Food carts, mobile vendors, and street food spots are beginning to pop up and proliferate throughout urban and even some suburban hubs. Gone are the days when going out to eat meant quietly staring at the goofy wall decorations at your local chain. Today’s eaters crave the exotic and unexpected because of The Food Network and No Reservations with Anthony Bourdain.
The only bad part about food trucks and street vendors is that their hours and locations are completely unreliable. If you enjoy someone who sells you a bite to eat on the corner of the street one week, he could be replaced by another guy the next. While most of these vendors do take Chase Freedom credit cards through the use of Square, they are very hit or miss when it comes to timing. Instead of relying on them to indulge your culinary fantasies, try some of these recipes out for yourself:
Every street in New York City has one thing in common; a guy serving hot dogs in a pool of questionable water. Some food trucks are taking the hot dog concept to another level by grilling all-beef products and topping them with strange combinations. One unique hot dog is the All-American Backyard BBQ Dog from Steve’s Hot Dogs in St. Louis. Simply take your prepared hot dog and add potato salad, copious amounts of bacon, baked beans, and some BBQ sauce to indulge in Americana.
South of the Border
The trend that started the entire food truck phenomenon has to be tacos from Mexico. Workers in the country gather each day to fill up on corn tortillas and meaty fillings in order to prepare themselves for the rest of the workday. By visiting your local specialty grocer and purchasing some exotic spices and peppers, you can make your own brand of chorizo with the addition of some ground pork.
South of the (Korean) Border
When it comes to fusion food and starting the food truck revolution, Los Angeles’ Kogi Korean BBQ/Taco truck takes first place. With a taco stand on every corner in Hollywood, these guys really stand out when it comes to variety on a warm tortilla. By placing the fermented cabbage condiment Kimichi on top of a pile of short ribs and mixing a little Cholula hot sauce, you will find yourself without a specific allegiance to either country.
If you thought that the only way to get Indian food in America was by going to a buffet for lunch, think again. One of the staples of Indian culture is the abundance of cheap and filling street food and it is one of the easiest things to make. If you visit Trader Joe’s you can find several frozen versions of Naan bread. A traditional chicken shwarama dish can be cooked by just using boneless breast meat, curry, olive oil, garlic, and lemon juice.
The beauty of street food is that there is no right or wrong way to cook it. Sure some things will go better than others, but it is up to you to find out what those things are. If you create a crazy enough recipe, you can take to the streets and obtain a following of your own.
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