Unusual street food around the world (33 photos). What is street food The best street fast food in the world

In August 2011 (so long ago) I posted a short review on this blog. In it, I talked about the most popular fast food in different countries of the world. A lot of time has passed, during this period my collection of "street food" has been significantly replenished (mostly theoretically 😥).

In addition to the popular (typical) types of fast food in the world, there are unique samples, real culinary specialties. I offer a small photo review of just such representatives of "unhealthy" nutrition. So, the new rating “Street Food. TOP 12 best representatives of street food”:

First place. Fried Grasshopper Chapulines (Mexico)

Fried Grasshopper Chapulines (Mexico)

Just yesterday I watched one of Mikhail Kozhukhov’s films “In Search of Adventures”, dedicated to Mexico. And one of the plots was just dedicated to this delicacy, which millions of Mexicans happily absorb.

Chapulines is the name of a grasshopper of the genus Sphenarium, which is widespread in southern Mexico. Mexicans capture Chapulines from early May to early autumn. After thorough cleaning and washing, they are fried in a special comal pan. Thanks to good roasting, a crispy, nutritious delicacy is obtained. Roasted grasshoppers are seasoned with garlic, lime juice, salt, guacamoli (a Mexican snack made from mashed avocado pulp that has the consistency of a thick sauce/paste) or dried ground chili. The finished dish has a sour-spicy-salty taste, often grasshoppers are served in the form of an appetizer wrapped in a tortilla.

Reference:

Komal A smooth, flat frying pan commonly used in Mexico and Central America for making tortillas, as well as frying meat and other foods. Clay examples are found, they are usually slightly concave and are still used for cooking by the indigenous peoples of Mexico and Central America.

Komal for domestic needs is usually made of heavy cast iron. Komal is round for one burner or oval elongated for two burners. In many Indian families, there is a custom to pass komal from generation to generation. It is believed that the old hardened "frying pan" heats up faster and gives off heat longer. The tradition of cooking on comal dates back to pre-Columbian America, when flatbread was cooked on comal over an open fire.

This food has a number of significant benefits. First, grasshoppers are a rich source of protein, some researchers claim that their nutritional value is greater than that of meat. And, secondly, the mass consumption of grasshoppers is a more environmentally friendly action than the destruction of pests in agricultural fields using pesticides. And thirdly, this is a good business for the locals - grasshoppers are an expensive delicacy.

Roasted grasshoppers are seasoned with garlic, lime juice, salt…

The dish gained the greatest popularity in the Mexican state of Oaxaca, where, according to historians, locusts began to be eaten as early as the 16th century. Over time, the dish spread to many regions of Mexico.

Second place. Sour snail soup (Morocco)

Sour snail soup distributed in Morocco throughout the country, it is a very popular street food that is sold from takeaway counters. On average, a plate of this dish costs $0.59-1.18. Before eating, the snails are removed from the shell with a toothpick or French pin. The broth is richly flavored with 15 spices and is said to improve digestion and even relieve fever. The broth is very spicy, its taste is specific, for an amateur - however, like the snails themselves. But Moroccans love this dish, in the country it is sold on every corner, served in plates or glasses.

The broth is very spicy, its taste is specific, for an amateur - however, like the snails themselves.

Snail soup is cooked right on the street in a large metal basin. The appearance of this specialty in Morocco is most likely associated with the period of French colonization, but this recipe is not found anywhere else. For a day, live snails are planted in a box with semolina or flour, as well as mint leaves. Then they wash thoroughly, drain the water several times. Snails are thrown into a container with 3-4 liters of boiling water and boiled for an hour and a half. Add to boiling broth as many as 15 spices: 1 teaspoon anise seed, 1 teaspoon cumin, 4 teaspoons thyme, 1 teaspoon green tea, 2 pieces of licorice root, 2 sprigs of dried mint, 2 gum peas, zest from 1 bitter orange, 2 bay leaves, 1 tablespoon paprika pepper, 1 pod of red hot pepper, 1 sprig of wormwood, 1 cinnamon stick, 1 tablespoon of salt.

Third place. "Putin" (fried potatoes and cheese with sauce) (Canada)

I recently covered this original Canadian dish in an article.” Everything is described there in detail, in principle there is nothing to add. The dish is clearly tasty, satisfying and not healthy. 😆

Fourth place. Stuffed octopus "Takoyaki" (Japan)

- a very popular Japanese fast food, prepared from batter with the addition of octopus pieces in a special frying pan with hemispherical recesses 3-4 cm in diameter. Due to this, the finished dish has a spherical shape. A portion of takoyaki is served in an elongated plate and sprinkled with planed fish (katsuobushi), seasoned with a special takoyaki sauce that resembles ketchup or mayonnaise.

