Street Food From All Corners Of The Globe

One of the best experiences you can have while traveling is exploring the culinary scene of your destination. Sure you can go sit in a restaurant but it won’t be the most authentic local experience. To truly appreciate a city, or a country, you need to walk the streets and enjoy some of the local street food. In all corners of the globe one can find amazing street food and it’s almost always packed with flavour.

The best street food allows you to connect with locals especially when there’s a lineup in front of a stall. People are very proud to share their heritage with visitors and food is a fantastic medium to do so. It allows visitors to understand the people, the ingredients and the culinary history of the food. Street food allows you to push yourself out of your comfort zone and try something you wouldn’t normally eat. It’s also a great option for when you’re traveling and on a budget because you can often get quite a few different options for a fraction of the price of a restaurant meal.

So without further ado here are some of the best street food from all corners of the globe!

The Carribbean, Central,  And South America

Doubles From Trinidad and Tobago

Photo Credit: @spicyisle via Instagram

By: Davindra Ramnarine, goatrotichronicles.ca

Trinidad and Tobago is the twin island republic that has been blessed with an amazing array of street food. Strolling through the streets you’ll find dishes that reflect the many ethnicities that make up the population. You can easily find vendors making roti, gyros, corn soup and so many others.

But the most popular street food in Trinidad and Tobago is doubles. When someone talks about Trini food this is the first dish that pops into my mind. Originally, doubles were mostly eaten for breakfast, but today you can find a “doubles man” on any street corner at any time of day all over the country.

A doubles is a vegetarian sandwich made up of 2 baras (pieces of fried dough), which is where the name doubles comes from, that are then topped with curried chickpeas. With the chickpeas alone you’d have a delicious meal, but then the doubles man tops it with a variety of home made sauces that just explode with flavour. The most common is pepper sauce but to really kick it up you should ask for the tamarind sauce, kuchela, coconut chutney, and pickled cucumbers. It sounds like a lot, but that’s the beauty of the cuisine of Trinidad and Tobage, all the flavours work so well together.

You can even find some vendors adding chicken or curried goat to their doubles. By the way, it’s always called doubles, whether you’re ordering one or ten you always ask for a  doubles. If you’re looking to pop your Trini Food cherry then enjoying a doubles is definitely the way to go.

Fried Banana Chips From Columbia

Fried Banana. Credit: Maartje from The Orange Backpack

By: Maartje, theorangebackpack.nl

One of the best treats you will find when traveling around Colombia, is fried banana chips.

We had a long list of dishes we wanted to try in Colombia and tried all of them during our three week-trip. The country is known for its fish dishes, empanadas to go and plates with lots of beans and avocado, but banana chips is something you’ll find everywhere as well.

This street food snack is nothing more than fried slices of banana, served in a paper bag by street vendors around the country. It tastes like regular potato chips, but much sweeter!

Your first stop on your Colombia itinerary will probably be its capital Bogotá and that’s your first chance to get some of those tropical chips. Make sure to buy one portion each, because you probably don’t want to share it.

If you love the banana chips, you’ll be happy to know that many other Colombian dishes include some sort of fried banana. Some even those chips on the side, but mostly fried plantain banana with your rice and bean dish.

Elote From Mexico

Elote (Mexican Street Corn). Credit: Linn Haglund

By Linn Haglund, easywaytovegan.com

Mexican Street Corn, Elote, is a big hit among street food in Mexico, originating from Mexico City. It consists of grilled corn on the cob with a messy topping of mayonnaise, sour cream, lime, chili powder, and cilantro, topped with Cotija cheese. But you can easily make Elote vegan too, by substituting the cheese, mayonnaise, and sour cream with plantbased alternatives.

Corn has been important in Mexican culture all the way back to the Aztec civilization and is the base in a lot of the traditional food you find in Mexico and Latin America in general.

‘Elote’ actually translates to corn on the cob. There is an alternative to Elote where they take the corn from the cob and serve it in a cup with the same toppings as the grilled version. This is called Esquites, and is much  easier to eat without making a complete mess. But the tangy tastes playing together makes it completely worth being a bit messy. Elote might just be the best street food you can get in Mexico.

Acarajé From Bahia, Brazil

Acarajé. Credit: Lauren Squire

By: Lozzy, Cuppa to Copa Travels

Acarajé is one of the most interesting street foods to come out of north-eastern Brazil – both in the story of how it came to be a street food staple in the state of Bahia, and in its tantalising taste. All over Bahia, but especially in the vibrant bustles of Salvador and Porto Seguro, you’ll find countless street stalls selling acarajé. Traditionally, these stalls are run by ladies in typical white dresses, who call themselves ‘baianas’.

Bahia has a particularly painful history surrounding the trans-Atlantic slave trade, but over the centuries has managed to bloom into a culturally-rich, colourful hub of music, art and good food. Being on the Atlantic coast, and having huge influence from West Africa, much of Bahia’s best delicacies are based in seafood, and acarajé is no exception. In fact, if you go to Ghana, Togo, Benin or Nigeria, you’ll be able to find an almost identical version of acarajé under the name of akara. It’s made from a black eyed pea fritter, which means you can take it anywhere to eat. Crammed into the fried shell is a generous portion of gorgeously-seasoned dried shrimp alongside a healthy dose of vatapa, a shrimpy coconut milk-based paste, usually with onion, tomato and peanuts. Acarajé is a hand-held delight for the senses!

