STREET EATS + MARKETS + RECIPES
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