From Japanese, the word takoyaki translates as "fried octopus" ("tako" - octopus, "yaki" - fried), but this is quite true. In reality, takoyaki are fried balls of dough with the addition of pieces of octopus. A simple dough is made from wheat flour, water, eggs, soy sauce, dashi powder and a pinch of salt. For the filling, directly boiled octopuses are used, as well as cheese, cabbage, pickled red ginger, green onions and, if desired, shrimp can be added. Well, when serving, the dish is flavored with takoyaki sauce, green aonori seaweed powder and vegetable oil to lubricate the balls.

But takoyaki cannot be cooked without a special frying pan, it can be traditional and electric (technological Japanese could not do without modernization). Fry takoyaki vigorously turning over with a wooden stick. A crust forms on top, and soft and tender dough with pieces of octopus remains inside.

In this form, Takoyaki is served to the consumer.

For the first time, takoyaki appeared in Osaka about 75 years ago. The Japanese owe the appearance of this fast food to the culinary specialists of this particular city. Of course, it also had an earlier prototype, but that was a long time ago and not true. 😆 For quite a long time, the dish had local popularity in the vicinity of Osaka and Kobe. The finest hour of the dish began in the early 90s of the last century, it was then that it began to spread rapidly throughout Japan.

Today, there are about 5,000 takoyaki catering outlets in Japan, and the food industry has formed a whole line of offal for making stuffed octopus: baking powder and flavorings, special spicy flour with the addition of dried ginger, sauces for every taste, as well as frozen ready-to-cook takoyaki products that you just need to warm up in the microwave. Moreover, interestingly, takoyaki semi-finished products occupy more than half of the frozen food market in Japan.

Fry takoyaki vigorously turning over with a wooden stick.

And finally, it is worth noting that in recent years the dish has gone beyond Japan and today local modifications of takoyaki are gaining more and more popularity in Thailand, Indonesia, Singapore, Malaysia, Taiwan, South Korea, China and other Asian countries.

Fifth place. Stuffed mussels "Midiye dolma" (Turkey)

Everyone knows that dolma is different - with different wrappers, with different fillings, with different cooking methods. The Turks went the furthest and came up with stuffed mussels "Dolma mussels" (), where shells act as a wrapper, and its contents and spicy rice are stuffed. In Turkey, this dish is sold directly from carts on the street - this is a real fast food. Shells are laid out on large aluminum trays and sorted by size, the price depends on this. They eat it like this - they break off one shell shell and scoop up the contents from the second one, sprinkled with lemon juice first. After eating the sash, of course, they throw it away. 😆

To taste, these mussels are very spicy, spicy and satisfying. You won’t eat a lot of them, but a serving of 12 pieces is easy. The dish is an excellent appetizer for a very strong (40-50 degrees) Turkish raki alcoholic drink (an infusion of grape spirit on anise seeds with the addition of soft water, sugar, a small amount of acid, aldehyde and ether, aged for 5-6 months in oak barrels) .

Served with Midye Dolması with lemon wedges and parsley.

According to the method of preparation, the dish cannot be called simple, but it cannot be classified as complex either. Finely chopped onion is fried in olive oil until transparent, then chopped hot chili pepper is added, after a couple of minutes rice, finely chopped garlic. After that, you need to drown the food in boiling water for a centimeter, add salt and spices (cinnamon, sweet peas, nutmeg, sweet and spicy paprika), simmer over low heat for about ten minutes until the rice is half cooked. The filling is ready. Mussels are soaked, sorted, opened with a knife, washed again, filled with stuffing and closed. It remains to tie the shells with a thread, put them in a saucepan with salted water and cook for 10-15 minutes until tender. That's all, Midie Dolma is ready. This dish is served with lemon wedges and parsley.

Sixth place. Jalebi sweets deep fried in oil (India)

India is a country of contrasts and extremes in cooking. On every corner in Indian cities, a very sweet dish is prepared and immediately sold, which is sweet crispy spirals fried in a very large amount of oil and then soaked in sugar syrup. The secret is that the jalebi should be soaked through with syrup and still remain crispy. Use this sweet only hot.

The jalebi should be soaked through with the syrup and still be crispy.