Choripan From Argentina

Argentinian Choripan. Credit: Carley Rojas Avila

By: Carley Rojas Avila, hometohavana.com

A combination of two of the most Argentine foods anyone could think of – bread and meat – the humble choripan easily cements its place as one of Argentina’s favorite street foods. While choripan is quite a simple dish, it universally loved in Argentina but locals and visitors alike.

A classic choripan consists of chorizo sausage, split and grilled, on a crusty white roll with chimichurri sauce, nothing more. The chorizo used is generally well spiced and quite greasy, which also makes it a great food for after a night out. Argentina being one of the world leaders in meat production, and home to some of the world’s best steaks, it’s no surprise that Argentina’s favorite street food would be so meat-heavy.

While choripan can be found across the country in cafes, eateries, and sold from street carts, some of the most popular places to enjoy choripan remain outside of football games, where lines of carts prepare hundreds of choripans for excited fans before and after games. Another famous spot for choripan in Buenos Aires is near the airport overlooking the entrance to the Río de la Plata, where dozens of street carts set up and set choripan and other street food favorites to taxi driver and locals picking up relatives at the airport and watching the planes come in.

Tacos Al Pastor From Mexico City

Tacos al pastor. Credit: Matt from Wheatless Wanderlust

By Matt, wheatlesswanderlust.com

In a city known for its incredible street food scene, tacos al pastor is the undeniable king. Walking the streets of Mexico City, you can’t miss the spinning spits topped with slices of red tinted pork that are being grilled to perfection, and eating tacos al pastor is a must-do on any Mexico City itinerary.

Tacos al pastor combines the concept behind shawarma, which was brought to Mexico by Lebanese immigrants roughly a century ago, with more traditional Mexican flavors. The pork is marinated in a combination of chiles, vinegar, spices like cloves, garlic, and cinnamon, and achiote paste. The achiote, which is usually made of annatto seeds, vinegar, and spices, is what gives the pork its brilliant orangish-red color. The marinated slices of pork are piled onto a vertical spit, called a trompo, that is set up in front of a grill, usually charcoal or gas, which cooks the meat to perfection as the spit spins. When it’s ready, the meat itself is a little bit crunchy and caramelized on the outside, and juicy on the inside.

But the meat is just a piece of the proverbial tacos al pastor puzzle. There are four more essential components that bring everything together to create this quintessential Mexico City street food.

First, the tortilla. Usually two, actually. You’ll generally find tacos al pastor made with two small corn tortillas that are warmed so they are light and flexible. The “taquero” (or “taquera”) will expertly slice the meat off the spit straight into the tortillas. Why two tortillas? So it doesn’t rip while you’re eating it!

Next is the pineapple. Adding sweetness and acidity, pineapple is the most unique piece of the puzzle. After slicing the meat, the “taquero” will slice the spit of pineapple that is usually resting nearby and catch it with the tortilla glove he has created.

Third comes the fresh onions, cilantro, and slice of lime. Tons of it. It gives a burst of freshness to the dish that is refreshing and brings out the other flavors of the meat and pineapple. The more lime, the better.

Last, but certainly not least, is the salsa. Once you’ve got your tacos – and one isn’t going to be enough, you’re going to need at least three – head over to the salsa bar and top it off with the last component. Mild to spicy (but usually more spicy than not), salsa is the perfect finish to your tacos al pastor.

Once you’ve got all the components, it’s time to dig in and enjoy some of the best street food in Mexico City. As you’re walking the streets, you’ll see a seemingly unlimited amount of trompos positioned on the street to entice you as you’re strolling by. Everyone has their own favorite spot, but two of the best are El Huequito, which has locations around the city, and el Tizoncito in La Condesa.

Coxinha From Brazil

Coxinha. Credit: Bruna Venturinelli

By: Bruna Venturinelli, iheartbrazil.com

With a crunchy crust and hearty filling, coxinha is one of Brazil’s most traditional street food. Actually, it is almost a sin in the country to talk about Brazilian food without mentioning our beloved coxinha.

Put simply, Brazilian coxinha is a deep-fried croquette made of shredded chicken and cheese covered in a soft dough, which after breaded and deep-fried, becomes a crunchy crust.

Yes, it’s simple but unbelievably delicious!

This mouth-watering chicken croquette is typical street food from Brazil, and you can find it in a variety of sizes, from tiny cocktail bites to meal-sized snacks.

While the recipe is pretty much the same throughout the country, some states use more spices, others more seasoning, and so on.

Either way, this street food tastes divine, especially when served with hot chili sauce. Yummy! Even better when an ice-cold beer accompanies it!

My husband and I love this snack so much we got my Brazilian grandma’s recipe and made a batch to freeze. Now, when we want to remember our trip through the streets of São Paulo and Rio de Janeiro, we fry a coxinha and relish the moment.

If you ever visit Brazil, do try it. Or else, get the recipe online and thank me later.

Africa

Garba From The Ivory Coast

Garba vendors. Credit: Philipp Muders

By: Philip Muders, journication.de

The Ivory Coast is one of the best countries for Backpacking in West Africa. This amazing country on the shores of the Gulf of Guinea has not only great sights to visit like the old French colonial capital Grand Bassam, but also economical strong cities like Abidjan.

