Pepe, the NY ham sandwich truck by José Andrés
**FALAFEL (MIDDLE EAST) **
It is difficult to locate geographically this specialty that is consumed throughout the Eastern Mediterranean, from Turkey to Egypt via Lebanon and Israel . Impossible to specify its origin that causes tremendous discussions: if it is Coptic and appeared in Egypt, if it was brought by the Muslims from Arabia, if it was an idea of the Jews... **What matters to us is that it is great. It is a ball (between a meatball and a croquette) ** that is prepared with Chickpea paste (it can also be another legume) seasoned with garlic, cumin, coriander , etc. It is coated and fried in very hot oil. It is served inside a pita bread with salad (lettuce) and mint yogurt sauce. A delicious vegetarian bite that constitutes a complete meal.
Falafel: we do not care about its origin, but about its flavor
**FAT (MEXICO) **
It is a variation of the Mexican tortilla. I like it because of the cuteness of the name and because it can be filled with hundreds of different ingredients. It's like a chameleon. The corn flour dough is thick and swells due to the effect of heat (either on the plate or submerged in oil that is found in both ways) . After It is usually stuffed with chicharrón (such as guacamaya) or minced pork, cheese and hot sauce. . They can also put vegetables on it or fatten it up with shredded chicken, squash blossoms or any other of the delicious Mexican stews. **Crispy on the outside, but soft and juicy on the inside (due to the filling) ** they are ideal to enjoy while walking around the city.
**BUREK (ISTANBUL) **
It is the generic name given to dumplings. Rolled and stuffed dough of which there are dozens of varieties, each with its own name, but which are generically known as burek. The most incredible thing is the texture of the dough, which when it is good is very fine and crunchy, so much so that it is difficult to explain how it can keep the filling inside without breaking. They have their origin in the Ottoman Empire, and with it they spread throughout the Balkans, where they are also popular. In Istanbul they are sold in street stalls but there are also specialized restaurants where the dough is prepared in full view of the public.
Burek, the Turkish dumplings
**PIZZA AL TAGLIO (ITALY) **
Against all odds, these Roman pizzas are not round but square. And unlike the Neapolitan its dough is not fluffy but crispy . Large sheets of thin dough with various toppings that are cut into portions and placed on butcher paper. The important thing is that the dough is crispy and the coverage is generous, the ingredients to suit the consumer: white without tomato and rossa with . Eating a piece walking through Trastevere is an inalienable tourist pleasure.
Square pizza? Yes!
**CRÊPES (FRANCE) **
I discovered them as a kid on my first ski trip to the Alps, although they originate at the opposite end of France, in Brittany or Normandy. Nothing more comforting than the smell that came out of the wooden case , with the roof covered with snow, in the middle of the cold afternoon. A egg mass, flour and a pinch of milk which is curdled like a tortilla on a hot griddle, sprinkled with sugar and folded into a triangle. This is the simplest version of the “crêpe sucre”. Also popular are those filled with chocolate (Nutella on almost all occasions), or jams. The salty ones are typical of creperies, specialized establishments and the "suzette" flambéed with liquor are part of the classic haute cuisine show, they are never eaten in the street.
Have a good breakfast when you arrive.
**CHILLI CRAB (SINGAPORE) **
In this crab stew the seafood is not the star, the important thing is the sauce: fragrant and spicy, it is addictive. It is eaten mixed with rice or spread on bread . Yes, in Singapore you eat bread, it is one of the features of its peculiar fusion, a Chinese-style steamed bread, soft and sweet. Coriander and fresh chili, essential ingredients of this curious recipe that is combined with eggs, form an irresistible couple that invites you to continue eating. The legs and shell of the crab are sucked and licked , but in reality they are the least of it, the secret is in the sauce.
Chilli crab: addiction in Singapore
**PAD THAI (THAILAND) **
It is one of the best known Thai specialties in the world: rice noodles, with tofu and dried prawns, dressed with peanut sauce, tamarind and lime, topped with a fried egg . And all to eat while walking, doing pirouettes, not with chopsticks, but with a fork, because Thailand it is the only country in Asia that uses cutlery . It is a recent dish (emerged around 1930) very popular in Bangkok. Stir-fried vegetables, bean sprouts, etc. are added to the basic ingredients.
*** You may also be interested in...**
- Follow that truck, I'm hungry!
- Guide to eating street food (and luxury) in Bangkok
- When snacking became a trend
Pad Thai, a delight to eat doing pirouettes