanut brittle). All over the country, popcorn is always offered in push carts both savory or sweet (with sugar and cocoa powder). Churros push carts (sausage shaped deep fried dough filled with a choice of doce-de-leite caramel or chocolate sauce) are also found on any major city street.
In Chile, sopaipillas, a deep fried dough made out of flour and pumpkin, Anticucho, completo, calzones rotos, fresh fruit juices, soft drink, French fries, pizza, churros, empanadas, sweets and sweets are sold by street vendors.
In Colombia, the empanada, a deep-fried meat-filled patty, is sold. It is also a very popular side dish. Various types of arepa are also a common street food. Also popular is the chuzo (meat skeewer), consisting of pork or chicken speared shish-kebab style on a thin wooden stake (hence the name chuzo, from chuzar meaning to "to pierce or spear") and cooked over charcoal on a pushcart. Most chuzos are garnished with a small arepa at the top and a small roasted potato at the bottom. Morcilla, various sausages, and chinchuria are also sold by street vendors.
In the Paisa Region, pan de bono, pan de yuca, pan de queso, pastries and wine cake are sold at street stalls. Ice cream treats and paletas are also popular at street vendors. Fruit salad with condensed milk, granizado shakes, salpicon, and fresh fruit are also sold in the land of "eternal spring". Carimañolas are sold in coastal regions.
In Venezuela, the arepa is a common fast-food meal. It consists of a flattened cornmeal bun, about the size and shape of an English muffin, split open and usually stuffed with soft cheese. Other fillings include shredded chicken salad with mayonnaise and avocado (reina pepiada), shredded brisket cooked with onions, red bell peppers and tomatoes (carne mechada) and pickled octopus. Also popular are cachapas, flat cakes made from fresh corn, rather than corn flour. Empanadas are also eaten in Venezuela, and are made out of corn flour, rather than wheat flour, as in the rest of the continent. They are filled with the same ingredients as arepas.
- Artemis P. Simopoulos, Ramesh Venkataramana Bhat. Street Foods. Karger Publishers, 2000. p. vii. Retrieved 18 April 2011.
- Christopher Wanjek. Food At Work: Workplace Solutions For Malnutrition, Obesity And Chronic Diseases. Retrieved 2012-08-16.
- Dorling Kindersley. Ultimate Food Journeys: The World's Best Dishes and Where to Eat Them. Retrieved 2012-08-17.
- Nina L. Etkin (2009-09-15). Foods of Association: Biocultural Perspectives on Foods and Beverages that .... Retrieved 2012-08-17.
- "Shanghai Should Keep Its Promise to Vendors". China Daily. May 23, 2007. Retrieved 2009-02-13.
- "Jian Bing – Bejing Chinese Street Food," Plate of the Day Food Blog, January 7, 2005
- Hamsini Ravi A Day in the Life of a Daabeliwala 25 June 2009Nazar
- Street food in Delhi Indian Street Food in India
- ScienceDirect.com - Food Control - Microbiology of day-old chicks: a Philippine streetfood
- Bùi Minh Đức (2009). "Tô phở Bắc và đọi bún bò Huế trên bình diện văn hóa đối chiếu" [‘Phở’ of the North and Beef Noodle of Huế as Compared Under a Cultural View]. Tạp chí Nghiên cứu và Phát triển (in Vietnamese) 1 (72). ISSN 1859-0152.
- "Where's the best place to buy jellied eels in London? - Telegraph". The Daily Telegraph. Retrieved 9 May 2013.
- Ronald Howes, inventor of Easy-Bake Oven, dies at 83 - Cincinnati Enquirer - February 19, 2010
- Media related to Street food at Wikimedia Commons