Here you will find a typical street food of the region: Garba. It consists of Attiéké and fried tuna served with onions, peppers, tomatoes mixed with oil to create a tasty sauce.

Attiéké is the traditional Ivorian couscous made of fermented and ground cassava roots. This tasty dish is consumed by the locals for breakfast, lunch, and dinner. It is traditionally prepared exclusively by women. Attiéke can be found literally everywhere, at numerous local markets, either in individual portions or large bags. In other variations, Attiéke is also accompanied by grilled chicken, served as well with sliced onions,
tomatoes.

Normally, locals take the Garba as a (breakfast) takeaway on their way to work, or sit down on small plastic chairs and tables.

Don’t miss out on the West African region when traveling around this amazing continent, you won’t
regret it!

Mishkaki From Tanzania

Mishkaki. Credit: Joanna From The World In My Pocket

By: Joanna, theworldinmypocket.co.uk

Mishkaki is one of Tanzania’s most delicious street food. You can find it anywhere, at grills set by the side of street or in the local restaurants. Mishkaki represents a skewer with meat and vegetables, grilled over a charcoal open fire which gives the meat its smoky flavour. Usually the meat used to make mishkaki is beef. The meat is first marinated in a blend of spices, masala powder and lemon juice, then arranged on skewers together with usually slices of carrots, peppers, and onions. Once cooked, the cubes of meat are very succulent and tender, with a beautiful, tasty flavour.

Mishkaki is usually served with a side of fries and kachumbari, a fresh salad made of tomatoes, onions and sometimes chili peppers. It usually costs very little and it is one of the traditional Tanzanian dishes you must try at least once when you visit the country. It is widely available both in mainland Tanzania and in the street food markets in Zanzibar.

Bunny Chow From South Africa

Bunny Chow. Credit: Kat Weiss Butler

By: Kat Weiss Butler, worldwidehoneymoon.com

If you ever get the chance to explore South Africa then you’ll definitely come into contact with this popular and interesting street food.

While South Africa is well known for things like dried meat such as biltong and droewors, Cape Malay curry, chakalaka and pap (veggie dish served on porridge made from corn), and, of course, the famous braai, or BBQ, you can’t miss the opportunity to try the warm and hearty stew called bunny chow.

I know what you’re thinking, and the answer is no. Bunnies have absolutely nothing to do with this dish. In fact, this dish is a spicy curry dish that is served in a hollowed out bread bowl. The curry itself can either have meat like chicken, lamb, or pork or be vegetarian with chickpeas, lentils, etc.

It originated in the city of Durban by Indian immigrants who would take their lunches to work in the fields. With to-go containers not really being a thing they would hollow out some bread and place the curry inside it. Then they could carry it mess-free and have bread to mop up the delicious curry!

Now it is popular all across the country as a street food item!

But why is it called bunny chow? Honestly, the answer isn’t very clear. Some say the dish looks like a chubby bunny in its bread bowl. Others say it originated from the name “banya chow.” Banya was an old name for the Indian population in Durban at the time and chow is just slang for food.

Really…nobody knows, but this cute sounding dish is definitely worth trying during a trip to South Africa!

Asia

Cao lao noodles From Hoi An, Vietnam

Cao lao noodles. Credit Rose Munday

By: Rose Munday, wheregoesrose.com

The mystery of cao lao makes this modest noodle dish one of the most interesting dishes to try in Southeast Asia. Found exclusively in one city in central Vietnam, this mysterious dish is a must for your Hoi An itinerary. It’s thought that only one local lady knows the recipe to the city’s national dish!

But if they’re served in every restaurant, how can only one person know the recipe?

Indeed, cao lao noodles are served everywhere in Hoi An. While individual restaurants put together the dish with barbecue pork and crispy crackling, they buy the noodles from the local market. They’re freshly made each day by the elusive cao lao expert. Rumour has it that water from one particular well and ash from one certain tree give the noodles their signature springy texture!

The best bit? You’ll rarely pay more than a couple of dollars for cao lao noodles. They’re a rich, filling meal best eaten for lunch or dinner – although the locals start eating them as early as breakfast! Some of the best places to eat cao lao in Hoi An include Cao lầu Không Gian Xanh near the Japanese Bridge and Ty Cao Lau, known for its cao lao noodles and flavoursome noodle soups.

Pani Puri From India

Pani Puri, Credit: Pooja Shah

By: Pooja Shah, feelslikelife.com

On any ordinary day in the bustling markets and noisy, narrow lanes of India, you will find a Pani Puri vendor on a corner surrounded by a group of restless customers. The vendors’ hands will work flawlessly in a robotic manner, dipping the Puris into a large vessel filled with Pani and then passing them out to impatiently waiting customers.

Pani Puri is a popular Indian street food that unites Indians in a way that very few other things do. This snack is made up of crispy dough balls stuffed with mashed potatoes, chopped onions, healthy sprouts, and spicy, tangy water. Pani Puri is known by several names in different parts of India, such as Puchka, Golgappa, Pakodi, Batashe, etc. Though being a perennial favourite across India, its not made the same everywhere. However, one cannot argue about which kind is the best – just like cricket and politics.

