Street food is cuisine at its most authentic. There are no industrial sized kitchens or classically trained chefs. Usually, someone sits behind a small metal cart stuffing some delicious mixture into an edible shell or shoving something on a stick. Shwarmas, tacos, papas rellenos, empanadas, meat skewers, ceviche… One thing is certain, If it’s served from a roadside cart, it’s almost guaranteed to be delicious.


After a long and stressful struggle trying to make authentic salsa rojo, we learned one very important lesson. Every recipe revolves around the ingredients and the technique.

Thoughts on Ingredients + Technique

Having the proper ingredients for your recipe is crucial. When you start compromising and substituting ingredients you lose the essence of the dish. Be mindful of a dish’s origins. Bouillabaisse, Gazpacho, and Ratatouille. They were all born out of necessity. Created by someone making due with what was available. Often, the techniques chosen to make a dish were used to overcome the poor quality of the food available. Meddling with a dish and trying to make it more difficult than it needs to be starts to compromise the authenticity of the dish. Keep it simple. Enjoy

Street markets in foreign countries provide a rare and authentic glimpse into the culture and the habits of the local people. As you stand there are observe this labored – yet strikingly simple – display, you realize that you are standing in their everyday. For a few minutes, you can take part in the local customs, dine on local fare, and witness the daily life of people in a foreign place....

Bánh Mì is the undisputed king of street food. This sandwich combines quintessential French fare, such as baguettes, mayonnaise, and pâté, with Vietnamese ingredients such as Do Chua (pickled carrot & radish), cilantro (coriander), cucumber, ginger, and fish sauce. This sandwich is ubiquitous on the streets of Vietnam....