1. Vada Pav, e India
If you have to choose one city that reflects street food culture in India, go to Mumbai (formerly Bombay). The Arabian Sea borders the west coast city, and Chowpatty Beach is a sunset for locals and tourists who crave spicy, satisfying food.
Almost everything here will bother the mind. Panipuri, the bite-sized balls of roasted dough, are popular in Mumbai, as is the pavilion, a rich vegetable curry made with a crispy buttered roll. But our winner is vada pav, Mumbai's iconic sandwich.
2. Chicken Rice, Singapore
The quickest way to start a war in Singapore is to ask two or more locals who serve the best chicken rice in town. Also known as Hainanese rice - the original recipe may have originated on the small Chinese island of Hainan - chicken rice is an independent dish of Singapore, a country with a multicultural food display of a melting pot of Asian culture he calls home.
Chicken rice is good for its simplicity. The dish is nothing but chicken stuffed with rice. But the flavors come together to form one of the world's most satisfying lunches, lunches, or dinners. The chicken is dipped in the low-fat gingery sauce until well cooked, still wet, and well-drained. The same broth is also used to boil jasmine rice, after which it is removed with ginger and garlic. Slices of chicken are served over rice with a side of broth, sliced cucumber, and hot sauce.
3. Jerk Chicken, Jamaica
Jessica's Boston Bay is home to a crippled chicken, and you find it cooked there in large BBQ pits. A real chicken is smoked, not roasted, over traditional pimento wood, the same tree that gives us allspice. The chicken pieces are placed directly on top of the green pimento sticks, covered with metal sheets, and smoked to a bone-crushing state using indirect heat from the smoldering coals below.
Delicious notes of pimento smoke add weight to the fruit’s jerk marinade: a combination of Scotch bonnet peppers, allspice berries, green onions, and fresh ginger. Enjoy that amazing chicken with a side of Jamaican rice and peas (kidney beans, technically) and red Stripe beer or a delicious grape juice called Ting.
4. Pig Satay, Thailand
Currywurst is one of Germany's most popular delicacies and one of the world's most popular eateries: beer. When the bars close in Berlin, crowds of well-fed veins arrive at the currywurst dishes representing a Styrofoam plate of chopped pork sausage dipped in a spicy tomato sauce seasoned with curry powder.
The unpredictable origins of currywurst, as described by the Deutsches Currywurst Museum - yes, currywurst has its own museum - springs from the streets littered with Berlin's post-war rubble. A housewife named Herta Heuwer sold alcohol to make curry powder, a spice that was rare at the time, and to British soldiers. Heuer adds flour to sweet tomatoes to make a kind of cooked ketchup, which he pours over sausages, a cheap national staple. The combination drew crowds of construction workers from her stand in the street in what will be the red light district of Berlin, where a currywurst groom was born.
5. Quesadilla, Mexico
First, forget all you think you know about quesadillas. The microwave tortilla stuffed with cheddar cheese is about Mexico as real as the Dorito Loco taco from Taco Bell. While my wife and I were living in Mexico, we discovered that the soul of Mexican real food is Masa, ground corn flour - not wheat flour - used to make soft corn tortillas, tacos, spicy tamales, gorditas, and countless regional antojitos, snacks street in Mexico with deep native roots.
The real Mexican quesadilla begins with the excitement of fresh corn. A large chunk of soft dough is pressed or rolled into a rough circle and placed on a hot griddle. The basic variety is filled with Chihuahua or Oaxacan cheese and rolled into a crescent moon. But why stop with cheese? You will find oral irrigation fill at a Mexican street stop like potatoes and roasted chorizo sausage, nopal (cactus), squash flowers, sliced mushrooms, and huitlacoche (ground corn fungus), blessed beans, and all kinds of curds or slow-moving - cooked meat.
6. Crepes and Galettes, France
In a world of good food, crepe is surprisingly easy. There are two basic varieties, a delicious galette made from black buckwheat flour and white-white flour set for a delicious treat. Both were traditionally eaten in Brittany in northwestern France. Still, immigrants from the region brought quick-baked cakes to Paris, where everyone from street vendors to Microsoft-star restaurants served an old-fashioned meal.
The traditional filling of the prepared galette is homemade ham and melted Gruyere cheese washed down with dried cider. The finished version of the galette includes a fried egg with a delicious egg. There is always hazelnut chocolate spread with Nutella (my favorite) or strawberries and cream for a delicious crepe, but don’t miss the salty caramel or the simple sweetness of powdered sugar.
7. Banh Mi, Vietnam
Banh mi is the best sandwich in the world. Hands down. Cubans make Cubano mean and hard to compete with the Italian panini, but if you want to know what the weather tastes like, bread, hop on the next flight to Hanoi and dip your teeth in one of these beautiful French and Vietnamese.
Vietnam was once a French colonial army, and apparently, the only good thing that emerged from that chapter of Vietnam's history was banh mi. The world-class banh mi starts with bread, a freshly baked mini-baguette. The baguette is cut into lengths and wrapped in mayonnaise with a small spread of pâté. So far, France.
But here, things are getting better. The meat of choice is usually baked with pork, although meatballs made in Vietnamese style, the “roll” of pork or Vietnamese salami are some of the hardest choices. After that, vegetables: chopped cucumber, deacon and carrot plant, a handful of cilantro, and enough pepper (or straight pepper) to make you sweat.
8. Burek, Bosnia-Herzegovina
The Bosnian people did not invent burek, but by all accounts, they have made it perfect. This butterfly-filled butterfly cake arrived in the Balkans in Turkey, where it is called the börek.
In Bosnia, a meat-filled burek is one type of pita, the name of which is all rolled and stuffed. Other varieties include spinach-and-feta pita zeljanica, an egg and cheese version called siRNA, and a crumb full of potatoes and onions. A delicious variety of apples and cinnamon is called jabukara.
The leading pita is made by hand in Sarajevo; the incomparable dough is not rolled up and placed in wide ovals, then painted with oil and gently folded into the selected filling. . it's warm.
9. Falafel, Israel
Falafel has become an international staple food, fried golden balls as they are found everywhere on Paris and New York City streets. But the undisputed king of falafel in Israel, especially the modern coastal city of Tel Aviv. Here you can find a warm, thick, light pita stuffed with freshly fried falafel and everything prepared at any time of the day or night.
Falafel originated in Egypt and spread throughout the Middle East before the Israelites considered it their national food in the late 20th century. An old Israeli falafel is a ground chickpea fritter seasoned with cumin, coriander, paprika, green garlic, onion, and plenty of parsley. The basic ingredients are tahini sauce and an Israeli salad of chopped tomatoes and cucumbers.
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