Pani in the Hindi language translates to ‘water’, and Puri translates to ‘fried and crispy dough balls’. This Indian snack is a blend of different flavours with sweet, spicy, tangy, and sour notes being the most prominent. Once you start eating Pani Puri, it’s just so damn tough to stop. Ask any of your Indian friends. Each one would agree that Pani Puri takes one on a journey that tingles every taste bud.

Although preparing Pani Puri at home is healthier than having them from street-side stalls, the satisfaction one gets after savouring it on the streets is comparable to none. By looks, Pani Puri seems nothing special – just a combination of Pani and Puri filled with stuffing. However, dunking down these water balls and waiting for an explosion of flavours fills the soul.While upscale restaurants have started serving this road-side snack with trendy twists like replacing the Pani with vodka or guacamole fillings, their offerings rarely hit the spot.

Indians prefer Pani Puris to be spicy. With liquid dribbling down the sides of the mouth and tears streaming out of eyes, the experience of eating Pani Puri is far more pleasurable for any Indian than it may sound. This street-side snack tastes even better when eaten with your hand; there’s no room for finesse and etiquette here. Several Indian culinary artists refer to eating Pani Puri as a ‘foodie adventure sport’.

If you’re a foodie, you must surely try eating Pani Puri when you visit India or learn to make it at home from one of your Indian friends. I’m sure you’ll thoroughly enjoy its taste and keep making it repeatedly.

Rushan From Yunnan province, China

Rushan. Credit: De Wet Moolman

By: De Wet, museumofwander.com

Yunnan province in southwest China is home to various ethnic minority groups such as the Naxi, Yi, Bai and the Tibetans. While traveling through Yunnan province you’ll get the chance to learn about these minority cultures and eat some of their delicious and unique food.

The old town of Dali, sitting on the shores of Lake Erhai, is home to the Bai people and you must absolutely try rushan while you are in Dali. Rushan cheese is a flat cheese that the Bai have been making since the Ming Dynasty.  Today it’s a popular street food snack, and it’s sold on the streets all over town.

Rushan is made of yak cheese which is grilled over hot charcoal and served on a stick. The yak cheese has a leathery texture, until it gets grilled. As soon as it gets grilled it gets slightly gooey in the middle and incredibly crispy around the edges. It is indeed as good as it sounds!

If that’s not good enough, your rushan will also be spread with something sweet while it’s getting grilled. Strawberry jam is popular in winter, but it could also be condensed milk, honey or rose petal paste.

When the right gooey-crispy ratio is reached, the vendor will wrap it around a bamboo stick and you’ll be on your way with your grilled cheese lollipop. It’s safe to say that you’ll have more than one rushan while you’re in Dali. They’re just too damn good (and cheap) to pass up.

Chinese Meat Pie From Xi’an, China

Xi’an pie. Credit: Bec Wyld

By: Bec Wyld, wyldfamilytravel.com

Finding delicious food in a new city can be hard, especially if you don’t speak the language. Going on a food tour is one of the best ways to find some amazing food in tiny hidden places that only locals know about.

One place where you should do this is in the Muslim Quarter in Xi’an China and it has to be one of the best things to do in Xi’an to find all the best foodie hidden gems including the Xi’an Pie.

The Chinese name for the pie is Niu Rou Xian Bing and it is absolutely delicious street food. Traditionally the recipe is passed down from generation to generation with each one adding or taking something from what they learn.

The little family-run stalls sell them out the front of their shop on a little table freshly made which makes it easy to pick one up to eat as you wander the sites in the Muslim Quarter. In other places around the Quarter, you can join the line on the street to get one as you wander about. The longer the line the more popular this little street food stall is!

The pastry is kneaded, spread out, oiled and then filled. Made with minced meat and spices it is an easy snack to grab on the run and fills you up. While the cook is making more the other family members are selling them to passers-by or to people in line hot from the oil they are fried in. Every one you try will be slightly different especially if you go to a different place.

You do need to be up and about early too as the Xi’an pie is normally made in the morning and sold until lunchtime or until they run out!

Beef Rendang From Indonesia

Beef Rendang. Image by Sharon Ang from Pixabay

By: James, thetraveldeck.com

The most popular places that locals eat are at Masakan Padang warungs. Basically, warung means stall or a small shop in Indonesian and is the Indonesian version of street stalls. These warungs display their various meals in dishes that have carefully stacked up in a glass unit that looks out onto the street. This way, customers can choose their meal without entering the eatery.

Although these eateries may not seem like much, don’t let their setting put you off. Masakan Padang eateries are known to serve some of the best dishes. One dish is Beef Rendang and has been rated by CNN as the number 1 dish in the world.

Rendang is a sort of beef stew cooked in coconut milk along with lemongrass, ginger, galangal, tamarind, a bunch of spices, and chilies. But unlike a typical stew with loads of liquid, the rendang doesn’t have any type of runny gravy. Instead, all the seasoned coconut milk has been left to simmer down and soak into the thick chunks of beef. What’s left are amazing seasoned tender pieces of meat that literally break apart. And Indonesians usually prefer this dish the next day since the taste only gets better.

Beef Rendang originated in parts of West Sumatra. However, it is popular all over Indonesia and can be found at most Masakan Padang warungs. Basically, Masakan Padang means Padang food or food that originated in West Sumatra. A portion of beef rendang with a side of plain white rice usually costs around 30,000 IDR ($2).