In the book of Adiraj Das "Vedic Culinary Art" the canonical recipe for jalebi is given. To prepare the dough, flour is mixed in a large bowl with yogurt, saffron (quite a bit) and warm water (the consistency of the dough is like for pancakes). Then the dough needs to be put for 1-2 days in a warm place so that it acidifies. The syrup is easy to prepare - 2 cups of sugar and ¼ teaspoon of saffron are added to half a liter of water and boiled for 10 minutes. A lot of oil is heated in the container, the dough is whipped with a whisk and the dough is squeezed out of the culinary bag into boiling oil in the form of spirals. It remains to get the spirals and soak for half a minute in syrup.

Seventh place. Herring with onions and marinade Hollandse Nieuwe (Netherlands)

In the countries of northern Europe, they love herring. I already wrote about an unusual and extreme Swedish dish of Baltic herring. The Dutch followed a simplified scheme, introducing herring into fast food culture. - Traditional Dutch fast food.

The delicacy turns out to be impressive in size

From the end of May to the beginning of June, young herring come to the Dutch coast, and it is during this period that the annual feast begins for gourmets. The most delicious herring hits the shelves and eateries. In Amsterdam, such herring is sold right on the street in stalls with the inscription Hollandse Nieuwe or Herring. A whole herring is put in a bun (instead of a sausage), sprinkled with onion, pickled cucumbers are added. The delicacy turns out to be of impressive size, it is worth training the jaw before eating. 😆 Such a sandwich will cost 2-3 euros. It's expensive, but I think it's worth it. The main thing is not to forget to stock up on water, alas, but herring makes you thirsty.

Also, such a herring can be served in simple trays without a bun, then it is swallowed by holding the tail.

Eighth place. Candied fruits on a stick "Tanhulu" (China)

- Literally translated from Chinese as "candied fruit on a stick." In principle, the translation contains a complete definition of this sweet dish. In winter, when fresh fruit is in short supply, Tanghulu is sold everywhere in China, but especially in its northern part.

According to legend, the progenitor Tanghulu appeared in China during the reign of Emperor Guangzong (1147-1200 AD). The essence of the legend is simple and traditional: the emperor’s wife fell ill, no one could help, in the end, a folk doctor was involved, who cured the empress, feeding her from 70 to 140 candied hawthorn berries for a crescent (5-10 daily). Of course, the empress quickly went on the mend, and the medicinal food began to spread rapidly among the people. In general, a legend is like a legend, everything follows a pattern. But it is worth noting that in modern China, initially, the medicinal drug has gained grandiose distribution, has turned into a real fast food.

To prepare Tanhula from hawthorn berries, you need to wash them, peel them, string them on thin bamboo sticks, then you need to dip the sticks with berries in a container with melted sugar and take them out to freeze in the cold. The result is cute and appetizing berries, covered with sugar icing, with a sweet and sour taste. As a rule, 6-7 berries or pieces of fruit are placed on one fifteen-centimeter stick. Tanhula is consumed cold.

In modern China, the original medicinal drug has become grandiose.

In addition to hawthorn berries, Tanhulu is made from slices of banana, paradise apples, oranges, grapes, plums, water chestnuts, cherries, sweet potatoes, strawberries and more. There are variations when, in addition to sugar, fruits are sprinkled with crushed nuts. Tanhulu's time is autumn and winter, but sometimes it appears in spring or summer (in any case, last year's berry harvest is used).

In Chinese cuisine, there is a similar sweet "Basy" (fruits in caramel), but unlike Tanhulu, this sweet is eaten warm, cut into slices on a saucer.

Ninth place. Meat pie "Burek" (Croatia)

- These are traditional Croatian pies made from yeast-free puff pastry with unsweetened meat, vegetable or cheese filling. Pies are very tender, satisfying and tasty. Over time, pies have taken a place in Croatian street food culture and today are sold on every street corner in Croatian cities.

Burek is sold on every corner in Croatian cities.

Burek pie is made from very thin rolled dough. In shape, it can be in the form of a roll twisted into a spiral or simply in the form of a multi-layered pie. The filling may be different, but Croats prefer minced meat.

Tenth place. Roasted Peas with Seafood and Acarage Cashew Paste (Brazil)

Acaraje- a very popular Brazilian fast food, made from peeled cowpeas, deep-fried with palm oil. The filling for this dish can be fried shrimp, cashew nuts, lettuce, green and red tomatoes, as well as hot pepper sauce, beans, ginger, garlic, etc.

Interestingly, Brazil is not the birthplace of Acaraje, this dish was brought to South America in the 16th century by black slaves from Nigeria, Ghana, Togo and Benin. This dish is also common in these countries (it is only called Asaga), but only in Brazil has it acquired the status of fast food. This "street food" is most widespread in the northeast of Brazil, in the state of Bahia, especially in the city of Salvador. In the state of Bahia, a whole subculture of Acarage merchants has formed, these people are called bainas. Their social and visual portrait is as follows - Afro-Brazilian women dressed in white print dresses, scarves, specially shaped hats, colorful necklaces. They shout invitingly, urging to buy their cooking. The presence of characteristic Acarage merchants in the cities of Bahia has become a cultural feature of this Brazilian region.

