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

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....

  Pho, in all of its glorious forms, has shed its humble beginnings and become a mainstay in kitchens the word over. Born in the practical kitchens of Hanoi and refined in the cosmopolitan restaurants of Saigon, the soup is both simple—and complex. Its flavors draw on Vietnamese, Chinese, and French influences. Not surprising considering Vietnam’s long history of colonial occupation. Pho is the embodiment of the competing culinary influences that have swept through Vietnam. And like Vietnam, it will continue to...