Penang Laska From Malaysia

Panang Laska. Credit: Marco Ferrarese

By: Marco Ferrarese, penang-insider.com

Penang is famous all over the world for its food, and Penang Laksa may be one of its most characteristic dishes. A tangy, savory, fishy-tasting concoction of fat white noodles, broth, shredded fish, and bean sprouts, Laksa is generally served as simple street food out of several historical street carts or street-side eateries, of which two of the most famous are Air Hitam Laksa near the temple of Kek Lok Si, and Kim Seng Laksa in the township of Balik Pulau.

Laksa gets its peculiar name of “asam” (sour in the Malay language) because of the zesty, sour taste of the broth — something that not every first-timer to this dish finds tasty. Penang cooks are known to add in water, salt, and tamarind to adjust the taste and make it more or less tangy. Also, it’s very easy to spoil the broth by overcooking it, and that’s why even the same eatery can cook up very nice, thin, too thick, too sour, good, and bad Laksa on different days. Depending on the way of cooking it, laksa can be topped with different other vegetables such as cucumbers or sweet potatoes, and at times it’s also sprinkled with chunks of boiled egg. However you get it, laksa’s sourish taste is unique and hard to find outside of Penang island.

There is another, less zesty variation of Penang Laksa which is called “siam laksa”. This was imported by the immigrant Thai community, and is more similar to curry-scented broth than the regular “asam” taste. This may be more palatable for some over regular laksa as it’s not as “fishy tasting”.

Tteokbokki From South Korea

Tteokbokki. Credit: Laura from What’s Hot Blog

By Laura, whatshotblog.com

Tteokbokki is a type of spicy rice cake that is very popular in Korea. It can be found at street food stalls all over the country today but it has been in existence since the 1800s! The spicy flavour and shocking red colour come from the abundance of gochujang sauce used when preparing this dish. This sauce tastes sweet, salty and spicy all in one and it is used in a lot of Korean dishes so you will become familiar with this on your travels in Korea. But be warned – it can be very, very spicy!

These rice cakes may be a little different from what you’d expect upon hearing that term as these are glutinous rice cakes, which makes them rather chewy. The texture is very dense, which makes them quite heavy, so even a small portion of tteokbokki may fill you up. As they are completely covered in sauce, eating this may get a little messy and you will require a toothpick, fork or chopsticks to eat these.

Whilst some food stalls will simply serve tteokbokki in the thick, red gochujang sauce, others may serve it with spring onion or sesame seeds scattered on top too. You can even get a portion with melted cheese on top or with sliced fish cakes mixed in so it can be rather indulgent!

With a unique look and flavour, tteokbokki is an absolute must-try food in Korea. It’s the most popular type of Korean street food so you’ll have no problem finding it on your adventures!

Khao Soi From Northern Thailand

Khao Soi. Credit: Matt and Lorna,
Two Souls One Path

By: Matt and Lorna, twosoulsonepath.com

If you find yourself hungry when wandering the streets of Chiang Mai, there is one dish that won’t let you down – Khao Soi.

A speciality from the largest northern city in Thailand, it consists of egg noodles served in a rich, creamy, mildly spicy soup.

Salty, spicy, sour and sweet are the four main flavours of Thai cuisine, and Khao Soi ticks all the boxes.

The full-flavoured broth is made with coconut milk and a fresh curry paste including the key elements – shallots, garlic and lemongrass.

Traditionally, this must-have is served with chicken or beef, sealed in the paste and stewed in the coconut milk. Crispy pork belly is also a delicious option where available.

Boiled egg noodles bulk out the broth, making it filling as well as flavourful. Deep-fried crispy egg noodles are used as a topping. Fresh lime, pickled mustard greens and shallots are popular garnishes, not forgetting the wonderful Nam Prik Pao (delicious Thai spicy chilli jam).

This dish is one of the most-famous in the area and is served by many restaurants and street vendors alike. Slurp it up with some chopsticks and a Chinese soup spoon and enjoy the true flavours Thailand has to offer.

Coffin Bread From Taiwan

Taiwanese Coffin Bread. Credit: Caroline Keyzor

By: Caroline Keyzor, cktravels.com

Popular since the 1940s, the coffin bread (or guancai ban) is the Taiwanese version of a western bread soup bowl, and originated in a night market in the southern city of Tainan – Taiwan’s food capital. The shape of the dish led to its popularity and many different market vendors copied the dish, which then soon spread to other parts in Taiwan. It also became very popular with US troops who were stationed in Taiwan.

The coffin bread is shaped like a square block and made from a piece of slightly stale white bread (at least 4 to 5 cm thick) that’s been hollowed out, and toasted or deep fried to make a crisp and crunchy box shaped ‘coffin’. This is then filled with a seafood chowder or a sweet creamy Béchamel sauce stew using shredded chicken, shrimp, tripe, mushrooms or even canned pineapple. It was most likely inspired by the San Francisco’s clam chowder dish, and the use of a piece of bread as a “lid”, makes it look like a coffin, hence the name!

Coffin bread is still a very popular Taiwanese street food dish and can easily be found at many night markets and restaurants across Taipei and Tainan.