In the state of Bahia, a whole subculture of Acarage merchants has formed, these people are called bainas.

Acaraje is made from peeled and mashed black-eyed peas (or cowpeas), but is most commonly made from any other less expensive variety of peas or black beans. Deep-fried dende dishes are prepared with the addition of shrimp, hot sauce, vatapa sauce (dried shrimp paste, peanuts, cashews, coconut milk and dende oil), caruru (vegetable stew) and salad (tomatoes, onions, etc.).

Reference:

Palm oil is made from the fruit of the African palm Elaeis guineensis. This huge palm tree grows up to 20 meters in height, its homeland is West Africa (the region between Angola and the Gambia), from there it came to South America with the "migration of peoples". Dende oil is made from the purple-red fruits of this palm tree. Oil is also made from the core of the fruit, but it is used only for technical needs (soap and cosmetics). Dende oil is the main element of traditional Brazilian cuisine, but primarily the cuisine of the state of Bahia. Oil is used not only for cooking, but also in the rituals of Afro-Brazilian religions.

An interesting paradox: Dende oil contains 15 times more beta-keratin than carrots, but it also contains a critical excess of vegetable fats that increase blood cholesterol levels. Thus, on the one hand, it is very useful, on the other hand, it is very harmful. Disputes on this topic do not subside among Brazilian physicians, but the outstanding industrial features of the oil (a huge concentration of vegetable fats ensures long-term storage of the oil without loss of properties) have provided it with a strong place in Brazilian cooking.

Eleventh place. Quiche (meat, cheese and egg pie) (France)

Quiche Pie- a famous dish of French cuisine, which is an open pie with a base of chopped dough and a mixture of eggs, cream (milk), cheese, and smoked brisket, cut into thin sticks. In different regions of France, there are a wide variety of variations of quiche. For example, “Alsatian quiche” with fried onions, vegetable, fruit, mixed greens, fish, meat and mushroom options.

Historically, quiche came to French cuisine from the German region of Lorraine. Today it has spread widely, is sold on every corner and has become a very tasty and nutritious fast food.

What does this dish remind me of? It reminds me of such a Belarusian dish, common in cookery and good grocery stores, as lubricant. The recipe is similar - dough, stuffing with eggs, cheese and chopped sausage. It's also kind of fast food.

Twelfth place. Fried rice balls with Aracini mozzarella (Italy)

And our rating will be completed by the famous dish of Sicilian cuisine arancini. Arancini translated from Italian as "little oranges". The name came from the shape and color of the dish, which just resembles this "yellow-orange round fruit." The recipe is fried (or sometimes baked) rice balls with a diameter of 8-10 cm. The balls are stuffed with meat mixed with mozzarella, and sometimes with tomato sauce and green peas. Before frying, the balls are rolled in breadcrumbs. The dish can be round or conical.

Aracini has been driving all Italians crazy for a long time, ruddy balls are sold from street stalls and are wildly popular in the Apennines.

As you can see, there are many unusual and original foods in the world. Many countries have their own pronounced culinary face. What kind of street food (street food) should be included in the rating from native Belarus? You can strain, think everything over and fantasize, but there is no trial. Let's wait another three years - maybe our country will have its own "folk" culinary face.

P.S. The recipes in this article are approximate and not detailed. Provided for informational purposes. All details can be clarified with a Google friend.

In every country on the street you can find completely unusual and interesting dishes for a quick bite. They can be quite exotic, but they will perfectly acquaint you with the peculiarities of the national cuisine of the country.

Stekt Strömming - Sweden. This is a fried herring with vegetables and bread.

Jian Bing Guo Zi - China. This is a thin pancake, smeared with an egg.

Kaassoufflé - processed cheese, often gouda, in fried dough (Netherlands)

South Korean pyan-se. Have you watched the cartoon "Kung Fu Panda"? Perhaps you remember these mouth-watering white pies with cabbage and meat filling? This is nothing more than pian-se, a traditional South Korean fast food. Today it begins to gradually spread around the world. And no wonder, because the taste is really amazing.