Tusok-tusok from The Philippines

Proben

By: Mikaela, lowmaintenancetraveler.com

One thing you shouldn’t miss out on trying in the Philippines is the street food. There are several different types but tusok-tusok is the most common. The word tusok means to poke, that also pertains to any food, grilled or deep fried, that is eaten using a skewer or barbecue stick. There’s no definite history on how the beloved street food became a crowd favorite, but the earliest documentation can be traced back to the Spanish occupation. It is said that the Filipinos’ creativity and resourcefulness brought a significant influence in food culture enjoyed by many generations.

Tusok-tusok is usually found outside schools for the students to enjoy because of its cheap price but also found in any crowded places or sidewalks. As mentioned, many tusok-tusok are deep-fried or grilled and come with a savory sauce.

Tusok-tusok can be made with different types of meats, innards, and even fruit. Some of the more popular ones include fishballs, kwek-kwek (quail’s egg coated in orange batter), hotdogs, balunbalunan (gizzard), helmet (chicken head), bananacue (fried banana with sugar coating), and mango with shrimp paste.

Middle East

Ash-e Resteh From Iran

Ash-e Reshteh. Credit: Ellis Veen

By: Ellis Veen, backparkadventures.org

Persian Food is little known and its cuisine is probably one of the most underrated in the world. Even among the simple street food that you will find in the city’s bazaars, there are lots of hidden gems. One of them is Ash e Resteh. A hearty filling noodle soup full of herbs and beans.

Ash e Resteh is not only delicious, but also quite healthy. The key is the use of a mixture of fresh herbs and nutritious beans. Ash literally means a thick soup and there are lots of them in Iran. This one is without doubt the most popular one. Resteh refers to the type of noodles used in the soup.

Extra flavour is added by topping the soup up with caramelized crispy onions and kashk, a sort of whey like dairy product. It is one of the few vegetarian friendly street foods in Iran and can even be made vegan if you ask them to leave out the Kashk. Do watch out though, as occasionally meat is added too as every cook has its own recipy.

Ash e Resteh is particularly popular in winter and it is indeed for sure to warm you up. However, you can find it in Iran throughout the year and it is also eaten during Nowruz. Iran’s new year festival that is celebrated in March. Because making Ash Resteh takes time and attention it is considered a treat when people make it for you and often this happens on special occasions.

Ash resteh is so popular that finding it in Iran is not difficult. Your best bet are the bazaars where you can find small shops that specialize in Ash Resteh and serve nothing else. Some restaurants also have it on the menu. Ash resteh is so rich in nourishment that it is a full meal and makes for a great lunch or dinner.

Hummus from Israel

Israeli Hummus. Credit: Moshe Huberman

By: Moshe Huberman, thetoptentraveler.com

Most people in Europe and the US already know what hummus is, and it is available in many European and American supermarkets. However, the real hummus, that is made on the spot using local ingredients, is nothing like what you find in these supermarkets.

The origin of Hummus is the Middle East. Even though it has Arab roots, the mixture of cultures in Israel, of Jews who came from Europe, Middle East and North Africa, and the local Arabs, has made the hummus the unofficial national dish of Israel. Since it fits any type of meal according to the Kashrut (kosher) rules of Jews, it can be consumed with both meat and dairy, and this is how it gained its popularity.

The word Hummus means ‘Chickpeas’ in Hebrew (also in Arabic and Turkish) and this is the main ingredient of this dish. To make hummus, you mix cooked chickpeas with tahini (sesame spread), lemon, salt and cumin and blend it all together until it is silky smooth. Most places serve hummus as a hot dish, with pita bread on the side. The common way to it eat it is with your hands, by creating small pockets of the pita bread and use them to lift the hummus. The term in Hebrew is ‘to wipe’, as you wipe the hummus off the plate.

A classic hummus plate is served with olive oil, paprika and chopped parsley. Other common hummus dishes include hummus ful (with fava beans), hummus tahini, hummus falafel, hummus mushrooms, and hummus masabacha (with crushed chickpeas). Hummus is often served with a hardboiled egg and a hot spice called S’hug.

Every city in Israel has its own special and famous hummus place, and many have more than one. While it is easy to find hummus in many restaurants that serve local Middle Eastern food, the best hummus restaurants, called Hummussiya, serve nothing but hummus in a small and crowded sitting area. People know they come for a quick meal and these places have a high turnover of clients. In any case, locally made hummus is a fun meal, delicious and filling.

Europe

Fischbrötchen from Northern Germany

Fischbrötchen. Credit: Katja Mikoš

By: Katja Mikoš, placesandnotes.com

Fischbrötchen are delicious fish sandwiches commonly eaten throughout Northern Germany due to the proximity to the North Sea and Baltic coast. They’ve been a popular street food snack and a quick lunch while relaxing on a beach for locals as well as tourists for many years.

As the name in German describes, a typical Fischbrötchen has two main components: Fish (“Fisch”) and a crunchy bread bun (“Brötchen”). It’s usually accompanied by a traditional remoulade creamy sauce, fresh or dried onions, pickles and lettuce. Some varieties of the sandwich also include mustard or cocktail sauce, eggs, dill, tomatoes, and thin slices of cucumber. Some of the more common fish include salted or pickled herring, known under the local names Bismarckhering and Matjes, smoked Atlantic mackerel, fried Atlantic cod, salmon or sprat.