Čevapčići in Bosnia and Herzegovina. To some, chevapčići may resemble a shawarma. However, it may seem so only for the first 10 seconds. Indeed, there is a tortilla, sauce, small sausages and just a huge amount of onions, but this fast food is different from everything else that exists in the world.
Surprisingly, it is street "fast" food that can reveal to the tourist much more of the cultural characteristics of the people than expensive dishes in elite restaurants.

Chicken offal in the Philippines. Of course, the appearance of the insides of chicken on skewers is not exactly appetizing, but their taste can really impress! Offal is first marinated for a long time, then fried over an open fire, after which it is served with sweet and sour sauce. No McDonald's burger delivery beats exotic Filipino street food.

Shanghai dumplings. Do you think that dumplings are an exclusively Russian dish? And here it is not. In Shanghai they are sold by street vendors, offering a variety of combinations of ingredients and flavors. Surprisingly, this delicacy managed to fall in love not only with local residents, but also with tourists. If you are in Shanghai, be sure to try it!

German sausages. Lovers of everything meat can rejoice when they get to Germany. It is here that sausages are the main fast food. They are presented in a huge variety: pork, chicken, turkey… The perfect combination with good German beer!

Nicaragua. Nacatamal ("nacatamal") - a thick corn mass with a variety of fillings: pork, chicken, rice, potatoes, tomatoes, onions, olives. The filling is more like minced meat, and this yummy is baked in a banana leaf.

Brazil.Acarajé.Acarage is a dish of peeled cowpeas. Round buns are first fried in palm oil, and then they are cut and stuffed: fried shrimp, cashews, lettuce, green and red tomatoes, hot pepper sauce, beans, ginger, garlic and other ingredients.

Currywurst - Germany. Grilled sausage with curry, ketchup, french fries or bun. Known for their passion for Formula 1 racing, the Germans love to indulge in this dish when they purchase Formula 1 Tickets in anticipation of the start of the competition.

Pho soup. In Vietnam, it is very difficult to stay hungry, because among the large number of cafes and eateries, everyone can choose food to their liking.

Pique macho is a traditional Bolivian dish. A large plate of food consists of pieces of beef, sausage (usually sausage), fried potatoes, onions, boiled eggs, peppers, mustard, mayonnaise, and ketchup. Piqué macho is a very large portion (the smaller one is simply called pique) and is traditionally spicy due to the addition of spices. According to legend, only a macho man can eat a large portion on his own (pique macho in Spanish means to hurt macho pride).

Mexico. Tostadas. If you like crispy tortillas, tostados are the perfect dish. The tortillas are fried or baked before cooking. Once they are cool and hard, they can be topped with a range of ingredients.

Chaat - India. Toasted bread with lots of different ingredients, yogurt and lots of spices.

Kolbice - Hungarian sausages in a fresh bread dough cone with fried onions, sauerkraut, cheese, mustard and ketchup (Hungary).

Fish and chips (Fish and Chips) - fish and chips in English. Fish and chips - a dish of fish fried in batter and cut into large slices of french fries or chips.

Turkey. An excellent lunch option is balyk ekmek - fish in a bun. On the grill in the streets, vendors grill fresh fish fillet, put it in a bun, add onions and lettuce. From above, you pour lemon juice over the sandwich, which is on the counter, sit down on a stool and enjoy! Instead of fish, sometimes there is kyufte - cutlets.

Arepas, Colombia. These round corn tortillas are a ubiquitous food in Colombia, even though the country has many different delicacies. Arepas are much thicker than tortillas and are usually fried or baked before being topped with cheese. In particular, this is a popular breakfast in Bogotá.

Chicken Jerk, Jamaica. A real Jamaican dish, everyone here eats it. The chicken recipe is a closely guarded secret, but the bone-in chicken dish begins with a sprinkling of marinade, allspice, thyme, ginger, and green onions. The meat is left overnight so that it is soaked with all the spices, and then fried.

Chili crab, Singapore. Singapore's quintessential dish, chili crab can be found in numerous street food congestion centers throughout the country. The recipe for this dish was created by Sher Yam Tian, ​​who began serving spicy shellfish from a street cart in the 1950s. In this recipe, crabs are fried whole in sweet and sour tomato sauce, egg and, of course, chili peppers.

Kimbap, South Korea. This dish has gained wide popularity in many countries of the world. So, this is the so-called Korean sushi. Rolls are rolled with different fillings: crabs, eggs, beef, carrots, then I put it in a roll of rice and seaweed. In South Korea, this traditional dish can be bought everywhere in the stalls.

Falafel, Egypt. You will find falafel all over the Middle East. In Egypt, falafel is made from richer beans and is known as ta'amiya. It is almost always sold in pita bread with pickled vegetables, salad and tahini sauce.