An interesting one to try is a “Rollmops” fish sandwich, with rolled pickled herring fillets. You can also get a so-called Krabben Fischbrötchen, a fish sandwich filled with small local shrimps, sauce and lettuce. Trying out a traditional German fish sandwich or two is an absolute culinary must when visiting the coastal parts of the country. Similar fish sandwiches are also found in the Netherlands, Denmark and other Nordic countries. Some of the most known and best places to try Fischbrötchen in Germany are the famous Brücke 10 in Hamburg and FischZeit in Eckernförde, but you can also get them in one of the very popular healthier fast food fish chain restaurants called Nordsee, found pretty much in all larger towns in Germany. Together with other sandwich types, the Fischbrötchen fish sandwiches are largely celebrated in the annual September culinary event called the German Sandwich Day.

Gyros from Greece

Gyros. Credit: Anda Bartos

By: Anda Bartos, travelforawhile.com

Gyros is probably the most popular street food in Greece and a delicious one too. It is similar to the Turkish doner kebab, from which it is derived, the main difference being the meat, as the doner is usually made with lamb.

In Greece, the gyros are usually prepared with pork or chicken cooked on a vertical spit. The meat slices are spiced with cumin, oregano, and thyme, and stacked on top of each other to cook. When it’s done, the meat is cut vertically off the spit. The meat is then stuffed or wrapped inside a piece of pita bread along with onion, and tomato. Most importantly, a gyro isn’t complete without a dallop of tzatziki sauce. Usually, there are some fries involved too.

Gyros are often served on a plate, but it tastes best when wrapped in pita bread and you get all dirty eating the delicious cone. It is not a pretty sight, but it’s a delicious Greek street food. “Gyros” actually means circle or turn, so it is a shame to eat it with a fork and knife.

A gyros is one of the most budget-friendly options for lunch all over Greece. It is also filling enough to keep you going for the rest of the day. Look for the busiest places, where locals come to eat and you’ll have one of the best sandwiches ever.

Burek From Albania & The Balkans

Burek. Credit: Emily Lush

By: Emily Lush. wander-lush.org

Burek is a hugely popular street food throughout the Balkans region. Every country puts its own spin on the dish, but the building blocks are the same: Burek is essentially a layered flaky pastry wrapped around a savoury filling, usually meat, cheese or spinach.

Burek has its roots in Turkish Borek and became popular throughout the region during Ottoman times. Variations of the snack can be found in Armenia, Israel, Greece and beyond. Like all good street foods, it’s affordable, a little bit greasy, and completely moreish.

In the Balkan countries, burek is usually baked in a large, round pan and cut into individual slices to serve. In Bosnia and Herzegovina, dedicated bakeries serve up sirnica cottage cheese burek and meat-filled burek in portions weighing 100 gm each. It’s traditionally enjoyed with a glass of ayran yogurt on the side. Bosnian burek is so synonymous with local culture and cuisine, Lonely Planet even included it on their list of the ‘World’s Best Street Food’ back in 2012.

In Albania, the dish is known as byrek and is usually stuffed with salted curd cheese, potato, spinach and eggs, or ground meat and onions.

Kroket From The Netherlands

Kroket lunch. Credit: Cosette Karsmakers-Adriaans

By: Cosette Karsmakers-Adriaans, karstravels.com

The kroket is a typical Dutch snack, which is a traditional Dutch food you must try when in The Netherlands. You can get it at a snackbar and in restaurants. They’re even available in vending machines, which is usually outside a snackbar.

A kroket is made of a thick ragout that’s dipped in egg wash, flour and bread crumbs and then fried in oil. This gives a crunchy crust and a soft interior. The most common is beef ragout, but they’re also made with satay, gulash, shrimp or veal ragout. The origins of the kroket can be traced back to France. The first recipe is from 1705. The oldest Dutch recipes are from 1830. At the beginning of the 20th Century they were a chic mid level course in a larger menu. After the Second World War the kroket became a snack, which is eaten on the street, at home and at restaurants.

You eat a kroket as is, or on a bun with mustard. As dinner it will be served with fries, mayonnaise and apple sauce. At lunch time you get 2 kroketten with slices of bread, butter, mustard and a salad on the side.

Almendras Fritas From Andalusia

Almendras Fritas. Image by Oana Durican from Pixabay

By: Paulina, paulinaontheroad.com

If you take a stroll through the cozy streets of Malaga, you will find various typical foods that will surprise you. The most popular of them is Almendras Fritas, meaning fried almonds. The streets of Malaga have several vendors who sell the famous, salted almonds.

You might also find the bartenders in Malaga serving you a little dish of fried almonds with your drinks. The small almond is a staple of Malaga. There are a plethora of almond trees and Andalusians harvest the almonds and fry them with the right amount of salt.

Fried almonds or Almendras Fritas are authentic tapas from Andalusia. Almendras Fritas are traditionally made by deep-frying the almonds and then adding salt and spice to them. People either serve them warm or at room temperature. The vendors on the streets of Malaga also toast them in a pan in olive oil. It’s not only in Malaga, but Almendras Fritas are popular everywhere. If you visit the nearest province and ask the locals what to eat in Malaga, they will recommend you the fried almond dish.

Fried almonds have a profound nutty character that has an Andalusian feel to them. They are addictive, especially when you are using Marcona almonds.