Ceviche, Peru. Considered the national dish of Peru, ceviche is also growing in popularity around the world. The sea component is a very fresh raw fish that is marinated in lime juice, salt and chili.

Dumplings, Poland. Dumplings, or pierogi, can be found throughout Eastern Europe, but in Krakow there is a festival dedicated to dumplings. They are made from a simple dough: flour, eggs, water and salt, and the filling can be different: meat, cheese, cabbage, potatoes. First they boil them and then fry them a little in oil!

Gelato, Italy. There is nothing better than eating balls of creamy gelato and strolling through the evening Rome. Italians take their ice cream seriously, and gelato is different in that it's less greasy and a little softer; classic flavors include pistachio and stracciatella (creamy chocolate chip ice cream).

Rabbit in bread, South Africa. This South African appetizer is a favorite dish of the locals. The dish consists of a quarter or half of gutted bread filled with curried rabbit. As you might imagine, this dish originates from India, but is now Durban's most famous street food, where rabbit can be substituted for chicken or lamb.

Suya - Nigeria, West Africa. Spicy grilled meat served on skewers with onions, peppers and herbs.

Bacalaitos - Dominican Republic. Fried salted cod.

Kwek-Kwek - Philippines. Deep-fried breaded eggs.

Gaufre de Bruxelles - Belgium. Cream waffles.

Okonomiyaki - Japan. Fried flatbread with various additives and special sauce, sprinkled with dried tuna.

Agree that tasting local cuisine is one of the best parts of traveling. After all, in every country you can find something special, and for this you don’t need to go to expensive and trendy restaurants at all. After all, there is street food that is tasty and quite affordable. TravelAsk has collected the best street food from around the world to show how colorful our world is.

India: masala dosa

Indian cuisine is very tasty, which is why it is known all over the world. Once upon a time, masala dosas were common only in southern India, but now this street food can be tasted in any region. Masala dosa is a thin flatbread made from rice and lentil flour (in fact, this pancake is called "dosa") with potatoes, green chili, onions and various seasonings.

Turkey: Doner Kebab

Well, doner kebab, aka shawarma, or shawarma, generally needs no introduction. It was first brought to Europe by Turkish immigrants in the 1970s. And since then, shawarma has become so popular that you can buy it in almost any European city. From Turkish, doner kebab literally translates as "revolving kebab." Its main ingredient is chicken, lamb, lamb or beef, which are slowly fried on a vertical spit. Well, they serve it all in pita bread with vegetable salad.

Germany: Currywurst

Currywurst is believed to have been invented for the first time by Herta Heuver. After the war, she had a small diner in Berlin, and the fried sausage with ketchup and curry sauce became very popular with the builders who were rebuilding Berlin. Now you can buy currywurst in absolutely any German city.

Thailand: Pad Thai

Thailand's staple street dish was ranked number one on CNN's 2011 list of the 50 Most Delicious Foods in the World. And really, what would Thailand be like without pad thai? These are rice noodles fried with tofu, eggs, shrimp, sprouted soy and roasted peanuts. Often shrimp are replaced with chicken or duck. Pad thai originated during World War II, when there was a shortage of rice in the country, and in order to reduce its consumption, they began to make noodles. And now it is the most important street food in Thailand.

Japan: sashimi

This Japanese delicacy has long been known outside of Japan. But still, there is nothing better than to taste it in the Land of the Rising Sun. Sashimi is the freshest fish cut into thin slices of varying thicknesses. The most popular ingredients for sashimi are salmon, tuna, fugu, squid and shrimp.

Italy: arancini

Despite the fact that arancini translates as "little orange", this dish has nothing to do with oranges. Except the form. These are rice balls stuffed with minced meat, mozzarella and peas. They are rolled in breadcrumbs and deep fried. This dish first appeared in Sicily in the 10th century, but now you can try it in any Italian town.

Canada: Putin

No, no, we're not joking, but one of Canada's best street foods that you absolutely must try is poutine. It was first made in Quebec in the 1950s and has since become popular throughout the country. Perhaps this is the most adored unhealthy food of Canadians, in the country of poutine they are served in all fast food establishments. Well, in terms of composition, everything is very simple: these are french fries with young pickled cheese and a slightly sweet sauce.

Russia: pirozhki

Yes, yes, friends, where are we without our traditional food)) Foreigners talk about our pies, that they come from the word "feast", so what can be a holiday without pies? Small pies can be bought everywhere, in small shops and cafes, and their filling is completely different.

China: chicken legs

Well, we, of course, do not urge you to try this street food, but you can be sure of its popularity. The Chinese believe that chicken legs are very good for health, so this dish can be found in other countries. Sauces, flavorings, chili are added to chicken legs, they are fried and salted.