Covrigi From Romania

Covrigi. Credit: Jade Laurenza

By: Jade Laurenza, themigrantyogi.com

Take a walk down any main street in one of Romania’s beautiful cities and you will undoubtedly see someone walking around holding a covrigi.  Covrigi is a typical street food found in Romania that is similar to a large, braided pretzel.

Romania’s cities are full of walk-up windows where you can purchase one to take on a walk, commonly eaten for a quick lunch or snack by locals.

They are usually encrusted in a variety of ingredients – sesame seeds, salt, cheese, flax, or sunflower seeds are common varieties, though you can sometimes find more adventurous toppings.

This is a common treat found throughout the Balkan peninsula and Turkey.  Its origins are said to be Turkish, though you’ll find that many countries claim it as their own.  It’s convenient, not-so-messy, portable, and delicious!  You’ll find that the consistency, chewiness, size, and crunch vary depending on where you go.

People take covrigi very seriously in Romania!  There are even competitions.  During Sighisoara’s annual Medieval Festival in 2015, the largest covrigi in the world was baked in an event called ‘Food of the Giants.’  The pretzel boasted 20 m in diameter with an area of 64 square meters!

Covrigi are best eaten warm and fresh, straight from the oven – which isn’t hard to find, as they are quite popular and baked according to demand.  Next time you are in Romania, grab one for a snack, take a seat on a bench and people watch, enjoying the chewy, crispy, flavorful treat.  Covrigi are a traditional Romanian food that will delight your taste buds – the ultimate street food in Romania!

Pastizzi From Malta

Pastizzi. Image by Maltese-Foods from Pixabay

By Or Amir, mypathintheworld.com

If you’re a pastry lover, Pastizzi will win you over in a heartbeat. These heavenly diamond-shaped Maltese pastries are made from a flaky phyllo-like dough and are usually filled with ricotta cheese or mushy peas, although there are quite a few other variations.

Not much is known about the origins of Pastizzi, but it can be easy to guess how they were invented. With Malta’s location in the Mediterranean between northern Africa and Sicily, along with the fact that the island was ruled by both the Byzantines and the Arabs, you can see the Arab and Southern Italian cultural influences. Whether it’s in the language, the architecture, or the food, this cultural mix is very much noticeable. So it’s not surprising that Pastizzi seem like a combination of Arab pastry and Southern Italian filling like ricotta.

The layered pastry is folded in a certain way depending on the filling, but they all have a diamond-like shape. Beyond ricotta and peas, you can also find fillings like chicken, spinach, and other more untraditional ones.

Pastizzi can be eaten at any time of the day as a snack and can be easily found all around Malta in little street shops called pastizzerias, as well as in many cafes and bars.

Broodje Haring From The Netherlands

Brooje Haring. Credit: Frans van Dokkumburg

By: Frans van Dokkumburg, askthedutchguy.com

What would be the world of food be like without street foods? The Dutch have its own selection of street foods as well, and one of the most popular ones is the Broodje Haring.

Traditionally served cold, the popular Dutch “pickled fish” sandwich is made with raw, salt-cured herring which is topped with sliced gherkins and diced onions. You can get the sandwich at market stalls that sell seafood and sandwiches.

Don’t be surprised if the restaurant you go to in the Netherlands doesn’t serve this sandwich; after all, it’s street food. So, head on over to the market stalls—you can’t visit the country without ever trying one.

Why is it so popular? Raw herring is already known as a Dutch favorite, so there’s no surprise the fish found its way in the middle of bread buns. This is because raw herring sandwich, despite being street food, is the national dish of the country.

If you are in Amsterdam, there are several places where you can get Broodje Haring. Frens Haringhandel, which is next to the Flower Market has this. However, if you are in the middle of shopping at Kalverstraat and you get a sudden craving for this sandwich, you can get one at Voldendammer Haringhander, near the Waterstones book store.

Haggis Supper From Scotland

Haggis supper. Credit: Allan Wilson

By: Allan Wilson, bangorni.com

Scotland and the UK are not really known for its street food, or it at least hasn’t the same street food cultures found prominent in places like Asia. But street food is really about a locale, and when it comes to eating on the streets in Scotland, it’s all about the takeaways and chip shops.

Scotland is also world-renowned for deep frying pretty much anything, from pizzas to Mars bars, so you really are spoilt for choice. But when it comes to traditional Scottish food it has to be haggis, Scotland’s National dish, which is commonly served deep-fried in batter along with chips in a “haggis supper”.

For those new to haggis, it is a savoury and peppery pudding, made from some potentially off-putting ingredients like the heart, liver, and lungs of sheep. Along with some more agreeable ingredients like suet, oatmeal and onion. During more traditional events and celebrations, like Burn’s Night which celebrates the renowned bard of Scotland Rabbie Burns, the haggis will be cooked inside a sheep’s stomach.

Haggis is often thought of as a staple at every Scottish table, served alongside neeps and tatties (mashed turnip and mashed potato), but it is probably still a bit divisive for both locals and tourists. Either way, you cannot go to Scotland without trying haggis, and the simplest place to find it is at the local chippies (chip shops).

And there you have it, from tacos to doubles to haggis to coffin bread these are some of the best street food in the world. It brings people together and it’s an important part of the history of the country.

If you have a favorite street food please let me know and I’ll try and update this list.