Portugal: pastel de nata

Pastel de nata are small pastries that are very popular in Portugal and also in the countries that were once its colonies. They are prepared from puff pastry with custard based on egg yolks. It is believed that monks came up with such an exquisite dessert in the 18th century: they used egg whites to starch clothes, and yolks were used for baking. Throughout Portugal, even pastry shops are open - pastelaria, where you can enjoy cakes.

Peru: ceviche

Ceviche has not only been declared part of Peru's "national heritage", but the country even has a holiday dedicated to this dish. And in the capital of Peru there is a monument to ceviche.

Classic ceviche is fresh raw fish marinated in lime juice, chopped onion, chili, salt and pepper. It is usually served with sweet potato or corn.

Street food is often cheap, delicious, and in many cases more carefully and hygienically prepared than restaurant food (because you can watch the process), plus there's no better way to experience the food of people of all ages and income levels. Join us for a roundup of eleven of our favorite street foods.

Gelato is a special kind of Italian ice cream.

How many different ice cream desserts exist! Ice cream from Wittenberg, homemade creamy dessert from New England, lemon ice from Canada… But nowhere is there anything better than Venice ice cream. Gelato was first created in Italy in the Dolomites ski area. It included eggs, cream, sugar and natural flavors. The creators of this sweet treat keep it in cold cellars to sell in the summertime and attract wealthy visitors to the city.

Chicken on a stick (Chicken on a stick)

Grilled chicken is a popular street food.

What makes this street food so popular and in demand in hundreds of different places from New Orleans to Seoul? Its versatility. Southern-style chicken on a stick can be deep fried or, conversely, it will be grilled chicken, soft and tender with barbecue sauce or Vietnamese Nuoc Cham sauce (Nuoc Cham). Pieces of meat with caramelized onions are strung on a skewer and brought to readiness over a fire. Chicken on a stick or a small skewer is a must-try dish wherever you find it. This will allow you to feel the culture of the country and get to know its culinary heritage better.

Fried dough (Fried dough)

Fried pastries are prepared in different countries of the world.

Canadian beavertails (beaver tails), American elephant ears, Mexican churros - by any name, it is very tasty and sweet. Even the ancient Egyptians considered fried pastries to be an amazing delicacy and ate them with pleasure. Therefore, now the dish can be found in completely different variations in different cultures. It can be sweet or savory, flat or voluminous, ball-shaped, with or without holes, but always fried. It is fried pastries that have remained throughout history and in all cultures. By the way, in some nationalities this is not an ordinary street food at all, but a festive food. For example, Zeppole is an obligatory Christmas dish in Italy, and Loukoumades in Greece.

In the US, you are likely to find fried dough in the suburbs or at various fairs during the summer and early fall. It will be deep fried with powdered sugar, apples, cherries, cinnamon, coconut, whipped cream or chocolate sauce… There is something for every taste. Therefore, fried dough is so popular and loved on all continents.

Falafel (Falafel)

Falafel is a vegetarian dish.

If you are a vegetarian, this street food is just right for you. It is very nutritious, tasty, and not a single animal was harmed in its preparation. Falafel is deep-fried, spiced balls of mashed chickpeas and/or beans and is Israel's national snack food. According to history, the Copts, Egyptian Christians, were the first to cook falafel as a substitute for meat dishes. This happened during Lent.

Later, this snack became popular in the Arab countries, and then in Europe and the USA. Buying falafel on the street, you will get a dish wrapped in pita bread with olives and salad, seasoned with a creamy sauce, which gives it a unique taste.

Shrimp cocktail (shrimp cocktail salad)

Shrimp cocktail salad is a Mexican delicacy.

In Mexico, in the city of Veracruz, they prepare the best shrimp salad cocktail. But do not let the thought of the usual sauce in a bottle arise in your mind. This is not a homemade option that mothers and grandmothers cook. Since this is a local delicacy, various cafes in different parts of the city will prepare it for you according to a special recipe. The salad may contain cilantro, onion and hot sauce. True, you can not go to the restaurant. It is quite possible to buy a shrimp cocktail on the street in small shops on wheels. The delicacy is sold cold (for this, the sellers put it directly into the ice) in a plastic cup. A spoon, also plastic, is included. It does not look very stylish, but worthy of Veracruz. To fully absorb the local culture, enjoy a cocktail to the rhythms of a dance show in Zócalo Square. The main thing is that the shrimp are fresh and cold.

Doners (Doners)

Turkish sandwich with lamb meat is called doner.

From Turkey to Europe came an impeccable-tasting sandwich called doner. It is traditionally made with fried lamb, but sometimes with beef or chicken, with salad on pita bread, seasoned with a spicy white sauce. And although the origins of doner are in the Ottoman Empire, you will find it anywhere you go: in the Philippines, in Australia, in the Netherlands. The Germans are familiar with a variant of doner called doner kebab. In every city in the central square you can find at least one tent where this dish is sold, richly poured with sauce and seasoned with hot pepper.

Poutine (Putin)

This is the national Canadian dish.

Putin, perhaps, may well be considered the unofficial national Canadian dish. It is affectionately called "a heart attack on a plate" because it is clearly not good for the heart. However, the taste is simply amazing. What is it? French fries with a secret brown sauce and Kurdish (Quebec) cheese that squeaks on the teeth when chewed. The origin of Putin is disputed, but most often his authorship is attributed to Fernand Lachance. It was he who, having fulfilled the request of a hurried client and putting cheese and french fries in one bag, exclaimed: “ça va faire une maudite poutine!”, which means “It will be a terrible mess!”. And so a dish called poutine appeared (with an emphasis on "and") (from French - "mess").

It is best to try poutine in his homeland, in Montreal. There it can be found everywhere: from small tents to reputable restaurants. The dish is so delicious that you might want to buy yourself a T-shirt that says "I love poutine!". But such things really exist, and very clearly describe the attitude to the dish. The man in a T-shirt with the image of french fries with cheese and sauce and with the inscription "Putin's body" looks original.

The street sausage (Sausage)

There are many recipes for sausage dishes and each culture has its own special ones.

What makes sausage such a popular street food? Its versatility and endless variety of cooking recipes. Each culture has its own special look, and various sauces and additives give it a unique taste. Here are just a few examples: Kimchi-Bulgogi in a New York restaurant on Blecker Street, a Portuguese grilled sausage, a German long thin sausage wrapped in a crispy bun. If you want to eat sausage, then you can do it no matter where in the world you are!

Corn (corn)

Grilled corn is a good choice for vegetarians.

In the Midwest at fairs, in Central America in street stalls, on carts in Indonesia, the only vegetarian street food (not counting potatoes) is considered to be corn. It is grilled, boiled, strung on sticks. Why is she popular? The whole secret is in a variety of additives: butter, lime juice or chili peppers (in Mexico), white cheese (in Central America).

What is the right way to eat corn? Roll up your sleeves and get ready to get dirty! After all, the feature of street food is precisely the ability to smear. And if there are traces of what you just ate on your chin, even better. Just carry a handkerchief or napkin with you. Corn is also very tasty when deep fried. You can add pieces of red sweet pepper. Such yummy is served in paper cups and topped with cream.

Carne asada (Carne Asada)

This is fried pork served on a hot corn tortilla.

Most travelers, coming to third world countries, are very afraid of food poisoning. There is a simple rule to avoid this: the safest food is the one that is cooked in front of you. Carne Asada is fried pork, which is usually cut into strips and served on a hot tortilla (corn tortilla). The northern Mexican tradition was born from the popular love for corn, which is used to make a tortilla, and for fried meat.

This delicacy is extremely popular. It can be found in various places. And each time, Carne Asada will have a unique flavor, which is explained by the use of a new unique marinade and an original spice mixture in each individual case. Be sure to try Carne Asada in the style of al pastor (grilled meat on a spit) (from Spanish - "like a shepherd") with pineapple, prickly pear (flat cactus), mango, cilantro, several types of cheese and, of course, seasoned with salsa - a typical Mexican sauce . The latter is made from blanched and chopped tomatoes and/or chili, with the addition of garlic, onion, coriander leaves and black pepper.

Chapulines (Chapulines)

Fried grasshoppers are popular in Mexico.

As soon as you try this dish, you will immediately fall in love with it. In the southern state of Oaxaca (Mexico), in the spring, farmers collect Chapulines (), thoroughly cleaned, washed, dried in the sun for a day, and then fried with garlic, lemon and salt, sprinkled with agave extract. Grasshoppers are spicy and crunchy, and not trying them is just a crime. You can buy Chapulines anywhere in the state of Oaxaca. After all, this is everyday food. True, be prepared to eat very sharp insects. They are sold in the market, poured in a mountain right on the counter. These snacks are especially popular in the Zocalo in the evening and during sporting events. No one knows how long the dish has been so popular. It is known that even before the conquistadors came to these lands, grasshoppers were eaten and were considered a favorite street food.

What food do you like to eat on the street?